Review: Here’s What We Think of the New Syrian Shawarma Joint “Akleh”

New Syrian Shawarma Joint “Akleh. This review is based on their Sheikh Zayed branch and we have to say, it was quite a bad experience.

See, I love Shawarma as the next person in line, Syrian Shawarma to be exact. So, whenever I hear that there’s a new one in town. I have to try it and I’m never too quick to judge. However, try to always make sure your food is healthy. and that you’re taking care of your body.

My experience with the restaurant was not at all as I expected. I ordered their signature Double Arabian Chicken Shawarma and their Double Crispy Chicken Shawarma. And I have to say that I was extremely disappointed with the quality of the food that was served.

There is a lot of potential for this Syrian restaurant to be one of the best out there. It’s just that they need to bear in mind a few tips that can literally change everything for them.

The Origins of Shawarma: A Brief History

Shawarma, originally from the Middle East, has become a global phenomenon. Meat is marinated in a spice mixture and roasted on a vertical spit to create this savory and appetizing dish. Certainly, after the meat is roasted. It is sliced thinly and served in a wrap. Or pita bread with salad, sauce, and other toppings.

The Evolution of Shawarma Across the Middle East

The Ottoman Empire. Which governed most of the Middle East and Eastern Europe from the 14th to the early 20th century. Is often credited as the origin of shawarma. At the time, Turkish warriors would roast meat over an open flame by skewering it on their swords.

The Turkish word çevirme, meaning “turning,” is where we get our word “shawarma” from. Which describes how the meat is cooked on the spit. As its popularity extended throughout the Middle East and beyond.

In the beginning, Shawarma first gained widespread popularity in the Levant region. Which now comprises modern-day Syria, Lebanon, Jordan, and Israel. The meal quickly became a staple in the Middle Eastern diet. As shawarma stalls started appearing in cities across the area in the 1950s and 1960s.

In the 1970s, immigrants from the Middle East introduced shawarma to the rest of the world, mainly Europe and North America. Shawarma has become a global phenomenon, with street vendors and full-service restaurants springing up in places all over the globe.

The Anatomy of Shawarma: Ingredients and Preparation

The adaptability of the meal is a big part of its appeal. Serve their shawarma with fries within the wrap. like Israel, opt for hummus and pickled veggies.

vegetarian and vegan versions of shawarma have emerged in recent years, albeit, featuring meat substitutes such falafel and roasted veggies.

Also, Its fame has expanded all across the globe. And it has adapted to suit the preferences of many communities and diet restrictions. Its excellent taste and adaptability will make it a go-to dish for many years to come. At the present time Shawarma is a lot of people’s favorite dish

Review: Here’s What We Think of the New Syrian Shawarma Joint “Akleh”