ARABIC-L: LING: More sha:warma (sha:wirma)

[Dilworth B. Parkinson]

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Arabic-L: Mon 19 Apr 1999
Moderator: Dilworth Parkinson <dilworth_parkinson at byu.edu>
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1) Subject: sha:wurma etymology

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1)
Date: 19 Apr 1999
From: Louis Boumans <louis.boumans at gironet.nl>
Subject: sha:wurma etymology

" (..) Levantine Arabic word <sha:wurma> or <sha:wirma>, defined by Wehr as
"charcoal-broiled mutton, cut in thin slices and arranged conically on a
vertical skewer." 
 
The origin of this word is Turkish - as for many culinary terms in the
former Ottoman empire - : / c,evirme / a verbal noun derived from /
c,evirmek / "to turn around (sth.) " i.e. the skewer above or against
burning charcoal.
 
The current Turkish term for shoarma seems to be / do"ner kebab /; perhaps
in Turkish the two terms denote slightly different types of roasting,
depending on the kind of meat or the horizontal (c,evirme) versus vertical
(do"ner) orientation of the skewer?
 
Louis Boumans
Rijksuniversiteit Leiden, CNWS, Postbus 9515, 2300 RA Leiden, +31-71-527 41 36 

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End of Arabic-L: 19 Apr 1999