doner kebab

File:Cağkebabı5.jpg]]

File:Dönerci, 1855.jpg, 1855, Istanbul, Ottoman Empire]]

In the Ottoman Empire, at least as far back as the 17th century, stacks of seasoned sliced meat were cooked on a horizontal rotisserie, similar to the cağ kebab.{{cite book |first1=Priscilla Mary |last1=Isin |title=Bountiful Empire: A History of Ottoman Cuisine |url=https://books.google.com/books?id=0D5tDwAAQBAJ&pg=PT170 |publisher=Reaktion Books |date=15 May 2018 |isbn=978-1-78023-939-2 |via=Google Books}} The vertical rotisserie was introduced no later than the mid-19th century.{{Cite book |last=Yerasimos |first=Marianna |title=500 Yıllık Osmanlı Mutfağı (500 Years of Ottoman Cuisine) |language=tr |publisher=Boyut Kitapları Yayın Grubu |year=2005 |location=Istanbul |page=307 |isbn=975-23-0111-8}} The town of Bursa, in modern-day Turkey, is often considered the birthplace of the vertically roasted doner kebab.{{cite book|editor1-first=Kenneth F.|editor1-last=Kiple|editor2-first=Kriemhild Coneè|editor2-last=Ornelas|title=The Cambridge World History of Food, Volume 2|pages=1147|quote=Bursa is the town that gave birth to the world-famous doner kebab, meat roasted on a vertical revolving spit.|url=https://books.google.com/books?id=Vr2qnK_QOuAC&pg=PA1147|publisher=Cambridge University Press|date=2000 |isbn=9780521402156|via=Google Books}} 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 doner kebap.{{Cite web |last=İskenderoğlu |first=Yavuz |title=The Legend Of İskender |publisher=Kebapçı İskender |url=http://iskender.com/the-legend-of-iskender/the-legend-of-iskender/499 |access-date=3 August 2016 |archive-date=20 August 2016 |archive-url=https://web.archive.org/web/20160820235605/http://iskender.com/the-legend-of-iskender/the-legend-of-iskender/499 |url-status=dead }} {{Primary source inline|date=June 2017}} However, he may have been preceded by Hamdi Usta from Kastamonu around 1830.{{cite book |author=Peter Heiner |chapter=Döner in Deutschland: Migration und kulinarischer Wandel |editor1=Markus Ritter |editor2=Ralph Kauz |editor3=Birgitt Hoffmann |title=Iran und iranisch geprägte Kulturen: Studien zum 65. Geburtstag von Bert G. Fragner |publisher=Reichert |location=Wiesbaden |year=2008 |isbn=978-3-89500-607-4 |page=427 |language=de}}{{cite magazine |author=Nail Tan |title=Kastamonu'nun ünlü yemek, yiyecek ve içecekleri |trans-title=Famous dishes, food and beverages of Kastamonu |magazine=Türk halk kültürü araştırmaları [Turkish folk culture researches] |publisher=Halk Kültürünü Araştırma Dairesi [Department of Folk Culture] |location=Ankara |volume=1 |year=1990 |url={{Google books|oEraAAAAMAAJ |keywords="Hamdi Usta" |plainurl=y}} |page=109 f |language=tr}}{{cite news |url=http://www.zeit.de/1996/20/Doener-Fieber_sogar_in_Hoyerswerda/komplettansicht |archive-url=https://web.archive.org/web/20170516183658/http://www.zeit.de/1996/20/Doener-Fieber_sogar_in_Hoyerswerda/komplettansicht |archive-date=16 May 2017 |url-status=live |title=Döner-Fieber sogar in Hoyerswerda |author=Eberhard Seidel-Pielen |date=10 May 1996 |website=Die Zeit |language=de |trans-title=Doner fever even in Hoyerswerda |access-date=6 May 2016}}

A version popular in the Arab world became known as shawarma. By at least the 1930s, it had been brought overseas, and was sold in restaurants in Mexico by Lebanese immigrants. Doner kebab likely arrived in Greece in the 1920s with the population exchange between Greece and Turkey, later transforming into gyros.{{cite book|first1=Alan|last1=Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA259|publisher=OUP Oxford|date=21 August 2014|isbn=978-0-19-104072-6|via=Google Books}}

It was not until a century after its invention that doner kebab was introduced and popularized in Istanbul, most famously by Beyti Güler. His restaurant, first opened in 1945, was soon discovered by journalists and began serving doner and other kebab dishes to kings, prime ministers, film stars and celebrities.{{cite magazine |url=http://www.thy.com/en-INT/skylife/archive/en/2000_12/konu4.htm#1 |archive-url=https://web.archive.org/web/20120209070609/http://www.thy.com/en-INT/skylife/archive/en/2000_12/konu4.htm#1 |archive-date=9 February 2012 |title=Three Renowned Turkish Restaurants: Beyti Meat Restaurant |magazine=Skylife – Turkish Airlines magazine |issue=12 |year=2000 |pages=1–4}} It has been sold in sandwich form in Istanbul since at least the mid-1960s.

The doner kebab and its derivatives served in a sandwich form as "fast food" came to worldwide prominence in the mid- to late 20th century. The first doner kebab shop in London opened in 1966{{cite news |url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11332021/British-Kebab-Awards-are-these-Britains-best-kebab-shops.html |archive-url=https://ghostarchive.org/archive/20220111/https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11332021/British-Kebab-Awards-are-these-Britains-best-kebab-shops.html |archive-date=11 January 2022 |url-access=subscription |url-status=live |title=British Kebab Awards: are these Britain's best kebab shops? |author=Raziye Akkoc |date=8 January 2015 |website=The Daily Telegraph |access-date=6 May 2016}}{{cbignore}} and such shops were a familiar sight in provincial cities by the late 1970s. Gyros was already popular in Greece and New York City in 1971.{{cite news |url=http://www.foodtimeline.org/foodsandwiches.html#gyros |title=The Gyro, a Greek Sandwich, Selling Like Hot Dogs |date=4 September 1971 |newspaper=The New York Times |pages=23 |access-date=22 February 2016}}{{Cite magazine |year=1971 |title=(unknown title) |url=https://books.google.com/books?id=cFEpAQAAIAAJ&q=%22doner+kebab%22 |magazine=New York | at=vol. 4 |access-date=28 January 2018 |quote=doner kebab, also known as a gyro, the by-now-familiar compressed seasoned lamb cooked on a vertical rotisserie, slices of which are served as a sandwich on Greek pita bread}} A Greek-Canadian variation, the donair, was introduced in 1972, eventually becoming the official food of Halifax, and spreading across the country. By the 1960s, the taco al pastor in Mexico had evolved from the shawarma.

In Germany, the doner kebab was popularized by Turkish guest workers in Berlin in the early 1970s.{{cite web |title=From Berlin to the world – the doner kebab |website=The Local | url=http://www.thelocal.de/20131031/doner-kebab-inventor-kadir-nurman-dies |date=31 October 2013 |access-date=3 August 2016}} 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. It 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.{{cite news |url=http://usatoday30.usatoday.com/travel/destinations/2010-04-11-germany-doner-kebab_N.htm |title=Doner kebab becomes Germany's favorite fast food |last=Grieshaber |first=Kirsten |date=11 April 2010 |newspaper=USA Today |agency=Associated Press |access-date=27 February 2016}}

In the English name "{{Linktext|doner kebab}}", the word doner is borrowed from the Turkish {{lang|tr|döner kebap}}, with the Turkish letter ö usually anglicized as "o",{{Cite web |url=https://www.collinsdictionary.com/us/dictionary/english/doner-kebab |title=Doner kebab definition and meaning |website=Collins English Dictionary | access-date=21 January 2018}} though "döner kebab" is an alternative spelling in English.{{cite OED2|doner kebab}} The word "{{Linktext|kebab}}" is used, which comes to English from the {{langx|ar|كَبَاب}} (kabāb), partly through Urdu, Persian and Turkish; it may refer to a number of different kebab dishes made with roasted or grilled meat. Although kebab has been used in English since the late 17th century, doner/döner kebab is known only from the mid-20th century or later. The Turkish word {{Linktext|döner}} comes from dönmek ("to turn" or "to rotate"), so the Turkish name {{lang|tr|döner kebap}} literally means "rotating roast".{{cite book |author=Peter Heine |title=Food culture in the Near East, Middle East, and North Africa |url=https://books.google.com/books?id=1jE5k5qeKbgC&pg=PA91 |access-date=5 March 2011 |year=2004 |publisher=Greenwood Publishing Group |isbn=978-0-313-32956-2 |page=91}} In German, it is spelled Döner Kebab; the sandwich is often called ein Döner. Particularly in British English, a doner kebab sandwich may be referred to simply as "a kebab".{{Cite web |last=Keating |first=Oonagh |date=2019-02-28 |title=Brits can't believe Americans have only just discovered the doner kebab |url=https://www.thepoke.com/2019/02/28/brits-cant-believe-americans-have-only-just-discovered-the-doner-kebab/ |access-date=2024-03-18 |website=The Poke}} A Canadian variation is donair. In Greek, it was originally called döner ({{langx|el|ντονέρ}}) but later came to be known as gyros, from {{lang|el|γύρος}} ("turn"), a calque of the Turkish name.Aglaia Kremezi, "What's in a Dish's Name", "Food and Language", Proceedings of the Oxford Symposium on Food and Cookery, 2009, {{ISBN|1-903018-79-X}} The Arabic name {{lang|ar|شاورما}} (shāwarmā) derives from another Turkish word, {{lang|tr|çevirme}}, also meaning "turning". Persians refer to it as kebab torki.{{cite news |last=Tremblay |first=Pinar |date=7 May 2015 |title=Doner kebab: late-night snack becomes haute cuisine |url=http://www.al-monitor.com/pulse/originals/2015/05/turkey-doner-kebab-becomes-the-quintessential-turkish-food.html |newspaper=Al Monitor}}

File:Bursa8.JPG{{Cite web |url=http://www.hurriyet.com.tr/turkiye-nin-en-iyi-10-bursa-kebapcisi-38601787 |title=Türkiye'nin en iyi 10 Bursa kebapçısı |date=7 May 2004 |website=Hürriyet Daily News |publisher=Hürriyet Gazetecilik ve Matbaacılık A.Ş |language=tr |trans-title=Top 10 Bursa Kebabs in Turkey}}]]

File:İskender Kebap.jpg or "Bursa kebabı"]]

There are many variations of doner in Turkey:

• Porsiyon ("portion", doner on a slightly heated plate, sometimes with a few grilled peppers or broiled tomatoes on the side)
• Pilavüstü ("over rice", doner served on a base of pilaf rice)
• İskender (specialty of Bursa, served in an oblong plate, atop a base of pide (thin flatbread similar to pita), with a dash of pepper or tomato sauce and boiling fresh butter).{{cite web |url=http://www.kebapciiskender.com.tr/index2.html |title=Kebapçı İskender – Yavuz İskenderoğlu |publisher=Kebapciiskender.com.tr |access-date=23 September 2011 |url-status=dead |archive-url=https://web.archive.org/web/20111004202101/http://www.kebapciiskender.com.tr/index2.html |archive-date=4 October 2011 }} "Kebapçı İskender" is trademarked by Yavuz İskenderoğlu, whose family still runs the restaurant in Bursa.{{cite web |url=http://istanbuleats.com/tag/iskender-kebap/ |title=İskender kebap – Istanbul Eats |website=istanbuleats.com}}{{cite web |url=http://www.culinarybackstreets.com/istanbul/2012/kebapci-iskender/ |title=The Best Iskender Kebab in Istanbul |work=Culinary Backstreets|date=24 September 2012 }}{{cite web |url=http://trademark.markify.com/trademarks/ctm/kurulus%201867%20kebap%C3%87i%20iskender/000680397 |title=Trademark information for KURULUS 1867 KEBAPÇI ISKENDER from CTM – by Markify |work=markify.com |access-date=15 August 2016 |archive-url=https://web.archive.org/web/20160917053844/http://trademark.markify.com/trademarks/ctm/kurulus%201867%20kebap%C3%87i%20iskender/000680397 |archive-date=17 September 2016 |url-status=dead }}
• Dürüm, wrapped in a thin lavaş that is sometimes also grilled after being rolled, to make it crispier. It has two main variants in mainland Turkey:
• Soslu dürüm or SSK (sos, soğan, kaşar; in English: sauce, onion, cheese) (specialty of Ankara, contains İskender kebap sauce, making it juicier)
• Kaşarlı dürüm döner (speciality of Istanbul, grated kaşar cheese is put in the wrap which is then toasted to melt the cheese and crisp up the lavaş)
• Tombik or gobit (literally "the chubby", doner in a bun-shaped pita, with crispy crust and soft inside and generally less meat than a dürüm)
• Ekmekarası ("between bread", generally the most filling version, consisting of a whole (or a half) regular Turkish bread filled with doner)

In Azerbaijan, doner kebab ({{langx|az|dönər}}), served similarly to the European style of sandwich wrapped in {{lang|az|lavaş}} (flatbread) or in {{lang|az|çörәk}} (bread, including tandoor bread), is one of the most widespread fast foods. It is usually made with {{lang|az|әt}} (meat, essentially lamb or mutton), but sometimes {{lang|az|toyuq}} (chicken).{{cite book |author=Nikki Kazimova |title=Azerbaijan – Culture Smart! The Essential Guide to Customs & Culture |url=https://books.google.com/books?id=fWkFAQAAQBAJ&pg=PA |year=2011 |publisher=Bravo Limited |isbn=978-1-85733-548-4 }}{{cite book |author1=John Noble |author2=Michael Kohn |author3=Danielle Systermans |title=Georgia, Armenia & Azerbaijan |url=https://archive.org/details/georgiaarmeniaaz00nobl |url-access=registration |year=2008 |publisher=Lonely Planet |isbn=978-1-74104-477-5 |pages=[https://archive.org/details/georgiaarmeniaaz00nobl/page/234 234]}}{{cite news |url=http://newspaper.russiancarolina.net/enarticle/55-a-day-in-my-azerbaijani-life |archive-url=https://web.archive.org/web/20130207182113/http://newspaper.russiancarolina.net/enarticle/55-a-day-in-my-azerbaijani-life |archive-date=7 February 2013 |title=A day in my Azerbaijani Life |author=Cesar Weston |year=2009 |newspaper=Russian Carolina |access-date=1 June 2016}}

File:Moses kebab.JPG, Tokyo]]

In Japan, doner kebabs are now common, especially in Tokyo. They are predominantly made of chicken but occasionally beef, and called simply "kebab". The toppings include shredded lettuce or cabbage, sliced tomato, and usually a choice of sauces such as Thousand Island, spicy, and garlic.{{cite web |url=http://www.timeout.jp/en/tokyo/feature/2371/5-to-try-Döner-kebabs |archive-url=https://web.archive.org/web/20120605091737/http://www.timeout.jp/en/tokyo/feature/2371/5-to-try-D%C3%B6ner-kebabs |archive-date=5 June 2012 |title=5 to try: Döner kebabs |author-link=Jon Wilks |last=Wilks |first=Jon |date=4 March 2011 |website=Time Out Tokyo |access-date=1 June 2016}}

File: Doner Kebap in Hanoi.jpg

Doner kebab is increasingly becoming popular in Vietnam, mostly because of Vietnamese who used to live in Germany and introduced it to their homeland. Throughout Hanoi and Ho Chi Minh City many doner kebab stalls can be found. Bánh mỳ Döner Kebab, the Vietnamese version of the doner kebab, has some fundamental differences with the original doner kebab. First of all, pork is used instead of beef and lamb. Second, the meat is topped with sour vegetables and chili sauce.{{cite news |url=https://www.nytimes.com/2009/11/08/travel/08bites.html |title=Restaurant Review: Banh Mi Doner Kebabs, Hanoi |author=Lauren Shockey |date=8 November 2009 |newspaper=The New York Times |access-date=1 June 2016}}{{cite web |url=http://www.monstersandcritics.com/news/europe/features/article_1536090.php/Doener-kebab-culture-refined-in-Germany-a-hit-in-Vietnam-Feature |archive-url=https://web.archive.org/web/20100227091138/http://www.monstersandcritics.com/news/europe/features/article_1536090.php/Doener-kebab-culture-refined-in-Germany-a-hit-in-Vietnam-Feature |archive-date=27 February 2010 |title=Doener kebab culture, refined in Germany, a hit in Vietnam |author=Christiane Oelrich |date=24 February 2010 |website=Monsters and Critics |agency=Deutsche Presse Agentur |access-date=1 June 2016}}

File:Wien Bellaria Kebab Pizza Dez2006.jpg, Austria]]

Doner kebab shops can be found in all cities across Austria. Kebabs (often referred to as "Döner") outsell burgers or the traditional Würstel (sausage).{{cite web |url=http://derstandard.at/2000005356987/Heimat-bist-du-grosser-Doener |title=Punkt |publisher=punkt.kurier.at |access-date=23 September 2011 |language=de}}

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In Belgium, the first doner kebabs were already served in the 1970s, brought by immigrants to the country. In the mining region, mainly beef or variants with pieces of chicken was used for the doner kebab. Doner kebabs with mutton and lamb were more likely to be found in other regions of Belgium.{{citation needed|date=July 2024}}

File:Döner kebab in Helsinki.jpg, Helsinki]]

In Finland, doner kebabs gained popularity after the 90s, when Turkish and other Middle-Eastern immigrants started to arrive in the country in considerable numbers, opening restaurants and importing their traditional dishes. Kebabs are generally seen as fast food, often served by late-night pizzerias.{{cite web |url=http://www.pernionkebab.fi/skanssi-kebab/ |title=A kebab restaurant in the "Skanssi" shopping centre|publisher=pernionkebab.fi |language=fi |url-status=dead |archive-url=https://web.archive.org/web/20091016124425/http://www.pernionkebab.fi/skanssi-kebab/ |archive-date=16 October 2009 }}

Turkish immigrants also brought doner kebab to France, where it became especially popular with the country's large North African population, in the 1980s.{{cite news|first1=Elaine|last1=Sciolino|access-date=2020-05-24|title=French Politics Served in a Pita|url=https://www.nytimes.com/2014/12/24/dining/kebabs-as-a-political-statement-in-france.html|newspaper=The New York Times|date=22 December 2014|issn=0362-4331|via=NYTimes.com}} A typical kebab consists of bread stuffed with doner meat shavings, lettuce, sliced tomato and onions, with a choice of sauce including sauce blanche, a mayonnaise-yogurt sauce. Kebabs are usually served with french fries, often stuffed into the bread itself. In Paris, this variation is called sandwich grec ("Greek sandwich").{{cite web |url=http://www.foodrepublic.com/2012/08/16/glorious-le-grec-sandwich-paris |title=The Glorious 'Le Grec' Sandwich in Paris |first=Laila |last=Gohar |date=16 August 2012 |work=foodrepublic.com |access-date=15 August 2016 |archive-url=https://web.archive.org/web/20150511142455/http://www.foodrepublic.com/2012/08/16/glorious-le-grec-sandwich-paris |archive-date=11 May 2015 |url-status=dead }}{{cite web|first=Isabelle|last=Hartmann|date=26 September 2013|title=Kebab : salade, tomates, oignons et... viande moisie ?|language=fr|url=https://www.terraeco.net/Kebab-salade-tomates-oignons-et,51281.html|website=Terra Eco|access-date=31 October 2018}} 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.

File:Döner Kebab, Berlin, 2010 (01).jpg

In Germany, the earliest claim to the introduction of Turkish doner kebab dates to 1969, when Bursa native Nevzat Salim and his father started to sell Iskender Kebap in Reutlingen.{{cite news |trans-title=Döner Allegedy Comes from Swabia |title=Döner soll aus Schwaben kommen |work=n-tv |url=http://www.n-tv.de/panorama/Doener-soll-aus-Schwaben-kommen-article6734251.html |date=15 July 2012 |access-date=3 August 2016 |language=de}} 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 doner kebab sandwich as a fast food option. Although the claims of multiple persons to have "invented" the doner may be hard to prove,{{cite news |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/28/kadir-nurman-invent-doner-kebab |title=Did Kadir Nurman really invent the doner kebab? |author=James Ramsden |date=28 October 2013 |newspaper=The Guardian | access-date=6 May 2016}} the further development of modern doner sandwich is connected to the city of Berlin.{{Cite web |last=The Generalissimo |date=February 13, 2020 |title=The Hirshon Berlin-Style Döner Kebab Sandwich |url=https://www.thefooddictator.com/the-hirshon-berlin-style-doner-kebab-sandwich/ |access-date=March 17, 2024 |website=The Food Dictator}}

The doner kebap as it was first served in Berlin contained only meat, onions and a bit of salad.{{cite web |url=https://www.n-tv.de/wirtschaft/Erfinder-mag-keine-Doener-mehr-article4385936.html |title=Erfinder mag keine Döner mehr |lang=de |trans-title=Inventor Doesn't Like Döner Anymore |website=n-tv.de |date=25 September 2011 |access-date=13 February 2023 }} Over time, it developed into a dish with abundant salad, vegetables, and a selection of sauces to choose from. 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 doner kebap.{{cite web |url=https://heimatkunde.boell.de/sites/default/files/dossier_zuhause_in_almanya1.pdf |title=Zuhause in Almanya – Türkisch-deutsche Geschichten & Lebenswelten |date=November 2011 |website=Heinrich Böll Foundation |access-date=4 May 2017}}{{rp|58}} This variation served with pita bread has influenced the style of doner kebap in Germany and in other nations. A 2007 survey showed that many people consider the doner kebab to be the most characteristic food of Berlin.{{rp|54}}

Annual sales of doner kebabs in Germany amounted to €2.5 billion in 2010.{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/cutting-edge-robots-at-germanys-first-doner-kebab-fair-1930609.html |title=Cutting edge robots at Germany's first doner kebab fair |author= |date=28 March 2010 |newspaper=The Independent |agency=Agence France-Presse |access-date=17 February 2016}} Beef or veal, and chicken, are widely used instead of the more expensive lamb. Turkey (Truthahn) and vegetarian versions have become increasingly popular.{{Cite web |title=Willkommen in Deutschland! |url=https://willkommen-in-germany.tumblr.com/post/133298907614/der-d%C3%B6ner-as-served-in-berlin-there-are-many |access-date=2024-03-18 |website=Tumblr |language=en-US}}

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 doner kebab meat is produced in Germany by around 350 firms. At the same ATDID fair, Taşyumruk stated: "Annual sales in Germany amount to €2.5 billion. That shows we are one of the biggest fast-foods in Germany." In many cities throughout Germany, doner kebabs are at least as popular as hamburgers or sausages, especially with young people.

In 2011 there were over 16,000 establishments selling doner kebabs in Germany, with yearly sales of €3.5 billion.{{cite interview |first=Kadir |last=Nurman |date=20 September 2011 |interviewer=Eva Dorothée Schmid |lang=de |url=http://www.fr-online.de/panorama/interview-mit-dem-doener-erfinder-kadir-nurman--echt-nur-mit-zwiebeln-und-salat-,1472782,10892314.html |title=Interview mit dem Erfinder des Döner: 'Echt nur mit Zwiebeln und Salat' |trans-title=Interview with the Inventor of the Döner: 'Genuine only with Onions and Lettuce' |work=Frankfurter Rundschau |accessdate=24 September 2011 |archive-date=26 September 2011 |archive-url=https://web.archive.org/web/20110926215955/http://www.fr-online.de/panorama/interview-mit-dem-doener-erfinder-kadir-nurman--echt-nur-mit-zwiebeln-und-salat-,1472782,10892314.html |url-status=bot: unknown }}

Kapsalon is a Dutch food item consisting of French fries topped with doner 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. The dish is usually served as fast food in a disposable metal tray. The term kapsalon means "hairdressing salon" or "barbershop" in Dutch, alluding to hairdresser Nathaniel Gomes who originated the dish when he requested his local kebab shop in Rotterdam to prepare it for him.{{cite web |url=https://www.theregister.co.uk/2011/10/07/kapsalon_quesadillas/ |title=Post-pub nosh deathmatch: Kapsalon v quesadillas |author=Lester Haines |website=The Register | date=7 October 2011}}

The doner kebab with salad and sauce is a very popular dish in the United Kingdom, especially after a night out. The meat is sometimes sold on its own, but more commonly with chips (fries), in naan bread or in pita bread. German Doner Kebab is a Glasgow-based chain operating 100 restaurants in the UK, which specialises in the dish.{{Cite news |last=Glover |first=John |date=2022-05-09 |title=German Doner Kebab set to open 100th restaurant |url=https://www.insider.co.uk/news/german-doner-kebab-set-open-26914697 |access-date=2024-03-17 |work=Scottish Business Insider}}

{{main|Donair}}

File:King of Donairs.JPG outlet in Halifax at Pizza Corner]]

A variation known as donair was introduced in Halifax, Nova Scotia, in the early 1970s.{{cite web |title=Best Donair |url=http://www.thecoast.ca/halifax/best-donair/BestOf?oid=2498302 |work=The Coast |access-date=20 February 2012}} 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. 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. He called it by the doner name rather than gyros, but it came to be pronounced, and spelled, as donair.{{Cite web |url=https://atlantic.ctvnews.ca/halifax-s-guilty-pleasure-the-donair-could-become-city-s-official-food-1.2624032 |title=Halifax's guilty pleasure, the donair, could become city's official food |last=MacDonald |first=Michael |date=23 October 2015 |website=CTV News | access-date=20 March 2018}}{{Cite web |url=https://www.thestar.com/news/insight/2015/12/06/saga-of-halifaxs-first-donair-resembles-greek-wrapsody.html |title=Saga of Halifax's first donair resembles Greek wrapsody |last=Dempsey |first=Amy |date=6 December 2015 |website=Toronto Star | access-date=20 March 2018}} In 1973 Gamoulakos opened the first King of Donair restaurant on Quinpool Road in Halifax.{{Cite web |url=http://www.cbc.ca/news/canada/nova-scotia/halifax-donair-king-of-1.3888202 |title=Man travels 6,000 km to dine with the King of Donair |last=Jones |first=Colleen |date=8 December 2016 |publisher=CBC News | access-date=20 March 2018}} In 2015, Halifax named donair the city's official food.{{cite news |last1=CBC News |title=Hear ye, hear ye: Halifax declares the donair its official food |url=http://www.cbc.ca/news/canada/nova-scotia/halifax-donair-official-food-1.3355840 |access-date=8 July 2016 |agency=CBC News Nova Scotia |date=8 December 2015}} Historically found only in Atlantic Canada, the dish's popularity has expanded to other parts of Canada in various forms.{{cite web | title=A (spicy) beef between donair devotees divides Canada east to west | website=CBC | date=2023-07-20 | url=https://www.cbc.ca/news/canada/nova-scotia/donair-spiced-beef-pita-lettuce-maritimes-east-west-coast-alberta-1.4687842 | access-date=2023-09-15}}{{cite news |last1=Thibault |first1=Simon |title=Halifax's donair: The tastiest treat you have probably never heard of |url=https://www.theglobeandmail.com/life/food-and-wine/food-trends/halifaxs-donair-the-tastiest-treat-you-have-probably-never-heard-of/article4257639/ |website=theglobeandmail.com |publisher=The Globe and Mail |date=13 June 2012|access-date=2 February 2019}}

Al pastor is a variation of doner kebab via Lebanese shawarma. Literally meaning "in the style of the shepherd", it references the lamb often used in shawarma, though it is normally made with pork.{{Cite web |title=The Urban Matrix: Mérida – The Lebanese connection :: LOS DOS Cooking school |url=http://www.los-dos.com/culinary-expedition/verarticulo.php?IdArticulo=258 |website=los-dos.com |access-date=1 August 2015 |archive-url=https://web.archive.org/web/20160426091335/http://los-dos.com/culinary-expedition/verarticulo.php?IdArticulo=258 |archive-date=26 April 2016 |url-status=dead }}

{{main|Gyros}}

Doner kebab is best known in the United States in its Greek variation, now known as gyros. Numerous people have made competing claims to have introduced the dish sometime in the 1960s, and its mass production in the 1970s.[https://www.nytimes.com/2009/07/15/dining/15gyro.html The Gyro's History Unfolds], New York Times, David Segal, 14 July 2009 Originally known in Greece as {{lang|el|ντονέρ}} (doner), by 1970 in the United States the newly coined name gyros was commonly in use,{{Cite conference |conference=Oxford Symposium on Food and Cookery |publisher=Prospect Books |isbn = 978-1-903018-79-8 |last1=Kremezi |first1=Aglaia |author-link1=Aglaia Kremezi |editor-last=Hosking |editor-first=Richard |title=What's in the Name of a Dish? |book-title=Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 |pages=203–204 |url=https://books.google.com/books?id=3ilvBQAAQBAJ&pg=PT202 |date=2010 |via=Google Books}}{{cite magazine|first1=Milton|last1=Glaser|first2=Jerome|last2=Snyder|title=Spit and Image|url=https://books.google.com/books?id=tBAZFl0GHqUC&pg=PA88|magazine=New York|publisher=New York Media, LLC|date=7 December 1970|access-date=18 October 2018|via=Google Books}} though it was still known in some Greek restaurants by both names into the 1970s.{{Cite magazine |year=1973 |title=What's Doing |magazine=San Diego Magazine | volume=25 |page=205 |url=https://books.google.com/books?id=1wkkAQAAIAAJ&q=Donar}} It was also available, possibly later, in some Turkish restaurants.{{cite book |url=https://books.google.com/books?id=m3SFZ2O-ym8C |title=Fodor's Washington D.C. 1985 |publisher=Fodor's Travel Publications |isbn=0-679-01164-1 |year=1985 |page=178}}{{cite magazine |date=9 May 1994 |title=Restaurant Directory |page=116 |url=https://books.google.com/books?id=TOQCAAAAMBAJ |magazine=New York}}{{cite book |url=https://books.google.com/books?id=kehQ_z3XkD8C |title=New York Eats (More) |publisher=Macmillan |year=1997 |page=322 |isbn=0-312-15605-7 |first=Ed |last=Levine}} In recent years a number of restaurants and food trucks specializing in doner kebab have opened in various parts of the country; a substantial percentage are owned by German immigrants.{{cite web |url=http://www.dw.com/en/germanys-fast-food-favorite-takes-on-the-us/a-16480726 |title=Germany's fast-food favorite takes on the US |work=dw.com |access-date=19 December 2016}}{{cite web |url=http://www.huffingtonpost.com/thrillist/the-story-of-doner-kebab_b_5063049.html |title=The Story of Doner Kebab: The World's Most Popular Spitted Meat |work=HuffPost |access-date=19 December 2016|date=31 March 2014 }}

File:Halal Snack Packs.jpgs in Sydney, Australia]]

With a multicultural population, the doner kebab in Australia competes with the Greek gyros and the Lebanese shawarma.{{cite web |url=http://www.sbs.com.au/food/article/2015/10/30/you-say-kebab-i-say-yeeros |title=You say kebab, I say yeeros... |work=sbs.com.au |date=30 October 2015 |access-date=15 August 2016}} Kebab sellers are subject to strict government food safety regulations.{{cite web |url=http://www.foodauthority.nsw.gov.au/foodsafetyandyou/eating-out/doner-kebabs |title=Doner kebabs |author=NSW Food Authority |access-date=15 August 2016}}

A halal snack pack is a dish that originated in Australia. It consists of halal-certified doner kebab meat, chips (french fries), and sauces such as chili, garlic and barbecue. It is traditionally served in a styrofoam container, and has been described as a staple dish of takeaway kebab shops in Australia.{{cite web |title=Your Local Kebab Shop Is Now Trending, Introducing Your New Facebook Group Obsession |publisher=MTV |date=14 March 2016 |url=http://www.mtv.com.au/travel/news/introducing-your-new-facbook-group-obsession-the-halal-snack-pack-appreciation-society |access-date=30 April 2016 |archive-date=29 July 2020 |archive-url=https://web.archive.org/web/20200729041907/http://www.mtv.com.au/travel/news/introducing-your-new-facbook-group-obsession-the-halal-snack-pack-appreciation-society |url-status=dead }}{{cite web |last1=Safi |first1=Michael |last2=Hunt |first2=Elle |last3=Wall |first3=Josh |title=The halal snack pack: a fast track to a heart attack? Or worse? |website=The Guardian |date=18 April 2016 |url=https://www.theguardian.com/lifeandstyle/2016/apr/19/the-halal-snack-pack-a-fast-track-to-a-heart-attack-or-worse |access-date=30 April 2016}} The name of the dish was selected by the Macquarie Dictionary as the "People's choice Word of the Year" for 2016.{{cite web |url=http://www.theage.com.au/national/halal-snack-pack-named-peoples-choice-word-of-2016-by-macquarie-dictionary-20170201-gu2ui2.html |title=Halal snack pack named people's choice word of 2016 by Macquarie Dictionary |work=The Age |date=1 February 2017}}

Health concerns regarding doner 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.[http://lifeandhealth.guardian.co.uk/food/story/0,,1888933,00.html Guardian Health – Kebab anyone?], The Guardian, 6 October 2006{{cite news |url=http://news.bbc.co.uk/2/hi/uk_news/7852168.stm |title=UK study reveals 'shocking' kebab |work=BBC News |date=27 January 2009}}{{cite news |title=Results of council survey on doner kebabs |publisher=LACORS | url=http://www.lacors.gov.uk/lacors/NewsArticleDetails.aspx?N=0&Ne=0+2000+3000+4000+5000+6000+7000+8000+9000+10000+11000&id=21002 |date=27 January 2009 |url-status=dead |archive-url=https://web.archive.org/web/20090131230714/http://lacors.gov.uk/lacors/NewsArticleDetails.aspx?N=0&Ne=0+2000+3000+4000+5000+6000+7000+8000+9000+10000+11000&id=21002 |archive-date=31 January 2009 }} Some investigations have found poor-quality ingredients in doner kebab meat, or meat types other than what was advertised.{{Cite web|url=https://www.npostart.nl/keuringsdienst-van-waarde/21-01-2010/RVU_104317|title=Döner kebab gemist? Start met kijken op NPO Start|website=Npostart.nl|access-date=1 March 2022}}{{cite web |url=http://www.vg.no/pub/vgart.hbs?artid=167470 |title=Advarer mot billig kebabmat |access-date=27 October 2007 |website=Vg.no |year=2007 |author=Ivar Brandvol |language=no}} Food safety regulations in most developed countries address the dangers of bacteria in undercooked meat of all kinds sold to the public. Some have guidelines specific to doner kebab handling and preparation. 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.{{cite web |title=Health Canada |url=http://www.hc-sc.gc.ca/fn-an/legislation/guide-ld/manage_ris_donair-eng.php |access-date=20 February 2012|date=6 August 2008 }} In Germany, any doner kebab meat placed onto the rotisserie must be sold the same day. It is a violation of German health regulations to freeze partially cooked meat for sale at a later date.{{cite news |last=Lüdke |first=Steffen |date=26 August 2016 |title=Was dir dein Dönermann nicht erzählt |url=http://www.bento.de/essen/doener-kebab-was-dir-dein-doenermann-nicht-erzaehlt-801543/ |work=Bento |publisher=Spiegel-Verlag |language=de |location=Hamburg, Germany |access-date=27 March 2017 |archive-date=20 August 2018 |archive-url=https://web.archive.org/web/20180820022028/http://www.bento.de/essen/doener-kebab-was-dir-dein-doenermann-nicht-erzaehlt-801543/ |url-status=dead }}

• List of kebabs
• List of spit-roasted foods

{{Notelist}}

{{Reflist}}

• {{cite web |url=http://www.feaststl.com/dine-out/where-we-are-dining/article_72f2258c-b70e-11e0-9516-0019bb30f31a.html |title=The Dish: Döner Kabob |work=Feast Magazine |date=29 July 2011 |access-date=18 April 2013 |author=Cardin, Geoff}}
• {{Ill|Eberhard Seidel|de}}, Aufgespießt. Wie der Döner über die Deutschen kam, 1996, {{isbn|3880229015}}
• Maren Möhring, "Döner kebab and West German Consumer (Multi-)Cultures", in Ulrike Lindner, et al., eds., Hybrid Cultures—Nervous States, 2010, {{isbn|9789042032286}}, p. 151-167

{{Cuisine of Turkey|kebab}}

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{{Street food}}

{{Portal bar|Germany|Food}}

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