Fructan sensitivity 🥲 I appreciate the flavor they add, buuut don’t appreciate how they digest in my body. I carry food enzymes with me when I’m out though- kind of hard to avoid when I’m not the one cooking. I do want to try adding them to my oil infusions sometime!
I’m genuinely curious, not being a jerk. I love Mexican food, I love Mexican American food, and I love Turkish food and all the central Asian food I’ve tried I enjoy.
But I can’t figure out what in the world you mean. Like which specific dishes are the same but with wheat?
Not entirely same, of course, but shawarma and burrito are imo similar templates that can be used with various fillings. You can have shawarma with beef or chicken, etc. You have some cheap local vegetables: where I am, it’s typical to see tomatoes, cucumbers, onions, maybe peppers, cabbage, or carrots. Of course, rice, guacamole and salsa are unlikely in a shawarma, but mayonnaise and sour cream can be used, the latter of which is afaiu encountered in burritos. And for myself, I’ve been making a fusion dish of shawarma with rice, chicken, and various local vegetables.
Likewise, foods using pita or leavened lavash, e.g. gyros, can be seen as templates similar to tacos.
Personally I’m surprised that lentils aren’t used more often in shawarma and similar foods, given Middle-Eastern liking for fava beans and chickpeas — although reportedly falafel can be found in shawarma in some regions. Then again, I’m pretty sure I’ve used sautéed peas or beans when making my mishmash burwarma.
Apparently the al pastor method of meat preparation is directly derived from doner kebab, having been brought to Mexico by Lebanese immigrants — although it uses pork instead of lamb or beef, since Christians didn’t have restrictions about it.
I also have the suspicion that there must be some overlap between the cuisine of Middle East (and possibly Central Asia) and that of South Caucasus, namely Georgia with their love for spices and hot foods. Which would then mean the existence of a dish in the spirit of shawarma, but hot and spicy. Haven’t encountered such a thing yet, but I’m guessing Armenian cuisine is the place to look, since they definitely use lavash flatbread for something.
Could be along the same lines as my fructan sensitivity. Corn is high in sorbitol which some can have intolerances or sensitivity to. Some people can get away with a small serving and certain processed forms, while others have to avoid it altogether. I think it’s one of the few FODMAP antagonists that doesn’t have an enzyme yet 🥲 Could also be something totally different! They would also potentially be sensitive to peaches, apricots or other foods with pits or seeds in them if it was a sorbitol sensitivity.
Fructan sensitivity 🥲 I appreciate the flavor they add, buuut don’t appreciate how they digest in my body. I carry food enzymes with me when I’m out though- kind of hard to avoid when I’m not the one cooking. I do want to try adding them to my oil infusions sometime!
This, so much this. I turn into a walking war crime if I happen to eat any onion, no thanks.
Yeah completely valid here. I got corn intolerance so samesies. I should see if they sell enzyme pills for that.
I’ve never heard of that. do you live in the US? I can’t imagine living here and not being able to eat corn derivatives
Not only do I live in the US but I also really like mexican food which manages to be even MORE corn-centric.
Pro tip: Turkish and Central-Asian food like shawarma is basically Mexican food but with wheat.
Nice
I’m genuinely curious, not being a jerk. I love Mexican food, I love Mexican American food, and I love Turkish food and all the central Asian food I’ve tried I enjoy.
But I can’t figure out what in the world you mean. Like which specific dishes are the same but with wheat?
Not entirely same, of course, but shawarma and burrito are imo similar templates that can be used with various fillings. You can have shawarma with beef or chicken, etc. You have some cheap local vegetables: where I am, it’s typical to see tomatoes, cucumbers, onions, maybe peppers, cabbage, or carrots. Of course, rice, guacamole and salsa are unlikely in a shawarma, but mayonnaise and sour cream can be used, the latter of which is afaiu encountered in burritos. And for myself, I’ve been making a fusion dish of shawarma with rice, chicken, and various local vegetables.
Likewise, foods using pita or leavened lavash, e.g. gyros, can be seen as templates similar to tacos.
Personally I’m surprised that lentils aren’t used more often in shawarma and similar foods, given Middle-Eastern liking for fava beans and chickpeas — although reportedly falafel can be found in shawarma in some regions. Then again, I’m pretty sure I’ve used sautéed peas or beans when making my mishmash burwarma.
Apparently the al pastor method of meat preparation is directly derived from doner kebab, having been brought to Mexico by Lebanese immigrants — although it uses pork instead of lamb or beef, since Christians didn’t have restrictions about it.
For sure al pastor is from the area. Miss me with that pineapple though! Thanks
I also have the suspicion that there must be some overlap between the cuisine of Middle East (and possibly Central Asia) and that of South Caucasus, namely Georgia with their love for spices and hot foods. Which would then mean the existence of a dish in the spirit of shawarma, but hot and spicy. Haven’t encountered such a thing yet, but I’m guessing Armenian cuisine is the place to look, since they definitely use lavash flatbread for something.
Could be along the same lines as my fructan sensitivity. Corn is high in sorbitol which some can have intolerances or sensitivity to. Some people can get away with a small serving and certain processed forms, while others have to avoid it altogether. I think it’s one of the few FODMAP antagonists that doesn’t have an enzyme yet 🥲 Could also be something totally different! They would also potentially be sensitive to peaches, apricots or other foods with pits or seeds in them if it was a sorbitol sensitivity.