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Döner
Doner kebab or döner kebab is a dish of Turkish origin made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this. The modern sandwich variant of doner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants. This was recognized by the Berlin-based Association of Turkish Döner Manufacturers in Europe in 2011. The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or filo, known as a ''dürüm'' (literally meaning ''roll'' or ''w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kebab Shop
Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). Etymology The word kebab has ancient origins. It was popularized in the West by Turks to refer to a range of grilled and broiled meat, which may be cooked on skewers, including stews, meatballs, and many other forms. The word likely came to English in the late 17th century from the Persian , partly through Hindustani, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kadir Nurman
Kadir Nurman (c.1933 – 24 October 2013) was a Turkish restaurateur, widely credited with having in 1972, in West Berlin, introduced or "invented" the fast food sandwich commonly known as the "kebab" (), consisting of traditional Turkish döner kebab meat stuffed together with mixed salad into a flatbread. Nurman received a lifetime achievement award from the Association of Turkish Döner Manufacturers in 2011. Afterwards, Nurman told the German magazine ''Frankfurter Rundschau'' that he was unhappy with modern döner kebab sandwiches, as "there are too many ingredients" in them. Several people have been credited with being the "inventor of the döner kebab" in Germany, but such claimsincluding that for Nurmanare widely considered inaccurate. The familiar rotating döner kebab meat, roasted on a vertical spit and sliced with a sword, has been well known in Turkey since the mid-19th century. Its invention is attributed to the town of Bursa, and often credited to İskender Efendi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dürüm
A dürüm (, "roll") or dürme is a wrap that is usually filled with typical döner kebab ingredients. The wrap is made from lavash or yufka flatbreads. It is common as a street food in Turkey and many other European countries, but can also be found in sit-down restaurants. It usually costs about 10% more than a normal döner. Some people prefer it to the döner, either because the portion is bigger or because the fillings-to-bread ratio is higher in a dürüm. Most döner joints in Germany where the bread is freshly baked use the same leavened dough portion as for the döner bun, but rolled out into a flatbread wrap. Another variation is made from a reheated lahmacun, filled with the same ingredients as the döner kebab, rolled up as a dürüm. See also * Burrito * Donair * Gyros * Roti * Shawarma Shawarma (; ) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gyro (food)
Gyros, sometimes anglicized as a gyro (; , ), is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. In Greece, it is normally made with pork or sometimes with chicken, whilst ground beef and lamb are also used in other countries. Name The name comes from the Greek (, or ). It is a calque of the Turkish , from , also meaning . In Greek, "" is a nominative singular noun, but the final 's' is often interpreted in English usage as plural, leading to the singular back-formation "gyro". The standard Greek and English pronunciation is . Some English speakers pronounce it , because the word is a heteronym of the related word " gyro". In Athens and other parts of southern Greece, the skewered meat dish elsewhere called is known as , while is a term used generally for gyros, and similar dishes. In other regions, for example in Thessaloniki, only refers t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Shawarma
Shawarma (; ) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey meat, beef, falafel or veal. The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. Shawarma is a popular street food throughout the Arab world, Levant, and the Greater Middle East. Etymology The name in Arabic is a rendering of the term in Ottoman Turkish ( , ), referring to rotisserie. History The shawarma technique—grilling a vertical stack of meat slices and cutting it off as it cooks—first appeared in the Ottoman Empire in the 19th century in the form of döner kebab, which both the Greek gyros and the Levantine shawarma are derived from. Shawarma led to the development during the early 20th century of the contem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gyros
Gyros, sometimes anglicized as a gyro (; , ), is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. In Greece, it is normally made with pork or sometimes with chicken, whilst ground beef and lamb are also used in other countries. Name The name comes from the Greek (, or ). It is a calque of the Turkish , from , also meaning . In Greek, "" is a nominative singular noun, but the final 's' is often interpreted in English usage as plural, leading to the singular back-formation "gyro". The standard Greek and English pronunciation is . Some English speakers pronounce it , because the word is a heteronym of the related word " gyro". In Athens and other parts of southern Greece, the skewered meat dish elsewhere called is known as , while is a term used generally for gyros, and similar dishes. In other regions, for example in Thessaloniki, only refers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Turks In Germany
Turks in Germany, also referred to as German Turks and Turkish Germans ( or ''Deutschtürken''; , also known as ''Gurbetçiler'' or ''Almancılar''), are ethnic Turkish people living in Germany. These terms are also used to refer to German-born individuals who are of full or partial Turkish ancestry. However, not all people in Germany who trace their heritage back to Turkey are ethnic Turks. A significant proportion of the population is also of Kurdish, Circassian, Azerbaijani descent and to a lesser extent, of Christian descent, such as Assyrian, and Armenian. Also some ethnic Turkish communities in Germany trace their ancestry to other parts of southeastern Europe or the Levant (such as Balkan Turks and Turkish Cypriots). At present, ethnic Turkish people form the largest ethnic minority in Germany. They also form the largest Turkish population in the Turkish diaspora. Most people of Turkish descent in Germany trace their ancestry to the '' Gastarbeiter'' (guest worker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ä°skender Kebap
İskender kebap is a Turkish dish that consists of sliced meat topped with hot tomato sauce over pieces of pita bread, and generously slathered with melted special sheep's milk butter and yogurt. It can be prepared from thinly cut grilled lamb or chicken. The prepared kebab is placed at a distance of from the previously lit fire and is cooked slowly, then it is cut thinly with a knife from top to bottom and is then served. Tomato sauce and melted butter are generally poured over the dish at the table, for the customer's amusement. It is one of the most popular dishes of Turkey. It takes its name from its inventor, İskender, who lived in Bursa in the late 19th century Ottoman Empire. "Kebapçı İskender" is trademarked by the İskenderoğlu family, who still run the restaurant in Bursa. This dish is available in many restaurants throughout the country mostly under the name "İskender kebap", "Bursa kebabı", or at times with an alternative one made up by the serving restaura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ottoman Empire
The Ottoman Empire (), also called the Turkish Empire, was an empire, imperial realm that controlled much of Southeast Europe, West Asia, and North Africa from the 14th to early 20th centuries; it also controlled parts of southeastern Central Europe, between the early 16th and early 18th centuries. The empire emerged from a Anatolian beyliks, ''beylik'', or principality, founded in northwestern Anatolia in by the Turkoman (ethnonym), Turkoman tribal leader Osman I. His successors Ottoman wars in Europe, conquered much of Anatolia and expanded into the Balkans by the mid-14th century, transforming their petty kingdom into a transcontinental empire. The Ottomans ended the Byzantine Empire with the Fall of Constantinople, conquest of Constantinople in 1453 by Mehmed II. With its capital at History of Istanbul#Ottoman Empire, Constantinople (modern-day Istanbul) and control over a significant portion of the Mediterranean Basin, the Ottoman Empire was at the centre of interacti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Fast Food
Fast food is a type of Mass production, mass-produced food designed for commercial resale, with a strong priority placed on speed of service. ''Fast food'' is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out or takeaway. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and Wage, wage workers. In 2018, the fast-food industry was worth an estimated $570 billion globally. The fastest form of "fast food" consists of pre-cooked meals which reduce waiting periods to mere seconds. Other fast-food outlets, primarily hamburger outlets such as McDonald's and Burger King, use mass-produced, pre-prepared ingredients (bagged buns and condiments, frozen beef patties, vegetables which are pre-washed, pre-sliced, or both; etc.) and cook the meat and french fries fresh, before assembling "to order". Fast-food restaurants are traditionally d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pickled Cucumber
A pickled cucumber – commonly known as a pickle in the United States, Canada and Australia and a gherkin ( ) in Britain, Ireland, South Africa, and New Zealand – is a usually small or miniature cucumber that has been Pickling, pickled in a Brine (food), brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made as early as 2030 BC in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. According to the New York Food Museum, archaeologists believe ancient Mesopotamians pickled food as far back as 2400 B.C. while, centuries later, cucumbers native to India were being pickled in the Tig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
