Components Basic

• pita
• meat

Possible ketchup;
mayonnaise ;
carrot ;
cheese ;
onion ;
cucumber ;
tomato ;
cabbage Recipe on Wikibooks Media files on Wikimedia Commons

Despite the fact that in modern dictionaries of the Russian language only the spelling variant “shawarma” is found, in a number of regions of Russia, depending on the density of settlement of ethnic diasporas, the dialect variants “shawarma” and “shawarma” are also common. According to linguist Yesenia Pavlotsky, since the word “shawarma” does not contradict the signs of the norm and is more convenient phonetically (since, unlike the variant “shawarma”, it does not contain a combination of vowels), it has a chance of being included in linguistic dictionaries in the future.

The word "shawarma" is the Arabic pronunciation of the Turkish word çevirme, meaning to turn over, and referring to grill (Reporter, Mohammed N. Al Khan; Staff, July 31, 2009, "Shawarma: Arabic Fast Food." Gulfnews. com.)

The dish was accessible to all segments of the population and differed only in meat, the rest of the filling was unchanged.

In the Ottoman Empire, at least as early as the 17th century, pieces of meat were cooked on a horizontal grill, similar to a kebab. The vertical grill appeared no later than the mid-19th century. The city of Bursa in modern Turkey is generally considered the birthplace of döner kebap ("turning meat"), a shaved flaky meat roasted on a vertical spit.

Preparation

Cutting roasted meat from a spit

The meat chosen for shawarma is lamb, turkey, beef, chicken, and sometimes pork. The meat is fried using a special technology in vertical grills designed for this purpose. The pieces are strung on a vertically located skewer, rotating around its axis and relative to the heating elements located along the skewer. As the meat browns, it is cut using a long knife (or a special electric disc knife) into thin pieces that fall into the pan. These pieces are then further crushed.

Along with the meat, sauce (white garlic and rarely red tomato) and vegetables (cabbage and cucumbers) are added to the pita or pita filling.

Titles in various regions

Countries in alphabetical order:

• In Azerbaijan, shawarma is a dish with white sweet and sour sauce and in pita bread, while traditional shawarma is called döner kebab or simply döner(Azerb. dönər).
• In Algeria a similar dish is called dener.
• In Armenia this dish is called karsi-khorovats(Karski-style shish kebab). Karski-style shashlik is a large piece of meat on a spit, from which pieces are gradually cut off as it is cooked and wrapped in psats (thin unleavened sheet “lavash”).
• In Belgium the name is used pita durum(French pita durum), or simply durum(from Turkish dürüm “wrapped”), if the filling is wrapped in thin pita bread, or simply pita(French pita), if the filling is placed in half a pita.
• In Bulgaria the name is used duner, although based on the recipe, this dish is closer to Greek gyros.
• In the UK it is called for short kebab from tour döner kebab.
• In Germany the name is used döner kebab(German: Döner kebab), or simply Döner. Also used name Schawarma. Sometimes the name is used durum(from Turkish dürüm “wrapped”), if the filling is wrapped in thin pita bread; the name is also found turkish pizza (German: Türkische Pizza).
• In Greece (including Crete), meat cooked on a vertical spit is called gyros, and the pita stuffed with this meat is gyros pita.
• In Israel the name used for the same dish is shawarma, but due to the lack of vowels in the usual writing in Hebrew (Hebrew ‏שווארמה ‏‎), the reading is widely accepted shwarma; Arabs living in Israel pronounce it as shuarma. Served in pita flatbread, in thin pita bread - lafe, or French baguette. Native Jerusalemites call lafa "eshtanur". Favorite condiments are hummus, tahini, amba (liquid seasoning made from pickled mango), spicy khug. French fries are also included and/or served separately. Israeli shawarma is completely free of dairy ingredients in any form for reasons of kashrut.
• In Iran the dish is called Turkish kebab(Persian: کباب ترکی ‎).
• In Kazakhstan, the name shawarma (shauyrma in Kazakh) is widely used if the filling is placed in half of pita bread, and doner (doner kebab) if the filling is wrapped in pita bread.
• The Lebanese name for shawarma is kubba.
• In Lithuania the dish is simply called kebab (lit. kebabas).
• In Poland the name is used kebab(from German Dönerkebab) adjusted for Polish stress (always on the penultimate syllable).

Which is correct: shawarma or shawarma? Where in Russia is the best place to prepare this popular dish? How is doner different from it? The author of the popular Telegram channel “Shaurmologist’s Cabinet” Augustin Aliev figured out the problem specifically for and answered the main questions regarding the country’s most popular street food.

Original and fake

The story of my acquaintance with shawarma and doner began when my youthful consciousness was just forming. In 2004, I moved to the capital of Azerbaijan, Baku, where I met doner, a local street food authority that became my favorite fast food for a long time. In 2009, I returned to my native Moscow and upon arrival discovered familiar shop windows and stalls with meat skewer - “doner” translated from Turkish means “spin”. Naturally, without hesitation, I decided to enjoy the well-known fast food, but I was confused by the name: “shawarma”.

"What's the name?" - I asked myself, but still ignored my doubts and risked going all-in. They gave me a “long stick” made of pita bread, which already surprised me, and then the surprise only grew, but the positive attitude, on the contrary, waned. The questions followed one after another. Cabbage? What? Why is she here? What kind of garlic sauce? Why lavash? What is this?

I still couldn’t finish the shawarma that time, and in fact I never finished eating it when I decided to buy this dish. But I could eat doner until I lost my pulse. So what is shawarma? Who invented it and where does it come from? Why is there shawarma in Moscow, and shawarma in St. Petersburg? And why, finally, in Russia are shawarma and doner sometimes considered the same dish?

I repeat, doner is a Turkish dish, and shawarma is Arabic, as many believe. But in my thesis, I indicated the origin not of Arab countries, but of Spain, where meat rolls served with salad and sauerkraut were sold in the squares. These rolls had a very familiar name - "shawaruma". The name is consonant with shawarma for a reason: Arab nomads borrowed it along with the recipe and brought it with them to their native lands. However, not a single Spaniard confirmed this theory to me.

In Russia, the first shawarma stalls appeared in the 1990s, but the massive spread of Spanish-Arab skewers began between 2005 and 2008. Shawarma is a name that stuck to the dish in Moscow, but soon underwent transformation due to frequent cases of poisoning. Shawarma was even banned from sale, but since our country is inhabited by enterprising and erudite businessmen, the popular product went into operation without a single delay thanks to a new name - “doner”.

Shawarma was called doner only because of the similarity of the vertical poles on which the meat rotates, and the additive word “kebab”, since it is found in the names of both dishes: “doner kebab” and “shawarma kebab”. For some mythical and incomprehensible reasons to me, large and small information portals, famous bloggers and other people and sites with access to mass dissemination of information are still spreading incorrect information about this dish, calling shawarma a doner.

We need different doners

Let's figure out what the difference is. Traditionally, doner is served in a flatbread, or, as the Turks say, “ekmek arası,” which translates as “in bread” (“ekmek” is “bread” in Turkish). Many people confuse even these concepts. Flatbread is not pita bread or pita bread. Even pitas can be confused with each other: they can be Semitic, Greek, and so on. Doner also comes in different varieties. For example, Turkish-Azerbaijani and German. At the same time, the Germans pronounce the name as dune(r).

The first is traditional, and the second is modified in German conditions. I am a supporter and fan of the classic Turkish-Azerbaijani doner. His recipe is: flatbread (oval), beef (traditional) or chicken (popular), fresh tomatoes and cucumbers, pickled Turkish peppers (traditional, but unpopular), pickled cucumbers, French fries (not used everywhere), tomato sauce and mayonnaise (popular, but not traditional). Please note that doner is not prepared in pita bread, not in pita bread, it also does not contain garlic sauce and, most importantly, no cabbage. In Azerbaijan, doner is also served in round bread called “tombik”.

The German doner appeared already in the 20th century, when the Turks who emigrated to Germany took with them their traditional gastronomic delights of street food, but already in a foreign land the dish underwent transformation. German doner is also prepared in bread, but in a cone shape. Cabbage can be used in it, and red cabbage to make the dish look more beautiful.

As I already noted, the Turkish doner is prepared in an oval flatbread and closed, and in the case of duna (dune - German pronunciation) it is served open, which gives false associations of a huge dish. Although the German doner is indeed somewhat larger compared to the Turkish one. Typically, German doner is called Berlin Kebab. Also, German dune(r) is often prepared with beef. Other distinctive ingredients: a salad mix, feta cheese and several sauces, where tomato and tzatziki remain the main ones.

Checkmate, doner

The capital of Russia has long been subject to attacks by a real doner, but most attempts ended in failure, because in Moscow there are too many people for whom a cheap long shawarma stick seems the most advantageous offer in terms of volume in comparison with an oval doner. But this simple logic, alas, is sadly deceptive, because shawarma is large in volume only due to the large amount of freshly chopped cabbage, while in doner the dominant ingredient is meat with the complete absence of cabbage.

Very often, when I see a Doner sign, I desperately rush to the stall window with a question: “Is Doner real or do you have shawarma?” And in response I almost always get: “What’s the difference? This hell and the same thing, only pita in Arabic.” To understand the absurdity of such an answer, I will give a clear example from another area. You came to a car dealership selling Japanese Nissan cars and asked: “Do you really have Nissan or are you selling?” To which you get the answer: “What's the difference? The engine and the badge are simply from the Czech Skoda.” I call it a threesome.

No, I’m not against shawarma, but in its traditional, authentic form. You need to understand and know one main fact: Moscow has a separate and its own shawarma industry, and it is terrible. In rare cases, in Belokamennaya there are brave attempts to open an establishment with original, and even less often with real Semitic shawarma (Semites are Arabs and Jews), that is, with an ethnic version of the dish. Shawarma, similar to the Moscow variation, is also sold in Kyiv and Minsk, but in St. Petersburg the dish has a different history and its own industry, which is many times better than the capital’s.

In Moscow, large monopolists in the shadows, or, as I call them, “shawarma mafiosi,” are responsible for a large number of stalls. For this reason, the composition, taste and cost in the capital are similar. In St. Petersburg, largely due to the low cost of rent, and therefore the greater opportunity to easily open your own shawarma point, shawarma differs everywhere both in cost, taste and form, which deserves special attention.

Own pride

It is not surprising that it was in this city that the famous YouTube project “Shaverma Patrol” was born from the equally famous blogger Yuri Khovansky. Upon arrival in St. Petersburg, in addition to the various establishments where I review for my channel, I am happy to pay gastronomic attention to at least one meat roll. Although in the Northern capital, shawarma is not always wrapped in the form of a roll - sometimes square shawarma is also found. In addition to its shape, shawarma also differs in taste due to the different products and spices used to marinade the meat. In Moscow, the standards are simple and banal: garlic horror and lavash from a newspaper.

In addition to Moscow and St. Petersburg, there are other player cities on the shawarma map of the country. For example, Tver, where shvarma, the Israeli version of the name, is presented to the public. But the composition and method of preparation are far from Jewish. You should also not lose sight of another city - Nizhny Novgorod, where, according to numerous reviews, they prepare the most delicious shawarma in Russia. The iconic stall has a simple and understandable name: “The Same Shawarma on Sredny”.

Sochi is also among those cities where they see shawarma in their own way, but along with this Arabic dish, its Greek competitor gyros is also popular on the streets of the sunny region. It’s especially offensive when gyros are called shawarma, because it is also cooked on a spit. Gyros consist mainly of pork, French fries, tomatoes and cucumbers, red onions and tzatziki yogurt sauce. Moreover, I am giving an average example of the composition, but in reality there are numerous variations on the theme.

It is generally accepted that in St. Petersburg shawarma is called shawarma only because it is a traditional Arabic name, but this is not at all true. Among the eastern peoples themselves, the names of the dishes differ due to the difference in dialects: shawarma, shawarma, shaorma, shuarma, and so on. In Arabic it is written شاورمة, which is read as “shau(W)rma/e”. That is, the same letter (the third) can be pronounced both as the Russian “u” and as the Arabic w. Since the Russian language lacks the necessary sound, it turns into “v”.

Arabic shawarma is traditionally made from lamb or beef, although sometimes there is also an option with chicken. The filling is wrapped in pita bread, which in some areas is called “laffa”. This is a thin and soft oriental flatbread. Arabic shawarma also lacks cabbage, but contains hummus and other pickles with the exception of pickled cucumber, as well as spices.

Israeli shwarma also has distinctive features: Israeli pita, hummus, tahini, eggplant, fresh herbs, lots of sour ingredients like mango amba sauce, pickled radishes and peppers. All of the above compositions of dishes in different countries are given as an example of popular ones. May vary depending on regions and establishments themselves.

And the above products and ingredients can be prepared differently in different places. For example, pita can be completely different: Jews have a small round one with a pocket, Arabs have it larger and thinner, and Greeks have a thick round layer without pockets. Lavash is also different, and in Moscow in particular and in Russia in general they even manage to confuse it with tortilla.

Shawarma is not the only dish whose name in Moscow is confused and assigned to another dish. And in general, in the Moscow gastronomic arena there is a complete terminological chaos and misinformation: shawarma doner, gyros shawarma, gyros souvlaki, burrito shawarma, burrito fajita, quesadilla taco, Greek falafel and so on. Everyone calls the dish whatever they want, and it doesn’t matter whether it’s correct or not.

But still in Moscow it is possible to find rare places where authentic doner is prepared. You can literally count them on your fingers, and not everyone cooks them absolutely correctly. As a rule, you can find real doner in places where Turks work: the Sadovod market, the Afimall shopping center, and so on.

If you have the desire and skill, you can find Berlin kebab, authentic Arab shawarma, and Israeli shwarma. Again, as a rule, in places where Jews and Arabs live and hang out. In addition to everything, you can also stumble upon establishments with original variations of shawarma. On my channel I often talk about places where you can find doner, original and authentic shawarma, gyros and other similar dishes in their correct execution.

Many tasty and satisfying dishes came to European cuisine from the East. Such “travelers” include everyone’s favorite and already familiar shawarma. Now home delivery of food offers the opportunity to order this delicacy prepared according to a wide variety of recipes. It’s hard to imagine that just 20 years ago, most of Russia didn’t even know about the existence of this dish. The simplest recipe remained a secret, and the name said nothing about its contents. Where did shawarma come to the Russian expanses?

Culinary history page

The recipe for a hearty oriental dish was invented relatively recently, in 1972. Its creator is considered to be a Turk who lived in Germany, Kadyr Nurman. He reworked the traditional recipe for the national dish - kebab. Thanks to the light hand of the chef, who built his own business on the production of shawarma, the recipe spread all over the world.

The peculiarities of preparing the dish included specially prepared pita bread or flatbread and proper roasting of the meat. Shredded vegetables and aromatic spicy sauce were used for filling. Meat was used in a variety of ways, but most often beef, chicken fillet or turkey were used in pita bread. Food delivery in Tver, currently, offers many shawarma recipes. You can order it quickly and for every taste.

The emergence of shawarma in Russia

Across the expanses of Russia, the dish began its triumphal march in the early 90s. It was then that people began to devote less time to home cooking and began to snack on the run in their free time. Shawarma or kebab can be classified as fast food. The success of a good tasting delicacy directly depends on the quality of the products, the equipment used and the skill of the cook. Currently, the latest grill developments are used to achieve exceptional quality of meat roasting, and the presence of oriental spices adds its own unique flavor. To experience true pleasure from eating food, you must order food in Tver, where shawarma is prepared according to traditional recipes and in compliance with all requirements.

In Russia, you can try this dish not only at street stalls, but also in cafes. Each establishment has its own special kebab recipe. Unlike the eastern version, the European version allows the use of not only lamb, beef or poultry, but also pork. The variety of vegetables is also amazing. The original version used finely chopped cabbage, but you can also find cucumbers, tomatoes, carrots and lettuce. Everything is wrapped in the same thin pita bread or placed in pita bread.

Turkish kebab recipes

A great variety of shawarma recipes makes it possible to choose your most delicious one. The dish can be prepared at home, if you have a grill oven

Men's shawarma

Ingredients:

• Half a kilogram of any meat fillet;
• Sheets of thin pita bread;
• Cabbage and tomatoes, two hundred grams each;
• Three sweet peppers;
• Hard cheese;
• Greens, maonnaise and spices to taste.

The meat must be salted, sprinkled with spices and seasoned with mayonnaise. Then it is put on a skewer and put on the grill for 30 minutes. While the meat is cooking, you need to finely chop vegetables, herbs and grate cheese. Meat cooked in the oven is cut from the skewer into thin strips along the edges, the remaining pieces are again sent to the fire. Lavash is divided into 2 parts. All the filling is laid out on it in layers and seasoned with mayonnaise, and then wrapped in an envelope. The resulting packages should be placed on a baking sheet and heated in the oven for 5-7 minutes. The aromatic dish can be served to the table. Only food delivery can make your meal more enjoyable.

Classic shawarma

Ingredients:

• Half a kilogram of oven-fried poultry;
• Pita;
• Two hundred grams of carrots;
• French fries;
• Cabbage;
• One onion;
• Ketchup, mayonnaise and seasonings.

The meat must be cooked in the grill or oven and then finely chopped. Vegetables are peeled and chopped. Potatoes are cooked in a large amount of oil. Apply ketchup and mayonnaise to the pita bread, and then lay out all the ingredients in layers. The sheets are folded into a neat envelope and placed in the oven on a baking sheet. The heated shawarma can be placed on the table. The dish turns out nourishing and tasty.

Shawarma in a baguette

Ingredients:

• Long loaf or baguette;
• Chicken fillet;
• Tomatoes, carrots and cabbage;
• Hard cheese;
• Mayonnaise and seasonings.

You don’t always have lavash on hand, so at home you can replace it with a baguette or loaf. The chicken must be chopped and fried in a frying pan with salt and seasonings added. Tomatoes and cabbage are chopped, and carrots and cheese are grated. Everything except the cheese needs a little salt. The pulp is pulled out of the baguette and the crusts are unwrapped. The bread should be greased with mayonnaise; you can add ketchup, mustard or other sauces to taste. First the vegetables are laid out, and then the meat, everything is covered with cheese and tightly wrapped in a baguette. The resulting bundles are fried on both sides in a frying pan. The improvised shawarma is ready and you can start the meal.

The sale of shawarma has been banned in Moscow, Olga Davydova, press secretary of the capital’s consumer market and services department, told RIA Novosti.

“The order banning the sale of shawarma in small retail chains was signed by the head of the department, Vladimir Malyshkov, and the city’s chief sanitary doctor, Nikolai Filatov,” she said.

According to Davydova, this measure was taken due to the worsening epidemiological situation, in particular, in order to prevent bird flu.

In addition, the press secretary noted that Rospotrebnadzor revealed facts of violation of sanitary standards during the preparation and sale of shawarma.

1. For 1 tbsp. tehina paste (sesame seed paste) - juice of 1 lemon, beat everything well. Very finely chop green onions, parsley, a little cilantro, hot za'atar, green hot pepper, mix with the resulting sauce, add salt and add a little garlic to taste.

2. Finely chop the cucumber pulp (cut off the skins), chop the mint and garlic, mix everything and pour in thick sour milk, add salt.

3. Pickled onions are good in shawarma.

4. You can also use mayonnaise, we are used to it, and there is a place for it in Arab cuisine, especially in Lebanese and Syrian.

800 gr. meat (lean lamb or veal, you can also use turkey or chicken fillet);
1 cup 5% vinegar (measuring cup = 230 ml);
1 teaspoon cinnamon;
1 teaspoon paprika;
1 teaspoon grated nutmeg;
cardamom on the tip of a knife;
1 tablespoon crushed garlic (about 3-4 large cloves);
salt to taste;
for the sauce:
1 glass of light sour cream;
1/4 cup chopped green onions;
2-3 cloves of garlic;
a pinch of curry;
small pickled cucumber;
vegetable oil

Cut the meat into thin steaks and soak overnight in a marinade made from vinegar, spices and garlic (all components listed before the words “for the sauce”). Then remove the steaks from the marinade, dry lightly and fry over high heat in a small amount of vegetable oil until half cooked. The meat should be covered with a beautiful brown crust. Cool slightly, cut the steaks into strips lengthwise to create even, oblong pieces. Place the meat in a heatproof dish and cover it with foil. Place the container with the meat in the oven, preheated to 180 degrees C, for 20 minutes, after 20 minutes. remove the foil and keep in the oven for another 10 minutes. in an open container.

Mix sour cream with crushed garlic, finely chopped green onions and pickled cucumber, add spices and leave to brew for at least 20 minutes. Cut the pitta in half, put slices of fresh cucumber and tomato inside, put the meat filling on them and generously pour sour cream sauce over everything.

Products:
Chicken or chicken (you can have legs)
3 onions
2-3 sweet peppers (preferably ripe, yellow, thick-walled)
Tomatoes - 2-3 pieces
Mayonnaise
Pickled cucumbers - 2-3 pieces.
Armenian lavash (thin) 4-5 sheets.

Separate the chicken meat from the bones, cut into small cubes and fry in butter.

Cut sweet peppers and onions into small cubes and fry in butter.

Then mix everything, add ground black pepper, basil and suneli hops to your taste. Fry until done.
Unfold a sheet of Armenian lavash and place tomatoes cut into circles in the middle (no more than three circles per 1 lavash).
Place pickled cucumbers cut into slices on top of the tomatoes. Place 2-4 tablespoons of prepared chicken meat with pepper on top, lightly grease everything with mayonnaise and wrap it in a roll, folding the edges. You can make several “rolls” at once, or you can roll them up during the meal, periodically heating the chicken meat. Can be served without a side dish with fresh vegetables. Pairs well with a salad of fresh young cabbage (finely chopped, mashed and dressed with mayonnaise), as well as fried zucchini.

What kind of dish is this and when did it appear?

Shawarma is a dish of pita or pita bread stuffed with grilled meat with the addition of spices, sauces and fresh vegetable salad. It appeared in the city of Damascus more than a thousand years ago, when people figured out how to fry pre-marinated meat and mix it with salad and sauce.

First debut in Russia.

In the Russian Federation, shawarma first appeared in the southern regions of the country. It is believed that it tastes best in the Caucasus. In Moscow, the dish first appeared on the menu of the Bako-Lebanon restaurant in 1989.

Interesting facts about shawarma.

In Muslim countries, shawarma can be prepared from turkey and camel meat.

The largest shawarma, weighing 98 kilograms, was prepared in Ankara. It took meat from 7 cows to prepare. This dish was included in the Guinness Book of Records.

In Russia, shawarma is called shawarma, shaorma, döner kebab, and also kebab.

Most doctors are inclined to believe that the dish is a healthy food, as it contains vegetables, meat and bread, which is most often made from wholemeal flour.

Moscow shawarma and St. Petersburg shawarma have different sizes and different composition of ingredients. The Moscow dish is smaller and often includes cabbage and lightly salted cucumbers; in St. Petersburg - only fresh cucumbers, tomatoes and onions.

Who eats shawarma?

Shawarma has won love in the Middle East, Europe, North Africa, and Russia.

It is the most loved fast food in Germany. In Russia, shawarma became popular when people began to devote less time to home cooking and began to snack on the run. Nowadays you can try the dish not only at street stalls, but also in cafes.

Shawarma in art.

During the period when shawarma appeared in Russia, tents were set up in cities selling the dish. At the same time, they very often appeared in places where there were large numbers of people, including train stations, where there was unsanitary conditions. There were many rumors that shawarma was made from dogs. In this regard, Russians composed songs about this and came up with aphorisms.

Some of them:
If you peer at shawarma for a long time, shawarma begins to peer at you.
Shawarma, under the guise of food, penetrates the victim...
Shawarma is not something that allows you not to die of hunger, but something that allows you not to die hungry.

In 2015, groups called “Beautiful Girls and Shawarma” appeared on social networks. They posted photographs showing a girl with shawarma. This action gained great popularity in society. Later, similar communities “Handsome Guys and Shawarma” were created.

How is shawarma prepared?

Meat is selected for shawarma. It can be lamb, beef, chicken or pork. The meat is fried in vertical grills. The pieces are strung on a skewer, rotating around its axis and relative to the heating elements.

As the meat roasts, it is cut off with a long knife into thin pieces that fall into the pan. These pieces are then further crushed.

Along with the meat, sauce (white garlic and red tomato) and vegetables (tomatoes, cabbage and cucumbers) are added to the pita or pita filling.

Names in other countries.

In Azerbaijan and Germany, shawarma is called dener-kebab, in Armenia - karsi-khorovats, in Belgium - pita-durum, in Israel - shawarma, in Lithuania - kebabass.

In Moscow it is called shawarma, and in St. Petersburg and Belgorod the word shawarma is used. In Tver, located between St. Petersburg and Moscow, the word shawarma is used.

In the Czech Republic, shawarma is called gyros, in Uzbekistan - Turkish kabob.

Shawarma Patrol.

A project has appeared in Rostov-on-Don in which several people patrol the city and evaluate shawarma according to 13 special criteria.

Afterwards, the team gives ratings to the dish. Similar projects operate in other Russian cities.