Everything about D Ner Kebab totally explained
Döner kebab (
Turkish döner kebap, literally "turning roast"), is a
Turkish dish made of
meat cooked on a vertical spit and sliced off to order. The meat may be
lamb,
mutton,
beef, goat, or
chicken. Alternative names include
kebap,
donair,
döner,
doner or
donner. Döner Kebab is the origin of other similar
Mediterranean and
Middle Eastern dishes such as
shawarma and
gyros. A version developed to suit
German tastes by Turkish immigrants in
Berlin has become one of Germany's most popular
fast food dishes, and Turkish emigrants export German döners back into their home country.
History
The original form of today's
döner kebab is
Cağ kebab. The original form is grilled horizontally and the slices are cut thicker, after inserting a special L-shaped
Oltu shish along the surface. In the
19th century, the modern form was invented in
Bursa. This original dish, known as
İskender kebap, is still served in many cities of Turkey.
Today,
döner kebab is typically served as a kind of
sandwich in a small
pide (Turkish
pita bread). The
döner kebab with salad and sauce served in
pita, which is predominant in
Germany, was invented in Berlin
Kreuzberg in 1971, because the original preparation wasn't appealing enough to German tastes. The döner has been the most popular fast food dish in Germany since the
1980s.
Preparation of meat for döner kebabs
The meat used for making döner kebabs may be
lamb,
beef,
veal or
chicken, but rarely
pork. After the
Mad cow disease (BSE) crisis, even
fish was used in some countries. Generally a döner kebab sandwich is served with a salad made from shredded lettuce, tomatoes and onions. Usually there's a choice between a hot sauce, a
yoghurt sauce containing
garlic (
tzatziki) and a yoghurt sauce containing
herbs. Most of the kebab vendors in Europe also have
French fries which can be served as a side or wrapped with the meat and salad. Some times more varied ingredients are available, such as
hummous (chick pea paste),
tahini (sesame sauce) or sheep milk cheese (Turkish:
beyaz peynir, or "white cheese").
There are two basic ways of preparing meat for döner kebabs:
- The most common and authentic method is to stack seasoned slices of lean meat onto a vertical skewer in the shape of a cylinder. The stack is cooked by radiant heat from electric elements or gas fired infrared burners. Often meat, tomatoes, and onions are placed at the top of the stack to drip juices over the meat keeping it moist.
- Some cheaper shops serve a combination of seasoned sliced and ground meat cooked on a grilltop as döner kebab. In Germany the amount of ground meat isn't allowed to surpass 60% (Berliner Verkehrsauffassung).
Further Information
Get more info on 'D Ner Kebab'.
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