13 hours ago, shain said:
That's a Lebanese way of eating it. I always found it interesting, but couldn't bring myself to make such sandwich. I might be able to eat a quarter of one, then fall asleep
The version common here is made with kadayif pastry, and that's the one I prefer. The local version also usually have two pastry layers, but this I don't care about.
Falling asleep is compulsory and so niceeeeeeeeeeeee.
As for the version you mention, this is similar to Shawarma which took a variation on the original one with Lamb meat.
Knafe bel Jebn is offered in a myriad of taste and combinations including Nutella!!!!!
I am debating the value of deep fried Knafe from frozen state!!!!!
Shawarma fell under the same trap. I tasted Lamb - Beef - Chicken - Shrimps - Sojuk and......
I have never ever seen Shawarma in any other country besides Lebanon in the olden days. It was nowhere to be seen from Turkey to Egypt and the Levant.
As far as I am concerned, Shawarma was born in Lebanon and only available in Lebanon before the usual culinary appropriation of Turkey who claim it is their dish cooked on a horizontal spit. They even claim the name is Turkish.
The name is not and never has been Turkish. It is Lebanese from the amalgamation of Shawa which means to grill and Awarma which is a typical local dish which is type of dry confit version of Lamb mince to be kept for the winter season. So it is Shawarman i.e Shawa Awarma.
Now try to explain this to billions of consumers. Food enters the political arena.
Knafe bel Jebn is Palestinian. Shawarma is Lebanese. Lahm bel Ajeen is Armenian. Foul and Taamia is Egyptian and Falafel is Levant fare.
End of rant......
