Palestinian cuisine is part of the broader Levantine culinary tradition, a region spanning Palestine, Lebanon, Syria, and Jordan that shares techniques and ingredients developed over centuries: slow roasting on a vertical spit, generous use of spices like cumin and za'atar, and a strong culture of sharing food at the table.
Where shawarma comes from
The technique of slow-roasting meat on a rotating vertical spit is documented in the 19th-century Ottoman Levant, and spread through the region with local variations from there. What's called "shawarma" in Palestine today takes its character from region-specific spices — a blend that typically includes cumin, cardamom, allspice, and a citrus touch — and from the custom of marinating the meat far longer than other regional variants.
Ingredients that define the Palestinian table
A living tradition, now in Valencia and Madrid
La Shawermeria was founded by a team of young Palestinians who wanted to bring that real tradition to Spain, without flattening it into a generic "Middle Eastern food" version. Every dish on our menu — shawarma, falafel, loaded fries, baklava — follows that same line: recipes with real roots, not a formula invented to fit a standard kebab-shop menu.
Taste a tradition centuries in the making, made fresh today.
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