Can u turn this into a series? Like do a whole big meal of one type/ style/ culture of food? I think some African regions could result in a really cool and fun challenge.
I know pretty much nobody will end up buying the rotisserie machine, but if you'd still like to make shawarma, the youtube channel Middle Eats has an excellent video with a few suggestions on how to make shawarma or any other kebab style meat with pretty minimal equipment in the oven (great channel overall for anyone who wants to try any traditional Arab dishes btw). The results are pretty great and I no longer go to shawarma/kebab spots and instead make it at home. As Joshua pointed it out, it's a pretty great meal for family or even a group of friends coming over.
This is incredibly handy. I have so many kitchen gadgets generally geared to Asian... and pizza cooking... adding a rotisserie oven thing is a little overkill.
@@96Hopi Fast food is about how you make it, not what you are making. For instance, burgers are served at both fast food chains and super fancy restaurants.
As a Turk, I'm actually quite impressed, that you did it the Turkish way. The rice, the gözleme the shawarma aaaaaannddd your pronunciation are all very impressive. Keep up the good work my bro!!
I agree with almost everything but let's be honest... his pronunciation was horrible. I really like that he is honoring our food properly but googling the right pronunciation takes literal seconds.
@@kenansari kardesim lutfen dogru konusalim. Kufure gerek yok, ayrica herkesi ve herseyi elestirmeye gerek yok. Iyi birsey dedik onu da burnumuzdan getirme.
@@FiratAbi. If you read my comment thoroughly, you could see that i did not call his pronounciation perfect. Of course it is not perfect, but taking his nationality into account then it is honestly not too bad. I really cannot fathom why some people are so mad over a compliment/comment, to the point were someone called me a whore. Nevertheless I wish you a pleasant day.
@@kenansari Honestly Im just going to write in english. Why the hell are you calling me a whore? I merely wrote a compliment to Joshua, if you cant handle an american mispronouncing something that is not his mother tongue, then you should maybe consider not watching the video. Learn some basic manners, before responding to my comment.
As an ex-shawarma chef, I gotta chime in. Thank you for making toum correctly. Tired of seeing people add egg whites! Now I know this is a Turkish/Lebanese combo, but there are elements in here I've never seen before. From a Lebanese stand point: For our rice, we don't put orzo. We put in vermicelli noodles. For pickles, we use pickled turnips for chicken, and green wild cucumber for the beef. No other pickles. For veggies, we use (fresh) tomatoes for chicken and a parsley and onion mix for beef. And lastly for the chicken, we marinate it in yoghurt because yoghurt makes everything better. I recommend coming to Detroit or even Ottawa Canada, or Montreal, to try some amazing shawarma. Better than anything you'll find the avengers eating in New York for sure 😆
@@duaijalqallaf Ye garlic dip might be more suitable while I sometimes hear the word "ثومية" we usually just call it "ثوم". The first one might be labelled so in packages but the latter is just quicker to say lol
Amateur Lebanese Chef here. Your Toum is on point. Glorious. PS: We add a couple drops of orange blossom water in the halva, makes a world of difference. Much love & pitas from Beirut!
U think everything is turkey. Guess what. Half of your dishes are Greek or Ancient Greek recipes, like kokoretsi. Ancient Greek "plekti" like Homer describe thousands of years before you show from Mongolia. And BTW, Aegean is lake. We can continue this conversation in more appropriate place, when ever you like
Being Lebanese I am partial to our traditional shawarma; flatbread, toum and hummus, pickles (specitically Mouneh), fries, onion and chicken. Just awesomeness to go! Toast that rolled up shawarma in a pan for a bit, making the flatbread crispy, nothing beats it!
When you get it from outside, I prefer getting beef, chicken is just slightly too dry, maybe not for others, but here in U.A.E their beef has to be the best. Beef>chicken
@@habibhajj3682 Well, the local shop next to our apartment in Beirut uses hummus, I might be wrong about the onions, though. That might just be a thing I like, haha
Yes! That is how a lot of Shawarma places in Riyadh make theirs too. I think predominantly Lebanese ran restaurant. I miss it so much now that I don't live there anymore.
As a turkish i wanted to thank you. When our so called chefs don't give a crap about our own cuisine you are making some of the turkish foods. Again thank you
Yes! YES!! *YES!!!* I love Shawarma but have always been too intimidated to try making it at home. You make it look so much easier than I imagined it. I can totally do this.
Love these new recipes. I've attempted to duplicate some of them at home, but a few of the more exotic spices are difficult to locate in my local groceries. Wish there was some guide as to the best places to shop for ingredients.
My parents were hoping to go to Israel for their 40th anniversary but had to cancel plans due to the war. So my siblings and I planned an anniversary evening for them and did a middle eastern themed meal last night. My wife and I used this recipe for the most part for our supper and it turned out amazing. My mom kept raving about it! Excellent job Josh!
If I could say one thing, it's that your recipes are the absolute easiest to understand. The best structure. The best ideas. I made your bagels yesterday and they were soooooo fire!
I want to give a round of applause to you as a Turk. Most of these dishes were accurately made and only few pieces were differently made than what I personally am used to. My mom personally doesn’t make gözleme with garlic and I also haven’t seen a restaurant do that, it still looks good though. Cacik was made well, don’t really have anything to say about that. Most of the times our shawarma isn’t made with garlic and onion in the middle but some might do it like that. We normally don’t eggyolk the bazlama and just let it kind of cook on a superhit pan for like 30seconds. The helwa/helva was done really well but it isn’t the only helva and there are more interesting flavors is what I personally think. All and all a great video with great things!
I just wanna say thanks for doing alllll this stuff in one vid! So many killer recipes I literally watched vid 2x in a row to absorb it all. Schwarma my fav and we have some good stuff in Detroit/Dearborn area with largest Arab pop in country but I don’t cook it enough
My lebanese living in istanbul soul is VERY impressed. THANK YOU for the toum recognition! This is a Turkish Lebanese feast!! I hope you invited Nour to it :p
As a Türk, I have a couple comments. Cacık is often made by adding water to what you made and served in a bowl to drink alongside the meal Helva made from flour is the least exciting of all helvas. It is much better made from semolina. Bazlama is often thicker and much harder to wrap things in. Flat bread used to wrap things is called pide, and the thinner one is called lavaş Optionally adding kaşar cheese, raw onions or yoğurt+mayo+garlic sauce to the wrap could improve the flavor. Raw meatballs would be a great addition to the table. They are made with bulgur, lots of spice and optionally raw meat. Served with lettuce leaves and pomegranate sauce, or optionally as a wrap.
@@xXJokerAtWorkXx I don't know the meaning personally, but Wikipedia and wikionary seem to suggest that the Arabic word shawarma is derived from the Turkish word çevirme (they do sound similiar), which also means to turn? And Google translate doesn't translate شاورما to anything other than shawarma and that makes me think it doesn't have Arabic roots. Can you elaborate on it meaning grilled?
Toum is a gamechanger. Thankfully I learned how to make it at the Lebanese restaurant I used to work at. I actually add it to white rice sometimes, when I want to spice it up with flavor, but don't have time to chop up my own garlic.
Thank you. You have conveyed some of the types of Arabic food that there is no similar diversity and strength in taste and spices. But Thom is present in all Arab countries and has several types in Lebanon and Syria. It can consist of an egg or more, depending on the quantity, with two small pieces of garlic, some lemon juice, and oil is added gradually in the form of a thin thread until it becomes creamy. Try it. It is with meat the best thing, and it is also possible for people. Those who do not eat eggs can add some cooked starch instead of eggs or water from a can of chickpeas, all of which are many types, and each country has a taste as it is. Shawarma differs from one country to another. Thank you again and we are enjoying your channel
I'm retired now, but I was a profession cook for many years, so you can only begin to imagine how picky I am. Now for me this is high praise, but you are a good cook, and an excellent teacher!
I’ve been waiting for this video my whole life & I didn’t even know it. You made authentic Arab food AND YOU KNOW HOW TO PRONOUNCE IT 😭😭😭 I’d pay anything to eat this.
I don't care about all the other additions but I was waiting to see how you made the toum like 🤨🤨🤨 AND THEN YOU NAILED IT. This is the *best* and most authentic way to make toum aka the best sauce in the world. Kudos Joshua!
Sajj bread is also amaaaazing with shawerma! So so so good! Also adding fries and toum and pickls into it and rolling it like a burrito and grilling it so the bread gets a bit crispy is yuuuuummmmmmmmm
I lived in the Middle East for about 10 yrs and shawarma is one of my favorite foods! I’ve got that verticals rotisserie too and have to say it’s NOT optional if you want the real flavor 😝 Never layered the onion and garlic and will use that for my next cook. Nice job
Fun fact: In Mexico, it can be said that it is a copy and paste of Shawarma, the difference is that they usually use marinated pork with a piece of pineapple on the tip so that it also cooks, just like using a tortilla as is customary to make tacos and goes very well with the hot sauces.
That's el taco al pastor style meat which is called Tacos Arabs because of the style of meat only .no it's not the burrito and Mexico has had Tacos since the Aztecs with corn tortillas 🌽
This looks amazing as always. Also wanted to say I’ve been watching your videos for years, and as a student at Iowa State University I’m extremely excited to see you next week!
I think a retail food store series needs to start. Like “Who has the best cheesecake? Cold cuts? Bagged vegetables? Creamiest cream cheese!?” And I wanna see it go down between Walmart, Target, Whole Foods, Bucky’s, BJ’s, ya get the vibe!
We add oranges and their zest to our shawarma marination. Also, when marinating shawarmas try as much as possible to stay away from dark seasonings. For example, instead of black pepper, use white pepper. You want your shawarma meat white, not dark looking. Yogurt is a must if you want tender juicy chicken. As for the garlic sauce, we do ours with corn starch. It’s a bit different than the Lebanese version, but much creamier I find. Great video!
Hey Josh, love your vids! I've been watching them for a couple years but am going to comment on this one because it's shawarma. I'm from Ottawa, Canada arguably one of the biggest shawarma places in the world, where we have basically more shawarma shops than McDonalds here. For me, the two most crucial elements of the shawarma is the toum (garlic sauce) and nice rotisserie chicken shavings that are crispy and browned on the outside and juicy and amazing on the inside. I think you nailed both in this video so hats off to you my man. Being picky, my only two things would be that most of the good shawarma spots here actually use pita rather than flatbread (which is more of a gyro thing in Ottawa from my experience); however, I know a lot of authentic recipes use flatbread so it doesn't really matter. Also the big "pickled-shawarma-vegetable" around Ottawa is pickled turnip (my personal fav), but glad you included a pickled element (cucumbers, carrots, pepper). Good job dude, I'm tired of all the shawarma recipes/shops out there with mayonnaise or sour cream based garlic sauces and chicken that is not in the form of beautiful rotisserie style shavings. 10/10
This was great. I am waiting for someone to make beef shawarma. Also, keep in mind that often times food processors aren't the best for toum as the heat from the machine can break the sauce. I have used two sets immersion blenders that have been sitting in the freezer.
Dang i like this video. I like the big feast recipes cuz i love to shake things up in my kitchen like that and spend alot of time on whole courses and feasts, and not just try a new dish. More of that please. Also i like the new kinda style, b-roll at the end. I like new stuff so i love it
I made most of this tonight. The fluffy garlic thing was so cool! My son helped me with the garlic (it’s a lot to peel and degerm) and he was amazed at how nice that ended up being. Question. Why remove the germ in the garlic?
Idk if youll ever notics this but Joshua itd be so cool if you could look into the cuisine of the carribean most notably trinidad or at least Jamaica as a persom raised around it and who love our food. Its a real crime that no big food channel really seems to ackowledge us
i am very grateful that you get all the recipes from turkish culinary whiich is the most accurate among other anatolian/greek/middle eastern most of the time. Amazing work, i love your videos man keep it up
Israeli here - schwarma here is very very different. Same with the pita and other dishes. This seems much more Turkish and Greek than middle eastern but still amazing job!
MY SYRIAN HEART!! I LOVE YOU JOSHUA THIS MAKES ME VERY HAPPY :) thank you I’ve wanted you to do a shawarma recipe for so long this makes me super happy! I’ll try this when I can and update how it goes :)
Hey, I'm Greek and I wanted to ask if you put mint in Caciki/Tzatziki because I think it's weird. We have tzatziki too, but without mint and I've seen many western chefs put it in, so I don't know if they take it from you
@@konii2541 most prefably no, we do not put mint into cacık its only cucumber, yogurt, garlic and water most of the time but it depends on the region. I love mint in cacık and it is most of the time runny as hell which is different from tzatziki. I know that you are using dill in tzatziki, is it very common of them all, love greece, peace
Tavuk Şiş (Pronounced "Ta-vook Shish") and Lahmacun ("Lah-ma-joon") :D Tavuk = chicken Şiş = skewers Also, tavuk şiş is literally just chicken on skewers? Like - there's nothing else to it? We have better foods :D Lahmacun, sure - that's always a good idea.
@@Berulacks Ty for the correction. I find the marinade and charcoal techniques are actually super interesting. It's more than just chicken skewers. Maybe there's ways to infuse charcoal flavours within the average household?
@@Darkman3299 Just use a barbecue with charcoal, marinate your chicken in seasoned yogurt (can add tomato paste if you want) beforehand, and you're done! Also for the marinade you can just use oil, a dash of acid, and seasoning if you want - won't be world changing.
Joshusa, I would highly recommend using a thinner bread. In the Middle East, at least from my experience growing up, the most common shawarma bread is Saj Bread or khobiz riqaq, similar in thickness to a tortilla. The thicker Pita just doesnt do the same job as the that bread does in wrapping the sandwich, and just feels heavier overall.
I'll never go to an Amazon Fresh store as long as I fucking live. If anyone actually heeds this ad, you will be doing harm to their soul and body. Great video tho!
all of this is basically Russian street food and I absolutely LOVE these recipes :3 though the shawarma could be wrapped like a burrito, it goes even harder that way
Love the video. Good mix of a lot of things. However, you can’t have a spread like that without baba ganoush and garlic potatoes. Show us a recipe for something like that.
i can not describe my delight when you started to list the foods. Its really great to see you cook my countrys food but yeah that aint bazlama man im sorry lol. Also gözlemes dough should be a little thinner but everything else seemed really great! (ps. shawarma isnt Turkish i know)
Yes, yes, yessss to all of this. My city, Ottawa, Canada, has a large Middle Eastern population and just maybe is the shawarma capital of the world outside of the Middle East. We LOVE shawarma. If you haven't had toum before, like what are you even doing with your life? Get on that. It's soooo good.
as a middle eastern my typical homemade halva is just a roux with a metric ton of sugar lmao. once that floury caramel is mixed throw some walnuts on top and score it slightly to make pre slices
Sup, I have already made the gozleme pastry with spinach/feta filling. QUESTION for anyone that can answer: How do you manage the water pouring from the spinach? My end result tasted great but was leaking a lot of water from the cooked spinach which took away from the flaky flatbread and just looked a little messy.
U can salt the spinach first and let it sit for while. The salt will extract water from the spinach. Squeeze the water out and add the remaining ingredients. Not a cook, but have watched thousands of cook videos until I’m blue in the face. Godspeed amigos ✊🏽
Can u turn this into a series? Like do a whole big meal of one type/ style/ culture of food? I think some African regions could result in a really cool and fun challenge.
this is a cool idea! :)
africa has food?
Yes and then the second part of the video is a mukbang of him and the crew eating everything hahaha
@@Ajumi- i havent seen this niche
would rack so many views
This would be insane!
I know pretty much nobody will end up buying the rotisserie machine, but if you'd still like to make shawarma, the youtube channel Middle Eats has an excellent video with a few suggestions on how to make shawarma or any other kebab style meat with pretty minimal equipment in the oven (great channel overall for anyone who wants to try any traditional Arab dishes btw). The results are pretty great and I no longer go to shawarma/kebab spots and instead make it at home. As Joshua pointed it out, it's a pretty great meal for family or even a group of friends coming over.
Can only agree! Obi's (Middle Eats) shawarma technique, his BBQ marinades and his pita bread recipe are game changers!
This is incredibly handy. I have so many kitchen gadgets generally geared to Asian... and pizza cooking... adding a rotisserie oven thing is a little overkill.
@@stickyickyrickypdx my name is andong had the best recipe for Döner Kebab, his solution was to just make a meatloaf and cut thin.
thank for recommendation, I will check this channel out, I like to try new things in kitchen
Thanks. I was looking for the details on how to cook in the oven.
More non fast food recipes like this one please! Those are the ones that made me love this channel
shawarma is fast food though
@@96Hopi Fast food is about how you make it, not what you are making. For instance, burgers are served at both fast food chains and super fancy restaurants.
@@96Hopi yeah.. but you know they meant less burgers / pizza / fried chicken. This was a meal.
@@whitesonar this things are also a meal.. You can buy shawarma really cheap in some places and it's really filling
@@96Hopi are you just being contrarian, or do you genuinely not see the distinction?
As a Turk, I'm actually quite impressed, that you did it the Turkish way. The rice, the gözleme the shawarma aaaaaannddd your pronunciation are all very impressive. Keep up the good work my bro!!
I agree with almost everything but let's be honest... his pronunciation was horrible. I really like that he is honoring our food properly but googling the right pronunciation takes literal seconds.
kahpelik yapma orospu bunlar tuk yemegi degil bir kismi yunan bir kismi ermeni
@@kenansari kardesim lutfen dogru konusalim. Kufure gerek yok, ayrica herkesi ve herseyi elestirmeye gerek yok. Iyi birsey dedik onu da burnumuzdan getirme.
@@FiratAbi. If you read my comment thoroughly, you could see that i did not call his pronounciation perfect. Of course it is not perfect, but taking his nationality into account then it is honestly not too bad. I really cannot fathom why some people are so mad over a compliment/comment, to the point were someone called me a whore. Nevertheless I wish you a pleasant day.
@@kenansari Honestly Im just going to write in english. Why the hell are you calling me a whore? I merely wrote a compliment to Joshua, if you cant handle an american mispronouncing something that is not his mother tongue, then you should maybe consider not watching the video. Learn some basic manners, before responding to my comment.
As an ex-shawarma chef, I gotta chime in.
Thank you for making toum correctly. Tired of seeing people add egg whites!
Now I know this is a Turkish/Lebanese combo, but there are elements in here I've never seen before.
From a Lebanese stand point:
For our rice, we don't put orzo. We put in vermicelli noodles.
For pickles, we use pickled turnips for chicken, and green wild cucumber for the beef. No other pickles.
For veggies, we use (fresh) tomatoes for chicken and a parsley and onion mix for beef.
And lastly for the chicken, we marinate it in yoghurt because yoghurt makes everything better.
I recommend coming to Detroit or even Ottawa Canada, or Montreal, to try some amazing shawarma. Better than anything you'll find the avengers eating in New York for sure 😆
I second this! Especially the toum... Wonder how many times it broke on him before he got it right?!
Where are the damn fries in the shawerma???
Also, in Scarborough, Toronto there are legit Arabian shawerma places too! They're amazing.
@@austinjabaley7219 oh they meant ثوم which ironically just means garlic, so why not just call it garlic sauce
@@khaledm.1476 It's actually usually called "ثومية" and it's a bit more stable and firm than a sauce i'd say? It's more of a garlic dip.
@@duaijalqallaf Ye garlic dip might be more suitable while I sometimes hear the word "ثومية" we usually just call it "ثوم". The first one might be labelled so in packages but the latter is just quicker to say lol
Amateur Lebanese Chef here. Your Toum is on point. Glorious.
PS: We add a couple drops of orange blossom water in the halva, makes a world of difference.
Much love & pitas from Beirut!
As an Arab I approve this
As not an Arab I approve this
@@Lampshade8712 lol
As someone who is having an identity crisis I approve this
🤝
As a jew (Jews basically just eat Arab food because we know Arabs make good food) I approve
As someone who's Turkish, this warms my heart completely! Hats off to sticking to the traditional recipes and nailing them, thank you!
U think everything is turkey. Guess what. Half of your dishes are Greek or Ancient Greek recipes, like kokoretsi. Ancient Greek "plekti" like Homer describe thousands of years before you show from Mongolia. And BTW, Aegean is lake. We can continue this conversation in more appropriate place, when ever you like
@@KostasKap keep crying
@@KostasKap 💀
@@cookiecupcake2287 Pork Halal.
@@KostasKap u have 0 knowledge about turkish cuisine please stfu
Being Lebanese I am partial to our traditional shawarma; flatbread, toum and hummus, pickles (specitically Mouneh), fries, onion and chicken. Just awesomeness to go! Toast that rolled up shawarma in a pan for a bit, making the flatbread crispy, nothing beats it!
Traditional Lebanese chicken shawarma does not have any hummus or onions .. sorry my friend🙏🏻
When you get it from outside, I prefer getting beef, chicken is just slightly too dry, maybe not for others, but here in U.A.E their beef has to be the best.
Beef>chicken
@@habibhajj3682 Well, the local shop next to our apartment in Beirut uses hummus, I might be wrong about the onions, though. That might just be a thing I like, haha
@@grammarpolice8909 I prefer chicken, still. I have the opposite problem, beef often coming out too dry
Yes! That is how a lot of Shawarma places in Riyadh make theirs too. I think predominantly Lebanese ran restaurant. I miss it so much now that I don't live there anymore.
As a turkish i wanted to thank you. When our so called chefs don't give a crap about our own cuisine you are making some of the turkish foods. Again thank you
Yes! YES!! *YES!!!* I love Shawarma but have always been too intimidated to try making it at home. You make it look so much easier than I imagined it. I can totally do this.
Everything I know about shawarma I learned from Iron Man and the Avengers... that's why I'm watching to find out...
What!
It!
Is!
lolol
This reminds me of the older videos and I love it!
Seems like most recent videos were about chicken sandwiches
Love these new recipes. I've attempted to duplicate some of them at home, but a few of the more exotic spices are difficult to locate in my local groceries. Wish there was some guide as to the best places to shop for ingredients.
Not sure where you live but find a Indian grocery store. They are almost guaranteed to have all the exotic spices you could ever need
Online.
My parents were hoping to go to Israel for their 40th anniversary but had to cancel plans due to the war. So my siblings and I planned an anniversary evening for them and did a middle eastern themed meal last night. My wife and I used this recipe for the most part for our supper and it turned out amazing. My mom kept raving about it! Excellent job Josh!
I been missed the longer cooking videos. This video definitely satisfies
If I could say one thing, it's that your recipes are the absolute easiest to understand. The best structure. The best ideas.
I made your bagels yesterday and they were soooooo fire!
This looks so good! Always a good day when Papa posts a new video
Mfer couldn’t even be bothered to login to the correct scam account 💀
U really call him 'papa'? Thats just cringe and wrong
call him 'daddy" and become sus *amog us * sounds
I want to give a round of applause to you as a Turk. Most of these dishes were accurately made and only few pieces were differently made than what I personally am used to. My mom personally doesn’t make gözleme with garlic and I also haven’t seen a restaurant do that, it still looks good though. Cacik was made well, don’t really have anything to say about that. Most of the times our shawarma isn’t made with garlic and onion in the middle but some might do it like that. We normally don’t eggyolk the bazlama and just let it kind of cook on a superhit pan for like 30seconds. The helwa/helva was done really well but it isn’t the only helva and there are more interesting flavors is what I personally think. All and all a great video with great things!
I just wanna say thanks for doing alllll this stuff in one vid! So many killer recipes I literally watched vid 2x in a row to absorb it all. Schwarma my fav and we have some good stuff in Detroit/Dearborn area with largest Arab pop in country but I don’t cook it enough
Never seen a TH-camr in Illinois, let alone Naperville of all places!! That is awesome.
My lebanese living in istanbul soul is VERY impressed. THANK YOU for the toum recognition! This is a Turkish Lebanese feast!! I hope you invited Nour to it :p
As a Türk, I have a couple comments.
Cacık is often made by adding water to what you made and served in a bowl to drink alongside the meal
Helva made from flour is the least exciting of all helvas. It is much better made from semolina.
Bazlama is often thicker and much harder to wrap things in. Flat bread used to wrap things is called pide, and the thinner one is called lavaş
Optionally adding kaşar cheese, raw onions or yoğurt+mayo+garlic sauce to the wrap could improve the flavor.
Raw meatballs would be a great addition to the table. They are made with bulgur, lots of spice and optionally raw meat. Served with lettuce leaves and pomegranate sauce, or optionally as a wrap.
Bazı ülkelerde yunanistan dahil cacık o şekilde
@@okxbaga5657 I've still never had the meze version lol
But this is shawrma not döner
@@Mmab_x6699 Shawrma is the Arabic word for döner, both of which mean turning thing
@@xXJokerAtWorkXx I don't know the meaning personally, but Wikipedia and wikionary seem to suggest that the Arabic word shawarma is derived from the Turkish word çevirme (they do sound similiar), which also means to turn? And Google translate doesn't translate شاورما to anything other than shawarma and that makes me think it doesn't have Arabic roots. Can you elaborate on it meaning grilled?
As a Turkish person i approve this 👌🏻 love your videos man! Keep up the amazing work❤
Toum is a gamechanger. Thankfully I learned how to make it at the Lebanese restaurant I used to work at. I actually add it to white rice sometimes, when I want to spice it up with flavor, but don't have time to chop up my own garlic.
That’s an almost perfect pronunciation of Gözleme, as a Turkish I approved it 🎉
I am from Turkey and I have to say you are very very good! The Turkish meals/salads/rice were excactly how we do it at my home.
joshua i'm a lebanese watching you and i can say you always nail it and you and that shawarma looks mouth watering
Joshua has to be THE hardest working TH-camr ! Appreciate all you do JW !!
The efforts exerted to make this meal is outstanding. Keep up the good work
Thank you. You have conveyed some of the types of Arabic food that there is no similar diversity and strength in taste and spices. But Thom is present in all Arab countries and has several types in Lebanon and Syria. It can consist of an egg or more, depending on the quantity, with two small pieces of garlic, some lemon juice, and oil is added gradually in the form of a thin thread until it becomes creamy. Try it. It is with meat the best thing, and it is also possible for people. Those who do not eat eggs can add some cooked starch instead of eggs or water from a can of chickpeas, all of which are many types, and each country has a taste as it is. Shawarma differs from one country to another. Thank you again and we are enjoying your channel
I use toum as a non-dairy option for marinating chicken in recipes that normally call for yogurt. Comes out rich and garlicy.
Meals completely from scratch is my favorite type of Joshua videos
Very nice to see some Turkish cuisine featured on the channel. Absolutely delicious choices you made :)
It's Lebanese bro
I'm retired now, but I was a profession cook for many years, so you can only begin to imagine how picky I am. Now for me this is high praise, but you are a good cook, and an excellent teacher!
I’d love to see Josh do a Lebanese version with our spices and sides. We do it best 🇱🇧
we really do! Lebanon has the best food in the middle east (imo)
in my opinion turkey or palestine, but lebanon is gud to tho
Lebanese food is bland dude, Turkish shawarma and Palestenian are much better
@@anonymous9074 nonsense
@@omarhabil Both are good, but I like the Lebanese pita and garlic sauce which is lebanese in origin.
the narration on this episode especially was beautiful so many parts and ingredients
I’ve been waiting for this video my whole life & I didn’t even know it. You made authentic Arab food AND YOU KNOW HOW TO PRONOUNCE IT 😭😭😭 I’d pay anything to eat this.
I don't care about all the other additions but I was waiting to see how you made the toum like 🤨🤨🤨 AND THEN YOU NAILED IT. This is the *best* and most authentic way to make toum aka the best sauce in the world. Kudos Joshua!
the toum part made my lebanese heart melt
Ulises' grandmother is amazing! I love how she sends you nice towels and so forth.
Sajj bread is also amaaaazing with shawerma! So so so good!
Also adding fries and toum and pickls into it and rolling it like a burrito and grilling it so the bread gets a bit crispy is yuuuuummmmmmmmm
as an egyptian bro you’ve done a great job. my mom was impressed
I lived in the Middle East for about 10 yrs and shawarma is one of my favorite foods! I’ve got that verticals rotisserie too and have to say it’s NOT optional if you want the real flavor 😝 Never layered the onion and garlic and will use that for my next cook. Nice job
I love how he makes theese videos super quiet so they are 3am friendly.
Fun fact: In Mexico, it can be said that it is a copy and paste of Shawarma, the difference is that they usually use marinated pork with a piece of pineapple on the tip so that it also cooks, just like using a tortilla as is customary to make tacos and goes very well with the hot sauces.
Fun fact, a lot of Mexican cuisine can be attributed to Lebanese immigrants who adapted their cuisine to local ingredients
That's el taco al pastor style meat which is called Tacos Arabs because of the style of meat only .no it's not the burrito and Mexico has had Tacos since the Aztecs with corn tortillas 🌽
This looks amazing as always. Also wanted to say I’ve been watching your videos for years, and as a student at Iowa State University I’m extremely excited to see you next week!
Finally, a Joshua Weissman recipe that I can find all of the ingredients natively
the amazon fresh sponsorship is salt on the wound as well
@@Take4Studios no, I really can. I don't even need to make helva, bazlama and gözleme, I can buy them fresh in my neighborhood
As on Ottawan! Which is considered to be the best place to have shawarma in North America, I approve this.
finally after so many iterations of meat on bread we finally have the greatest one of them all
As a Turkish-Australian this is amazing waited so long for you to make Turkish food. your Döner Looks so gooddddd!
As a Syrian I'm totally surprised that an international chef like you making the most traditional dish of my culture, I feeling so proudly
The shawarma place near me puts an onion and a lemon on top. They serve it with some of the lemon zest and it goes perfectly with it
The only thing i'd add would be pickled turnip, but that probably would definitely add to the time needed
Josh is absolutely maximizing the use of this new kitchen and i love it
thank you brother joshua, jazak allah khayr for this beautiful meal ma sha allah
I think a retail food store series needs to start. Like “Who has the best cheesecake? Cold cuts? Bagged vegetables? Creamiest cream cheese!?” And I wanna see it go down between Walmart, Target, Whole Foods, Bucky’s, BJ’s, ya get the vibe!
Fun fact, "Toum" literally just means "Garlic" in arabic
We add oranges and their zest to our shawarma marination. Also, when marinating shawarmas try as much as possible to stay away from dark seasonings. For example, instead of black pepper, use white pepper. You want your shawarma meat white, not dark looking. Yogurt is a must if you want tender juicy chicken.
As for the garlic sauce, we do ours with corn starch. It’s a bit different than the Lebanese version, but much creamier I find.
Great video!
Hey Josh, love your vids! I've been watching them for a couple years but am going to comment on this one because it's shawarma. I'm from Ottawa, Canada arguably one of the biggest shawarma places in the world, where we have basically more shawarma shops than McDonalds here. For me, the two most crucial elements of the shawarma is the toum (garlic sauce) and nice rotisserie chicken shavings that are crispy and browned on the outside and juicy and amazing on the inside. I think you nailed both in this video so hats off to you my man.
Being picky, my only two things would be that most of the good shawarma spots here actually use pita rather than flatbread (which is more of a gyro thing in Ottawa from my experience); however, I know a lot of authentic recipes use flatbread so it doesn't really matter. Also the big "pickled-shawarma-vegetable" around Ottawa is pickled turnip (my personal fav), but glad you included a pickled element (cucumbers, carrots, pepper).
Good job dude, I'm tired of all the shawarma recipes/shops out there with mayonnaise or sour cream based garlic sauces and chicken that is not in the form of beautiful rotisserie style shavings. 10/10
Shawarma is really popular where I live with the entire community so watching this made me so happy
Amazing recipe , looks tasty 😋
you said it looks tasty before he even started cooking, weirdo
It looks so good. He did a great job
@@khalilahd. absolutely right 👌🏻
@@WhitestOC what do you mean by that
@@neurotoxinc because this was commented instantly after the video was posted
This was great. I am waiting for someone to make beef shawarma. Also, keep in mind that often times food processors aren't the best for toum as the heat from the machine can break the sauce. I have used two sets immersion blenders that have been sitting in the freezer.
Dang i like this video. I like the big feast recipes cuz i love to shake things up in my kitchen like that and spend alot of time on whole courses and feasts, and not just try a new dish. More of that please. Also i like the new kinda style, b-roll at the end. I like new stuff so i love it
PAPA FINALLY TEACHING THE ART OF TOUM!!!!!
How cute is that shawarma spit?! Your recipes never disappoint! 🤤
I made most of this tonight. The fluffy garlic thing was so cool! My son helped me with the garlic (it’s a lot to peel and degerm) and he was amazed at how nice that ended up being. Question. Why remove the germ in the garlic?
Idk if youll ever notics this but Joshua itd be so cool if you could look into the cuisine of the carribean most notably trinidad or at least Jamaica as a persom raised around it and who love our food. Its a real crime that no big food channel really seems to ackowledge us
i am very grateful that you get all the recipes from turkish culinary whiich is the most accurate among other anatolian/greek/middle eastern most of the time. Amazing work, i love your videos man keep it up
This is the stuff I subscribed for 🤤
Israeli here - schwarma here is very very different. Same with the pita and other dishes. This seems much more Turkish and Greek than middle eastern but still amazing job!
MY SYRIAN HEART!! I LOVE YOU JOSHUA THIS MAKES ME VERY HAPPY :) thank you I’ve wanted you to do a shawarma recipe for so long this makes me super happy! I’ll try this when I can and update how it goes :)
syrian and hachi pfp??? ur so cool omg
i'm proud i love seeing you cook any thing that have to do with my cultur and toum is the best
As a turkish follower you did a great job 🎉 it looksss yummy 🥰
Hey, I'm Greek and I wanted to ask if you put mint in Caciki/Tzatziki because I think it's weird. We have tzatziki too, but without mint and I've seen many western chefs put it in, so I don't know if they take it from you
@@konii2541 it's thier own spin and we usually have more liquid homemade yogurt with garlic and cucumber
@@konii2541 most prefably no, we do not put mint into cacık its only cucumber, yogurt, garlic and water most of the time but it depends on the region. I love mint in cacık and it is most of the time runny as hell which is different from tzatziki. I know that you are using dill in tzatziki, is it very common of them all, love greece, peace
Tip for a better toum, drop the garlic in cold ice water for few minutes, the toom will be less bitter
Pls make a proper Turkish Shish Tawook and Lahmejun one day. Sick vid as always, we all know we ain't doin this at home.
I googled Tawook to see which language it was, cause it is Tavuk in Turkish, which means chicken.
Google didn't know either
Tavuk Şiş (Pronounced "Ta-vook Shish") and Lahmacun ("Lah-ma-joon") :D
Tavuk = chicken
Şiş = skewers
Also, tavuk şiş is literally just chicken on skewers? Like - there's nothing else to it? We have better foods :D
Lahmacun, sure - that's always a good idea.
@@OneRichMofo Tawook is arabic
@@Berulacks Ty for the correction. I find the marinade and charcoal techniques are actually super interesting. It's more than just chicken skewers. Maybe there's ways to infuse charcoal flavours within the average household?
@@Darkman3299 Just use a barbecue with charcoal, marinate your chicken in seasoned yogurt (can add tomato paste if you want) beforehand, and you're done!
Also for the marinade you can just use oil, a dash of acid, and seasoning if you want - won't be world changing.
Shawarma Meat:
3-4lbs (1360-1814g) chicken thighs, boneless
1.5 tablespoons (15g) kosher salt
1.25 tablespoons (8g) sweet paprika
1 teaspoon (>1g) turmeric powder
1 teaspoon (5g) granulated sugar
1 tablespoon (8g) ground cumin
1.5 teaspoons (4g) ground cinnamon
2 teaspoons (3g) ground cardamom
1 teaspoon (2g) ground black pepper
1 large tomato
1/3 cup (70g) extra virgin olive oil
1 white onion, thinly sliced
10 cloves garlic, thinly sliced
Bread:
2.5 teaspoons (10g) instant yeast
1 tablespoon (15g) granulated sugar
1 cup (236g) water
2 tablespoons (24g) extra virgin olive oil, plus additional for brushing
2 teaspoons (8g) kosher salt
3/4 cup (175g) yogurt
3.5 cups (525g) all-purpose flour
Pickles:
3 cups (709ml) white distilled vinegar
1 cup (236ml) water
2 teaspoons (10g) sugar
1.25 tablespoons (5g) kosher salt
Cheesecloth, 2 x 2”
Kitchen twine
1 teaspoon (2g) cumin seeds
1 tablespoon (3g) coriander seeds
3 large carrots, sliced
2 large cucumbers, sliced
3 red Fresno chilies, sliced
Rice:
2.5 tablespoons (35g) unsalted butter
1/3 cup (60g) orzo
2.5 cups (220g) rice
2 cups (240g) chicken stock
Toum:
1.25 cups (120g) garlic cloves
2.5 teaspoons (7g) kosher salt
3.5 tablespoons (52g) lemon juice
3 cups (600g) vegetable oil
1/4 cup (59ml) ice water
Cucumber Yogurt Side:
400g yogurt
1 tablespoon (2g) finely chopped mint
2 tablespoons (8g) finely chopped dill
1 large cucumber, deseeded, diced
2 cloves garlic
2 tablespoons (24g) olive oil, plus more for serving
Zaatar for topping
Parsley leaves for garnish
Salt to taste
Grilled Peppers:
2 red bell peppers, charred
4 Anaheim peppers, partially charred
1 garlic clove, grated
3 tablespoons (2g) finely chopped parsley
1/2 teaspoon (>1g) fresh thyme, finely chopped
1/2 teaspoon (>1g) ground cumin
2 tablespoons (30g) lemon juice
1/4 cup (53g) olive oil
Salt and pepper to taste
Gozleme Pastry:
2.5 cups (375g) all-purpose flour
3/4 teaspoon (7g) fine sea salt
3/4 cup (171g) water, warm
5 tablespoons (55g) extra virgin olive oil
Filling:
3/4lb (340g) baby spinach, rough chopped
3 cloves garlic, finely chopped
2 eggs
10oz (283g) feta
1 cup (14g) parsley leaves
1.5 cups (135g) Kasseri cheese, grated - Optionally
Vegetable oil
Salt to taste
Helva:
1.75 cups (415g) tahini
3/4 cup (80g) shelled pistachios + more for garnish
1/2 cup (113g) water
1 pound (454g) sugar
I'd keep the garlic germ when it comes to making toum. I like my toum to have a bit of a kick to it. 😀
Crazy how, I always watch your videos. But never actually cook this. So pleasing to just watch you cook bud haha
Daddy josh always impresses me
Joshusa, I would highly recommend using a thinner bread. In the Middle East, at least from my experience growing up, the most common shawarma bread is Saj Bread or khobiz riqaq, similar in thickness to a tortilla. The thicker Pita just doesnt do the same job as the that bread does in wrapping the sandwich, and just feels heavier overall.
I saw the Amazon mention and I immediately threw all my children into the sea.
As someone who knows middle Eastern food very well this is approved👍
I love your videos they are so amazing✨
As a Turk living in Australia, I approve all of this Joshua! The garlic dip is definitely Lebanese tho 100%
As someone who lives in the shawarma capital of Canada (and allegedly the world), I will never do this but thank you anyway😌
Omg, loved this, you packed so much into this… I will be making a couple of recipes from this!
I'll never go to an Amazon Fresh store as long as I fucking live. If anyone actually heeds this ad, you will be doing harm to their soul and body. Great video tho!
working in berlin kreuzberg and I eat gözleme at least once a weak, made in a traditional way. awesome stuff!
all of this is basically Russian street food and I absolutely LOVE these recipes :3
though the shawarma could be wrapped like a burrito, it goes even harder that way
In Israel we also use coriander seeds, fenugreek seeds and most importantly lamb fat between layers! We mostly use female Turkey meat, but also veal.
Love the video. Good mix of a lot of things.
However, you can’t have a spread like that without baba ganoush and garlic potatoes. Show us a recipe for something like that.
Honestly I agree Toum is probably the best sauce/accoutrement anyone will ever taste.
i just made myself a shawarma and this video pops up
Got that cucumber salad and toom sauce down to a t. Well done chief. Looks absolutely delicious.
i can not describe my delight when you started to list the foods. Its really great to see you cook my countrys food but yeah that aint bazlama man im sorry lol. Also gözlemes dough should be a little thinner but everything else seemed really great! (ps. shawarma isnt Turkish i know)
The only difference garlic souce. 😶
Yes, yes, yessss to all of this. My city, Ottawa, Canada, has a large Middle Eastern population and just maybe is the shawarma capital of the world outside of the Middle East. We LOVE shawarma. If you haven't had toum before, like what are you even doing with your life? Get on that. It's soooo good.
I need to see you make some Somali food one day
as a middle eastern my typical homemade halva is just a roux with a metric ton of sugar lmao. once that floury caramel is mixed throw some walnuts on top and score it slightly to make pre slices
Sup, I have already made the gozleme pastry with spinach/feta filling. QUESTION for anyone that can answer: How do you manage the water pouring from the spinach? My end result tasted great but was leaking a lot of water from the cooked spinach which took away from the flaky flatbread and just looked a little messy.
U can salt the spinach first and let it sit for while. The salt will extract water from the spinach. Squeeze the water out and add the remaining ingredients.
Not a cook, but have watched thousands of cook videos until I’m blue in the face. Godspeed amigos ✊🏽
THE GARLIC IS SO MUCH HOLY MOLY.