The Queen of Syrian Street Food & Her Story

In Syria, Shawarma isn’t just a quick bite on the street—it’s a celebration. Meat is treated like a luxury item, reserved for special occasions. That means when Shawarma is made, it’s prepared with reverence—carefully seasoned, slow-cooked, and joyfully shared. It’s street food, yes—but it’s the queen of street food, and it’s treated as such.

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But don’t confuse what we’re talking about here with the generic wraps served on American streets. What passes for “Shawarma” in the U.S. is a soulless, generic copy, thrown together to cater to as many people from as many cultures as possible. Lebanese garlic, Turkish spice, Gulf sweetness—stacked like a Greek gyro and served in Americanized portions with Israeli rice (just to cover all bases)—the result is a confusing mess that satisfies no one.

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But we took a risk and did things differently. Our fundamental belief is that Americans—and people from all backgrounds—would rather try authentic Syrian Shawarma than a generic version that only vaguely resembles something they’ve had before.

Syrian Shawarma is different.

It’s rooted in Old Damascus, a city renowned for its master craftsmanship—from legendary Damascus steel to delicate woodwork and glass. In Syria, wealth was never extreme, but pride in one's craft was everything. Like Japan, Damascus developed a culture where mastery mattered. Shawarma became part of that legacy.

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A true Shawarma master trains for years. Locals in Damascus have fierce, almost tribal loyalties to their favorite spots. It’s not just food—it’s identity, pride, and artistry.

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At Sincerely Syria, we bring that spirit to America. This isn’t fusion. This isn’t fast food. This is an ode to the craft masters of Damascus—to the generations who perfected a dish until it deserved to be called Queen of the Street.

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We’re not just making Shawarma.
We’re preserving a craft, introducing a heritage, and adding a new note to the symphony that is American food culture.

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