TURKISH CUISINE KEBABS


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Doner Kebab

Doner 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.A version developed to suit German tastes by Turkish immigrants in Berlin has become one of the world's most popular fast food dishes.

History

The original form of today's döner kebab is Oltu kebab.Oltu is a small town near Erzurum, Turkey. 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 . The döner kebab with salad and sauce served in pita, which is predominant in Germany, was invented in the Berlin suburb of Kreuzberg in 1971, because the original preparation was not 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

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 is not allowed to surpass 60% (Berliner Verkehrsauffassung).

There are two ways of cutting meat from the cone:

    * by using a long and very sharp knife.

    * by using an electric knife with a rotating disc blade which produces thinner pieces of meat and thus increases the number of portions obtained from a stack.döner is from greece

 
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