An ode to shawarma

With caviar, beef Wellington or a beautifully marbled piece of wagyu, it’s easy to make an impression. After all, a hefty price tag or complicated preparation always goes down well. As a result, our humble favourite products sometimes get a little forgotten, and of course that must never happen. So here’s an ode to a good ol’ shawarma sandwich.

For many people, shawarma is synonymous with three o’clock in the morning, ten beers and the walls of the shawarma shop closing in on you. I have to admit that I’ve found myself in this situation more than once, but shawarma is more than that. Really.

Warm meat sandwich

Juicy roasted lamb that is perfectly seasoned in a light yet sturdy pita bread. Crisp iceberg lettuce, a generous amount of garlic and hot sauce, and, in my opinion, you’ve got yourself a culinary highlight. The fact that I’m probably eating mystery meat doesn’t bother me one bit at that moment. Because let’s be honest, the garlic sauce is the absolute star of the dish.

Garlic sauce forever

Mayonnaise with lots of garlic can turn even a dry slice of bread into a delicious snack, but together with the fatty meat and bread, you really have the holy trinity. When a combination of meat juices and garlic sauce runs from the sandwich over your hand halfway through eating it, you know what ultimate pleasure is.

You’ll find the best one at a specialist shawarma shop (Mesut 2 in Amsterdam, for example). Or get shawarma and good pita from the Turkish butcher, make some fresh garlic sauce and you’ve made yourself a delicious meal. Either way, do me a favour and eat a shawarma sandwich this weekend if you’re not already completely hammered.