It is that one food that unites us all. There’s no way you could say no if someone buys you one. You should know what I’m talking about by now…

Shawerma! But do you know how Shawerma came to be in Syria and who it was that first introduced it to Syrians and, eventually, the world?

Let’s go back to the late 19th century, 1873 to be exact. 20 year old Siddeeq Khabbaz of Damascus decided to move to Istanbul to make some money. He switched between several jobs until he landed an opportunity at a Doner Kebab restaurant (beef/lamb Turkish technique of shawarma making), which he maintained for 27 years. Fascinated by this dish and its popularity there, he mastered the art of its production. He made his way back to Damascus, rented a shop in the bustling Marjeh Square in the heart of the capital, and opened up the first Shawerma restaurant in Syria in 1906. Shawerma was always made with either chicken or meat (lamb or beef). However, due to the ongoing crisis in Syria, the chicken Shawerma has become more available than beef or lamb as it is the cheaper alternative.

With growing popularity and influence over the years, Shawerma spread across the city, across Syria, and into the rest of the Levant. “Siddeeq’s Restaurant” opened up a second branch in 1996 in Old Damascus. The 400 year old Khabbaz family home was converted into a restaurant by great grandchildren of Siddeeq who still maintain his techniques and secrets. Siddeeq lived to 110 years old, passing away in 1963, and leaving behind a living legacy of compassion, service, and culinary skill. Today, Shawerma is familiar to North and South Americans as a result of the migration of Levantines since the early 1900s, as well as becoming more popular in Europe with the influx of Syrians. Many have fallen with us into this mouthwatering trap. As for the word “Shawerma”, it is derived from the Turkish “çevirmek” (Chevirmek), meaning to turn – referencing the rotating spit roast by the fire.