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A popular Eastern Mediterranean cooking method, done by cutting meat into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Traditionally made with lamb or mutton, it may also be made with chicken, beef, turkey or veal (pork can even be an option if made by non-Muslims). Thin slices are shaved off the cooked surface as it continuously rotates, which are then used in various dishes.
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