denizaksulu wrote:I wonder if the Arabic 'SHAWARMA' is a corruption of the Turkish word 'Cevirme/Chevirme=turning, dondurmek/DONER). I must consult my colleagues.
My dictionary states that Kebab/kebap=Arabic
and we now Humus/ Humous= Arabic for chick pea and mashed chick peas.
Shish is Turkish.
I take my hat off to you. The argument reproduced below supports your theory. Standard Arabic lacks the sound represented in English by the diagraph "ch" (as opposed to Gulf dialects, which have this sound), so the "ch" in the Turkish word would naturally mutate into a "sh".
Maybe there is something to the Turkish-Islamic synthesis after all. I would still like somebody to convince me that 'lahmacun' is not of Arabic origin!
http://listserv.linguistlist.org/cgi-bi ... bic-l&P=80I
think I can help with the etymology of sha:wirma or sha:wurma. The word is not listed by Wehr under an Arabic root because it is a loan-word from Turkish.
The New Redhouse Turkish-English Dictionary (1968) gives the following:
cevirme (begins with c-cedilla): lamb, etc., roasted on the spit.
The word is derived from the Turkish verb cevirmek (again, beginning with
c-cedilla, pronounced like English ch): to turn, turn round; to rotate, spin; to roast on the spit.
So the etymology of shawarma (or however it is most commonly spelled in English) should be given as: "from Arabic sha:wurma or sha:wirma, from Turkish cevirme" (c-cedilla).
By the way, the word now used in Turkey for this style of roasted meat is not cevirme, but doner kebap (o-umlaut), meaning "rotating kabob," from another verb meaning "to rotate." So, although the Arabic is derived from Turkish, it is not derived from the current Turkish word.