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DONER
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Doner is a Turkish dish made from chicken, goat,
beef, mutton, or lamb. Doner is cooked on a vertical spit that turns
as the heat cooks it. After the meat is sufficiently cooked, it is
sliced off the spit. Doner is commonly served as a sandwich along
with a salad.
The meat can be placed inside bread, on top of flat bread, or on top
of diced flat bread. Doner is usually cooked one of two ways. The
cook has the option of placing meat slices onto a cylindrical shape
skewer. The meat is then cooked using gas or electric heat. The
second way to prepare doner is to use a grill.
History
The original form of today's döner kebab is Cağ kebab. The original
form is grilled horizontally and the slices are cut thicker, after
inserting a special L-shaped Oltu shish along the surface. In the
19th century, the modern form was invented in Bursa. This original
dish, known as İskender kebap, is still served in many cities of
Turkey.
Preparation of meat for döner kebabs
The meat used for making döner kebabs may be lamb, beef, veal or
chicken, never pork. Generally, a döner kebab sandwich is served
with a salad made from shredded lettuce, tomatoes and onions—often
(although not in Turkey) also with cabbage and cucumbers.
Usually there is a choice between a hot sauce, a yoghurt sauce
containing garlic (tzatziki) and a yoghurt sauce containing herbs.
The donairs made in Atlantic (Eastern) Canada are almost always made
with a sweetened garlic sauce, and this sauce (called donair sauce)
is also used as a dipping sauce for garlic fingers. Most kebab
vendors in Europe also have French fries which can be served as a
side or wrapped with the meat and salad. Sometimes more varied
ingredients are available, such as hummous (chick pea paste),
tahinli (sesame paste) or Turkish white cheese. |
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