Shaorma in Bucuresti

Am citit multe post uri despre shaorma cu locurile unde este buna sau nu insa in niciunul nu am vazut si argumente ca sa putem si ceilalti sa analizam si sa ne facem o parere. Propun ca fiecare sa vina si cu argumente, ce ia placut si ce nu. Sunt multe lucruri de spus despre shaorma in afara de "mi a placut sau nu". De exemplu multi nu stiu ca shaorma nu este acelasi lucru cu kebab. Poate facem si un topic mai in analiza a shaormei si a locurilor unde se vinde aceasta.

Io as vrea sa stiu unde se mananca shaorma buna la farfurie. Intr-un local undeva, nu tot la colt de strada.

Am incercat la Springtime, la McLouf langa Gara si la niste arabitzoi in Plaza langa Movieplex (btw, cea mai naspa saorma posibila, cat ar fi ei de arabi).
Parca le lipseste totusi ceva.

 don_dannielo, on Jun 24 2006, 15:17, said:

La Dristor. O iei la farfurie și o mănînci acasă  :D

 don_dannielo, on Jun 24 2006, 15:17, said:

Subscriu, si dezvolt. Nu mentionez cantitaile nesimtit de mici, pentru ca se aplica la fiecare ingredient.

Carnea: e taiata asa de marunt, incat iti scapa prin furculita.
Cartofii: Dinaia la punga congelati. Si neprajiti bine.
Lipia: Puneti 2 foi de hartie una peste alta, si muscati din ansamblul creat. Exact aceeasi experienta. Plus ca vine intr-o tzipla, probabil pentru a nu se dezmembra.
Maioneza: Nu ajunge, nici macar la atata cantitate de mancare. Incredibil.
Castraveti murati: Nu au

Iti recomand, desi nu e exact shaorma, tot in Plaza la grecii e langa Mac, sa incerci "gyros la farfurie". Carne (taiata ca la shaorma), cartofi, salata la alegere si sos tzatziki (mmm) turnat peste cartofi si carne.

Fatboy, care-i diferenta dintre kebab si shaorma? Eu sunt dintre cei care nu stiu  :)

Diferentza dintre shaorma si kebab...

The Doner Kebab is the most popular of the three types. It consists of minced lamb combined with a selection of herbs and spices, which is then pressed hard into the distinctive conical shape using a specially constructed 'broiler' where it is also given a binding agent (usually fat and egg). When this is carved up, it produces long, wafer thin strips of meat which are then stuffed into a pitta bread and topped off with salad and sauces.

The Chicken Shawarma is the only ‘on the spit’ chicken product normally available. It is very often referred to as the Chicken Doner to help confused customers but this is a crucial mistake. Shawarma products, unlike Doner Kebabs, are made of small chunks of meat which are pushed together onto the spit. The resulting effect, when the meat is carved off the spit, is to give lots of small chunks of meat which are not bound in any way. The overall effect is totally different to a Doner Kebab in both taste and texture. It is a fairly recent introduction to appease over-cautious consumers who described Doner Kebabs as 'rank'.

The Lamb Shawarma serves to underline how different a Shawarma is to a Doner Kebab. Despite using the same meat, they are completely different. A Lamb Shawarma will be somewhat drier but tastier than a Doner; made up of chunks like the Chicken variant. This type of Kebab is hard to find and tends to be a real Middle Eastern speciality, and therefore more expensive.

On the Griddle[color=#FF0000]

The Lamb Shish consists of chunks of meat, weighing about 20-25g, grilled on a skewer. There are variations. You may notice that some shops scoop these chunks out of a tray, and dispense with the skewer. This is unlikely to make much difference to the flavour. You may also notice that the skewer being grilled contains chunks of onion and pepper. A generous soul may assume he is being vegetables free. Better to assume that you are being deprived of meat free. The chunks are then distilled into a Pitta bread and served in the same way as the other kebabs discussed.

The Chicken Shish is identical to the lamb in most important respects. With chicken however, restaurants are keener on marinating. Look for skewers sitting in trays of paprika and curry oil; these are likelier to deliver. Incidentally, this is often slightly more expensive than the lamb shish, which is curious as chicken seems to be cheaper in the shops.

The Lamb Kofte consists of minced lamb mixed (heavily) with parsley and other herbs. This is then given a binding agent and pressed onto a skewer. As this has not undergone the broiling process, the texture is completely different from a Doner, resembling a meatloaf.

Iskender Kebab is hard to find and not really an original, as it consists of a mixture of Doner Kebab strips and Lamb Shish served together in a Pitta with a light, usually more tomatoey, chilli sauce and oodles of yoghurt. If you can track this bugger down, it is an absolute delight.

@submit
Acum poate o sa stii!!! :D

o super shaorma (dupa parerea mea) este vis-a-vis de sediul PNT de la Rosetti.
Maaare, buna, la 120k

inca sunt de parere ca shaorma de la Genin este cea mai buna. ruleaza fin... :P

1.genin
2.genin
3.derya

unde e derya?

 submit, on Jun 28 2006, 19:55, said:

Militari, pe Iuliu maniu, nr 69 parca.

@fatboy: Aici nu e topic-ul conceptul shaorma, ci unde e cea mai buna din bucuresti!
Da, sunt rare locurile in care au casier... din pacate.
La Cleopatra e buna, mare (si unele rateuri cateodata la cea mica), si cei care vand incearca sa intre in vorba cu tine (mai ales daca esti din cartier si cumperi des)..adica sa nu-i spui direct vreau d-aia d-aia. Acum nu stiu ce se-ntampla, ca nu mai e acelasi (sunt alti 2) .
Alta chestie ar fi ca la 100 sau 120 iei foarte multe alimente. Dai 100 de mii si mananci in 5 minute maxim, daca iei altceva de 100...iesi in castig :D
Si in alta ordine de idei, eu n-o sa mai mananc shaorma ... peste vreo luna asa ma las(gras rau)
Pofta buna! :D

Edited by Digibrain., 29 June 2006 - 23:41.

cam care sunt preturile la shawarme in bucuresti ? :huh:

la noi sunt cam 50.000 aia mica si 70-80.000 aia mare :) (cam atat era ultima oara cand m-am uitat), da io mananc mai mult snitele de pui de la 5 minute (great, by the way) si cateodata alte sandwichuri :P

Alea mentionate mai des pe aici (maverick, dristor) 110-120.000 mici
Dar gasesti si ca la tine.

 submit, on Jun 27 2006, 00:53, said:

Nu mai fac, se pare.

 shobi, on Jul 4 2006, 01:43, said:

12RON la Dristor (suficient de mare) si prin alte locuri respectabile. La ultimele jeguri de terase ajunge si pe la 6RON aia mica si 9-10 aia mare. Dar am luat o data de 6 si m-am lecuit (faze urate cu burta).

Mie imi place mai mult aia de pe Floreasca decat cea de la Dristor. Dar ambele sunt bune (damn you, mi-e foame :()

Maverick - 16 RON cea mare.

1. Cleopatra
2.Spring
3. maverick

DAca Cleopatra ar avea sosul celor de la Spring, ar exista numai locul 1.

De Dristor sunt profund dezamagit..dupa multe reclama din partea tuturor am incercat-o si nimic spectaculos.

In Turcia cand am intrebat de soarma, se uitau la mine ca la Mihai Viteazu. Pana la urma m-am intels cu ei la un kebab care era o lipie in care au pus chiftele de carne de oaie si ceva verdeata cu un sos iute. Normal ca i-am invitat in Romania :-)

Edited by wub, 07 July 2006 - 15:22.

WOW, 16 lei o shaorma??? TOTUSI....e MULT PREA MULT !! Nu se poate asa ceva, 16 ron mananci foarte bine chiar si la un kfc, sa nu mai spun ce faci acasa cu 16 lei. Hai ca 10lei mai dai pe o shaorma mare la cleopatra, chiar e buna, merita, dar 16 lei n-as da nici daca m-ar ruga si mi-ar da si suc gratis. La cleopatra merita, 10 lei, si trebuie sa te duci pe la pranz cand e coada mare, ca sa fie calde toate...ca se fac multe si repede, sa ca poata face fata :D

Maverick  :coolspeak:  :coolspeak:  :coolspeak:

cei mai tari

iti dau suc, servetele gratis... iar casierul nu este cel care iti face shaorma :)