Doner kebab

The sandwich form is Berlin's, and Germany formally objected when Turkey tried to fix the recipe.

Beef, Veal, Lamb. Not vegetarian — contains beef, lamb, veal.

Ingredients

For the meat

• 800 g veal or beef, in thin slices
• 400 g lamb shoulder, in thin slices
• 200 g lamb fat, in thin slices
• 200 g thick yoghurt
• 1 onion, grated and squeezed
• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon paprika

To build it

• 6 flatbreads, split
• 1/4 white cabbage, shredded fine
• 2 tomatoes, sliced
• 1 cucumber, sliced
• 1 onion, sliced and tossed with sumac
• 200 g thick yoghurt, for the sauce
• 2 cloves garlic, crushed
• chilli sauce, to taste

Method

1. THE SANDWICH FORM IS BERLIN'S, AND GERMANY FORMALLY OBJECTED WHEN TURKEY TRIED TO FIX THE RECIPE. The article places the modern sandwich in 1970s West Berlin among Turkish guest workers and says THE FURTHER DEVELOPMENT OF MODERN DONER SANDWICH IS CONNECTED TO THE CITY OF BERLIN.
2. AND THE OBJECTION IS THE PART THAT SETTLES IT. In 2022 Turkey applied for EU protection that would have required beef FROM CATTLE THAT IS AT LEAST 16 MONTHS OLD, marinated with specified fat, yoghurt or milk, onion, salt and thyme, and SLICED OFF THE VERTICAL SPIT INTO PIECES THAT ARE 3 TO 5 MILLIMETRES THICK. THE GERMAN FEDERAL MINISTRY OF AGRICULTURE OBJECTED TO THE APPLICATION SINCE PROPOSALS DIFFER FROM TYPICAL GERMAN PREPARATIONS, and VEGETABLES, TURKEY, AND SOME VEAL KEBABS WOULD APPARENTLY NO LONGER BE ALLOWED.
3. SO THE SALAD IS NOT PADDING, IT IS THE DISPUTE. The article traces the change: the one FIRST SERVED IN BERLIN CONTAINED ONLY MEAT, ONIONS AND A BIT OF SALAD, and OVER TIME, IT DEVELOPED INTO A DISH WITH ABUNDANT SALAD, VEGETABLES, AND A SELECTION OF SAUCES TO CHOOSE FROM.
4. AND THE LANGUAGE WENT THE SAME WAY. The article notes that EVEN ORDERS PLACED IN THE TURKISH LANGUAGE IN BERLIN WILL ASK FOR THE HOT SAUCE USING THE GERMAN WORD SCHARF, which it calls a flag of the hybrid nature of the Berlin style.
5. THE 3 TO 5 MILLIMETRE SLICE IS WORTH KEEPING whichever side of the argument you are on: thicker and it is a chop, thinner and it dries before it browns.
6. LAYER THE MEAT AND FAT ALTERNATELY AND PRESS IT HARD. A home version is a stack in a loaf tin -- slices of meat, a slice of fat every third layer, squeezed down so there is no air between them.
7. THE YOGHURT MARINADE IS FOR THE NIGHT BEFORE, with the grated onion squeezed dry first so it seasons without watering the stack.
8. ROAST IT SLOWLY AND THEN REST IT COLD, two hours at a hundred and sixty and then chilled firm. A warm stack cannot be sliced thin.
9. SLICE IT AND CRISP THE SLICES IN A HOT DRY PAN, which is what the outside of the vertical spit does and the only part a kitchen really has to imitate.
10. BUILD IT WITH THE CABBAGE FIRST AND THE SAUCE LAST, which keeps the bread dry. The article names the salad: TOMATO, LETTUCE, CABBAGE, ONION WITH SUMAC, FRESH OR PICKLED CUCUMBER OR CHILI, AND VARIOUS TYPES OF SAUCES.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Germany · All recipes