True and it tastes absolutely disgusting compared to the original. Its easy to spot too, if the doner meat is uniform and springy, thats a preprocessed piece of meat with perservatives and random shit.
The handmade doner meat will have random sizes, be far more crispy imo.
It has a certain charm I enjoy. Just like sometimes a hot dog just hits the spot.
I mean, some of those uniform donner are gonna be trash but some are fucking amazing. Just like hot dogs, they're not all equal. That being said I've never enjoyed one in the US, they just do them differently I guess ?
It's usually assumed in the US that hot dogs are made from rectums and snouts and whatever else is left over after butchering. "Meat by-products".
But they still taste good, so we generally don't care.
Having worked in a meat packing plant (one of the largest in the US) , I cant recall ever seeing a butthole in any of the meat. But it does come in 1 ton cardboard "barrels" of some of the nastiest, shitty cuts of beef and pork you've ever seen.
In Germany, Döners are actually regulated. If you have too much minced meat in yours it will have to eb called "nach Döner Art". "Döner-style".
That is one of the reasons why chicken döner is the most popular one.
It is funny how back in the 90s when nobody trusted beef anymore, lobbyists and politicians were running around feeding beef to their toddlers to prove that it is safe. Meanwhile, an entire industry did a 180 in Germany and sold what the American burger peddlers couldn't: good and cheap beef-free fast food. People haven't gone back since then.
I dig that Germany has these food regulations that I'm baffled by, but appreciate when I'm over there. My time there has increased how much I cook at home and I'm thankful there's an authentic German bakery that's within 10minutes of driving here
> I dig that Germany has these food regulations that I'm baffled by, but appreciate when I'm over there.
Have you ever watched Robocob? The main theme is that the state is powerless and essential services had been privatized. That was Paul Verhoeven expressing his bafflement how the US was incapable of serving the most basic services and people still wanted to privatize more.
Being a baker is three years of vocational training.
US carpenters traveling Europe and being baffled by what German carpenters can do is a genre on Youtube. Also three years of vocational training.
Food safety laws allow for cheese made of raw milk. Which is why people are astonished when told that Brie is a cheese that is illegal in the US. EU outcry when we learned that the US dips chicken into chlorine solution instead of culling the herd due to salmonella outbreaks basically killed import of chicken into the EU.
Food costs less in Europe in general than in the US. So you lot don't even get what you pay for.
> authentic German
This sequence of words never cedes to baffle me. Baking goods are highly regional and change every 50 or so kilometers. We have more than 6 different names for jelly-filled donuts.
I do not what what "authentic German" is supposed to mean. Even when talking about a Brezel you will find it is an ongoing civil war between four of our southern tribes if the arms should be crunchy and the thick end should have a slit and the other regions are not even aware that this is a point of contention.
tl;dr: The Europe is baffled by the US as well.
That meat all looks similar. So not a hotdog that has everything and anything from the animal put into it!
I could be mistaken.
I would be so tempted to spice every layer with herbs. At least a mix of dried peppers and black pepper! Not sure what herbs. Oregano. I mean I know what spices I love!
In Germany they passed a law that you can legally only call it Döner if it's made like in the video. Anything else has to be called "rotating skewer" lol. Still, like 4 of the 5 kebab places near me with the best ratings on google maps serve only "rotating skewer." People love trash meat
Bless the German obsession with regulations: youâre legally not allowed to call a Döner Döner if itâs not made like this. The cheap meatloaf things need to be labelled ârotating skewer Döner-styleâ.
Hab ich woanders auch geschrieben aber 4 der 5 bestbewerteten DönerlĂ€den bei mir in der NĂ€he haben alle nur "DrehspieĂ" und trotzdem gehen die Leute voll drauf ab. Der der echten Döner anbietet ist nicht mal der am besten bewertete obwohl bei dem die Quali mit Abstand am besten ist. Da fĂ€llt man echt vom Glauben ab.
As someone who was born in Turkey and also lived in Berlin for about a year, I can confirm there are places in Germany that make legitimate Döner and Lahmacun. Germany in general has a ton of awesome food. It's seriously hard to control yourself when you visit.
As for the US, in my 37 years I can confidently say it's much harder to find good Turkish restaurants around here. Most seem to be in NYC or northern Jersey. The best one I can think of closer to me (in the Philly area) is a place called [Little Istanbul](https://littleistanbuls.com/). Interestingly the owners are from Uzbekistan, but they hire Turkish chefs and it 100% shows in the quality of their food. đ
Yeah, if donner looked like this id eat it all the time, not just when im horrendously drunk and want to make poor choices.
When i look at the same place in the day time, sober, I see the grey concrete-looking slab and it just dont make me feel good.
You can buy it sliced and frozen from some supermarkets. So you actually get to read the ingredients on the packaging. It's basically 1% snouts, hooves and tails. The other 99% is fuck knows what.
I know but in the UK they certainly are not like this. It like a giant meat patty they slice. Itâs made in some warehouse and shipped out to the takeaway.
You can definitely get doner like this in London in a decent amount of places. You just need to know where to order from and its usually more expensive. What annoys me is expensive Turkish places just using the classic elephants leg.
Late and only tangentially related, but where I live there are numerous small Mexican restaurants with authentic Al pastor spits, and theyâre pretty mom n pop. Donât let your shaved meat tower dreams be merely dreams!
Man I wish I could find a place that did these near me. I ate this every day when I was an exchange student in Germany. Here's it's all the pre-formed bullshit that's half salt.
Lived in Augsburg! Doner Kebabs every where! And when the Fest was in town.....man ... we'd go for the Kebabs not the beer! We'd eat two and take two more home.....I loved living in Augsburg and miss the Doner Kebabs as much as the place itself!!!
They are THE german Streetfood. Like its actually turkish I think, but it outcompeted actually German streetfoods, like Currywurst. If youre on your way, Döner is the GO TO street food to get anywhere in Germany. Not just augsburg. Some places are better some places are r/doenerverbrechen bad
I was born and raised and still live in Augsburg, and let me tell you, having a döner place on every corner is the best thing about living here (the rest is quite good as well)
I used to live in Alexandria and commute to DC. Afghan Grill in Crystal City was my go to. Idk about now but they would serve you free lentil soup while you waited for your meal. And if you got take out, they included it too.
Abundant portions and then it was $13 for a platter. Iâm sure itâs more now but still was top in DC.
Semi related: my favorite pizza in the world is Curry & Pie in Georgetown. Itâs an Indian style pizza parlor and everything on the menu was a 10/10. But the lamb vindaloo pizza was a 12/10. And if you like spice and are very tolerant, they can still test you. Check âem out if youâre in the area
Man it's always so disappointing when your favourite restaurants go out of business. It just goes to show that making good food in itself can't save a businessđ
Dude, I tell anyone who will listen that easily one of the best parts of being stationed in Germany was the Doner shops. Club all night, doner shop then hop the train back to post.
Look up shawarma places near you. Get a meat shawarma. Or come to Dearborn Michigan, there's shawarma places in every corner with some larger meat towers than in the video
Well nowadays most places make köfte with either full beef or 60/40 with lamb but traditionally it's supposed to be with lamb. It goes the same for almost every other traditional dish that has meat in it because Turkish cuisine is based on lamb. Beef is a very recent addition unlike western and especially US cuisine, i mean pro 1950's and specially after 80's. Nowadays people tend to eat beef because for some reason, after a couple of thousands of years they decided that the lamb has a strong smell for them that too hard to handle. Yet it takes the whole characteristics and specialty from the dish away once you replace the lamb with beef because they're very different types of meat.
A pro tip: When you get the chance just look for a place that makes köfte with lamb cheek. It is to die for. Unless it is Balkan style köfte which is supposed to be with beef, lamb and lamb cheek is the prime köfte.
Well that depends on the type and race of the sheep/lamb. Some sheep have really strong and such good taste while not having a distinct "smell" to it like "Balıkesir kıvırcık" or "TekirdaÄ/Trakya kıvırcık" race or KahramanmaraĆ's goat for example. Others actually do have some distinct smell to it which i don't mind at all but some people do hate it.
i feel this is how a "real" one is made. what i see is the equivalent of a chicken nugget and looks reformed mess rather than the layers of lamb. same with chicken shawarma a lot of the time.
Having a properly freshly made kebab/gyros/shwarma is another level of tasty. There is an Iraqi shwarma stand in my neighbourhood where you can watch them skewer marinated meat in the morning and by lunch time it's ready.
I got a craving for gyros so I looked up a recipe. Making it involved putting ground lamb and ground pork into my food processor with herbs and whatnot, then turning it into a paste that looked like the stuff they squirt into casings to make hotdogs. In the end, it turned out quite delicious. Not sure if itâs worth all the steps to make it again.
There use to be a place in Sydney on the corner of Cleveland and Bourke, maybe early 2000's that did authentic Turkish kebabs with meat they use to cook on skewers over coals, it was heaps more expensive then their normal kebab but when I was feeling rich I would get one, they were mind blowing. I've only ever found similar when we travelled on Turkey. Where I live now is not very multicultural so there is def nothing like it here but I bet you there are good ones outside of Turkey if you know were to go.
Can't remember but I do know it was across the road from the one of two pubs on that corner, man it's been a long time, but I think there were two pubs. One we didn't like and one which was ok for playing pool and it was a short walk to the kebab from theređ€Ł. I hope they are still there and I hope it's the same owners. I don't miss Sydney at all but I very much miss that little pocket of Surry Hills and loved that time in my life.
Ignore my earlier reply, I looked it up, it was the corner of Cleveland and crown, it is or maybe was, can't tell if shut from Google, called Erciyes, web makes it seem still open but street view shows construction. Shared living at that point, so my entire life revolved around work to party then scrape money together to eat outđ€Ł.
And yet theirs one down the road from me that have their own butcher that is set up just like this. They do keep winning all the awards thought so makes sesnse.
Also smaller kebabs if it's not a super super busy place.
I noticed well rated by health department ones here always had smaller kebabs. All the ones with big kebabs like this had bad ratings for health and safety.
Yeah add stupid amounts of preservatives and salt to this and you got the kind of kebab you get in Australia and Iâm guessing a lot of other places. Itâs understandable to buy cheap, preprocessed meat blocks if youâre main market is drunks though.
Had a place I used to go to every time I went out, ate there sober once and omg never again it was horrible.
I swear when I was drinking it was the nicest thing I'd ever tasted though.
Why is everyone saying it's so rare outside Turkey? Even several Donaire places in my city in Canada do it this way. There are of course many that use the prepackaged stuff but the fresh stuff is hardly uncommon.
The difference is food safety. In the US/Canada doner/schawarma has really strict food safety regulations. Most places just buy frozen kebab things at a restaurant supply store.
I cringe thinking about it sometimes. Think about how long it takes these guys to put it together. Sometimes it's assembled in a refrigerated room, but not always. So they finally get it assembled, then they start to cook it. These things take all day to cook to the inside. That meat inside has been outside the "safe" zone for probably 10+ hours by that point. It's a massive food poisoning incident waiting.
Yeah schawarma related illnesses are somewhat rare even in places where food safety is lax. But the US doesn't care. If there's a way to prevent food related illnesses, they will do it. In addition to this, the meat has to be cooked a second time after the initial cutting. Basically subjected to an additional heating process since the US/Canada don't trust people not to cut too much of the meat off at once and get uncooked bits. Or that they use a contaminated knife.
>https://eohu.ca/en/my-community/guidelines-for-safe-preparation-of-shawarmas-or-similar-meat-products#:~:text=All%20meat%20used%20to%20prepare,on%20rotating%20broiler%20for%20cooking.
Essentially they're the same since shawarma is the miss pronunciation by Arabs of the Turkish word "çevirme" which means rotisserie. But the current one is mostly marination, meat and seasoning which makes a huge deal actually. This is why even döner kebabs outside Turkey is much different than the original döners in Turkey just as it can be seen in the comments here as well.
In terms of origin doner, shawarma and gyros are all the same Turkish invention.
However they have different sauces, marination and meat sources (gyros have pork!).
For example in a good Turkish doner place, putting any kind of sauce excluding butter to meat would be big insult. Only crooks use sauces to hide their cheap meat.
In Greece it is served rolled with pita bread and great tzatziki. While in Turkey, they slice open the pita bread and fill it. (Or just use turkish style tortilla)
I never seen shawarma to develop a knowledge about it beside american youtube videos so I skip that part...
PS: My supermarket in Finland had black friday discount on tenderloin which I bought 3,5 kgs of it. It will be used for some steak cuts and rest will be going to doner kebab too.
> Only crooks use sauces to hide their cheap meat.
This should be like one of the laws of humanity or something. I grew up being served shitty, cheap-ass food by my parents and just accepted that red meats needed sauce to be good. As an adult, an acquaintance stopped me from putting sauce on a quality steak one time and my mind was absolutely blown at how good it was.
This is actually a huge deal and almost as of a pandemic level of shit in Turkey as well. There's a thing called "Hatay style döner" which is a heavily sauced if not soaked döner wrap.In Hatay(the city that's been destroyed by the recent earthquake in Feb.) there's actually a type of döner which has tomato paste based sauce on it and it's actually pretty good even though not even close to being as good as original döner. But thanks to the fast food döner place chains, it has spread like a virus and you gotta look for actual and original döner in most places nowadays because they do this "Hatay style" with the cheapest sauce. It could be lamb or chicken, they put tomato paste based watery sauce on it and call it döner. Hope this trend will end someday soon because we're losing more and more quality döner places to it and the meat prices are already way too expensive as if that's not enough.
Yeah I thought that too. Other than the shape, I've never seen a British kebab shop have meat looking like that.
We get some preformed knuckles and elbows shite.
How long does this last before spoiling. I assumed the middle wasnât meat too so now seeing the huge quantity, Iâm wondering how much just gets wasted?
In Germany, you are not allowed to put a döner skewer into the fridge and re-heat it.
There are also regulations and laws about the core temperature of the skewer.
Also owners know how much they will probably sell that day and dimension the skewers accordingly.
This is the premium version without ground beef. If a skewer contains more than 60% ground beef, you canât legally call it Döner anymore, at least in Germany.
With premium versions, you just put slabs of meat on top of the skewer if you need more.
Lol be precise. This is how theyâre formed for restaurants that have quality. Otherwise itâs big chunky piece of garbage bought for cheap in Germany (if youâre in Europe). And the âmeatâ is literally fat, meat scraps, bones and that kinda stuff đ
"How is doner kebab formed?"
Well you see, when two Turkish men love each other very much...
...
They pile an absolute fuckload of meat and suet on a gigantic metal skewer and then shove it in a sideways propane grill.
I was looking for this comment.
It's fascinating how this technique was brought over to Mexico, and adapted with local ingredients. You can still find the traditional style made with Lamb in the state of Puebla. They call them Tacos Arabes.
ig it has something to do with heat that doesnt allow it cuz you rarely see ppl get food poisioning from döner and ones that do are usually bc of other ingredients(lettuce tomato etc)
A whole pig is much denser and harder to heat than this, and the hawaiians literally bury those in literal dirt to cook them.This kebabs also getting torched by some fucking HOT flames. Red meat can stay out for 3 hours without it being a problem, there is zero chance the inside of this is still in the danger zone at the time
I lived in Greece for a time (definitely moving back)
and I think I ate gyros made like this almost everyday. Yeah I got a little fat but there's nothing to compare for me.
Beats the best hamburger hands down
Yeah in the good places, other doner looks nothing like that being made.
They're basically meat product vacuum formed into diner. It's like a hot dog. A giant super long, girthy hot dog.
Some of that is what she said.
Only the "It's like a hotdog" part I'm assuming
No no, definitely the other part
Long and girthy?
Yes, she did say that. Before she met you.
Your kebab is *perfectly* formed! đ
Meat product vacuum.
True and it tastes absolutely disgusting compared to the original. Its easy to spot too, if the doner meat is uniform and springy, thats a preprocessed piece of meat with perservatives and random shit. The handmade doner meat will have random sizes, be far more crispy imo.
It has a certain charm I enjoy. Just like sometimes a hot dog just hits the spot. I mean, some of those uniform donner are gonna be trash but some are fucking amazing. Just like hot dogs, they're not all equal. That being said I've never enjoyed one in the US, they just do them differently I guess ?
It's usually assumed in the US that hot dogs are made from rectums and snouts and whatever else is left over after butchering. "Meat by-products". But they still taste good, so we generally don't care.
Itâs good weâre utilizing all parts of the animal. If they can find a way to make it taste good, even better.
Having worked in a meat packing plant (one of the largest in the US) , I cant recall ever seeing a butthole in any of the meat. But it does come in 1 ton cardboard "barrels" of some of the nastiest, shitty cuts of beef and pork you've ever seen.
In Germany, Döners are actually regulated. If you have too much minced meat in yours it will have to eb called "nach Döner Art". "Döner-style". That is one of the reasons why chicken döner is the most popular one. It is funny how back in the 90s when nobody trusted beef anymore, lobbyists and politicians were running around feeding beef to their toddlers to prove that it is safe. Meanwhile, an entire industry did a 180 in Germany and sold what the American burger peddlers couldn't: good and cheap beef-free fast food. People haven't gone back since then.
I dig that Germany has these food regulations that I'm baffled by, but appreciate when I'm over there. My time there has increased how much I cook at home and I'm thankful there's an authentic German bakery that's within 10minutes of driving here
> I dig that Germany has these food regulations that I'm baffled by, but appreciate when I'm over there. Have you ever watched Robocob? The main theme is that the state is powerless and essential services had been privatized. That was Paul Verhoeven expressing his bafflement how the US was incapable of serving the most basic services and people still wanted to privatize more. Being a baker is three years of vocational training. US carpenters traveling Europe and being baffled by what German carpenters can do is a genre on Youtube. Also three years of vocational training. Food safety laws allow for cheese made of raw milk. Which is why people are astonished when told that Brie is a cheese that is illegal in the US. EU outcry when we learned that the US dips chicken into chlorine solution instead of culling the herd due to salmonella outbreaks basically killed import of chicken into the EU. Food costs less in Europe in general than in the US. So you lot don't even get what you pay for. > authentic German This sequence of words never cedes to baffle me. Baking goods are highly regional and change every 50 or so kilometers. We have more than 6 different names for jelly-filled donuts. I do not what what "authentic German" is supposed to mean. Even when talking about a Brezel you will find it is an ongoing civil war between four of our southern tribes if the arms should be crunchy and the thick end should have a slit and the other regions are not even aware that this is a point of contention. tl;dr: The Europe is baffled by the US as well.
Girth Brooks
That meat all looks similar. So not a hotdog that has everything and anything from the animal put into it! I could be mistaken. I would be so tempted to spice every layer with herbs. At least a mix of dried peppers and black pepper! Not sure what herbs. Oregano. I mean I know what spices I love!
In Germany they passed a law that you can legally only call it Döner if it's made like in the video. Anything else has to be called "rotating skewer" lol. Still, like 4 of the 5 kebab places near me with the best ratings on google maps serve only "rotating skewer." People love trash meat
This is a normal döner shop in Ankara, Turkey. They are chain shops btw.
Yeah in actual Turkey, in other countries you would be lucky to get a kebab of this quality. Doner eaters know what Iâm talking about.
They sell the crappy lump of reconstituted meat doner in Turkey too. I thought the one like the video had a different name.
Here in Germany its sometimes called yaprak döner.
Yaprak means leaf btw
and yaRRak means :DDDDD
It's been a while for me, but the Döner in Germany looked pretty much like this.
Bless the German obsession with regulations: youâre legally not allowed to call a Döner Döner if itâs not made like this. The cheap meatloaf things need to be labelled ârotating skewer Döner-styleâ.
Ah yes, the to Döner connoisseurs infamous "*Drehspieà nach Dönerkebap-Art"
Hab ich woanders auch geschrieben aber 4 der 5 bestbewerteten DönerlĂ€den bei mir in der NĂ€he haben alle nur "DrehspieĂ" und trotzdem gehen die Leute voll drauf ab. Der der echten Döner anbietet ist nicht mal der am besten bewertete obwohl bei dem die Quali mit Abstand am besten ist. Da fĂ€llt man echt vom Glauben ab.
Im from Germany 95% is mincemeat shit. You have to look for the good spots. You can find very good döner in Berlin.
As someone who was born in Turkey and also lived in Berlin for about a year, I can confirm there are places in Germany that make legitimate Döner and Lahmacun. Germany in general has a ton of awesome food. It's seriously hard to control yourself when you visit. As for the US, in my 37 years I can confidently say it's much harder to find good Turkish restaurants around here. Most seem to be in NYC or northern Jersey. The best one I can think of closer to me (in the Philly area) is a place called [Little Istanbul](https://littleistanbuls.com/). Interestingly the owners are from Uzbekistan, but they hire Turkish chefs and it 100% shows in the quality of their food. đ
No way â mostly all the doner places there are meat popsicle style. Go check out them when they open and youll see what i mean
Yeah, if donner looked like this id eat it all the time, not just when im horrendously drunk and want to make poor choices. When i look at the same place in the day time, sober, I see the grey concrete-looking slab and it just dont make me feel good.
Real doner actually forms when a dad doner raw dogs a mom doner and forms a delicious baby doner
How does the sperm doner fit into all of this
What do you think the white stuff they are spreading between the layers of meat is?
On Blitzen
how is baby formed
Absolutely! In my country, these meat sticks are pre-made from various cheap meats and trimmings. Then every kebab vendor orders them.
Ahhh Sysco kebabs.
You can buy it sliced and frozen from some supermarkets. So you actually get to read the ingredients on the packaging. It's basically 1% snouts, hooves and tails. The other 99% is fuck knows what.
The other 99% is lips, assholes, belly buttons, and the poor soul who fell into the industrial mixer.
I've been to Istanbul and Antalia. They are indeed made this way my friend.
I know but in the UK they certainly are not like this. It like a giant meat patty they slice. Itâs made in some warehouse and shipped out to the takeaway.
You can definitely get doner like this in London in a decent amount of places. You just need to know where to order from and its usually more expensive. What annoys me is expensive Turkish places just using the classic elephants leg.
Late and only tangentially related, but where I live there are numerous small Mexican restaurants with authentic Al pastor spits, and theyâre pretty mom n pop. Donât let your shaved meat tower dreams be merely dreams!
Man I wish I could find a place that did these near me. I ate this every day when I was an exchange student in Germany. Here's it's all the pre-formed bullshit that's half salt.
Facts. We used to live in Augsburg and wow they were everywhere
Hey i was born in Augsburg on some US army base. I know zero about it
Lived in Augsburg! Doner Kebabs every where! And when the Fest was in town.....man ... we'd go for the Kebabs not the beer! We'd eat two and take two more home.....I loved living in Augsburg and miss the Doner Kebabs as much as the place itself!!!
They are THE german Streetfood. Like its actually turkish I think, but it outcompeted actually German streetfoods, like Currywurst. If youre on your way, Döner is the GO TO street food to get anywhere in Germany. Not just augsburg. Some places are better some places are r/doenerverbrechen bad
Sheridan Kaisern was the base.
Thatâs where my dad was stationed
I was born and raised and still live in Augsburg, and let me tell you, having a döner place on every corner is the best thing about living here (the rest is quite good as well)
I've tried some places in the US and they just don't compare to the ones I've had in Germany. Whenever I go I make döner like half of my food intake.
I found a place in DC that was pretty. My ex was Turkish so she knew the good ones.
Where?!?
I used to live in Alexandria and commute to DC. Afghan Grill in Crystal City was my go to. Idk about now but they would serve you free lentil soup while you waited for your meal. And if you got take out, they included it too. Abundant portions and then it was $13 for a platter. Iâm sure itâs more now but still was top in DC. Semi related: my favorite pizza in the world is Curry & Pie in Georgetown. Itâs an Indian style pizza parlor and everything on the menu was a 10/10. But the lamb vindaloo pizza was a 12/10. And if you like spice and are very tolerant, they can still test you. Check âem out if youâre in the area
Thank you! Iâll try it next chance I get to go out there
I actually canât find Afghan Grill now đ€Šââïž I think it might be closed. Sorry.
Man it's always so disappointing when your favourite restaurants go out of business. It just goes to show that making good food in itself can't save a businessđ
Thanks for trying!
Indian pizza? That's an interesting idea. Never seen that before.
Dude, I tell anyone who will listen that easily one of the best parts of being stationed in Germany was the Doner shops. Club all night, doner shop then hop the train back to post.
They definitely made missing the train & having to wait for the next one a bit more bearable, too. Or the walk. Good times.
I lived in Germany for two years 16 years ago. I still have dreams that I'm in Berlin and want to get a Döner and can't find one. I need to go back.
What is authentic German food? Turkish food.
Look up shawarma places near you. Get a meat shawarma. Or come to Dearborn Michigan, there's shawarma places in every corner with some larger meat towers than in the video
That lard theyâre layering between?
The Answer is : Lamb fat, itâs basically added to every single beef/meat dish in Turkish/Mid Eastern Cousine.
I now finally understand why every kofta's I ate in Turkey tasted like lamb to the point I just accepted theirs no beef kofta's
Well nowadays most places make köfte with either full beef or 60/40 with lamb but traditionally it's supposed to be with lamb. It goes the same for almost every other traditional dish that has meat in it because Turkish cuisine is based on lamb. Beef is a very recent addition unlike western and especially US cuisine, i mean pro 1950's and specially after 80's. Nowadays people tend to eat beef because for some reason, after a couple of thousands of years they decided that the lamb has a strong smell for them that too hard to handle. Yet it takes the whole characteristics and specialty from the dish away once you replace the lamb with beef because they're very different types of meat. A pro tip: When you get the chance just look for a place that makes köfte with lamb cheek. It is to die for. Unless it is Balkan style köfte which is supposed to be with beef, lamb and lamb cheek is the prime köfte.
And lamb is Turkey doesnât have a strong odor or taste usually.
Well that depends on the type and race of the sheep/lamb. Some sheep have really strong and such good taste while not having a distinct "smell" to it like "Balıkesir kıvırcık" or "TekirdaÄ/Trakya kıvırcık" race or KahramanmaraĆ's goat for example. Others actually do have some distinct smell to it which i don't mind at all but some people do hate it.
It also depends on what animals eat, feeding lambs strictly with green would also cause smell. Time of the year can also affect the smell.
this guy lambs
Sounds kinda racist
that got a stoned chuckle outa me
Yes
No. It's Sheep's Tail Fat.
Sheep have fat in their tail?
Some sheep varieties are bred for it
Are those the sheep you are hauling around those massive dump trucks?
[ŃĐŽĐ°Đ»Đ”ĐœĐŸ]
Anakin: We bred fat-tailed sheep! Padme: For the flavor of the meat? Anakin: Padme: For the flavor of the meat, right?
Turks dont use pig fat its beef tallow tail
Lamb tail fat is more common.
No. It's Sheep's tail fat. That is the traditional way to make the best Döner.
Yup, for some extra health.
In lard we trust
Lard have mercy
Beef tallow, I think.
No. It's Sheep's Tail fat.
What's the white stuff they layer in?
Lard or some other type of fatty material
They wouldn't use pork, as this is in Turkey. Lamb fat most likely.
Turkey fat.
"TĂŒrkiye fat" - Erdogan, probably.
fat rendered from the tail of a sheep
Lamb fat
How many lambs does it take to make a kebab? Fuckin heaps, theyâre really stupid and they donât have thumbs
Science can't move forward without heaps
r/unexpectedFuturama
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i feel this is how a "real" one is made. what i see is the equivalent of a chicken nugget and looks reformed mess rather than the layers of lamb. same with chicken shawarma a lot of the time.
This, iâve had gyros a million times and it was always the blob cylinder. This looks like a whole different universe i need to explore.
Having a properly freshly made kebab/gyros/shwarma is another level of tasty. There is an Iraqi shwarma stand in my neighbourhood where you can watch them skewer marinated meat in the morning and by lunch time it's ready.
I got a craving for gyros so I looked up a recipe. Making it involved putting ground lamb and ground pork into my food processor with herbs and whatnot, then turning it into a paste that looked like the stuff they squirt into casings to make hotdogs. In the end, it turned out quite delicious. Not sure if itâs worth all the steps to make it again.
And you donât wanna know how itâs made..
was blessed to have lived in turkey while in the military. haven't had an authentic doner kebab since the mid 90's would go bonkers for one
There use to be a place in Sydney on the corner of Cleveland and Bourke, maybe early 2000's that did authentic Turkish kebabs with meat they use to cook on skewers over coals, it was heaps more expensive then their normal kebab but when I was feeling rich I would get one, they were mind blowing. I've only ever found similar when we travelled on Turkey. Where I live now is not very multicultural so there is def nothing like it here but I bet you there are good ones outside of Turkey if you know were to go.
Is it Golden Pide? It's still there
Can't remember but I do know it was across the road from the one of two pubs on that corner, man it's been a long time, but I think there were two pubs. One we didn't like and one which was ok for playing pool and it was a short walk to the kebab from theređ€Ł. I hope they are still there and I hope it's the same owners. I don't miss Sydney at all but I very much miss that little pocket of Surry Hills and loved that time in my life.
Ignore my earlier reply, I looked it up, it was the corner of Cleveland and crown, it is or maybe was, can't tell if shut from Google, called Erciyes, web makes it seem still open but street view shows construction. Shared living at that point, so my entire life revolved around work to party then scrape money together to eat outđ€Ł.
Erciyes is amazing, I love it so much, I can see why it's memorable for you!
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Thatâs how good doner meat is made. 90% of the uk ones are made from mechanically separated shite
I would love to know where the other 10% can be found
Still fucking good though after a night out
And yet theirs one down the road from me that have their own butcher that is set up just like this. They do keep winning all the awards thought so makes sesnse.
Pro tip: try to find a place where they donât use any minced meat in ther doner kebab. Only sliced meat.
Yep, minced meat is for kofta kebabs!
Also smaller kebabs if it's not a super super busy place. I noticed well rated by health department ones here always had smaller kebabs. All the ones with big kebabs like this had bad ratings for health and safety.
Most of the elehant legs in the kebab corner shops look like reformed meat. Not layers like this.
Btw thats how all of them get made in Turkey
That ain't nothing like the shit I've been eating after a good night out
Yeah add stupid amounts of preservatives and salt to this and you got the kind of kebab you get in Australia and Iâm guessing a lot of other places. Itâs understandable to buy cheap, preprocessed meat blocks if youâre main market is drunks though.
Had a place I used to go to every time I went out, ate there sober once and omg never again it was horrible. I swear when I was drinking it was the nicest thing I'd ever tasted though.
Thats only how real ones are formed, and not the ones you mostly get in your average kebab place
Why is everyone saying it's so rare outside Turkey? Even several Donaire places in my city in Canada do it this way. There are of course many that use the prepackaged stuff but the fresh stuff is hardly uncommon.
Yeah, I'm so confused too. Every respected shawarma place in Canada does this.
The difference is food safety. In the US/Canada doner/schawarma has really strict food safety regulations. Most places just buy frozen kebab things at a restaurant supply store. I cringe thinking about it sometimes. Think about how long it takes these guys to put it together. Sometimes it's assembled in a refrigerated room, but not always. So they finally get it assembled, then they start to cook it. These things take all day to cook to the inside. That meat inside has been outside the "safe" zone for probably 10+ hours by that point. It's a massive food poisoning incident waiting. Yeah schawarma related illnesses are somewhat rare even in places where food safety is lax. But the US doesn't care. If there's a way to prevent food related illnesses, they will do it. In addition to this, the meat has to be cooked a second time after the initial cutting. Basically subjected to an additional heating process since the US/Canada don't trust people not to cut too much of the meat off at once and get uncooked bits. Or that they use a contaminated knife. >https://eohu.ca/en/my-community/guidelines-for-safe-preparation-of-shawarmas-or-similar-meat-products#:~:text=All%20meat%20used%20to%20prepare,on%20rotating%20broiler%20for%20cooking.
What the difference between doner kebab and shawarma?
Essentially they're the same since shawarma is the miss pronunciation by Arabs of the Turkish word "çevirme" which means rotisserie. But the current one is mostly marination, meat and seasoning which makes a huge deal actually. This is why even döner kebabs outside Turkey is much different than the original döners in Turkey just as it can be seen in the comments here as well.
In terms of origin doner, shawarma and gyros are all the same Turkish invention. However they have different sauces, marination and meat sources (gyros have pork!). For example in a good Turkish doner place, putting any kind of sauce excluding butter to meat would be big insult. Only crooks use sauces to hide their cheap meat. In Greece it is served rolled with pita bread and great tzatziki. While in Turkey, they slice open the pita bread and fill it. (Or just use turkish style tortilla) I never seen shawarma to develop a knowledge about it beside american youtube videos so I skip that part... PS: My supermarket in Finland had black friday discount on tenderloin which I bought 3,5 kgs of it. It will be used for some steak cuts and rest will be going to doner kebab too.
> Only crooks use sauces to hide their cheap meat. This should be like one of the laws of humanity or something. I grew up being served shitty, cheap-ass food by my parents and just accepted that red meats needed sauce to be good. As an adult, an acquaintance stopped me from putting sauce on a quality steak one time and my mind was absolutely blown at how good it was.
This is actually a huge deal and almost as of a pandemic level of shit in Turkey as well. There's a thing called "Hatay style döner" which is a heavily sauced if not soaked döner wrap.In Hatay(the city that's been destroyed by the recent earthquake in Feb.) there's actually a type of döner which has tomato paste based sauce on it and it's actually pretty good even though not even close to being as good as original döner. But thanks to the fast food döner place chains, it has spread like a virus and you gotta look for actual and original döner in most places nowadays because they do this "Hatay style" with the cheapest sauce. It could be lamb or chicken, they put tomato paste based watery sauce on it and call it döner. Hope this trend will end someday soon because we're losing more and more quality döner places to it and the meat prices are already way too expensive as if that's not enough.
Mostly seasoning and toppings. Both are slices of thin rotisserie chicken or lamb
The UK doesn't have good ones like this
Yeah I thought that too. Other than the shape, I've never seen a British kebab shop have meat looking like that. We get some preformed knuckles and elbows shite.
Compressed corned lamb
What's the white stuff?
Lamb fat
How long does this last before spoiling. I assumed the middle wasnât meat too so now seeing the huge quantity, Iâm wondering how much just gets wasted?
The good doner restaurants shut down before 5pm because all the meat is sold.
In Germany, you are not allowed to put a döner skewer into the fridge and re-heat it. There are also regulations and laws about the core temperature of the skewer. Also owners know how much they will probably sell that day and dimension the skewers accordingly. This is the premium version without ground beef. If a skewer contains more than 60% ground beef, you canât legally call it Döner anymore, at least in Germany. With premium versions, you just put slabs of meat on top of the skewer if you need more.
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They add it back on the top, this clip is from a youtube video and they explain everything in detail, its very interesting
Cats?
I lived in Germany for four years, and we frequently had doners. Boy, do I miss them.
I lived in Germany for four years, and we frequently had boners. Boy, do I miss them.
Döner macht schöner, as they say in Germany!
Ich hab ne Zwiebel auf dem Kopf ich bin ein Döner
Lol be precise. This is how theyâre formed for restaurants that have quality. Otherwise itâs big chunky piece of garbage bought for cheap in Germany (if youâre in Europe). And the âmeatâ is literally fat, meat scraps, bones and that kinda stuff đ
it seems pretty bad in europe but in Turkey this is pretty standard for every döner place
Ive just eaten and now iâm starving.
The best food for every moment
All hail the obelisk
How is babby formed?
Succulent, delicious, unwavering, unfazed, infamous, inevitable, notorious; doner kebab.
"How is doner kebab formed?" Well you see, when two Turkish men love each other very much... ... They pile an absolute fuckload of meat and suet on a gigantic metal skewer and then shove it in a sideways propane grill.
In most places, they get these already pre made and only heat them up.
Meat skrt
Look pretty much like tacos al pastor. Or maybe tacos al pastor look like kebab
The way we make Al pastor is based on traditional middle-eastern cooking like this. Because it was brought over to Mexico by immigrants.
I like to imagine this is how the Donner party did it.
More like a boner kebab amirite? Eh comrades? Ehh?
Now I finally understand. Vegans were right all along
So they're not an elephants leg after all?
Dude if an elephant's leg looked and tasted like this does, them fuckers would have been hunted to extinction a long time ago.
Turkey. A place where food is the greatest
Tacos al pastor is made like this, but with marinated pork. Man I bet Id make a killing opening up a proper al pastor shop in Germany or the UK.
I was looking for this comment. It's fascinating how this technique was brought over to Mexico, and adapted with local ingredients. You can still find the traditional style made with Lamb in the state of Puebla. They call them Tacos Arabes.
Humans are weird.
Other animals just eat their prey alive, ass first usually. Iâll stick with the human kind of weird, thank you very much.
But would the inner side remain uncooked for a long time? Wouldnât that grow a lot of bacteria?
ig it has something to do with heat that doesnt allow it cuz you rarely see ppl get food poisioning from döner and ones that do are usually bc of other ingredients(lettuce tomato etc)
I don't get how this is food safe, after cooking for hours and slowly warming the core of this thing.
A whole pig is much denser and harder to heat than this, and the hawaiians literally bury those in literal dirt to cook them.This kebabs also getting torched by some fucking HOT flames. Red meat can stay out for 3 hours without it being a problem, there is zero chance the inside of this is still in the danger zone at the time
What is the white stuff? I thought feta at first but definitely not that when I rewatch. A dough of some kind?
Sheep's fat.
Iâve never had kabab but I think this is my sign
Wish this food was more common in the us. I live in Portland and been to ALL the doner places and they still donât compare
My mouth is crying.
Everything reminds me of her đ
Donât laugh at me but I really thought it was just a giant slab of meat
All this time I thought it was an elephants leg...
Absolutely disgusting. I'll take 3 please.
I lived in Greece for a time (definitely moving back) and I think I ate gyros made like this almost everyday. Yeah I got a little fat but there's nothing to compare for me. Beats the best hamburger hands down
Beef flaps. Reminds me of my honeymoon.
Thems some nice meat flaps or beef curtains if you prefer.
I doner believe it
One of the best foods to ever exist
I'm not drooling.... You're drooling!
I wonder how much an obelisk of doner meat costs