"back as the 17th century, stacks of seasoned sliced meat were cooked on a horizontal rotisserie, similar to the cağ kebab. The vertical rotisserie was introduced no later than the mid-19th century. The town of Bursa, in modern-day Turkey, is often considered the birthplace of the vertically-roasted döner kebab. According to Yavuz İskenderoğlu, his grandfather İskender Efendi as a child in 1850s Bursa had the idea of roasting the lamb at his father's restaurant vertically rather than horizontally; it was a success, and some years later became known as ""döner kebap"". However, he may have been preceded by Hamdi Usta"
"Doner kebab Doner kebab (also döner kebab) (, ; or ) is a type of kebab, 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 outer layer is sliced into thin shavings as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and doner kebab inspired similar dishes such as the Arab shawarma, Greek gyros, and Mexican al pastor. The sliced meat of a doner kebab may be served on a plate with various accompaniments,"
"while Greek-style doner kebab, also known as gyros, was already popular in Greece and New York City in 1971. In Germany, the döner kebab was popularized by Turkish guest workers in Berlin in the early 1970s. The dish developed there from its original form into a distinctive style of sandwich with abundant salad, vegetables, and sauces, sold in large portions at affordable prices, that would soon become one of the top-selling fast food and street food dishes in Germany and much of Europe, and popular around the world. In the English name """", the word ""doner"" is borrowed from the"
"from Kastamonu around 1830. It was not until a century later that döner kebab was introduced and popularized in Istanbul, most famously by Beyti Güler. His restaurant, first opened in 1945, was soon discovered by journalists and began serving döner and other kebab dishes to kings, prime ministers, film stars and celebrities. It has been sold in sandwich form in Istanbul since at least the mid-1960s. The döner kebab, and its derivatives shawarma and gyros, served in a sandwich, came to worldwide prominence in the mid to late 20th century. The first doner kebab shop in London opened in 1966,"
"in a disposable metal tray. The term ""kapsalon"" means ""hairdressing salon"" or ""barbershop"" in Dutch, alluding to hairdresser Nathaniel Gomes who originated the dish when he requested his local kebab shop in Rotterdam to prepare it for him. Introduced by Turkish immigrants, the döner kebab with salad and sauce is a very popular dish in the United Kingdom, especially after a night out. A variation known as ""donair"" was introduced in Halifax, Nova Scotia, in the early 1970s. Peter Gamoulakos started selling Greek-style gyros at Velos Pizza in the nearby village of Bedford, but soon adapted the customary recipe by"
"shawarma. Kebab sellers are subject to strict government food safety regulations. A halal snack pack is a dish that originated in Australia. It consists of halal-certified doner kebab meat, chips / french fries, and sauces such as chili, garlic and barbecue. It is traditionally served in a styrofoam container, and has been described as a staple dish of takeaway kebab shops in Australia. The name of the dish was selected by the Macquarie Dictionary as the ""People's choice Word of the Year"" for 2016. Health concerns regarding döner kebab, including the hygiene involved in overnight storage and re-heating of partially"
"evidence of Greek restaurants serving doner kebab by the original name, as well as by ""gyros"", in the early 1970s. It was also available, possibly later, in some Turkish restaurants. In recent years a number of restaurants and food trucks specializing in döner kebab have opened in various parts of the country; a substantial percentage are owned by German immigrants. Verts Mediterranean Grill, an Austin-based döner kebab chain with locations mainly in Texas, has become the second-largest döner kebab chain in the world. With a multicultural population, the doner kebab in Australia competes with the Greek gyros and the Lebanese"
"kebab (), served similarly to the European style of sandwich wrapped in ' (flatbread) or in ' (bread, including tandoor bread), is one of the most widespread fast foods. It is usually made with ' (meat, essentially lamb or mutton), but sometimes ' (chicken). In Japan, döner kebabs are now common, especially in Tokyo. They are predominantly made of chicken but occasionally beef, and called simply ""kebab"". The toppings include shredded lettuce or cabbage, sliced tomato, and usually a choice of sauces such as Thousand Islands, spicy, and garlic. Döner kebab is increasingly becoming popular in Vietnam. Throughout Hanoi and"
"is offered. Kebab houses are a form of fast food restaurant from the Middle East, especially Turkey and Lebanon. Meat is shaven from a rotisserie, and is served on a warmed flatbread with salad and a choice of sauce and dressing. These doner kebabs or shawarmas are distinct from shish kebabs served on sticks. Kebab shops are also found throughout the world, especially Europe, New Zealand and Australia but they generally are less common in the US. Fish and chip shops are a form of fast food popular in the United Kingdom, Australia and New Zealand. Fish is battered and"
"as it cooks was developed in Bursa by Turks in the 19th century Ottoman Empire, and called doner kebab (). Following World War II, doner kebab made with lamb was present in Athens, introduced by immigrants from Anatolia and the Middle East. A distinct Greek variation developed, often made with pork and served with tzatziki sauce, which later became known as gyros. By 1970, gyros wrapped sandwiches were already a popular fast food in Athens, as well as in Chicago and New York City. At that time, although vertical rotisseries were starting to be mass-produced in the US by Gyros"
"Ho Chi Minh City many döner kebab stalls can be found. Bánh mỳ Döner Kebab, the Vietnamese version of the döner kebab, has some fundamental differences with the original döner kebab. First of all, pork is used instead of beef and lamb. Second, the meat is served in a Vietnamese baguette. Thirdly, the meat is topped with sour vegetables and chili sauce. Döner kebab shops can be found in all cities across Austria. Kebabs (often referred to as ""Döner"") outsell burgers or the traditional Würstel (sausage). In Finland, döner kebabs have gained a lot of popularity since Turkish immigrants opened"
"of the döner kebab"" in Germany, but such claims - including that for Nurman - are 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-1800s. Its invention is attributed to the town of Bursa, and often credited to İskender Efendi; though it has also been ascribed to a cook named Hamdi, decades earlier in Kastamonu. Introduced in Nurman's native Istanbul in the 1940s by restaurateurs such as Beyti Güler, it became a world-famous delicacy. Döner kebab has been sold in sandwich"
"sliced lamb, beef, or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century. The German-style döner kebab sandwich, sometimes called simply ""a kebab"" in English, was introduced by Turkish immigrants in Berlin in the 1970s, and has become one of the most popular take-away foods in Germany and much of Europe. It is commonly sold by Turks, and considered a Turkish-German specialty, in Germany. İskender kebap is a dish made with doner kebab"
"the rotisserie. In Germany, any döner kebab meat placed onto the rotisserie must be sold the same day. It is a violation of health regulations to freeze partially-cooked meat for sale at a later date. Doner kebab Doner kebab (also döner kebab) (, ; or ) is a type of kebab, 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 outer layer is sliced into thin shavings as it cooks. The vertical rotisserie was invented in the 19th-century"
"the country to some degree but they remain most popular in Montréal. Falafel and pizza slices are foreign dishes that are popular nationwide, to varying degrees in different cities. Shawarma is quite prevalent in Ottawa, while Halifax offers its own unique version of the Doner kebab called the Donair, which features a sauce, made from condensed milk, sugar, and vinegar. The donair has spread across the country in pizza chains and other fast food restaurants. Also originating in Halifax, and now having spread somewhat are garlic fingers, a pizza-like dish with baked dough, cheese, and garlic but no tomato sauce"
"large bowl of it is often taken as a whole meal with or without any side dish. Chuanr (Chinese :串儿 Чўанр, pinyin: chuànr (shortened from ""chuan er""); """"kebab""""), originating in the Xinjiang (新疆) province of China and in recent years has been disseminated throughout the rest of that country, most notably in Beijing. It is a product of the Chinese Islamic cuisine of the Uyghur (维吾尔) people and other Chinese Muslims. Yang rou chuan, or lamb kebabs, is particularly popular. Suan cai is a traditional fermented vegetable dish, similar to Korean kimchi and German sauerkraut, used in a variety of"
"In Germany, the earliest claim to the introduction of Turkish döner kebab dates to 1969, when Bursa native Nevzat Salim and his father started to sell the Iskender Kebap in Reutlingen. However, the Association of Turkish Döner Producers in Europe (ATDID) connects the wide popularization of the dish to the stand of Turkish guest worker Kadir Nurman at West Berlin's Zoo Station in 1972, which helped establish the döner kebab sandwich as a fast food option. While the claims of multiple persons to have ""invented"" the döner may be hard to prove, the further development of döner kebab is connected"
"serve ""shawarma"". Kebab Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In most English-speaking countries, a ""kebab"" is commonly the internationally-known ""shish kebab"" or ""shashlik"", though outside of North America a ""kebab"" may be the ubiquitous fast-food ""doner kebab"" or its variants. In contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a ""kebab"" is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have"
"Kebab Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In most English-speaking countries, a ""kebab"" is commonly the internationally-known ""shish kebab"" or ""shashlik"", though outside of North America a ""kebab"" may be the ubiquitous fast-food ""doner kebab"" or its variants. In contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a ""kebab"" is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names"
"used. Various kinds of meat are used, the most common is pork, with ribs being the most popular cut. Vegetables are not cooked on the same skewer. Seasoned oblong meatballs cooked on skewers, known in other regions as ""lule kebab"" or ""kufte"", are called ""kyabab"", with the emphasis on the first syllable. ""Karsi khorovats"" is the Armenian name for doner kebab, which the city of Kars became known for during the time of the Ottoman Empire. In the Republic of Azerbaijan, the main varieties include tika kabab, lyula kabab (doyma kabab in some places), tas kababy and tava kabab. The"
"Kadir Nurman Kadir Nurman (c.1933 – 24 October 2013) was a Turkish-born German 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"
"includes Aleppo in Syria. According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures. Birecik, once an important locality in the Eyalet of Aleppo, is said to be the creator of this very kind of kebab. The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a ""Controlled Designation of Origin"" in February 2005, after subsequent legal trials. According to the Patent Registrar, an original ""Adana kebabı"" is made only by a vendor who has successfully passed an inspection"
"King of Donair King of Donair (KOD) is a restaurant that was established in Halifax, Nova Scotia in 1973 and is the original creator of the Donair. The brand has a cult like following that is enjoyed among all ages. KOD has a rich history, which has been featured by the likes of National Geographic, the Food Network, the Travel Channel and Vice; all of whom pay homage to their creation. Celebrity chefs such as Anthony Bourdain, Andrew Zimmern, Dominque Crenn and Matty Matheson have all chosen King of Donair as their Donair of choice when it comes to filming,"
"Kenkey Kenkey or kormi or kokoe or dorkunu is a staple dish similar to sourdough dumpling from the Ga-inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew. Areas where kenkey is eaten are Ghana, eastern Côte d'Ivoire, Togo, western Benin, Guyana (where it is known as ""konkee""), and Jamaica. It is usually made from ground corn (maize), like sadza and ugali. It is also known in Jamaica as dokunoo, dokono, dokunu (the Asante refer to the same dish as ""dɔkono""), blue drawers, and tie-a-leaf. In Trinidad it is called ""paime"" (pronounced pay-me) and"
"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 restaurant such as ""Uludağ kebabı"". İskender kebap İskender kebap is one of the most well-known dishes of northwestern Turkey. It takes its name from its inventor, İskender Efendi (Master Alexander), who lived in Bursa in the late 19th century Ottoman Empire. The dish consists of döner kebab prepared from thinly cut grilled lamb topped with hot tomato sauce over pieces of pita bread and generously slathered with melted sheep butter and yogurt. Tomato sauce"
"Central Europe, the Caucasus, and the Baltics. In non-Muslim-majority countries, shashlik and equivalent dishes like Romanian ""frigărui"" may sometimes be prepared with pork. Kebab cuisine has spread around the world together with Muslim influence. Although non-Muslim Westerners may be increasingly familiar with some of the many other international kebab dishes, only two have become an established and widely popular part of the culture in many Western countries. In English, the word ""kebab"" commonly refers to ""shish kebab"" and, outside of North America, to ""döner kebab"" or related fast-food dishes. These dishes are also served in many other countries, where they"
"meat, served with tomato sauce, melted butter, and yogurt, on pita bread. It is named after a cook from Bursa who is often credited with the invention of the doner kebab. Adana kebabı (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. It is generally ""hot"" or piquant. The traditional Adana Kebab is made using lamb, with a high fatty content cooked over hot coals. Only three ingredients are used in a proper Adana Kebab, minced lamb, red capsicum (pepper) and salt. Steam kebab (Turkish: Buğu kebabı) is a Turkish"
"""Our Mr. Wrenn"" by Sinclair Lewis. Shish kebab Shish kebab (; Persian/Mazandarani: شیش کباب, ""šiš kabāb"") is a popular meal of skewered and grilled cubes of meat. It is similar to or synonymous with a dish called shashlik, which is found in the Caucasus region. It is one of the many types of kebab, a range of meat dishes originating in the Middle East. In English, the word ""kebab"" alone often refers to shish kebab, though outside of North America, ""kebab"" may also mean doner kebab. It is traditionally made of lamb (""kuzu şiş"") but there are also versions with"
"Shish kebab Shish kebab (; Persian/Mazandarani: شیش کباب, ""šiš kabāb"") is a popular meal of skewered and grilled cubes of meat. It is similar to or synonymous with a dish called shashlik, which is found in the Caucasus region. It is one of the many types of kebab, a range of meat dishes originating in the Middle East. In English, the word ""kebab"" alone often refers to shish kebab, though outside of North America, ""kebab"" may also mean doner kebab. It is traditionally made of lamb (""kuzu şiş"") but there are also versions with beef or veal (""dana şiş""), swordfish"
"using spiced ground beef, Lebanese flatbread, and inventing the distinctive sweet ""donair sauce"" made with condensed milk, vinegar, sugar, and garlic. He called it by the ""doner"" name rather than ""gyros"", but it came to be pronounced, and spelled, as ""donair"". Gamoulakos in 1973 opened the first ""King of Donair"" restaurant on Quinpool Road in Halifax. In 2015, Halifax named donair the city's official food. Al pastor is a variation of döner kebab via Lebanese shawarma. Literally """"in the style of the shepherd"""", it references the lamb often used in shawarma, though it is normally made with pork. There is"
"Dosa Dosa is a type of pancake originating from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian and Sri Lankan diets but is now popular all over the Indian subcontinent. Traditionally, dosa is served hot along with sambar, a stuffing of potatoes, and chutney. It can be consumed with idli podi as well. Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to historian P."
"also known for the creamy phirni served in earthen bowls. Anthony Bourdain in his """", stated"": ""If this is what vegetarianism meant in most of the places that practice it in the West, I’d be at least half as much less of a dick about the subject,"". Kesar Da Dhaba Kesar Da Dhaba is a famous vegetarian Punjabi dhaba in Amritsar, Punjab, India, that originated as a small restaurant selling dal and roti set up by Lala Kesar Mal, a Punjabi Hindu in Sheikhupura, near Lahore in 1916. It moved to Amritsar after the partition of India in 1947. Lala"
"of meat, known as ""Cağ Kebabı"" in the Eastern Turkish province of Erzurum, which is probably the ancestor of döner as we know it. The Turkish word ""cağ"" is borrowed from Armeno-Georgian. It means ""spit"" or skewer. Hence the name of the kebab that consists of meat impaled on a huge spit. Slices of lamb and large quantities of tail fat are left to marinate in a mixture of basil, black pepper, salt and sliced onions for the length of a day. They are then impaled on the spit (Cağ), and stacked thickly. The spit is then locked and transferred"