have you got a nice recipe to make these with?



spicy would be nice!!

have you got a nice recipe to make these with?



spicy would be nice!!

The Turkish word "döner" stems from the Turkish verb "dönmek", i.e. " to spin, to turn, to rotate" and that´s why it´s called "doener" or "döner" , literally "It spins/ it turns/ it rotates".
Kebap is a word for anything that´s grilled, whether it´s red meat, chicken or grilled veggies like eggplants etc. There are many kebap meals.

So, "döner kebap" = " rotating, spinning grilled meat".

That´s why it´s called "gyros" in Greek...because it spins, rotates, much like the blades of a gyrocopter....or any other thing containing the Greek word "gyro".

There is a very similar Arabic meal called "shawerma" but that is just the arabicized version of the Turkish word "cevirme", pronounced "tshewirme", which also means " turn around" ( but not really rotate or spin).

The main difference between gyros and doener is that doener is made either from lamb or veal or beef or chicken (or, unfortunately, in some untrustworthy places, from "mystery meat") and gyros, at least in Germany, is made from pork, though I have also seen pork doener in Holland.

According to German journalist Eberhard Seidel, author of the book "Aufgespießt- Wie der Döner über die Deutschen kam", the original doener was invented by an Ottoman Turkish chef named Hamdi Usta. Traditionally, it used to be served on a plate rather than a pita bread but Turks in Germany in the 1970s were inspired by fast food and came up with the idea to put all the ingredients into the pita, like some kind of hamburger.
Personally, I prefer the way it´s served here in Germany but it´s not that easy to find some high quality doener. But I know where to buy the real deal in any big city in close proximity.

Ren, I still gotta send you the "pilavli böbrek kizartmasi" recipe. If you ever come back to Germany, I want to stuff you with tons of Turkish food over here..or why not take it to the next level and go to Turkey with me, I had a great vacation in October there.


Sen artik bizdensin arkadash.

Wow! That was super informative, thank you!!

I totally didn't know that German Doener was pork!! I thought that's against the rule of Islam?? Either way it's freakin' delicious and I really love the chicken version I've had in Koeln... I would love to visit with you as soon as we can get a Europa Tour together... we're shooting for Summer 2010...

bear with me now...

Aksham lariniz hayirli olsun!



did that make nay sense?

it's plain to see that I don't miss ANY FOOD.

When I lived in metro Toronto... one of my fave restaurants was a little West Indian Roti shop... would visit there atleast once a week. The rotis were fresh ... my fave was chickpeas w potato... loved it with a bit of hot sauce. I can't seem to get the same taste here in NY. It maybe available in Queens or the Bronx but that is quite a ways from where I live.

[Edited 12/15/09 0:18am]

The Turkish word "döner" stems from the Turkish verb "dönmek", i.e. " to spin, to turn, to rotate" and that´s why it´s called "doener" or "döner" , literally "It spins/ it turns/ it rotates".
Kebap is a word for anything that´s grilled, whether it´s red meat, chicken or grilled veggies like eggplants etc. There are many kebap meals.

So, "döner kebap" = " rotating, spinning grilled meat".

That´s why it´s called "gyros" in Greek...because it spins, rotates, much like the blades of a gyrocopter....or any other thing containing the Greek word "gyro".

There is a very similar Arabic meal called "shawerma" but that is just the arabicized version of the Turkish word "cevirme", pronounced "tshewirme", which also means " turn around" ( but not really rotate or spin).

The main difference between gyros and doener is that doener is made either from lamb or veal or beef or chicken (or, unfortunately, in some untrustworthy places, from "mystery meat") and gyros, at least in Germany, is made from pork, though I have also seen pork doener in Holland.

According to German journalist Eberhard Seidel, author of the book "Aufgespießt- Wie der Döner über die Deutschen kam", the original doener was invented by an Ottoman Turkish chef named Hamdi Usta. Traditionally, it used to be served on a plate rather than a pita bread but Turks in Germany in the 1970s were inspired by fast food and came up with the idea to put all the ingredients into the pita, like some kind of hamburger.
Personally, I prefer the way it´s served here in Germany but it´s not that easy to find some high quality doener. But I know where to buy the real deal in any big city in close proximity.

Ren, I still gotta send you the "pilavli böbrek kizartmasi" recipe. If you ever come back to Germany, I want to stuff you with tons of Turkish food over here..or why not take it to the next level and go to Turkey with me, I had a great vacation in October there.


Sen artik bizdensin arkadash.

Queens resturants can def hook you up they have the best West Indian cuisines there.

Baigan Bharta... Indian eggplant dish. Scoop inside of eggplant and sautee with onions, garlic and tomatoes. Add curry powder mix as needed.

Do you have the address of any good ones. I like it when the outer cover (Dhalpuri) is fresh and soft not flaky.

Vanilla Wafers.
I love making Rum and/or Bourbon balls this time of year.

Dex is going to send me a box from the states.
Yum!

Roast potatoes
Pork pies
Lamb shanks
Fish and chip shop chips