HISTORY OF MOMOS
Momo is a type of steamed bun with some form of filling. The dish is believed to be of Nepali origin. Since this dish was initially popular among the Nepalese community of the Kathmandu Valley one prevalent belief is that traveling newer merchants brought the recipe and the name momo from Kathmandu, Nepal where it was a traditional delicacy for centuries. They modified the seasonings of the dish with available ingredients and kept the same name.
Momo has become a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, Sikkim and Darjeeling district. It is one of the most popular fast foods in Nepal. Momos have also spread to other countries like USA (some parts) and UK and India.
A simple white-flour-and-water dough is generally preferred with yeast or baking powder to make the outer momo covering. Traditionally, momo is prepared with ground/minced meat filling, but over the past several years, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, paneer cheese, and vegetable and meat combinations.
Shawarma is a Levantine Arab meat preparation, where lamb, Chicken or Turkey or mixed meats are placed on a Spit and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or Wrap.
Shawarma is an Arabic rendering of Turkish çevirme ‘turning’, in reference to the rotisserie-cooked nature of the meat, which “turns” around an axis. Similar naming conventions apply to the Turkish doner and the Greek gyro, both of which reference the turning action of the associated cooking mechanism.
Shawarma is made by alternately stacking strips of fat and pieces of seasoned meat on a vertical spit. An onion, a tomato, or a halved lemon is sometimes placed at the top for decoration. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours. Gas or electric heat is used; formerly, there was a cage holding burning charcoal or wood. Some restaurants offer two or more meat selections; many have just one.