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Doner kebab

January 09, 2024

Doner kebab (UK: /ˈdɒnər kɪˈbæb/, US: /ˈdoʊnər kɪˈbɑːb/; Turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled as döner kebab, is a dish of Turkish origin made of meat cooked on a vertical rotisserie.[2] Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this.[3][4][5]

Doner kebab
The German Döner kebab
CourseSnack or main course
Place of origin
Region or stateAnatolia
Serving temperatureHot
Main ingredientsLamb, beef, chicken, or (rarely) pork
Variationsİskender, Shawarma, Gyros, Al pastor
  • Cookbook: Doner kebab
  •   Media: Doner kebab

The modern sandwich variant of döner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants.[6][7][8] This was recognized by the Berlin-based Association of Turkish Doner Manufacturers in Europe in 2011.[9]

The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or filo, known as a dürüm (literally meaning roll or wrap in Turkish). Kadir Nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab".[10] The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.[citation needed]

History

 
Earlier method of horizontal cooking, here used with Cağ kebabı
 
The earliest known photo of döner, by James Robertson, 1855, Istanbul, Ottoman Empire

In the Ottoman Empire, at least as far back as the 17th century, stacks of seasoned sliced meat were cooked on a horizontal rotisserie, similar to the cağ kebab.[11] The vertical rotisserie was introduced no later than the mid-19th century.[11][3][12] The town of Bursa, in modern-day Turkey, is often considered the birthplace of the vertically roasted döner kebab.[13] According to Yavuz İskenderoğlu, his grandfather İskender Efendi as a child in 1850s Bursa had the idea of roasting the lamb at his father's restaurant vertically rather than horizontally; it was a success, and some years later became known as döner kebap.[14] [non-primary source needed] However, he may have been preceded by Hamdi Usta from Kastamonu around 1830.[15][16][17]

A version popular in the Arab world became known as shawarma. By at least the 1930s it had been brought overseas, and was sold in restaurants in Mexico by Lebanese immigrants.[4] Doner kebab likely arrived in Greece in the 1920s with the population exchange between Greece and Turkey, later transforming into gyros.[18]

It was not until a century after its invention that döner kebab was introduced and popularized in Istanbul, most famously by Beyti Güler. His restaurant, first opened in 1945, was soon discovered by journalists and began serving döner and other kebab dishes to kings, prime ministers, film stars and celebrities.[19] It has been sold in sandwich form in Istanbul since at least the mid-1960s.[17]

The döner kebab and its derivatives served in a sandwich form as "fast food" came to worldwide prominence in the mid to late 20th century. The first doner kebab shop in London opened in 1966[20] and they were a familiar sight in provincial cities by the late 1970s, while gyros was already popular in Greece and New York City in 1971.[21][22] A Greek-Canadian variation, the donair, was introduced in 1972, eventually becoming the official food of Halifax, and spreading across the country.[23][24] By the 1960s, the taco al pastor in Mexico had evolved from the shawarma.[4]

In Germany, the döner kebab was popularized by Turkish guest workers in Berlin in the early 1970s.[25] The dish developed there from its original form into a distinctive style of sandwich with abundant salad, vegetables, and sauces, sold in large portions at affordable prices, that would soon become one of the top-selling fast food and street food dishes in Germany and much of Europe, and popular around the world.[26]

Etymology

In the English name "doner kebab", the word doner is borrowed from the Turkish döner kebap, with the Turkish letter ö usually anglicized as "o",[27] though "döner kebab" is an alternative spelling in English.[28] The word "kebab" is used, which comes to English from the Arabic: كَبَاب (kabāb), partly through Urdu, Persian and Turkish; it may refer to a number of different kebab dishes made with roasted or grilled meat. While kebab has been used in English since the late 17th century, doner/döner kebab is known only from the mid-20th or later.[28] The Turkish word döner comes from dönmek ("to turn" or "to rotate"), so the Turkish name döner kebap literally means "rotating roast".[29] In German, it is spelled Döner Kebab; the sandwich is often called ein Döner. Particularly in British English, a döner kebab sandwich may be referred to simply as "a kebab".[citation needed] A Canadian variation is "donair". In Greek, it was originally called döner (Greek: ντονέρ) but later came to be known as gyros, from γύρος ("turn"), a calque of the Turkish name.[30] The Arabic name شاورما (shāwarmā) derives from another Turkish word, çevirme, also meaning "turning". Persians refer to it as "kebab torki".[31]

Döner in Turkey

 
Döner seller Cemil Çalışır at work in Bursa[32]
 
İskender or "Bursa kebabı"

There are many variations of döner in Turkey:

  • Porsiyon ("portion", döner on a slightly heated plate, sometimes with a few grilled peppers or broiled tomatoes on the side)
  • Pilavüstü ("over rice", döner served on a base of pilaf rice)
  • İskender (specialty of Bursa, served in an oblong plate, atop a base of pide (thin flatbread similar to pita), with a dash of pepper or tomato sauce and boiling fresh butter).[33] "Kebapçı İskender" is trademarked by Yavuz İskenderoğlu, whose family still runs the restaurant in Bursa.[34][35][36]
  • Dürüm, wrapped in a thin lavaş that is sometimes also grilled after being rolled, to make it crispier. It has two main variants in mainland Turkey:
    • Soslu dürüm or SSK (sos, soğan, kaşar; in English: sauce, onion, cheese) (specialty of Ankara, contains İskender kebap sauce, making it juicier)
    • Kaşarlı dürüm döner (speciality of Istanbul, grated kaşar cheese is put in the wrap which is then toasted to melt the cheese and crisp up the lavaş)
  • Tombik or gobit (literally "the chubby", döner in a bun-shaped pita, with crispy crust and soft inside, and generally less meat than a dürüm)
  • Ekmekarası ("between bread", generally the most filling version, consisting of a whole (or a half) regular Turkish bread filled with döner)

Regional variations

Caucasus, Middle East and Asia

Azerbaijan

In Azerbaijan, döner kebab (Azerbaijani: dönər), served similarly to the European style of sandwich wrapped in lavaş (flatbread) or in çörәk (bread, including tandoor bread), is one of the most widespread fast foods. It is usually made with әt (meat, essentially lamb or mutton), but sometimes toyuq (chicken).[37][38][39]

Japan

 
A döner location in Ueno, Tokyo

In Japan, döner kebabs are now common, especially in Tokyo. They are predominantly made of chicken but occasionally beef, and called simply "kebab". The toppings include shredded lettuce or cabbage, sliced tomato, and usually a choice of sauces such as Thousand Islands, spicy, and garlic.[40]

Vietnam

 
A döner street food cart in Hanoi, Vietnam

Döner kebab is increasingly becoming popular in Vietnam, mostly because of Vietnamese who used to live in Germany and introduced it to their homeland. Throughout Hanoi and Ho Chi Minh City many döner kebab stalls can be found. Bánh mỳ Döner Kebab, the Vietnamese version of the döner kebab, has some fundamental differences with the original döner kebab. First of all, pork is used instead of beef and lamb. Second, the meat is topped with sour vegetables and chili sauce.[41][42]

Europe

Austria

 
A kebab stand in Vienna, Austria

Döner kebab shops can be found in all cities across Austria. Kebabs (often referred to as "Döner") outsell burgers or the traditional Würstel (sausage).[43]

Finland

 
A plate of döner kebab in Kamppi, Helsinki

In Finland, döner kebabs gained popularity after the 90s, when Turkish and other Near Eastern immigrants started to arrive in the country in considerable numbers, opening restaurants and importing their traditional dishes. Kebabs are generally seen as fast food, often served by late-night pizzerias.[44]

France

Turkish immigrants also brought doner kebab to France, where it became especially popular with the country's large North African population, in the 1980s.[45] A typical kebab consists of bread stuffed with döner meat shavings, lettuce, sliced tomato and onions, with a choice of sauce including sauce blanche, a mayo-yogurt sauce. Kebabs are usually served with french fries, often stuffed into the bread itself. In Paris, this variation is called Sandwich grec ("Greek sandwich").[46][47] Doner kebab is the third most popular fast food in France, next to hamburgers and pizza, with more than 10,000 kebab shops selling about 300 million a year.[45]

Germany

 
Dürüm Döner, in Germany

In Germany, the earliest claim to the introduction of Turkish döner kebab dates to 1969, when Bursa native Nevzat Salim and his father started to sell Iskender Kebap in Reutlingen.[48] However, the Association of Turkish Döner Producers in Europe (ATDID) connects the wide popularization of the dish to the stand of Turkish guest worker Kadir Nurman at West Berlin's Zoo Station in 1972, which helped establish the döner kebab sandwich as a fast food option.[48][25] While the claims of multiple persons to have "invented" the döner may be hard to prove,[49] the further development of modern döner sandwich is connected to the city of Berlin.[citation needed]

The döner kebap as it was first served in Berlin contained only meat, onions and a bit of salad.[50] Over time, it developed into a dish with abundant salad, vegetables, and a selection of sauces to choose from. Even orders placed in the Turkish language in Berlin will ask for the hot sauce using the German word "scharf", flagging the hybrid nature of the Berlin style of döner kebap.[51]: 58  This variation served with pita bread has influenced the style of döner kebap in Germany and in other nations. A 2007 survey showed that many people consider the döner kebab to be the most characteristic food of Berlin.[51]: 54 

Annual sales of döner kebabs in Germany amounted to €2.5 billion in 2010.[52] Beef or veal, and chicken, are widely used instead of the more expensive lamb. Turkey ("Truthahn") and vegetarian versions are becoming increasingly popular.[citation needed]

Tarkan Taşyumruk, president of the Association of Turkish Döner Producers in Europe (ATDID), provided information in 2010 that, every day, more than 400 tonnes of döner kebab meat is produced in Germany by around 350 firms. At the same ATDID fair, Taşyumruk stated that, "Annual sales in Germany amount to €2.5 billion. That shows we are one of the biggest fast-foods in Germany." In many cities throughout Germany, döner kebabs are at least as popular as hamburgers or sausages, especially with young people.[52]

In 2011 there were over 16,000 establishments selling döner kebabs in Germany, with yearly sales of €3.5 billion.[53]

Netherlands

Kapsalon is a Dutch food item consisting of French fries topped with döner or shawarma meat, garlic sauce, and a layer of Gouda cheese, baked or broiled until melted, and then subsequently covered with a layer of dressed salad greens and more sauce. The dish is usually served as fast food in a disposable metal tray. The term kapsalon means "hairdressing salon" or "barbershop" in Dutch, alluding to hairdresser Nathaniel Gomes who originated the dish when he requested his local kebab shop in Rotterdam to prepare it for him.[54]

United Kingdom

Introduced by Turkish immigrants, the döner kebab with salad and sauce is a very popular dish in the United Kingdom, especially after a night out.[49] The meat is sometimes sold on its own, but more commonly with chips (fries), in naan bread or in pita bread. German Doner Kebab is a Glasgow-based chain operating 100 restaurants in the UK, which specialises in the dish.[citation needed]

Americas

Canada

 
A King of Donair outlet in Halifax at Pizza Corner

A variation known as donair was introduced in Halifax, Nova Scotia, in the early 1970s.[23] There are competing claims about the origin, but according to Halifax resident Leo Gamoulakos, his father, Greek immigrant Peter Gamoulakos, started selling Greek-style gyros at Velos Pizza in the Halifax suburb of Bedford. It did not catch on with the public, so in 1972[23] he modified the customary pork and lamb recipe by using spiced ground beef, Lebanese flatbread, and inventing the distinctive sweet donair sauce made with condensed milk, vinegar, sugar, and garlic. He called it by the doner name rather than gyros, but it came to be pronounced, and spelled, as donair.[55][56][57] In 1973 Gamoulakos opened the first King of Donair restaurant on Quinpool Road in Halifax.[58] In 2015, Halifax named donair the city's official food.[24] Historically found only in Atlantic Canada, the dish's popularity has expanded to other parts of Canada in various forms.[59][55]

Mexico

Al pastor is a variation of döner kebab via Lebanese shawarma. Literally "in the style of the shepherd", it references the lamb often used in shawarma, though it is normally made with pork.[60]

United States

Main article: Gyros

Doner kebab is best known in the United States in its Greek variation, now known as gyros. Numerous people have made competing claims to have introduced the dish sometime in the 1960s, and its mass-production in the 1970s.[61] Originally known in Greece as ντονέρ (doner), by 1970 in the United States the newly coined name gyros was commonly in use,[62][63] though it was still known in some Greek restaurants by both names into the 1970s.[64][22] It was also available, possibly later, in some Turkish restaurants.[65][66][67] In recent years a number of restaurants and food trucks specializing in döner kebab have opened in various parts of the country; a substantial percentage are owned by German immigrants.[68][69]

Oceania

Australia

 
Halal snack packs in Sydney, Australia

With a multicultural population, the doner kebab in Australia competes with the Greek gyros and the Lebanese shawarma.[70] Kebab sellers are subject to strict government food safety regulations.[71]

A halal snack pack is a dish that originated in Australia. It consists of halal-certified doner kebab meat, chips (french fries), and sauces such as chili, garlic and barbecue. It is traditionally served in a styrofoam container, and has been described as a staple dish of takeaway kebab shops in Australia.[72][73] The name of the dish was selected by the Macquarie Dictionary as the "People's choice Word of the Year" for 2016.[74]

Health concerns

Health concerns regarding döner kebab, including the hygiene involved in overnight storage and re-heating of partially cooked meat, its quality, as well as high salt, fat, and calorie levels, have been reported in the media.[75][76][77] Some investigations have found poor-quality ingredients in döner kebab meat, or meat types other than what was advertised.[78][79] Food safety regulations in most developed countries address the dangers of bacteria in undercooked meat of all kinds sold to the public. Some have guidelines specific to döner kebab handling and preparation. Following several outbreaks of E. coli food poisoning, the Canadian government in 2008 introduced a number of recommendations, including that the meat should be cooked a second time after being sliced from the rotisserie.[80] In Germany, any döner kebab meat placed onto the rotisserie must be sold the same day. It is a violation of health regulations to freeze partially cooked meat for sale at a later date.[81]

See also

References

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Further reading

  • Cardin, Geoff (29 July 2011). "The Dish: Döner Kabob". Feast Magazine. Retrieved 18 April 2013.
  • Eberhard Seidel [de], Aufgespießt. Wie der Döner über die Deutschen kam, 1996, ISBN 3880229015
  • Maren Möhring, "Döner kebab and West German Consumer (Multi-)Cultures", in Ulrike Lindner, et al., eds., Hybrid Cultures—Nervous States, 2010, ISBN 9789042032286, p. 151-167

January 09, 2024
doner, kebab, ɑː, turkish, döner, döner, kebap, pronounced, dœˈnæɾ, ceˈbap, also, spelled, döner, kebab, dish, turkish, origin, made, meat, cooked, vertical, rotisserie, seasoned, meat, stacked, shape, inverted, cone, turned, slowly, rotisserie, next, vertical. Doner kebab UK ˈ d ɒ n er k ɪ ˈ b ae b US ˈ d oʊ n er k ɪ ˈ b ɑː b Turkish doner or doner kebap pronounced dœˈnaeɾ ceˈbap also spelled as doner kebab is a dish of Turkish origin made of meat cooked on a vertical rotisserie 2 Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie next to a vertical cooking element The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks The vertical rotisserie was invented in the 19th century Ottoman Empire and dishes such as the Arab shawarma Greek gyros Canadian donair and Mexican al pastor are derived from this 3 4 5 Doner kebabThe German Doner kebabCourseSnack or main coursePlace of originOttoman EmpireGermany modern sandwich variant 1 Region or stateAnatoliaServing temperatureHotMain ingredientsLamb beef chicken or rarely porkVariationsIskender Shawarma Gyros Al pastorCookbook Doner kebab Media Doner kebabThe modern sandwich variant of doner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants 6 7 8 This was recognized by the Berlin based Association of Turkish Doner Manufacturers in Europe in 2011 9 The sliced meat of a doner kebab may be served on a plate with various accompaniments stuffed into a pita or other type of bread as a sandwich or wrapped in a thin flatbread such as lavash or filo known as a durum literally meaning roll or wrap in Turkish Kadir Nurman in the early 1970s introduced the sandwich or wrap form which has become popular around the world as a fast food dish sold by kebab shops and is often called simply a kebab 10 The sandwich generally contains salad or vegetables which may include tomato lettuce cabbage onion with sumac fresh or pickled cucumber or chili and various types of sauces citation needed Contents 1 History 2 Etymology 3 Doner in Turkey 4 Regional variations 4 1 Caucasus Middle East and Asia 4 1 1 Azerbaijan 4 1 2 Japan 4 1 3 Vietnam 4 2 Europe 4 2 1 Austria 4 2 2 Finland 4 2 3 France 4 2 4 Germany 4 2 5 Netherlands 4 2 6 United Kingdom 4 3 Americas 4 3 1 Canada 4 3 2 Mexico 4 3 3 United States 4 4 Oceania 4 4 1 Australia 5 Health concerns 6 See also 7 References 8 Further readingHistory nbsp Earlier method of horizontal cooking here used with Cag kebabi nbsp The earliest known photo of doner by James Robertson 1855 Istanbul Ottoman EmpireIn the Ottoman Empire at least as far back as the 17th century stacks of seasoned sliced meat were cooked on a horizontal rotisserie similar to the cag kebab 11 The vertical rotisserie was introduced no later than the mid 19th century 11 3 12 The town of Bursa in modern day Turkey is often considered the birthplace of the vertically roasted doner kebab 13 According to Yavuz Iskenderoglu his grandfather Iskender Efendi as a child in 1850s Bursa had the idea of roasting the lamb at his father s restaurant vertically rather than horizontally it was a success and some years later became known as doner kebap 14 non primary source needed However he may have been preceded by Hamdi Usta from Kastamonu around 1830 15 16 17 A version popular in the Arab world became known as shawarma By at least the 1930s it had been brought overseas and was sold in restaurants in Mexico by Lebanese immigrants 4 Doner kebab likely arrived in Greece in the 1920s with the population exchange between Greece and Turkey later transforming into gyros 18 It was not until a century after its invention that doner kebab was introduced and popularized in Istanbul most famously by Beyti Guler His restaurant first opened in 1945 was soon discovered by journalists and began serving doner and other kebab dishes to kings prime ministers film stars and celebrities 19 It has been sold in sandwich form in Istanbul since at least the mid 1960s 17 The doner kebab and its derivatives served in a sandwich form as fast food came to worldwide prominence in the mid to late 20th century The first doner kebab shop in London opened in 1966 20 and they were a familiar sight in provincial cities by the late 1970s while gyros was already popular in Greece and New York City in 1971 21 22 A Greek Canadian variation the donair was introduced in 1972 eventually becoming the official food of Halifax and spreading across the country 23 24 By the 1960s the taco al pastor in Mexico had evolved from the shawarma 4 In Germany the doner kebab was popularized by Turkish guest workers in Berlin in the early 1970s 25 The dish developed there from its original form into a distinctive style of sandwich with abundant salad vegetables and sauces sold in large portions at affordable prices that would soon become one of the top selling fast food and street food dishes in Germany and much of Europe and popular around the world 26 EtymologyIn the English name doner kebab the word doner is borrowed from the Turkish doner kebap with the Turkish letter o usually anglicized as o 27 though doner kebab is an alternative spelling in English 28 The word kebab is used which comes to English from the Arabic ك ب اب kabab partly through Urdu Persian and Turkish it may refer to a number of different kebab dishes made with roasted or grilled meat While kebab has been used in English since the late 17th century doner doner kebab is known only from the mid 20th or later 28 The Turkish word doner comes from donmek to turn or to rotate so the Turkish name doner kebap literally means rotating roast 29 In German it is spelled Doner Kebab the sandwich is often called ein Doner Particularly in British English a doner kebab sandwich may be referred to simply as a kebab citation needed A Canadian variation is donair In Greek it was originally called doner Greek ntoner but later came to be known as gyros from gyros turn a calque of the Turkish name 30 The Arabic name شاورما shawarma derives from another Turkish word cevirme also meaning turning Persians refer to it as kebab torki 31 Doner in Turkey nbsp Doner seller Cemil Calisir at work in Bursa 32 nbsp Iskender or Bursa kebabi There are many variations of doner in Turkey Porsiyon portion doner on a slightly heated plate sometimes with a few grilled peppers or broiled tomatoes on the side Pilavustu over rice doner served on a base of pilaf rice Iskender specialty of Bursa served in an oblong plate atop a base of pide thin flatbread similar to pita with a dash of pepper or tomato sauce and boiling fresh butter 33 Kebapci Iskender is trademarked by Yavuz Iskenderoglu whose family still runs the restaurant in Bursa 34 35 36 Durum wrapped in a thin lavas that is sometimes also grilled after being rolled to make it crispier It has two main variants in mainland Turkey Soslu durum or SSK sos sogan kasar in English sauce onion cheese specialty of Ankara contains Iskender kebap sauce making it juicier Kasarli durum doner speciality of Istanbul grated kasar cheese is put in the wrap which is then toasted to melt the cheese and crisp up the lavas Tombik or gobit literally the chubby doner in a bun shaped pita with crispy crust and soft inside and generally less meat than a durum Ekmekarasi between bread generally the most filling version consisting of a whole or a half regular Turkish bread filled with doner Regional variationsCaucasus Middle East and Asia Azerbaijan In Azerbaijan doner kebab Azerbaijani doner served similarly to the European style of sandwich wrapped in lavas flatbread or in corәk bread including tandoor bread is one of the most widespread fast foods It is usually made with әt meat essentially lamb or mutton but sometimes toyuq chicken 37 38 39 Japan nbsp A doner location in Ueno TokyoIn Japan doner kebabs are now common especially in Tokyo They are predominantly made of chicken but occasionally beef and called simply kebab The toppings include shredded lettuce or cabbage sliced tomato and usually a choice of sauces such as Thousand Islands spicy and garlic 40 Vietnam nbsp A doner street food cart in Hanoi VietnamDoner kebab is increasingly becoming popular in Vietnam mostly because of Vietnamese who used to live in Germany and introduced it to their homeland Throughout Hanoi and Ho Chi Minh City many doner kebab stalls can be found Banh mỳ Doner Kebab the Vietnamese version of the doner kebab has some fundamental differences with the original doner kebab First of all pork is used instead of beef and lamb Second the meat is topped with sour vegetables and chili sauce 41 42 Europe Austria nbsp A kebab stand in Vienna AustriaDoner kebab shops can be found in all cities across Austria Kebabs often referred to as Doner outsell burgers or the traditional Wurstel sausage 43 Finland nbsp A plate of doner kebab in Kamppi HelsinkiIn Finland doner kebabs gained popularity after the 90s when Turkish and other Near Eastern immigrants started to arrive in the country in considerable numbers opening restaurants and importing their traditional dishes Kebabs are generally seen as fast food often served by late night pizzerias 44 France Turkish immigrants also brought doner kebab to France where it became especially popular with the country s large North African population in the 1980s 45 A typical kebab consists of bread stuffed with doner meat shavings lettuce sliced tomato and onions with a choice of sauce including sauce blanche a mayo yogurt sauce Kebabs are usually served with french fries often stuffed into the bread itself In Paris this variation is called Sandwich grec Greek sandwich 46 47 Doner kebab is the third most popular fast food in France next to hamburgers and pizza with more than 10 000 kebab shops selling about 300 million a year 45 Germany nbsp Durum Doner in GermanyIn Germany the earliest claim to the introduction of Turkish doner kebab dates to 1969 when Bursa native Nevzat Salim and his father started to sell Iskender Kebap in Reutlingen 48 However the Association of Turkish Doner Producers in Europe ATDID connects the wide popularization of the dish to the stand of Turkish guest worker Kadir Nurman at West Berlin s Zoo Station in 1972 which helped establish the doner kebab sandwich as a fast food option 48 25 While the claims of multiple persons to have invented the doner may be hard to prove 49 the further development of modern doner sandwich is connected to the city of Berlin citation needed The doner kebap as it was first served in Berlin contained only meat onions and a bit of salad 50 Over time it developed into a dish with abundant salad vegetables and a selection of sauces to choose from Even orders placed in the Turkish language in Berlin will ask for the hot sauce using the German word scharf flagging the hybrid nature of the Berlin style of doner kebap 51 58 This variation served with pita bread has influenced the style of doner kebap in Germany and in other nations A 2007 survey showed that many people consider the doner kebab to be the most characteristic food of Berlin 51 54 Annual sales of doner kebabs in Germany amounted to 2 5 billion in 2010 52 Beef or veal and chicken are widely used instead of the more expensive lamb Turkey Truthahn and vegetarian versions are becoming increasingly popular citation needed Tarkan Tasyumruk president of the Association of Turkish Doner Producers in Europe ATDID provided information in 2010 that every day more than 400 tonnes of doner kebab meat is produced in Germany by around 350 firms At the same ATDID fair Tasyumruk stated that Annual sales in Germany amount to 2 5 billion That shows we are one of the biggest fast foods in Germany In many cities throughout Germany doner kebabs are at least as popular as hamburgers or sausages especially with young people 52 In 2011 there were over 16 000 establishments selling doner kebabs in Germany with yearly sales of 3 5 billion 53 Netherlands Kapsalon is a Dutch food item consisting of French fries topped with doner or shawarma meat garlic sauce and a layer of Gouda cheese baked or broiled until melted and then subsequently covered with a layer of dressed salad greens and more sauce The dish is usually served as fast food in a disposable metal tray The term kapsalon means hairdressing salon or barbershop in Dutch alluding to hairdresser Nathaniel Gomes who originated the dish when he requested his local kebab shop in Rotterdam to prepare it for him 54 United Kingdom Introduced by Turkish immigrants the doner kebab with salad and sauce is a very popular dish in the United Kingdom especially after a night out 49 The meat is sometimes sold on its own but more commonly with chips fries in naan bread or in pita bread German Doner Kebab is a Glasgow based chain operating 100 restaurants in the UK which specialises in the dish citation needed Americas Canada nbsp A King of Donair outlet in Halifax at Pizza CornerA variation known as donair was introduced in Halifax Nova Scotia in the early 1970s 23 There are competing claims about the origin but according to Halifax resident Leo Gamoulakos his father Greek immigrant Peter Gamoulakos started selling Greek style gyros at Velos Pizza in the Halifax suburb of Bedford It did not catch on with the public so in 1972 23 he modified the customary pork and lamb recipe by using spiced ground beef Lebanese flatbread and inventing the distinctive sweet donair sauce made with condensed milk vinegar sugar and garlic He called it by the doner name rather than gyros but it came to be pronounced and spelled as donair 55 56 57 In 1973 Gamoulakos opened the first King of Donair restaurant on Quinpool Road in Halifax 58 In 2015 Halifax named donair the city s official food 24 Historically found only in Atlantic Canada the dish s popularity has expanded to other parts of Canada in various forms 59 55 Mexico Al pastor is a variation of doner kebab via Lebanese shawarma Literally in the style of the shepherd it references the lamb often used in shawarma though it is normally made with pork 60 United States Main article Gyros Doner kebab is best known in the United States in its Greek variation now known as gyros Numerous people have made competing claims to have introduced the dish sometime in the 1960s and its mass production in the 1970s 61 Originally known in Greece as ntoner doner by 1970 in the United States the newly coined name gyros was commonly in use 62 63 though it was still known in some Greek restaurants by both names into the 1970s 64 22 It was also available possibly later in some Turkish restaurants 65 66 67 In recent years a number of restaurants and food trucks specializing in doner kebab have opened in various parts of the country a substantial percentage are owned by German immigrants 68 69 Oceania Australia nbsp Halal snack packs in Sydney AustraliaWith a multicultural population the doner kebab in Australia competes with the Greek gyros and the Lebanese shawarma 70 Kebab sellers are subject to strict government food safety regulations 71 A halal snack pack is a dish that originated in Australia It consists of halal certified doner kebab meat chips french fries and sauces such as chili garlic and barbecue It is traditionally served in a styrofoam container and has been described as a staple dish of takeaway kebab shops in Australia 72 73 The name of the dish was selected by the Macquarie Dictionary as the People s choice Word of the Year for 2016 74 Health concernsHealth concerns regarding doner kebab including the hygiene involved in overnight storage and re heating of partially cooked meat its quality as well as high salt fat and calorie levels have been reported in the media 75 76 77 Some investigations have found poor quality ingredients in doner kebab meat or meat types other than what was advertised 78 79 Food safety regulations in most developed countries address the dangers of bacteria in undercooked meat of all kinds sold to the public Some have guidelines specific to doner kebab handling and preparation Following several outbreaks of E coli food poisoning the Canadian government in 2008 introduced a number of recommendations including that the meat should be cooked a second time after being sliced from the rotisserie 80 In Germany any doner kebab meat placed onto the rotisserie must be sold the same day It is a violation of health regulations to freeze partially cooked meat for sale at a later date 81 See alsoList of kebabs List of spit roasted foodsReferences A Brief History of the Doner Kebab 21 July 2016 Pawsey Rosa K 1 January 2002 Case Studies in Food Microbiology for Food Safety and Quality Royal Society of Chemistry pp 109 110 ISBN 9781847550330 Retrieved 15 August 2016 via Google Books a b Marks Gil 17 November 2010 Encyclopedia of Jewish Food HMH ISBN 978 0 544 18631 6 via Google Books a b c Prichep Deena Estrin Daniel 7 May 2015 Thank the Ottoman Empire for the taco al pastor PRI Retrieved 19 March 2017 Kremezi Aglaia 2010 What s in the Name of a Dish In Hosking Richard ed Food and Language Proceedings of the Oxford Symposium on Food and Cooking 2009 Vol 28 Totnes Prospect Books pp 203 204 ISBN 9781903018798 OCLC 624419365 Doner Streit erreicht Berlin Wer hats erfunden in German berlin de Retrieved 2 April 2022 Made in Berlin The Best Doner Kebab on Earth The Berlin Spectator 30 June 2021 Retrieved 7 April 2022 Cichanowicz Lily 21 July 2016 A Brief History Of The Doner Kebab Culture Trip Retrieved 7 April 2022 Doner kebab inventor Kadir Nurman dies in Berlin BBC News 26 October 2013 Retrieved 7 April 2022 Was The Doener Kebab Invented In Berlin Mythbusting Berlin Berlinexperiences com 24 February 2020 Retrieved 1 March 2022 a b Isin Priscilla Mary 15 May 2018 Bountiful Empire A History of Ottoman Cuisine Reaktion Books ISBN 978 1 78023 939 2 via Google Books Yerasimos Marianna 2005 500 Yillik Osmanli Mutfagi 500 Years of Ottoman Cuisine in Turkish Istanbul Boyut Kitaplari Yayin Grubu p 307 ISBN 975 23 0111 8 Kiple Kenneth F Ornelas Kriemhild Conee eds 2000 The Cambridge World History of Food Volume 2 Cambridge University Press p 1147 ISBN 9780521402156 via Google Books Bursa is the town that gave birth to the world famous doner kebab meat roasted on a vertical revolving spit Iskenderoglu Yavuz The Legend Of Iskender Kebapci Iskender Archived from the original on 20 August 2016 Retrieved 3 August 2016 Peter Heiner 2008 Doner in Deutschland Migration und kulinarischer Wandel In Markus Ritter Ralph Kauz Birgitt Hoffmann eds Iran und iranisch gepragte Kulturen Studien zum 65 Geburtstag von Bert G Fragner in German Wiesbaden Reichert p 427 ISBN 978 3 89500 607 4 Nail Tan 1990 Kastamonu nun unlu yemek yiyecek ve icecekleri Famous dishes food and beverages of Kastamonu Turk halk kulturu arastirmalari Turkish folk culture researches in Turkish Vol 1 Ankara Halk Kulturunu Arastirma Dairesi Department of Folk Culture p 109 f a b Eberhard Seidel Pielen 10 May 1996 Doner Fieber sogar in Hoyerswerda Doner fever even in Hoyerswerda Die Zeit in German Archived from the original on 16 May 2017 Retrieved 6 May 2016 Davidson Alan 21 August 2014 The Oxford Companion to Food OUP Oxford ISBN 978 0 19 104072 6 via Google Books Three Renowned Turkish Restaurants Beyti Meat Restaurant Skylife Turkish Airlines magazine No 12 2000 pp 1 4 Archived from the original on 9 February 2012 Raziye Akkoc 8 January 2015 British Kebab Awards are these Britain s best kebab shops The Daily Telegraph Archived from the original on 11 January 2022 Retrieved 6 May 2016 The Gyro a Greek Sandwich Selling Like Hot Dogs The New York Times 4 September 1971 p 23 Retrieved 22 February 2016 a b unknown title New York 1971 vol 4 Retrieved 28 January 2018 doner kebab also known as a gyro the by now familiar compressed seasoned lamb cooked on a vertical rotisserie slices of which are served as a sandwich on Greek pita bread a b c Best Donair The Coast Retrieved 20 February 2012 a b CBC News 8 December 2015 Hear ye hear ye Halifax declares the donair its official food CBC News Nova Scotia Retrieved 8 July 2016 a b From Berlin to the world the doner kebab The Local 31 October 2013 Retrieved 3 August 2016 Grieshaber Kirsten 11 April 2010 Doner kebab becomes Germany s favorite fast food USA Today Associated Press Retrieved 27 February 2016 Doner kebab definition and meaning Collins English Dictionary Retrieved 21 January 2018 a b doner kebab Oxford English Dictionary 2nd ed Oxford University Press 1989 Peter Heine 2004 Food culture in the Near East Middle East and North Africa Greenwood Publishing Group p 91 ISBN 978 0 313 32956 2 Retrieved 5 March 2011 Aglaia Kremezi What s in a Dish s Name Food and Language Proceedings of the Oxford Symposium on Food and Cookery 2009 ISBN 1 903018 79 X Tremblay Pinar 7 May 2015 Doner kebab late night snack becomes haute cuisine Al Monitor Turkiye nin en iyi 10 Bursa kebapcisi Top 10 Bursa Kebabs in Turkey Hurriyet Daily News in Turkish Hurriyet Gazetecilik ve Matbaacilik A S 7 May 2004 Kebapci Iskender Yavuz Iskenderoglu Kebapciiskender com tr Archived from the original on 4 October 2011 Retrieved 23 September 2011 Iskender kebap Istanbul Eats istanbuleats com The Best Iskender Kebab in Istanbul Culinary Backstreets 24 September 2012 Trademark information for KURULUS 1867 KEBAPCI ISKENDER from CTM by Markify markify com Archived from the original on 17 September 2016 Retrieved 15 August 2016 Nikki Kazimova 2011 Azerbaijan Culture Smart The Essential Guide to Customs amp Culture Bravo Limited ISBN 978 1 85733 548 4 John Noble Michael Kohn Danielle Systermans 2008 Georgia Armenia amp Azerbaijan Lonely Planet pp 234 ISBN 978 1 74104 477 5 Cesar Weston 2009 A day in my Azerbaijani Life Russian Carolina Archived from the original on 7 February 2013 Retrieved 1 June 2016 Wilks Jon 4 March 2011 5 to try Doner kebabs Time Out Tokyo Archived from the original on 5 June 2012 Retrieved 1 June 2016 Lauren Shockey 8 November 2009 Restaurant Review Banh Mi Doner Kebabs Hanoi The New York Times Retrieved 1 June 2016 Christiane Oelrich 24 February 2010 Doener kebab culture refined in Germany a hit in Vietnam Monsters and Critics Deutsche Presse Agentur Archived from the original on 27 February 2010 Retrieved 1 June 2016 Punkt in German punkt kurier at Retrieved 23 September 2011 A kebab restaurant in the Skanssi shopping centre in Finnish pernionkebab fi Archived from the original on 16 October 2009 a b Sciolino Elaine 22 December 2014 French Politics Served in a Pita The New York Times ISSN 0362 4331 Retrieved 24 May 2020 via NYTimes com Gohar Laila 16 August 2012 The Glorious Le Grec Sandwich in Paris foodrepublic com Archived from the original on 11 May 2015 Retrieved 15 August 2016 Hartmann Isabelle 26 September 2013 Kebab salade tomates oignons et viande moisie Terra Eco in French Retrieved 31 October 2018 a b Doner soll aus Schwaben kommen Doner Allegedy Comes from Swabia n tv in German 15 July 2012 Retrieved 3 August 2016 a b James Ramsden 28 October 2013 Did Kadir Nurman really invent the doner kebab The Guardian Retrieved 6 May 2016 Erfinder mag keine Doner mehr Inventor Doesn t Like Doner Anymore n tv de in German 25 September 2011 Retrieved 13 February 2023 a b Zuhause in Almanya Turkisch deutsche Geschichten amp Lebenswelten PDF Heinrich Boll Foundation November 2011 Retrieved 4 May 2017 a b Cutting edge robots at Germany s first doner kebab fair The Independent Agence France Presse 28 March 2010 Retrieved 17 February 2016 Nurman Kadir 20 September 2011 Interview mit dem Erfinder des Doner Echt nur mit Zwiebeln und Salat Interview with the Inventor of the Doner Genuine only with Onions and Lettuce Frankfurter Rundschau Interview in German Interviewed by Eva Dorothee Schmid Archived from the original on 26 September 2011 Retrieved 24 September 2011 a href Template Cite interview html title Template Cite interview cite interview a CS1 maint bot original URL status unknown link Lester Haines 7 October 2011 Post pub nosh deathmatch Kapsalon v quesadillas The Register a b Thibault Simon 13 June 2012 Halifax s donair The tastiest treat you have probably never heard of theglobeandmail com The Globe and Mail Retrieved 2 February 2019 MacDonald Michael 23 October 2015 Halifax s guilty pleasure the donair could become city s official food CTV News Retrieved 20 March 2018 Dempsey Amy 6 December 2015 Saga of Halifax s first donair resembles Greek wrapsody Toronto Star Retrieved 20 March 2018 Jones Colleen 8 December 2016 Man travels 6 000 km to dine with the King of Donair CBC News Retrieved 20 March 2018 A spicy beef between donair devotees divides Canada east to west CBC 20 July 2023 Retrieved 15 September 2023 The Urban Matrix Merida The Lebanese connection LOS DOS Cooking school los dos com Archived from the original on 26 April 2016 Retrieved 1 August 2015 The Gyro s History Unfolds New York Times David Segal 14 July 2009 Kremezi Aglaia 2010 What s in the Name of a Dish In Hosking Richard ed Food and Language Proceedings of the Oxford Symposium on Food and Cooking 2009 Oxford Symposium on Food and Cookery Prospect Books pp 203 204 ISBN 978 1 903018 79 8 via Google Books Glaser Milton Snyder Jerome 7 December 1970 Spit and Image New York New York Media LLC Retrieved 18 October 2018 via Google Books What s Doing San Diego Magazine Vol 25 1973 p 205 Fodor s Washington D C 1985 Fodor s Travel Publications 1985 p 178 ISBN 0 679 01164 1 Restaurant Directory New York 9 May 1994 p 116 Levine Ed 1997 New York Eats More Macmillan p 322 ISBN 0 312 15605 7 Germany s fast food favorite takes on the US dw com Retrieved 19 December 2016 The Story of Doner Kebab The World s Most Popular Spitted Meat HuffPost 31 March 2014 Retrieved 19 December 2016 You say kebab I say yeeros sbs com au 30 October 2015 Retrieved 15 August 2016 NSW Food Authority Doner kebabs Retrieved 15 August 2016 Your Local Kebab Shop Is Now Trending Introducing Your New Facebook Group Obsession MTV 14 March 2016 Retrieved 30 April 2016 Safi Michael Hunt Elle Wall Josh 18 April 2016 The halal snack pack a fast track to a heart attack Or worse The Guardian Retrieved 30 April 2016 Halal snack pack named people s choice word of 2016 by Macquarie Dictionary The Age 1 February 2017 Guardian Health Kebab anyone The Guardian 6 October 2006 UK study reveals shocking kebab BBC News 27 January 2009 Results of council survey on doner kebabs LACORS 27 January 2009 Archived from the original on 31 January 2009 Doner kebab gemist Start met kijken op NPO Start Npostart nl Retrieved 1 March 2022 Ivar Brandvol 2007 Advarer mot billig kebabmat Vg no in Norwegian Retrieved 27 October 2007 Health Canada 6 August 2008 Retrieved 20 February 2012 Ludke Steffen 26 August 2016 Was dir dein Donermann nicht erzahlt Bento in German Hamburg Germany Spiegel Verlag Archived from the original on 20 August 2018 Retrieved 27 March 2017 Further readingCardin Geoff 29 July 2011 The Dish Doner Kabob Feast Magazine Retrieved 18 April 2013 Eberhard Seidel de Aufgespiesst Wie der Doner uber die Deutschen kam 1996 ISBN 3880229015 Maren Mohring Doner kebab and West German Consumer Multi Cultures in Ulrike Lindner et al eds Hybrid Cultures Nervous States 2010 ISBN 9789042032286 p 151 167 Portals nbsp Germany nbsp Food Portals nbsp Turkey nbsp Food Retrieved from https en wikipedia org w index php title Doner kebab amp oldid 1186805696 Canada, wikipedia, wiki, book, books, library,

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