Earlier, I answered Dan's question about Romanian food by describing some of the meals we had in the countryside. I haven't stopped eating, though, so I figured this topic could use an update:
Behind only pizza and pastries, shaorma (sometimes "shwarma," but never "gyro" as it's known elsewhere) seems to be among Romanians' top three fast-food choices. At its most basic, Romanian shaorma is flatbread wrapped around ribbons of meat (shaved off a vertical spit), shredded cabbage, fries and mayo. I've had a few of these and they're decent -- filling, cheap and easy. But nothing to write home about ... until I tried shaorma deluxe.
We were in Bucharest ten days ago so that Kim could attend a mandatory training session. I had an atypically sunny day to myself to wander around town. I had resolved to get shaorma for lunch since a Romanian friend-of-a-friend-of-a-friend we met in Brasov said that the shaorma in Bucharest were the country's best. By my very unofficial reckoning, he was right.
The "shaorma de pui mare" (great/grand/big chicken shaorma) from Rotisserie Beller fundamentally re-calibrated my internal sandwich scale. The Beller foundations were solid: atypically fresh lavash, juicy but not too greasy chicken and creamy fries. A pile of tangy coleslaw, sour pickles, light mayo and ketchup filled the lavash to the brim.
I ate my shaorma on a bench in charming small park, but fully enveloped in thoughts of bread, chicken, semi-vegetables and vinegar. One hour later, still walking around northern Bucharest, I felt a brick in my stomach but I didn't mind it much.
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