History & Origin
Durum takes its name from the thin, soft flatbread it's wrapped in, while shawarma — vertically grilled, thinly shaved meat — traces back to the Ottoman-era döner tradition before spreading across the Levant and becoming a street-food staple from Istanbul to Beirut. The durum wrap format became especially popular in Turkey as a portable version of dishes usually eaten on a plate.
Ingredients
Grilled and shaved chicken or a spiced vegetable filling, thin durum lavash, garlic or yoghurt sauce, pickles, tomato, lettuce, and sometimes fries rolled inside.
Traditional Preparation
The filling is grilled and shaved thin, laid across a warmed durum flatbread with sauce and vegetables, then rolled tightly so nothing falls out when it's cut in half.
Regional Variations
Chicken durum is the most common; a veggie durum swaps in grilled vegetables and falafel-style filling for a meat-free version.
Pairings
Ayran, pickled chilli, a side of fries, or a simple salad.
How It Is Served
Rolled tight, cut on the diagonal, wrapped in paper at the base for easy eating by hand.
Did You Know
The name 'durum' actually refers to the bread, not the dish — the same filling wrapped in pita or lavash instead would simply be called something else, like dürüm döner versus döner ekmek.
Durum Shawarma at SkaZka Bali
SkaZka Bali serves Durum Shaverma Chicken and Durum Shaverma Veggie — grilled filling rolled tightly in soft durum flatbread with sauce and salad.