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The contents of the Shish taouk (Montreal) page were merged into Shawarma on 12 December 2017. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page.
Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 September 2020 and 18 December 2020. Further details are available on the course page. Student editor(s): Laetitia Helayel. Peer reviewers: Carltamerian.
Dear users, dear WWGB, I have provided a source from the 13th century with the first ever mention of the principle of the shawarma, proving it originated in Syria and not the Ottoman Empire. The edits were removed, however, I would like it to be returned. Syr de (talk) 13:19, 21 September 2024 (UTC)[reply]
1) It's listed as a cookbook, not a scholarly resource. We'd want to verify where they're getting this claim from, but if they just say it without any evidence, it won't be compatible with our WP:RS rules.
The book is not just a cookbook. It's one of the most famous cultural books which explains much about the benefits and recipes of food, perfumes, soap, and medicine. It has its own Wikipedia page. The page number regarding the shawarma wrap is 25, it was written in the citation. The word shawarma was not written there, as it was derived from the Ottomans, but the dish definitely first originated in the 13th century and its confirmed in this book. The specific text that I am referring to, which directly describes the preparation of the shawarma is as follows:
"Put a fattened chicken on a skewer. Dig a niche in a wall and build a hot charcoal fire in it. Take sieved bread crumbs and place in a pan or tray under the chicken, but not on the fire. Roast in the niche on the side exposed to the fire, letting the fat drip onto the bread crumbs. When done, add sugar, pistachios, and rose water to the bread crumbs and stuff the chicken. While the chicken is roasting, rub with chicken fat, rose water, beaten sesame oil, and salt, keeping the pan or tray beneath it. From time to time, use a feather to baste the chicken with rose water and sesame oil."
It describes the chicken being held onto a vertical skewer with a fire source on the side, where the fat of the chicken is dripped onto a tray beneath it. This is the core idea of the shawarma installation. Syr de (talk) 19:37, 21 September 2024 (UTC)[reply]
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This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 September 2020 and 18 December 2020. Further details are available on the course page. Student editor(s): Laetitia Helayel. Peer reviewers: Carltamerian.
