Turkish – Doner Kebab

Döner Kebab is one of the most iconic and beloved dishes in Turkish cuisine. The word “döner” means “turning” in Turkish, referring to the way the meat is cooked on a vertical rotisserie. It is a popular street food and fast food in Turkey and has spread internationally, becoming a staple in many countries around the world.

Key Features of Döner Kebab:

Meat: Traditionally, lamb is used, but beef and chicken are also common alternatives. The meat is seasoned with a mix of spices such as cumin, paprika, garlic, and oregano.
Cooking Method: The meat is stacked on a vertical rotisserie and slow-cooked as it rotates. Thin slices are shaved off as the outer layers cook, ensuring that the meat is juicy and tender.
Bread: Döner is usually served in a flatbread, pita, or yufka (thin Turkish flatbread). It can also be served in a pita wrap or as a plate (without bread).
Toppings and Garnishes: Common accompaniments include tomatoes, onions, lettuce, and pickles. Sometimes, it’s served with a drizzle of yogurt or a spicy tomato sauce.
Sauces: Often served with yogurt-based sauces, garlic sauce, or a spicy red sauce.

Variations:

Iskender Kebab: A variant where döner meat is served over a bed of pita bread, topped with yogurt, tomato sauce, and melted butter.
Döner Plate: Served without bread, with rice or bulgur and a side of salad.

Origin:

Döner Kebab has its origins in the Ottoman Empire, but it became popular in modern-day Turkey in the mid-20th century, particularly in Istanbul. Over time, it became a popular fast food, both within Turkey and internationally.

Cultural Significance:

Döner Kebab is a symbol of Turkish street food culture and is widely available in many countries as a delicious and quick meal. It is a go-to dish for lunch or dinner, offering a balance of savory, juicy meat and flavorful spices.