In the draft GOST, two names were assigned to shawarma.

According to the document, shawarma can be prepared from beef or veal, lamb, lamb, goat, chicken, turkey or pork. The dish may also include wheat tortillas, pita bread, pita bread, sauces, fresh and pickled vegetables, potatoes and herbs. Additionally, spices, cheeses, nuts, seeds, eggs and other products can be used.

Izvestia reports that at the end of June Roskachestvo began preparing a new standard. The main objective of the creation of the standard was then the concern for the safety of consumers from the moment of receipt of raw materials until the sale of the finished dish.

The document will regulate not only the storage rules and the list of ingredients, but also the process of making shawarma. For example, it will indicate that finished meat should not be left out of use for more than two or three hours from the time of production.

The standard also introduces rules for cleaning the premises where shawarma is made, prohibits leaving finished products until the next day, excludes personnel living in food preparation areas and the presence of insects, birds and rodents in the kitchen.

According to the head of Roskachestvo, Maxim Protasov, the “final approval” of the GOST will occur in 2025. Before this, the department plans to conduct additional research on shawarma: when analyzing the products in April 2024, the organization found violations of the sanitary and epidemiological standards in 27 of 29 samples from the plate, Protasov said.