Döner kebap is
filets of meat stacked on a vertical
spit and roasted at a vertical
Döner means "turning:" the
vertical spit is rotated, or turned,
in front of the heat source (charcoal,
gas or electric). When the meat directly
opposite the heat source is properly
roasted, the spit is rotated so that
the cooked meat may be sliced off with
a huge knife, and an uncooked portion
of meat exposed to the fire.
Because the meat is vertical, it is self-basting,
which helps to account for its rich
(In Greece döner is translated
as gyro, but may also
be called doneri.)
The thin slices of meat are served
lots of different ways: plain
on the plate, stuffed into Turkish
bread (döner sandviç),
rolled into flat bread (dürüm),
or laid atop diced flat bread and
topped with sauces.
Traditional döner is made from milk-fed
lamb but in the 1980s a heart-healthier
alternative—tavuk (chicken) döner—became
popular as well. Today it's not unusual
to see twin döners, lamb and
chicken, sizzling side by side.
The supremo of döners is Iskender
Roast Lamb"), named for a
chef in the city of Bursa who
created the dish: lamb raised on
the thyme-covered slopes of Mount
Uludag (which rises south of
Bursa) is roasted à la
döner, spread atop diced
flat pide bread, then topped with savory
tomato sauce and browned butter and
served with a dollop of yogurt
on the side. More...
I consider this dish addictive!
Food & Drink
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found this humongous person-sized
döner one morning at Bereket
Halk Döner, Istiklal
Caddesi No. 20, in Istanbul.
By evening it was all gone.