Doner kebab
The Döner kebab (Turkish: " ( to ) rotating grilled meat " ), is one of the most famous dishes of Turkish cuisine. It is made with spiced marinade, large slices of meat that are put in layers and grilled on a vertical rotisserie. From this will gradually cut off by the outer thin, tanned layers with a large knife.
Originally only mutton or lamb was used for Shawarma, meanwhile, are - at least outside of Turkey - also veal or beef and poultry such as turkey or chicken usual.
It serves kebab as the main course with side dishes such as rice and salad, or as a snack in a sliced pita bread ( pide ) ( Turkish pide Arası doner ) or in a Dürüm Döner ( " rolled kebab " ) or Yufka Doner mentioned variant in which the meat is wrapped in a very thin flat bread which Yufka.
History
The preparation of meat on the spit has a long tradition, and the serving of grilled meat in pita bread in Anatolia. So wrote Helmuth von Moltke, the time military adviser to the Ottoman Empire, on 16 June 1836 in his diary:
"Our lunch we took quite a while Turkish Kiebabtschi. [ ... ] Then appeared on a wooden plate of Kiebab or small pieces of mutton, roasted on a spit and wrapped in bread dough, a very good, tasty dish. "
This Şiş Kebap was still cooked on a conventional grill. A little later, to have grilled in Kastamonu first layered meat on a vertical spit a cook named Hamdi. His recipe was passed down through several generations of his apprentices. Then cut into thin slices of mutton is about one day marinated in a thoroughly drummed mixture of finely chopped onion, salt, pepper, hot peppers and cumin and then placed in a conical shape on the tables - at the very bottom the meat from the leg, then the comb meat and finally, the filet. The grill had been built of bricks and clay and was operated with oak charcoal. Under the spit there was a two-ply blade. In the upper, perforated part was gathering the cut of meat, the lower meat juices and fat. Was served this " Urdöner " with a mixture of parsley and onions, added on request to rice and side dishes such as tomato, cucumber, radish and peppers.
About 25 years later, the döner was invented possibly matter in Bursa again. The cook Iskender, founder of eponymous restaurants, processed a portion of mutton to minced meat and coated it between soft slices of meat tapped. He served the grilled meat with yogurt and melted butter on a sheet cut flatbread, known as Iskender Kebap. In Bursa, the name " doner kebab " to have been formed.
Whether Hamdi or Iskender were actually the inventors of the vertical skewer, however, is uncertain. Very similar dishes are the Arabic shawarma beef and pork from the Greek gyros, which are also roasted on a vertical rotisserie.
In Istanbul Kebab has been offered since the 1940s - but only in very few restaurants, one in the Topkapi Palace. Since the mid-1960s it was also available in Büfes, snack bars, street vendors, even then in pita bread.
Distribution in German-speaking
When the first kebab - aways in Germany opened is uncertain, according to legend, it was said to be at the beginning of the 1970s in Berlin on Kottbusser dam. After other representation, confirmed by the Association of Turkish Doner manufacturer, to the kebab - have been including its preparation on the rotating metal skewer invented by Turkish immigrants Kadir Nurman and never patented - then as barbecue meat in pita bread with onions only; his first kebab snack was Zoo in the early 1970s at the station.
First, in Berlin, and later throughout Germany, döner was a popular snack dish. About 200 to 300 tons are produced every day; sales amounted to the equivalent of about 1.5 billion euros in 1998. In 2011, there were over 16,000 kebab shops in Germany and the turnover of the kebab industry was about 3.5 billion euros. Since the mid- 1990s Kebab Kebab is available as well as in Austria, Liechtenstein and Switzerland.
The usual in German-speaking version of the doner in pita bread differs from the Turkish mainly by the addition of garden salad, sliced tomatoes, cucumbers and onions, white and red cabbage, and by the use sauces with mayonnaise and yogurt, for example, in the variants " garlic "," herbal "," focus "and" curry " that do not belong to the traditional Turkish cuisine.
As a dish doner kebab is not only in Germany - as usual in Turkey - offered with rice and salad, but also with french fries and a variety of sauces.
Ingredients and production
A kebab skewer usually consists of a stack of four to five layers in yogurt and spices marinated lean meat, on the one layer each fatter meat - for example from portrait or rib - follows. A finished kebab skewer weighs about two to forty kilograms. Many restaurants and food stalls make the skewers not itself, but involve them from industrial production. In Germany there are about 400 such doner meat producers; leader is founded by Remzi Kaplan Cape Lan Dönerproduktion. Market leader in Switzerland 's Royal Döner with a market share of 60 percent.
In Germany kebab contains sheer meat often minced meat. In the 1980s, the mass production of doner kebabs began. To protect the consumer expectations, the composition of Döner 1989 in the set " commit berlin accepted for the meat product doner kebab " for the first time. Meanwhile kebab is also included in the guidelines for meat and meat products in the German Food Code. It says that as the starting material roughly entsehntes sheep meat and / or gross entsehntes beef should be used. The minced meat portion should be less than 60 percent. In addition, salt, spices, eggs, onions, oil, milk and yogurt may be included.
This information is not a legal instrument. They merely describe the current general business practice within the meaning of food law. If these conditions are met, the court may be sold as a doner kebab. Different variants can also contain pork or consist only of ground meat, bear names such as rotisserie after kebab type or similar. Yaprak Doner ( "leaf - kebab, doner slices ") is a now common term for traditionally made from sheer doner meat slices without mince share.
The general business practice does not include the observance of Islamic dietary laws (halal, here specifically the commandment of the Jewish ritual slaughter ). Only part of the Doner Kebab producers represents ago from geschächtetem meat.
Variants
Since the BSE crisis in the 1990s, doner is increasingly made from chicken or turkey meat. However, the kebab thus produced may not be designated as a doner kebab; consistently are the names chicken shawarma or kebab Tavuk.
Also in the 1990s, the Dürüm kebab became popular, in which the meat and other ingredients not plugged in sliced , several inches thick pide, but are rolled into millimeter thin Yufka.
It is sometimes also used in place of pide or Yufka Lahmacun, a baked with ground beef and tomato flatbread.
In addition, it specifies the kebab in pita bread ajar dishes with other deposits such as the Turkish sausage specialty Sucuk as well as vegetarian dishes where the meat is replaced by falafel or cheeses such as halloumi or feta.
In the variant " Döner -Box" (also called " doner bag " or " Pomm - kebab " ) the meat fries along with fries, lettuce, tomatoes and onions in layers packed into a carton box or bag soaked in sauce and with the eaten fork. These doner variant is associated with more waste and therefore a higher Vermüllungs risk.
Breaches of food law or accepted standards
Manufacturers and suppliers of kebab in Germany were repeatedly accused of violating the Food Law ( in so-called " rotten meat scandals " ) or against the general business practice. The well-known manufacturer of doner Remzi Kaplan was sentenced in 2008 by the Berlin District Court to a fine of 40,000 euros, because in its operation four tons of meat were seized, which were no longer suitable for consumption. The German Agricultural Society ( DLG) found in samples that often cheaper types of meat were used as veal, beef or lamb or the goods were added starchy binder. This was a result of fierce price competition among manufacturers.
The negative coverage is considered by many kebab vendors than intended defamatory because the majority of them could boast investigation reports on food hygiene and process management. Turkish media suspected a conspiracy of Western fast-food company behind such " rotten meat scandal ". Among them, in particular the Hürriyet reported repeatedly and this took the side of the product and its seller.
Spelling
Kebab is Turkish with p written at the end ( final devoicing ), the Duden recommends in German, however, the case Kebab with a final -b. However, as a valid alternative spellings he also lists doner kebab and the compound spellings doner kebab and doner kebab. The Austrian dictionary knows kebab and doner kebab.
Songs about Doner
Tim Toupet wrote a song about the kebab I'm a kebab, in which he describes himself as a doner. He thus reached the charts in several countries, in Germany 8th place