Dear MEL Topic Readers,
Whose döner kebab? Why the beloved late-night snack is at the centre of a meat-fuelled food fight
Doner kebab is a dish of Turkish origin made of meat, usually beef, cooked on a vertical rotisserie, a special kind of oven that keeps meat turning constantly as it cooks. The sliced meat may be served on a plate, stuffed into bread like pita as a sandwich, or wrapped in thin flatbread. In the Ottoman Empire, stacks of seasoned sliced meat were cooked on a horizontal rotisserie but in the mid-19th century, the vertical rotisserie became popular. In the 1970s, the modern sandwich variant of doner kebab was created by Turkish immigrants in Berlin. Today, it is one of the most popular sandwiches for Berliners, and over 1,000 doner kebab shops serve their appetites. Recently, the Turkish government demanded doner kebabs should be recognized as a Turkish specialty and Berlin’s portable version should not be called doner kebabs. Kebabs used to be sheep meat roasted on a horizontal rotisserie, but now it is beef on a vertical rotisserie. In Turkey, the width and thickness of the meat, the amount of animal fat, yogurt/milk, onion, salt, thyme, and types of peppers are all regulated to be called doner kebab. People enjoy not only the original or traditional food but also variations and ethnic foods. Will today’s authentic dish never evolve?
Read the article and learn what authentic doner kebab is about.
https://www.bbc.com/travel/article/20241028-the-meat-fuelled-food-fight-between-turkey-and-germany
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