Doner Kebab, photo by JMorton
Carving for a Donar kebab
Doner Kebab Meal
Friday night and the feeling is right for a doner kebab.
I know it is usually a fish Friday but just for this Friday, I or rather Peter and I fancied a bit of a doner.
It was quite lovely too. The meat was tender with the right amount of hot spice from the chili.
Doner kebab is apparently Turkish in origin or rather the inventor was. It was invented by Mahmut Aygun about 40 years ago when he left Turkey for a greener pasture.
Mr Aygun was 16 years old when he emigrated to Germany. Fairly early on he realised that there was a gap in the market for old fashioned roast lamb and spices, loved by migrants like him. At first his kebab was served on a plate with rice and vegetable.
Again Mr Argun became aware of the need for a more portable, take-away food for the on-the-go Berliners, thus, the the birth of the doner kebab, which is roast lamb with salad inserted into a warmed up pitta bread, generously drizzled with garlic sauce or chili sauce.
This proved a hit especially to late night revellers. Its popularity has spread far and wide.
Doner came from the Turkish word dondumek means rotating meat, which aptly describe how doner is roasted upright in a rotating rotisserie.
The kebab is then cut thinly using a 19 inches long kebab carving knife.
Delicious!