Before taking its modern aspect, as mentioned in Ottoman Travelbooks of the 18th century] the döner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the Cağ Kebabı of the Eastern Turkish province of Erzurum.Mavi Boncuk |
How do you say Döner in German?
Hast du heute gedönnert? Did you get doner(ed) today. / Döner macht schöner/ Döner makes (you) Beautiful.
A version developed to suit German tastes by Turkish immigrants in Berlin has become one of Germany's most popular fast food dishes; in fact, Annual sales in Germany amount to 2.5 billion euros (S$4.61 billion).
Typically, along with the meat, a salad consisting of chopped lettuce, cabbage, onions, cucumber, and tomatoes is offered, as well as a choice of sauces—hot sauce (scharfe Soße), herb sauce (Kräutersoße), curry sauce (Currysoße), cocktail sauce (Cocktailsoße), garlic sauce (Knoblauchsoße), or yogurt (Joghurtsoße). The filling is served in thick flatbread (Fladenbrot) that is usually toasted or warmed. There are different variations on the döner kebab, one of which is kebab mit pommes. This is similar to an ordinary döner kebab, except that it has French fries as well as the meat. Another variety is achieved by placing the ingredients on a lahmacun (a flat round dough topped with minced meat and spices) and then rolling the ingredients inside the dough into a tube that is eaten out of a wrapping of usually aluminum foil (Türkische Pizza). When plain dough is used (without the typical Lahmacun spices and minced meat) the rolled kebab is called "dürüm döner" or "döner yufka". The packaging of the döner itself in Germany is typically a waxpaper sleeve with an image of a male cook sharpening a knife in front of a large spit.
Tarkan Tasyumruk, president of the Association of Turkish Doner Producers in Europe (ATDID), provided information in 2010 that, every day, more than 400 tonnes of doner kebab meat is produced in Germany by around 350 firms. At the same ATDID fair, Tasyumruk stated that 'Annual sales in Germany amount to 2.5 billion euros (S$4.61 billion). That shows we are one of the biggest fast-foods in Germany'. Hence, in many cities throughout Germany, "döner" (as it is usually called) is at least as popular as hamburgers or sausages, especially with young people.
Germany's large Turkish minority is probably the biggest reason for the widespread sale of döner kebab sandwiches there: from the late 60s on, large numbers of Turks were invited to come to Germany as guest workers, to fill a then acute labour shortage caused by the Wirtschaftswunder after the war. Most of these Turkish workers eventually stayed in Germany, and opening small food shops and takeaways was an excellent option in terms of progressing from more menial jobs.
A version developed to suit German tastes by Turkish immigrants in Berlin has become one of Germany's most popular fast food dishes; in fact, Annual sales in Germany amount to 2.5 billion euros (S$4.61 billion).
Typically, along with the meat, a salad consisting of chopped lettuce, cabbage, onions, cucumber, and tomatoes is offered, as well as a choice of sauces—hot sauce (scharfe Soße), herb sauce (Kräutersoße), curry sauce (Currysoße), cocktail sauce (Cocktailsoße), garlic sauce (Knoblauchsoße), or yogurt (Joghurtsoße). The filling is served in thick flatbread (Fladenbrot) that is usually toasted or warmed. There are different variations on the döner kebab, one of which is kebab mit pommes. This is similar to an ordinary döner kebab, except that it has French fries as well as the meat. Another variety is achieved by placing the ingredients on a lahmacun (a flat round dough topped with minced meat and spices) and then rolling the ingredients inside the dough into a tube that is eaten out of a wrapping of usually aluminum foil (Türkische Pizza). When plain dough is used (without the typical Lahmacun spices and minced meat) the rolled kebab is called "dürüm döner" or "döner yufka". The packaging of the döner itself in Germany is typically a waxpaper sleeve with an image of a male cook sharpening a knife in front of a large spit.
Tarkan Tasyumruk, president of the Association of Turkish Doner Producers in Europe (ATDID), provided information in 2010 that, every day, more than 400 tonnes of doner kebab meat is produced in Germany by around 350 firms. At the same ATDID fair, Tasyumruk stated that 'Annual sales in Germany amount to 2.5 billion euros (S$4.61 billion). That shows we are one of the biggest fast-foods in Germany'. Hence, in many cities throughout Germany, "döner" (as it is usually called) is at least as popular as hamburgers or sausages, especially with young people.
Germany's large Turkish minority is probably the biggest reason for the widespread sale of döner kebab sandwiches there: from the late 60s on, large numbers of Turks were invited to come to Germany as guest workers, to fill a then acute labour shortage caused by the Wirtschaftswunder after the war. Most of these Turkish workers eventually stayed in Germany, and opening small food shops and takeaways was an excellent option in terms of progressing from more menial jobs.
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