World Cuisines

Döner Kebab

Turkey

The spinning roast of Bursa: seasoned lamb (or beef, or chicken) stacked on a vertical spit, shaved into warm bread with tomato sauce, yogurt and browned butter.

What it is

The spinning roast of Bursa: seasoned lamb (or beef, or chicken) stacked on a vertical spit, shaved into warm bread with tomato sauce, yogurt and browned butter. Ingredients: lamb leg or shoulder, onion juice, yogurt, olive oil, cumin, oregano, black pepper, salt; to serve: pide bread, tomato sauce, yogurt, melted butter, grilled peppers and tomatoes. Recipe: 1) Marinate thin slices of meat overnight. 2) Stack tightly on the spit into a great inverted cone. 3) Roast turning slowly; shave the crisped outer layer with a long knife. 4) For İskender style, lay the shavings on pide, sauce, yogurt and sizzling butter. Serve: in wraps (dürüm) or over rice with bulgur. Flavor: charred edges, juicy interior, spice and smoke. History: Kebabçı İskender of Bursa is credited with turning the spit vertical in the 1860s; döner travelled with Turkish workers to Berlin, where the sandwich form conquered the world. See also: Lahmacun, İmam Bayıldı.

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