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What is "Döner kebab"

Shawarma, shawarma, doner kebab, durum, duner - all these are different names for the same dish. So in different countries called fried meat with sauce and salad, wrapped in pita bread or flatbread. This oriental fast food quickly conquered the whole world, providing worthy competition to fries and hamburgers.

A little history, or who invented shawarma

Turkish kebab has received many names in different countries of the world. Everywhere it is called differently. In Germany this dish is called döner kebab, in Poland and England kebab retained its traditional name, in Armenia it received the “name” Karski kebab, in Bulgaria it is duner, and in Israel it is shawarma or, more briefly, shvarma. This dish, related to oriental fast food, has spread in Russia under the names shawarma and shawarma. In some parts of the country, the name shawarma has taken root. The process of preparing shawarma and shawarma has no fundamental differences. The filling for these dishes is the same, but the shell may differ. Thin pita bread is chosen as a shell for shawarma, and in shawarma the filling is wrapped in half a pita bread.

What is shawarma/shawarma made from in Russia.

In Russia, shawarma and shawarma are prepared in specialized establishments, as well as in street stalls. In addition, this dish can be ordered in some cafes and restaurants. In all catering establishments, such a dish is prepared differently. Such a different interpretation makes the dish no less tasty. However, there is an opinion that the best shawarma can be prepared in St. Petersburg. Here this dish is commonly called shawarma. This dish is prepared in Russia from almost any moderately fatty meat. Chicken meat is most often used in outdoor stalls as it is cheaper. In cafes and restaurants you can try this dish made from beef, pork, turkey and lamb. The second mandatory ingredient of shawarma is the casing in which the filling is wrapped. The ideal option for this purpose would be thin Armenian lavash. You can also use half of a round Arabic flatbread - pita. In addition, some cafes may offer shawarma without a shell. You will simply be served meat and vegetables on a plate with sauce. However, connoisseurs of this dish will most likely not be satisfied with this option. A variety of vegetables and sauces can be used. The sauces used may consist of a different set of ingredients. In Russian shawarma you can find fresh white cabbage, and a mixture of mayonnaise and ketchup is often served as a sauce. Some establishments can make you shawarma with Korean carrots, cucumbers and tomatoes, as well as lettuce and Chinese cabbage.

Preparation:

The meat chosen for shawarma is lamb, turkey, beef, chicken, and sometimes pork. The meat is fried using a special technology in vertical grills designed for this purpose. The pieces are strung on a vertically located skewer, rotating around its axis and relative to the heating elements located along the skewer. As the meat browns, it is cut using a long knife (or a special electric disc knife) into thin pieces that fall into the pan. These pieces are then further crushed. Along with the meat, sauce (white garlic and red tomato) and vegetables (tomatoes, cabbage and cucumbers) are added to the pita or pita filling.

Names of the dish in different regions of the world:

In Azerbaijan, shawarma is a dish made with white sweet and sour sauce and served in pita bread, while traditional shawarma is called döner kebab or simply “dener.”

In Algeria, shawarma is called dener.

In Armenia, this dish is called karsi-khorovats (Kar-style kebab). Karski-style shashlik is a large piece of meat on a spit, from which pieces are gradually cut off as it is cooked and wrapped in psats (thin unleavened sheet “lavash”).

In Belgium, the name pita durum is used, or simply durum, if the filling is wrapped in thin pita bread, or simply pita (French pita), if the filling is placed in half a pita bread. placed in half a pita.

In Bulgaria the name duner is used, although in fact only gyros are prepared in Bulgaria.

In the UK it is called "kebab" for short, from the Turkish - Doner kebab.

In Germany the name döner kebab (German: Doner kebab), or simply Doner, is used. The name Schawarma is also used. Sometimes the name durum (from the Turkish durum - wrapped) is used if the filling is wrapped in thin pita bread. There is also the name Turkish pizza (German: Turkische Pizza).

In Greece and Crete, meat cooked on a vertical spit is called gyros, and pita stuffed with this meat is called gyros pita.

In Israel, the name shavarm is used for the same dish, but due to the lack of vowels in normal Hebrew writing, the reading "shwarma" is widely accepted; Arabs living in Israel pronounce it shuarma. Served in pita flatbread, or in thin pita bread - lafa. Native Jerusalemites call lafa “eshtanur.” Favorite condiments are hummus, tahini, amba (liquid seasoning made from pickled mango), spicy khug. Israeli shawarma is completely free of dairy ingredients in any form for kashrut reasons.

In Iran, the dish is called “Turkish kebab” (Persian kabab-torki).

In Kazakhstan, the name shawarma (shauyrma in Kazakh) is widely used if the filling is placed in half of pita bread and doner (doner kebab) if the filling is wrapped in pita bread.

The Lebanese name for shawarma is kubba.

In Lithuania, the dish is simply called kebab (lit. kebabas).

In Poland, the name kebab (from German Donerkebab) is used, adjusted for the Polish accent (always on the penultimate syllable).

In Russia, the dish is called shawarma (the variant shawarma is not found in modern Russian dictionaries).

In Romania the name shaorma or shoorma is used.

In Tajikistan, the name shawarma is mainly used.

In Turkmenistan, the names shawarma, Turkish kebab and doner kebab are used.

The name Turk-kabob is common in Uzbekistan. However, when wrapped in pita bread, it is often simply called “lavash”, and “turk-kabob” means cooked in a thin bread, like pita bread. “Donar” is served as a separate second course with a side dish.

In France, this dish is called kebab (le kebab) or chawarma.

In the Czech Republic, the name gyros is used for this dish - of Greek origin.