Donner Kebab - what meat is it?
Join Date: Feb 2010
Posts: 403
Hamburger, sausage or Döner Kebap it all boils down to the use of the less fancy parts of animals to create food that can be offered cheaper and leaves not much waste. Spices and colour will make up for the differences to traditional "red meat".
Join Date: May 2001
Location: south of Cirencester, north of Lyneham
Age: 75
Posts: 1,261
My favourite sausages are 'Smyrna sausages' made wine soaked bread and minced veal, bound with beaten egg, rolled in flour and fried in olive oil. At least you know what's in them especially if you mince veal chunks!
Join Date: May 2011
Location: France
Posts: 140
Never eaten one, probably because of the scandal when some were found to have maggots in from reheating several times. But all these 'treats' are a result of wanting to eat 'peoples' food from assorted countries. Upmarket restaurants tend to be similar about the world. Local small places serve more interesting food. But best eaten in the country concerned, not UK.
Last edited by DownWest; 23rd Apr 2022 at 14:10.
Join Date: Oct 2009
Location: Australia
Posts: 782
I've only ever had a couple of doner kebabs, and the only one I can remember enjoying was made from goat, in an Arabic area of Sydney.
I've always been fairly adventurous when it comes to food, and jellied eels, as sold in DJ's food hall many years ago, tempted me. Bloody terrible, one of the few foods that tastes better coming back up than it did going down. Strangely though, I like eel when prepared by the Japanese.
I've always been fairly adventurous when it comes to food, and jellied eels, as sold in DJ's food hall many years ago, tempted me. Bloody terrible, one of the few foods that tastes better coming back up than it did going down. Strangely though, I like eel when prepared by the Japanese.
Thought police antagonist
Join Date: Jul 2003
Location: Where I always have been...firmly in the real world
Posts: 1,178
This on the basis the constituent ingredient is veal...which I refuse to eat as a matter of principle. Comes from the same refusal as my grandfather, who was a countryman, and my father .
Even with so called "humane " husbandry, the production is still repellent
Flashes from the Archives of Oblivion
Join Date: Jan 2000
Location: 03 ACE
Age: 71
Posts: 962
Selling Vegan Doner Kebabs round our way now.
Yet another meat shaped vegan delight for those who cannot quite tear themselves away from sausage and burger shapes :-)
El G.
Yet another meat shaped vegan delight for those who cannot quite tear themselves away from sausage and burger shapes :-)
El G.
Last edited by El Grifo; 23rd Apr 2022 at 17:45.
Join Date: Feb 2008
Location: United Kingdom
Age: 59
Posts: 110
Eel left in a tub of clean water overnight, despatched and skinned ( no mean feat, it's like trying to get wet socks off) then poached in milk and pepper is quite tasty, and doesn't carry the risk of unexpected bones either.
Join Date: Feb 2015
Location: Cincinnati, Ohio
Posts: 704
Fifty years ago, my hometown of Atlanta, Georgia, witnessed the soft opening of an eatery called the Gyro Wrap. Being Southern and therefore immune to the laws of logical pronunciation, we called it the Gyro (as in aircraft instrumentation, not Hero) Warp, as in "I canna keep her at this speed much longer before she shakes apart, Captain!")
Freshly baked pita bread lovingly embraced a massive amount of thinly cut lamb/beef/? delicately layered with fresh lettuce and onion, then topped with a quarter cup of cool tzatziki sauce. Heaven! I ate there often and never got sick but always got full.
The day the "Warp" sold their first "Gy-ro" all those years ago, the customers lined up for an entire city block. I am given to believe that the line continues to be that long. Good food, reasonably priced, is a winning combination. Oh, they had excellent fries/chips as well.
Damn if I ain't hungry now.
- Ed
Freshly baked pita bread lovingly embraced a massive amount of thinly cut lamb/beef/? delicately layered with fresh lettuce and onion, then topped with a quarter cup of cool tzatziki sauce. Heaven! I ate there often and never got sick but always got full.
The day the "Warp" sold their first "Gy-ro" all those years ago, the customers lined up for an entire city block. I am given to believe that the line continues to be that long. Good food, reasonably priced, is a winning combination. Oh, they had excellent fries/chips as well.
Damn if I ain't hungry now.
- Ed
Join Date: May 2001
Location: south of Cirencester, north of Lyneham
Age: 75
Posts: 1,261
TLDMCL,
Rupert Croft- Cooke in his book 'English Cooking' describes how to skin an eel. Swedish smoked eel I quite like: the thought of jellied eel, like brains, puts me off. Frogs legs, I don't like the texture of and escargots are just an excuse for eating bread an garlic butter. For something really obnoxious, i don't think you can beat chitlings - or chitterlins, is apparently an alternative spelling- except perhaps, tripe.
Rupert Croft- Cooke in his book 'English Cooking' describes how to skin an eel. Swedish smoked eel I quite like: the thought of jellied eel, like brains, puts me off. Frogs legs, I don't like the texture of and escargots are just an excuse for eating bread an garlic butter. For something really obnoxious, i don't think you can beat chitlings - or chitterlins, is apparently an alternative spelling- except perhaps, tripe.
Join Date: Dec 2016
Location: The Twain
Posts: 246
Rush, that was probably an Ebeneezers, they were scattered around the drinking areas of Hong Kong. I have partaken of several midnight snacks out of the one in Wanchai, and at the time the sandwich seemed the food of the gods.
Walking past them in daylight, sober was a revelation but mysteriously I was never sick from them.
Walking past them in daylight, sober was a revelation but mysteriously I was never sick from them.
Join Date: Feb 2008
Location: United Kingdom
Age: 59
Posts: 110
Young, drunk and stupid. Things are going well though, I've managed to conquer the "young" part of the combination.
Join Date: May 2008
Location: Europe
Age: 43
Posts: 612
It’s not donner or doner, it’s döner. Originally developed in Berlin by Turkish immigrants, it has spread around Europe and is available under multiple names and with various ingredients; the Arabian version is the Shawarma, the Greek is Gyros, but it’s essentially the same thing.
The UK version is usually wrapped in a flatbread, which would actually make it a dürüm and not a döner.
The “correct” meat in either a shawarma, döner or dürum is interlaced slices of lamb and beef, seasoned and spiced to give it a distinct taste. Chicken is another popular option, but doesn’t do it for me. The seasoning and spices used varies from country to country and, indeed, from region to region in e.g. Turkey.
It’s a fantastic meal, but as is with many things in England, the quality is not always what it could be. Try it in Turkey or, even better, try the original döner kebab in Berlin.
I’ve rarely, if ever, eaten it when drunk.
The UK version is usually wrapped in a flatbread, which would actually make it a dürüm and not a döner.
The “correct” meat in either a shawarma, döner or dürum is interlaced slices of lamb and beef, seasoned and spiced to give it a distinct taste. Chicken is another popular option, but doesn’t do it for me. The seasoning and spices used varies from country to country and, indeed, from region to region in e.g. Turkey.
It’s a fantastic meal, but as is with many things in England, the quality is not always what it could be. Try it in Turkey or, even better, try the original döner kebab in Berlin.
I’ve rarely, if ever, eaten it when drunk.
Join Date: May 2011
Location: France
Posts: 140
TLDMCL,
Rupert Croft- Cooke in his book 'English Cooking' describes how to skin an eel. Swedish smoked eel I quite like: the thought of jellied eel, like brains, puts me off. Frogs legs, I don't like the texture of and escargots are just an excuse for eating bread an garlic butter. For something really obnoxious, i don't think you can beat chitlings - or chitterlins, is apparently an alternative spelling- except perhaps, tripe.
Rupert Croft- Cooke in his book 'English Cooking' describes how to skin an eel. Swedish smoked eel I quite like: the thought of jellied eel, like brains, puts me off. Frogs legs, I don't like the texture of and escargots are just an excuse for eating bread an garlic butter. For something really obnoxious, i don't think you can beat chitlings - or chitterlins, is apparently an alternative spelling- except perhaps, tripe.
Eels with a tomato and onion sauce can be very good too.
Join Date: Feb 2010
Posts: 403
When in Berlin here is a good one: Hasir. Not sure who officially claims to be the Döner inventor.
"Hasir Kreuzberg" is their original place. Standorte ? Has?r Berlin
Menu: http://www.hasir.de/pdf/kreuzberg_speisekarte.pdf
I prefer their meat skewers served restaurant style like Beyti Kebap - Yufka ekmekli.
"Hasir Kreuzberg" is their original place. Standorte ? Has?r Berlin
Menu: http://www.hasir.de/pdf/kreuzberg_speisekarte.pdf
I prefer their meat skewers served restaurant style like Beyti Kebap - Yufka ekmekli.
Thread Starter
Join Date: Sep 2004
Location: Berkshire, UK
Posts: 764
I used to enjoy a kebab after a few beers in the evening and would bolt the whole thing down in one sitting. More recently I find eating later in the day gives me an uncomfortable night's sleep unless I restrain myself to eat just a small portion. Now I find it more cost effective to buy a slightly larger kebab and only eat half, earlier in the day, keeping the rest in the fridge for a hearty elevenses the following day. We do the same with take away noodle meals, buy the larger one and keep half for the next day. In both cases the original is taken home, divided in two and the first portion in popped into the microwave to get it back to piping hot. I still eat the kebab with my fingers, it is part of the experience! Noodle meals are a good excuse to practice my chop stick skills.
Rans6
Rans6