Doner kebab
chicken, or (rarely) pork | |
Variations | İskender, shawarma, gyros, al pastor |
---|---|
Doner kebab (
The modern sandwich variant of döner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants.[5][6][7] This was recognized by the Berlin-based Association of Turkish Doner Manufacturers in Europe in 2011.[8]
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".[9] 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.[10][11]
History
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
A version popular in the
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.[20] It has been sold in sandwich form in Istanbul since at least the mid-1960s.[18]
The döner kebab and its derivatives served in a sandwich form as "
In Germany, the döner kebab was popularized by Turkish guest workers in Berlin in the early 1970s.[26] 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.[27]
Etymology
In the English name "
Döner in Turkey
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).[35] "Kebapçı İskender" is trademarked by Yavuz İskenderoğlu, whose family still runs the restaurant in Bursa.[36][37][38]
- 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 kaşarcheese 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).[39][40][41]
Japan
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.[42]
Vietnam
Döner kebab is increasingly becoming popular in
Europe
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).[45]
Finland
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.[46]
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.[47] 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").[48][49] 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.[47]
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
The döner kebap as it was first served in Berlin contained only meat, onions and a bit of salad.[53] 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.[54]: 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.[54]: 54
Annual sales of döner kebabs in Germany amounted to €2.5 billion in 2010.[55] Beef or veal, and chicken, are widely used instead of the more expensive lamb. Turkey ("Truthahn") and vegetarian versions are becoming increasingly popular.[56]
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.[55]
In 2011 there were over 16,000 establishments selling döner kebabs in Germany, with yearly sales of €3.5 billion.[57]
Netherlands
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.
Americas
Canada
A variation known as donair was introduced in
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.[65]
United States
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.[66] Originally known in Greece as ντονέρ (doner), by 1970 in the United States the newly coined name gyros was commonly in use,[67][68] though it was still known in some Greek restaurants by both names into the 1970s.[69][23] It was also available, possibly later, in some Turkish restaurants.[70][71][72] 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.[73][74]
Oceania
Australia
With a multicultural population, the doner kebab in Australia competes with the Greek gyros and the Lebanese shawarma.[75] Kebab sellers are subject to strict government food safety regulations.[76]
A
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.
See also
References
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{{cite interview}}
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Further reading
- Cardin, Geoff (29 July 2011). "The Dish: Döner Kabob". Feast Magazine. Retrieved 18 April 2013.
- 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