A small piece of Egypt on Corso Vercelli.
How it started.
We came to Turin from Egypt carrying one thing: the recipe from home. The spices, the way of turning the spit, the garlic sauce our mother made on Sundays. Nothing else.
Casa Della Shawarma started from there. Not from a restaurant plan — from missing something. Missing that smell, wanting to see it on someone else's plate, watching them come back the week after because they got it.
How we work.
Shawarma isn't fast food. It's a technique. The meat is marinated the night before with our spices, mounted on the vertical spit in the morning, and turned slowly for hours in front of the flame. We don't shave shawarma before someone orders it — that way every slice arrives hot, crisp outside, tender inside.
We make koshari the way it's done in Cairo: rice, lentils, pasta, spicy tomato sauce, fried onions. Street food, simple, filling. No shortcuts.
Everything we serve is 100% halal. It's not a footnote — it's how we cook, always.
Why a room, not a counter.
We could have opened a kiosk. But we wanted a place where you could actually sit down — where students, families, colleagues after work could stop for an hour, not just ten minutes.
That's why the space is what it is: warm, quiet, the right music. A piece of the Middle East on Corso Vercelli.
Three things we don't compromise on.
- 01
Technique first
Slow-turned spit, hand-shaved, served only when the order is ready.
- 02
Halal, no compromise
Every plate, every ingredient. Always.
- 03
A place to stay
A room built for an hour together, not ten minutes standing.
Want to know the difference? Read our guide: Egyptian shawarma vs kebab.
Come find us.
Corso Vercelli 93 · Open every day, 12:00 PM – 11:30 PM · Come when you're hungry, or when you just want to eat something real.