Mohammad Altawaha (Abu Omar)
Shawarma, an iconic dish of the Middle East, holds a deep cultural significance, especially in Jordan. Its origins can be traced back to the Levant region, where cooking meat on a vertical spit was first introduced by the Ottomans under the name “çevirme,” meaning “to turn.” This cooking technique allowed the meat to slowly cook over heat, resulting in tender, flavorful slices. The technique spread across the Ottoman Empire, and its influence is seen in dishes like the Greek gyro and Turkish döner. However, it was in the Arab world, particularly in Jordan, that shawarma found a unique expression and identity.
The Early Days of Shawarma
Although the basic method of preparing shawarma came from the Ottoman Empire, Jordan’s rich culinary tradition added its own twist to the dish. Jordanians embraced shawarma, particularly lamb and chicken variants, and adapted it by infusing the meat with regional spices such as cardamom, cumin, and allspice. The meat is often marinated overnight, giving it a deep flavor before being stacked on a spit. Historically, shawarma in Jordan was made with lamb, but chicken later became more popular for its lighter taste and accessibility.
Early vendors in Jordan would serve shawarma as street food, wrapped in saj or pita bread with a variety of toppings like pickled cucumbers, onions, garlic sauce (toum), and tahini. Unlike the thick flatbreads often associated with Turkish döner, Jordanian shawarma tended to be wrapped in thinner breads, allowing for easy consumption on the go—a hallmark of Middle Eastern street food culture.
Evolution in Jordan and Beyond
As Jordanian cities like Amman grew, shawarma became a staple in the capital’s vibrant street food scene. By the mid-20th century, shawarma stands were a common sight, with vendors offering variations in presentation and ingredients, some using beef or turkey to cater to different tastes. Shawarma also became a central dish in family gatherings and feasts, contributing to its status as not just a fast food item but also a symbol of Jordanian hospitality.
The spread of shawarma beyond Jordan is a testament to its universal appeal. As Jordanians emigrated to other countries, especially to the Gulf region, Europe, and the Americas, they brought their shawarma recipes with them. In places like the United States, shawarma quickly found a home among diverse immigrant communities, adapting to local tastes. In many Western countries, shawarma is now commonly served with additional ingredients like French fries or a wider variety of sauces, but the essence of the dish—the vertical spit, the carefully marinated meat, and the tender slices—remains unchanged.
Shawarma’s Impact and Global Reach
The global popularity of shawarma is undeniable. What
began as a traditional dish in the Levant has now spread to almost every corner of the world. In Jordan, however, shawarma continues to hold a special place in the hearts of locals. The dish has become so popular that many Jordanian shawarma restaurants now offer it in various formats—platters, wraps, and even as part of fusion cuisine, integrating modern culinary techniques while keeping the core flavors intact.
At Abu Omar Halal, we take great pride in continuing this Jordanian tradition, offering shawarma that stays true to its roots while incorporating the tastes of modern palates. Our chicken and beef shawarma are marinated with a special blend of spices, slow-cooked, and served with traditional accompaniments that reflect our commitment to authenticity. Just like in the streets of Amman, we strive to bring the comforting flavors of Jordanian shawarma to every community we serve.
In conclusion, shawarma’s journey from the Ottoman Empire to Jordan and beyond is a story of cultural fusion and culinary innovation. It has become a symbol of the Middle East’s rich food heritage and its adaptability. At Abu Omar Halal, we celebrate this tradition and bring the flavors of Jordan to the global stage, honoring the history of this beloved dish with every bite.
