Shawarma, a popular Middle Eastern street food, is enjoyed widely across Egypt. While the dish is beloved everywhere, Egyptian and Syrian styles show subtle differences in preparation, seasoning, and presentation, reflecting their distinct taste and aesthetics.  A Deep Dive into Egyptian Shawarma Egyptian shawarma features bold flavors from spices such as cumin, coriander, and paprika. Vendors typically use marinated beef, or a beef-and-lamb mix, slicing the meat into thin strips and serving it in Kaiser Bun.  The Egyptian type often includes tahini sauce and vegetables such as tomatoes and peppers. Popular venues like Abou Haidar in Heliopolis, known for its beef shawarma, and Semsema in Dokki, recognized for its fresh bread and portions, both provide the dish. Exploring the Essence of Syrian Shawarma Syrian shawarma delivers a distinct culinary style compared to its Egyptian counterpart. Its flavor is shaped by aromatic spices such as cinnamon and clove, giving the chicken or meat a slightly sweeter profile.  Chicken,beef or lamb are commonly used along with sauces such as garlic or toumeya as well as a touch of lemon juice. Pickled vegetables and, sometimes, fries are also included in the wrap to Continue reading "Egyptian vs Syrian Shawarma: a Culinary Showdown in Egypt" The post Egyptian vs Syrian Shawarma: a Culinary Showdown in Egypt first appeared on Egyptian Streets .