The most popular fast foods of Israel are by far falafel and shawarma. Both are served in either pita or lafa and with a variety of salads and dips, resulting in the perfect bite of food. Traditionally, a pita is filled with falafel and/or shawarma, a shmear of hummus, some Israeli salad, and topped off with pickles, olives, charif, and fried eggplant. The tastes and textures are phenomenal and can become quite addicting. In last year's Hanukkah issue the Joy of Kosher with Jamie Geller Magazine we created the ultimate Israeli fast food experience. With recipes for all the Israeli fast food favorites, including salatim, pita, falafel and of course Shawarma. To see the full story and get all the recipe order your subscription and past issue here, Subscribe. Today we are sharing here the recipe for Shawarma. Shawarma is a classic Middle Eastern fast food. Piles of meat are layered on a spit with fat and spices, and cooked surrounded by heat. When you order a portion of shawarma, the chef will shave off the exterior layer of meat, which is dripping with spices and flavor. The heat creates a crunchy, juicy bite of meat. As the roasted dark meat is shaved, a layer of pale chicken, not yet exposed to heat is revealed. After rotating one or two times around the heat source, the once pale chicken becomes golden and roasted perfectly, ready for the next individual purchasing a quick bite of Middle Eastern goodness. Shawarama can be made using turkey, lamb, beef or chicken. To recreate the texture and taste of authentic shawarma it is best to use the meat of chicken legs as this meat is fattier and has more flavor than chicken breast. You can use chicken breast, but know that it will not taste as authentic. Click here for the full recipe to make your own Shawarma. This article was originally published in Joy of Kosher Magazine (Winter 2012) – Subscribe Now!