Doner kebab: Difference between revisions

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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, Turkey|Bursa]]. This original dish, known as [[İskender kebap]], is still served in many cities of Turkey.
 
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, Turkey|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 was not appealing enough to German tastes. The döner has been the most popular fast food dish in Germany since the [[1980s]].{{Fact|date=May 2007}}
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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 was not appealing enough to German tastes. The döner has been the most popular fast food dish in Germany since the [[1980s]].{{Fact|date=May 2007}}du opfer stinkst
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==Preparation of meat for döner kebabs==
 
 
[[Image:Döner kebab.jpg|thumb|Döner kebab sandwich served in a thick pita ([[Turkish language|Turkish]]: ''pide'').]]
 
[[Image:Döner kebab.jpg|thumb|Döner kebab sandwich served in a thick pita ([[Turkish language|Turkish]]: ''pide'').]]
 
The meat used for making döner kebabs may be [[Lamb and mutton|lamb]], [[beef]], [[veal]] or [[chicken]], but rarely [[pork]]. After the [[Bovine spongiform encephalopathy|Mad cow disease]] (BSE) crisis, even [[fish]] was used in some{{Specify|date=August 2007}} countries.{{Fact|date=August 2007}} Generally a döner kebab sandwich is served with a salad made from shredded lettuce, tomatoes and onions. Usually there is 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").
 
The meat used for making döner kebabs may be [[Lamb and mutton|lamb]], [[beef]], [[veal]] or [[chicken]], but rarely [[pork]]. After the [[Bovine spongiform encephalopathy|Mad cow disease]] (BSE) crisis, even [[fish]] was used in some{{Specify|date=August 2007}} countries.{{Fact|date=August 2007}} Generally a döner kebab sandwich is served with a salad made from shredded lettuce, tomatoes and onions. Usually there is 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").

Revision as of 10:30, 2 June 2008

The döner meat is being sliced from a rotating spit. Note the gas grill behind the spit, which is used to cook the meat.

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,[1] and Turkish emigrants export German döners back into their home country.[2]

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 was not appealing enough to German tastes. The döner has been the most popular fast food dish in Germany since the 1980s.[citation needed]du opfer stinkst


Döner kebab sandwich served in a thick pita (Turkish: pide).

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[specify] countries.[citation needed] Generally a döner kebab sandwich is served with a salad made from shredded lettuce, tomatoes and onions. Usually there is 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 is not allowed to surpass 60% (Berliner Verkehrsauffassung).


See also

Cultural effects

In Germany the packaging of the Döner itself is typically a wax paper sleeve with an image of a male cook sharpening a knife in front of a large spit.

References

External links