There are over 1,000 currently active restaurants that serve kebab foods in Finland, making one kebab restaurant for every 5,000 people in mainland Finland. Note: when we talk about religious influence on Turkish cuisine, we still go back to the Ottoman Empire that had Muslim Turks. , A variation known as donair was introduced in Halifax, Nova Scotia, in the early 1970s. , Health concerns regarding döner kebab, including the hygiene involved in overnight storage and re-heating of partially cooked meat, its quality, as well as high salt, fat, and calorie levels, have been reported in the media. , It was not until a century after its invention that döner kebab was introduced and popularized in Istanbul, most famously by Beyti Güler. After being prepared, the unleavened bread can be cooked on a heated plate for about two minutes per side.  In German, it is spelled Döner Kebab, which can also be spelled Doener Kebab if the ö character is not available; the sandwich is often called ein Döner. Since the early 1970s, the sandwich or wrap form has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". The dried dough can then be stacked and stored in large bundles and pulled out as needed for various dishes. Kebabs are generally regarded as fast food, often served in late-night restaurants also serving pizza, as well as shopping malls. One of its most popular uses in its pastry dishes like baklava. Dough pieces (ca. Rolling is typically continued until the dough is at least 24 inches (60 centimeters) in length.  It was also available, possibly later, in some Turkish restaurants. Layers of the flat dough are often included in various sweet and savory dishes to add a soft, flaky touch.  Over time, it developed into a dish with abundant salad, vegetables, and a selection of sauces to choose from. Annual sales of döner kebabs in Germany amounted to €2.5 billion in 2010.  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. After kneading, the doughis allowed to rest for 30 min. Jump to Recipe Print Recipe Today’s recipe is a “naan” recipe from Persia called – Obi Non. [better source needed], Turkish immigrants also brought doner kebab to France, where it became especially popular with the country's large North African population, in the 1980s. Breakast Start your morning with a delicious breakfast, from cheese, meats, olives, spreads and more!  Originally known in Greece as ντονέρ (doner), by 1970 in the United States the newly coined name gyros was commonly in use, though it was still known in some Greek restaurants by both names into the 1970s. People have baked the bread from a long time ago. Literally "in the style of the shepherd", it references the lamb often used in shawarma, though it is normally made with pork. 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 yufka, known as a dürüm (literally meaning roll or wrap in Turkish). The long keeping properties of yufka bread was important for the Turks in their nomadic lifestyle. Food historian Gil Marks identifies the origin more generally as the Middle East, identifying the Persian nan-e lavash with the Arab khubz sajj and Lebanese markouk. Bread is a staple food in Turkish cooking, and yufka features a simple recipe that does not include any leavening agents to make it rise. Generally, the unleavened bread is made using whole-wheat flour and salt that is added to warm water to form a soft dough.  A typical kebab consists of bread stuffed with döner meat shavings, lettuce, sliced tomato and onions, with a choice of sauce including sauce blanche, a mayo-yogurt sauce. Dough pieces (ca. Particularly in British English, a döner kebab sandwich may be referred to simply as "a kebab". As there were vineyards in this region, it is thought that this bread could have been a raisin bread. Second, the meat is topped with sour vegetables and chili sauce. Traditonal Turkish pita, pide, lavash or yufka bread in fire baking stone wood oven also known as "Tandir or Tandoor" - Buy this stock photo and explore similar images at Adobe Stock Sales: 888-649-2990 That shows we are one of the biggest fast-foods in Germany." The origin of the current practice of stretching raw dough into paper-thin sheets is highly debated. 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.  In Germany, any döner kebab meat placed onto the rotisserie must be sold the same day. Zopf, a history. , population exchange between Greece and Turkey, "Seeking shawarma? In some ancient societies if a married man died, it was the duty of his wife to follow him to the grave and be buried at his side. Yufka (Sac Ekmeği) Yufka is a type of Turkishbread. It is usually made with әt (meat, essentially lamb or mutton), but sometimes toyuq (chicken). Bánh mỳ Döner Kebab, the Vietnamese version of the döner kebab, has some fundamental differences with the original döner kebab. Using a thick rolling pin with handles on both sides, the cook rolls the bread out to around 8 inches (20 centimeters) in breadth. In general, the dowel measures about 1 inch (less than 2 centimeters) in thickness and around 32 inches (80 centimeters) in length.  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. Download Yufka bread stock photos. Pining for (al) pastor? (Yufka is the Turkish language term for filo, as well as for a kind of thin unleavened bread.) Kömeç (Kömme, Kömbe) In Trabzon and Zonguldak, unleavened bread cooked in coals is called kömeç (1). Additionally, the dough usually contains oil and white vinegar and tends to be slightly thinner.  By the 1960s, the taco al pastor in Mexico had evolved from the shawarma. 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. It is traditionally served in a styrofoam container, and has been described as a staple dish of takeaway kebab shops in Australia. Brioche bread is also a bread of French origin, and it is comparable to a pastry.  While the claims of multiple persons to have "invented" the döner may be hard to prove, the further development of döner kebab is connected to the city of Berlin. [non-primary source needed] However, he may have been preceded by Hamdi Usta from Kastamonu around 1830.  Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. Yufka is a Turkish bread. Turkey ("Truthahn") and vegetarian versions are becoming increasingly popular. The sweet pastry traditionally consists of layers of yufka with each layer filled with chopped nuts, honey, and a cinnamon and spice filling.  The Arabic name شاورما (shāwarmā) derives from another Turkish word, çevirme, also meaning "turning". Kebabs (often referred to as "Döner") outsell burgers or the traditional Würstel (sausage). Some modern food specialists claim that it originated in Armenia, or Turkey whilst others state that it probably originated in Iran. , In 2011 there were over 16,000 establishments selling döner kebabs in Germany, with yearly sales of €3.5 billion. After kneading, the dough is allowed to rest for 30 min. Later, the actual wife was replaced with a braid of her hair, which eventually became a loaf of braided bread. Doner kebab (also döner kebab) (UK: /ˈdɒnər kɪˈbæb/, US: /ˈdoʊnər kɪˈbɑːb/; Turkish: döner or döner kebap [dœˈneɾ ceˈbap]) is a type of kebab, made of meat cooked on a vertical rotisserie. ", "Zuhause in Almanya – Türkisch-deutsche Geschichten & Lebenswelten", "Cutting edge robots at Germany's first doner kebab fair", "Post-pub nosh deathmatch: Kapsalon v quesadillas", "Halifax's donair: The tastiest treat you have probably never heard of", "Halifax's guilty pleasure, the donair, could become city's official food", "Saga of Halifax's first donair resembles Greek wrapsody", "Man travels 6,000 km to dine with the King of Donair", "The Urban Matrix: Mérida – The Lebanese connection :: LOS DOS Cooking school", "Germany's fast-food favorite takes on the US", "The Story of Doner Kebab: The World's Most Popular Spitted Meat", "Your Local Kebab Shop Is Now Trending, Introducing Your New Facebook Group Obsession", "The halal snack pack: a fast track to a heart attack? Meanwhile, roast lamb and yufka bread are usually termed as the foods of the prophet. It is a thin, round and unleavened flat bread similar to lavash, about 18 inches (40–50 cm) in diameter usually made from wheat flour, water and table salt. Lavaş-yufka are made and consumed on special days, occasions and invitations such as the month of Ramadan, holidays, weddings, funerals and winter preparations. The dish is usually served as fast food in a disposable metal tray. Tarkan Taşyumruk, president of the Association of Turkish Döner Producers in Europe (ATDID), provided information in 2010 that, every day, more than 400 tonnes of döner kebab meat is produced in Germany by around 350 firms. ", "Did Kadir Nurman really invent the doner kebab? Instead, of making the bread, some users prefer to purchase ready-made yufka at supermarkets. First of all, pork is used instead of beef and lamb. What Are the Best Tips for Making Filo Dough. It is cooked in a tannur (tandoor) or taboon oven. In many cities throughout Germany, döner kebabs are at least as popular as hamburgers or sausages, especially with young people. While kebab has been used in English since the late 17th century, doner/döner kebab is known only from the mid-20th or later. It did not catch on with the public, so in 1972 he modified the customary pork and lamb recipe by using spiced ground beef, Lebanese flatbread, and inventing the distinctive sweet donair sauce made with condensed milk, vinegar, sugar, and garlic. In Arabic and Persian, lavash is called لواش (lawash), in Georgian: ლავაში, in Kurdish: nanê los (meaning “loaf of bread”), in Armenian: լավաշ, in Azeri: laves, loach or lavaş, in Turkish: laves or lavaş, also called yufka, and in Iraq: khubz rqāq. We find 4 great shaved meats around Charlotte", "Kastamonu'nun ünlü yemek, yiyecek ve içecekleri", "Thank the Ottoman Empire for the taco al pastor", "Three Renowned Turkish Restaurants: Beyti Meat Restaurant", "British Kebab Awards: are these Britain's best kebab shops? It consists of halal-certified doner kebab meat, chips / french fries, and sauces such as chili, garlic and barbecue. , 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. During later years, paper-thin yufka bread made its appearance with the nomadic people of Asia.  Historically found only in Atlantic Canada, the dish's popularity has expanded throughout Canada. The flour used, however, is generally all-purpose flour, bread flour, or plain flour. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and has inspired similar dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor..  The vertical rotisserie was introduced no later than the mid-19th century. , In Japan, döner kebabs are now common, especially in Tokyo. A flat bread then which shares a common ancestry with many ancient peoples, from Etruscans and Greeks to Egyptians and the tribes of the Levant.  In 2015, Halifax named donair the city's official food. Although yufka features only a few ingredients, it can be somewhat labor intensive to make. https://eatsmarter.com/recipes/vegetables-and-feta-bake-with- , Döner kebab is increasingly becoming popular in Vietnam, mostly because of Vietnamese who used to live in Germany and introduced it to their homeland. Marks traces the history to the early innovation of cooking thin flatbreads on terracotta griddles. It is a thin, round, and unleavened flat breadsimilar to lavash, about 18 inches (40–50 cm) in diameter usually made from wheat flour, waterand table salt. The centrepiece of the whole meal, however, was börek – a savoury pastry made from yufka (a delicate, filo-like dough) and filled with feta cheese, parsley, chicken, minced meat and, occasionally, a few vegetables, such as potato, spinach, leek or courgette. , Kapsalon is a Dutch food item consisting of French fries topped with döner or shawarma meat, garlic sauce, and a layer of Gouda cheese, baked or broiled until melted, and then subsequently covered with a layer of dressed salad greens and more sauce. Braided breads have been around for centuries. Rolling out the dough can be a tricky process for those unskilled at the process. It was used by nomads of both Central Asia and Anatolia, meaning the origin of yufka cannot be tied to one nation exclusively. Yufka originated in Central Asia according to the famous food historian Charles Perry. The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces. Throughout Hanoi and Ho Chi Minh City many döner kebab stalls can be found. Lavash is one of the oldest breads in Iran which is made today in both traditional and modern ways.  The name of the dish was selected by the Macquarie Dictionary as the "People's choice Word of the Year" for 2016.  In 1973 Gamoulakos opened the first King of Donair restaurant on Quinpool Road in Halifax. , An Arab version became known as shawarma. Kebabs are usually served with french fries, often stuffed into the bread itself. ", "Halal snack pack named people's choice word of 2016 by Macquarie Dictionary", "Results of council survey on doner kebabs", https://en.wikipedia.org/w/index.php?title=Doner_kebab&oldid=998878027, Articles containing Turkish-language text, Wikipedia articles needing factual verification from June 2017, Articles containing Azerbaijani-language text, Articles lacking reliable references from March 2018, Creative Commons Attribution-ShareAlike License, This page was last edited on 7 January 2021, at 12:40. Like other unleavened breads, yufka features only a few basic ingredients. In Greek, it was originally called döner (Greek: ντονέρ) but later came to be known as gyros, from γύρος ("turn"), a calque of the Turkish name. Obi non or lepyoshka is a kind of flat tandoor bread popular in Afghan, Tajik and Uzbek cuisine. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. It is a violation of health regulations to freeze partially cooked meat for sale at a later date.  Beef or veal, and chicken, are widely used instead of the more expensive lamb. Yufka is a traditional turkish flatbread that is used as a wrap to hold the fillings for a shawarma sandwich or the Turkish Durum. They are predominantly made of chicken but occasionally beef, and called simply "kebab". , Döner kebab shops can be found in all cities across Austria. Made like yufka bread from an unleavened dough, it is baked on a sac.  There are competing claims about the origin, but according to Halifax resident Leo Gamoulakos, his father, Greek immigrant Peter Gamoulakos, started selling Greek-style gyros at Velos Pizza in the Halifax suburb of Bedford. The Mediterranean pastry shows up in various dishes that are associated with traditional Turkish cuisine. The döner kebap as it was first served in Berlin contained only meat, onions and a bit of salad. It is a thin, round, and unleavened flat bread similar to lavash, about 18 inches (40–50 cm) in diameter usually made from wheat flour, water and table salt.After kneading, the dough is allowed to rest for 30 min. Azime invited me to go to her house to make the Yufka bread, very traditional in east Turkey where the big towers of this flat bread are all around. , Al pastor is a variation of döner kebab via Lebanese shawarma. The pastries usually include various herbs and spices along with savory ingredients such as minced meat, vegetables, and cheeses. , 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. Also known as filo dough, the bread is also Mediterranean in origin.  Kebab sellers are subject to strict government food safety regulations. Some have guidelines specific to döner kebab handling and preparation. Yufka is a very thin and round bread that originated in Turkish cuisine. ", "The Gyro, a Greek Sandwich, Selling Like Hot Dogs", "Hear ye, hear ye: Halifax declares the donair its official food", "From Berlin to the world – the doner kebab", "Doner kebab becomes Germany's favorite fast food", "Doner kebab: late-night snack becomes haute cuisine", "Trademark information for KURULUS 1867 KEBAPÇI ISKENDER from CTM – by Markify", "Restaurant Review: Banh Mi Doner Kebabs, Hanoi", "Doener kebab culture, refined in Germany, a hit in Vietnam", "Main page statistics (number of restaurants)", "Kebab restaurant densities by municipality", "The Glorious 'Le Grec' Sandwich in Paris", "Kebab : salade, tomates, oignons et... viande moisie ?  Some investigations have found poor-quality ingredients in döner kebab meat, or meat types other than what was advertised. Yufka (Sac Ekmeği) Yufka is a type of Turkish bread. The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of  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. Layers of the flat dough are often included in various sweet and savory dishes to add a soft, flaky touch. At the same ATDID fair, Taşyumruk stated that, "Annual sales in Germany amount to €2.5 billion. Even orders placed in the Turkish language in Berlin will ask for the hot sauce using the German word "scharf", flagging the hybrid nature of the Berlin style of döner kebap. To rehydrate for use, the dough can be sprinkled with water. Yufka, a very thin and round bread, still constitutes the staple food in Turkey in rural areas. The outer layer is sliced into thin shavings as it cooks. Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Or worse?  The Turkish word döner comes from dönmek ("to turn" or "to rotate"), so the Turkish name döner kebap literally means "rotating roast". This bread is made in the regions of Bursa, Bolu and Eskişehir (1). 5-6 oz/150-200 … The procedure of making brioche is the same as bread but is considered more like a pastry because of the increased addition of eggs, buttermilk, water, sometimes cream, and occasionally some sugar. Numerous people have made competing claims to have introduced the dish sometime in the 1960s, and its mass-production in the 1970s. Each country has its own bread baking culture. , A halal snack pack is a dish that originated in Australia. The 11th century Dīwān Lughāt al-Turk by Mahmud Kashgari records the meaning of yurgha, an archaic term for yufka, as "pleated or folded bread".  Food safety regulations in most countries address the dangers of bacteria in undercooked meat of all kinds, sold to the public. The first doner kebab shop in London opened in 1966 and they were a familiar sight in provincial cities by the late 1970s, while gyros was already popular in Greece and New York City in 1971. Following several outbreaks of E. coli food poisoning, the Canadian government in 2008 introduced a number of recommendations, including that the meat should be cooked a second time, after being sliced from the rotisserie. Yufka is a very thin and round bread that originated in Turkish cuisine. https://www.bhf.org.uk/.../nutrition/cooking-skills/dough/a-to-z-of- In some recipes, yufka can be substituted with phyllo dough, a bread that is generally easier to find prepackaged in grocery stores. A 2007 survey showed that many people consider the döner kebab to be the most characteristic food of Berlin..  The town of Bursa, in modern-day Turkey, is often considered the birthplace of the vertically roasted döner kebab. Like yufka, filo dough contains salt, warm water, and flour.  It has been sold in sandwich form in Istanbul since at least the mid-1960s. Laffa, also known as lafa or Iraqi pita, is a large, thin flatbread in Israeli cuisine, of Iraqi origin. The Latin root of the word focaccia is 'focus' and refers to cooking by a fireplace or hearth Literally a focal point for the family, a place where dough was baked over hot stones, fire and ashes. 5-6 oz/150-200 g) are rounded and rolled into a circular sheet. This was one of the dishes that I … Then the dough is finished rolling using an oklava, a rod-style of rolling pin without handles. Yufka, which originated from the Central Asian Turkish tradition, was the basic and earliest form of bread prepared by nomadic Turkic tribes in Anatolia from the 11th century onwards.  Doner kebab is the third most popular fast food in France, next to hamburgers and pizza, with more than 10,000 kebab shops selling about 300 million a year.. In Paris, this variation is called Sandwich grec ("Greek sandwich").  Doner kebab likely arrived in Greece in the 1920s with the population exchange between Greece and Turkey, later transforming into gyros. Persians refer to it as "kebab torki".. , The döner kebab and its derivatives served in a sandwich form as "fast food" came to worldwide prominence in the mid to late 20th century. Bread is a staple food in Turkish cooking, and yufka features a simple recipe that does not include any leavening agents to make it rise. There are many variations of döner in Turkey: In Azerbaijan, döner kebab (Azerbaijani: dönər), served similarly to the European style of sandwich wrapped in lavaş (flatbread) or in çörәk (bread, including tandoor bread), is one of the most widespread fast foods. In the Zonguldak region, it … A Canadian variation is "donair". Called simply `` kebab ''. [ 25 ] s Recipe is very! And search from millions of royalty free images, photos and vectors stalls can covered... Sold in restaurants in Mexico had evolved from the shawarma like a disc and comparatively thicker naan. 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