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Need Recipe for Berlin Doner Kebaps

Had a sandwich from Verts today at the Austin kite festival, and was blown away with how good the Berlin style Doner Kebaps were. Can't believe I had never even heard of these. Anyone have a recipe?
LBGE & SBGE.  Central Texas.  


  • North_Is_UpNorth_Is_Up Posts: 137
    Reminded me of my USAF days in Berlin. Doner Kebabs are described here and are made from lamb in Berlin. I lived in the largest Turkish community (Tempelhof) outside of Turkey and there was no shortage of kebab stands on every main street. To me they're the same as a Greek gyro that you see at malls across the US. 
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  • gerhardkgerhardk Posts: 938
    The Kebabs in Germany are made of flattened meat layered on a spit and then roasted vertical.  They use something that looks like an electric razor to cut the meat, it actually has taste and texture of real meat.  
    On the other hand most of the gyros are more like a sausage on a spit and that is why the texture is so different, truly mystery meat.  Most of it has as much relation to a real cut of meat as Arby's has to roast beef.

  • Richard FlRichard Fl Posts: 8,244
    edited March 2013

    Not sure about the Berliner version, but did these recently and eggstremely pleased with the dish.


  • FliehighFliehigh Posts: 76

    Well up here in the eastern "Great White North"  we spell it Donair.

    and like gerhardk stated it is roasted vertical, one thing he didn't mention it is also double ground beef, so before it goes on the vertical spit it has the consistency almost like a pâté.

    almost every pizza shop here makes there own donair meat from a different set of spices so each shop has very different tastes but they all have the same texture.

    the donair "knife" is an electric knife that shaves the cooked meat, on the outside, in very thin pieces. we then put the meat on pita bread with fresh tomatoes, onions and donair sauce (made from canned milk, sugar and vinegar).

    a Gyro has very different taste and texture.

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