The legendary Shawarma Alley is set to lose its iconic culinary status as the traditional Bahraini fast food centre of the universe when three of its most famous restaurants move to new homes next month.
Osama Bin Zaid Avenue in Gudaibiya, a congested road located near Adliya’s Block 338 dining district, will see some of its oldest eateries – Wadi AlSeraj, Haifa Cafeteria and Zahlawiya – closing operations and relocating.
The area will be undergoing a major revamp. The site that the restaurants currently stand on is owned by Khalaf Sons Real Estate, a subsidiary of AK Holding.
“We are overseeing the development of this site,” a spokesman said. “The building in question is scheduled for demolition, as it is at risk of collapse, and our plan is to redevelop the property into a modern space that will accommodate restaurants and establishments befitting the location.
“We are committed to ensuring that the development enhances the area and meets the expectations of the community.”
The owners served eviction notices on the restaurants in April.
The restaurants will now be moving to nearby locations by the end of next month and are hopeful that their regular customers and passing trade will seek them out.
Wadi AlSeraj, which has been at its location since 1977, will begin operations at their new storefront next to Leena Pharmacy Adliya in early November.
Its operator Nabeel Ibrahim called the move ‘fortuitous’ since they will be moving to a larger spot with more parking nearby, giving them an opportunity to expand their customer base.
“The reputation we’ve created for ourselves over 48 years and the quality of our food speaks for itself,” the 38-year-old Indian expat told GDN. “Our food and service will stay the same, only the location of our store is changing.”
Meanwhile, Haifa Cafeteria, which has been serving shawarmas, malghooms and other quick bites to customers for more than 50 years, is moving to a smaller location, right across the street from its current spot.
“We’re upset that we have to move - this place has been my home since 1993,” the restaurant’s manager Muhammed Didarul Alam added.
He is confident that the ‘beloved taste’ of his fare will continue to be delivered and attract customers to the new venue.
The neighbouring Zahlawiya, whose Bahraini owner and operator asked not to be named, also remains hopeful that the change will be good for business.
The restaurant, which has been operational for more than 20 years, will be moving to a new spot, 50 metres from the current location.
“It is very close by so our customers can still find us – we’re very lucky to move in the same area.
“We will have a larger restaurant, a bigger space for people to even sit inside,” the owner added.
Local resident Leslie Fernandez said he was shocked to hear of the changes.
“To me Shawarma Alley wasn’t just for the food – it was an experience, the only place where stopping in the middle of the road felt normal,” he added.
“If my group of friends couldn’t decide where to eat, Shawarma Alley was always the easy answer. It’ll be hard for any other place to earn that kind of status again.”
Sadly, as the sun sets, the aroma of spiced chicken or mutton cut into thin slices, stacked and roasting in a cone-like shape on a spit, will no longer float through the air.
Shawarma background
The humble shawarma has become a celebrated culinary masterpiece.
Variously known as Arabic tacos, doners, guss and gyros, the Middle Eastern meat and salad filled wrap has found a place in almost every country’s heart.
And Bahrain arguably has the best in the world.
The ubiquitous shawarma is a staple. From the infamous Shawarma Alley to small independent roadside shawarma stands and local village takeaways, shawarma is Bahrain’s most popular fast food.
And it’s not surprising; the average shawarma costs from around 300 fils, takes seconds to prepare and is generally, very tasty. Mega-sized versions, priced more than a dinar, are also available from some outlets.
Although shawarma is said to come from the Turkish word, Cevirme – meaning turning – shawarma’s origins are hotly contested.
Like the war over who invented filafel, many Middle-Eastern countries vie for the glory. But throughout the world, the basic preparation methods remain the same.
Shawarma is made by placing strips of meat or marinated chicken on a skewer. Animal fat and an onion, or tomato, are placed at the top of the stack to provide flavouring.
The meat is then roasted slowly on all sides as the skewer rotates in front of a flame for several hours.
The cooked meat is then shaved off the skewer and made up into a sandwich with pita bread or rolled up in Arabic lafa together with vegetables, salad and a dressing.
Sometimes, a stray French fry may find its way into the mix.
Common dressings include tahini, amba sauce (pickled mango with chilbeh) and hamoos, flavoured with vinegar and spices such as cardamom, cinnamon and nutmeg.
Once the sandwich is made, it might be dipped in the fat dripping from the skewer and then briefly seared against the flame.
A delicious, fast and cheap snack – shawarmas are possibly the best bites on the island.
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