What’s more popular than the hamburger at imbisses across Germany?

Regional Specialties of Berlin Berlin is the city-state in Northeast Germany that serves as the country’s capital. With over 3.4 million people, it is the European Union’s 2 nd largest city and naturally Germany’s largest. Berlin is one of the most influential political centers within the European Union, as well as its most visited city. It is also an important economic, cultural, and educational center in Germany. Berlin's universities, research facilities, theaters, museums, festivals, night life, and architecture have attained international recognition. Historically, Berlin has been capital city of various German states: Brandenburg, Prussia (Preußen), and the Democratic Republic of Germany (East Germany). Since the German Reunification on October 3, 1990, Berlin has been the capital for the reunified Germany.

Döner Kebab is a Turkish immigrant addition to German diet

Döner is among fast food faves Originally made of lamb meat only in Turkey Adapted for German appetites to beef and lamb mixture and served on pita Döner Stands opened after WWII Currently more popular than hamburgers in most cities

Berlin’s fast food specialty Germany A version developed to suit German tastes by Turkish immigrants in Berlin has become one of Germany's most popular fast food dishes; in fact, Annual sales in Germany amount to 2.5 billion euros (S$4.61 billion) In many cities throughout Germany, döner kebab is more popular than hamburgers or sausages, especially with young people, who eat a "döner" (as it is usually called) for lunch, dinner and late at night after returning from clubs and bars. German musician Peter Fox alludes to eating döner after clubbing in his 2009 single Schwarz zu Blau.

How it’s served Typically, along with the meat, a salad consisting of chopped lettuce, cabbage, onions, cucumber, and tomatoes is offered, as well as a choice of sauces— hot sauce (scharfe Soße), herb sauce (Kräutersoße), curry sauce (Currysoße), cocktail sauce (Cocktailsoße) garlic sauce (Knoblauchsoße), or yogurt (Joghurtsoße).

Döner kebab variations The filling is served in thick flatbread (fladenbrot) that is usually toasted or warmed. There are different variations on the döner kebab, one of which is kebab mit pommes. This is similar to an ordinary döner kebab, except that it has French fries as well as the meat.

Döner Pizza Another variety is achieved by placing the ingredients on a lahmacun (a flat round dough topped with minced meat and spices) and then rolling the ingredients inside the dough into a tube that is eaten out of a wrapping of usually aluminum foil (döner pizza).

dürüm döner When plain dough is used (without the typical Lahmacun spices and minced meat) the rolled kebab is called "dürüm döner" or "döner yufka".

Döner stats Every day, more than 400 tons of döner kebab meat is produced in Germany by around 350 firms. 'Annual sales in Germany amount to 2.5 billion euros (S$4.61 billion). That shows we are one of the biggest fast-foods in Germany'. Germany's large Turkish minority is probably the biggest reason for the widespread sale of döner kebab sandwiches there. *Turkish Doner 2010 Statistics from Tarkan Tasyumruk (President of ATDID)

Döner Preparation: Ingredients Although frozen kebab is available at convenient stores, they don't match fresh home-made kebab and may not be consistent with your taste and spicing. Ingredients (four-pounder) 2 kg(4½ lb.) of ground beef (or other minced meat) tbsp. of chicken salt/season salt. 6 tbsp. of black pepper (amount depends on taste preference)

Medium batch Two-pounder portion 1 kg (2 1 / 4 lb.) of ground beef (or other minced meat) 5½ tbsp. of chicken salt/season salt 3 tbsp. of black pepper (amount depends on taste preference)

Small batch One-pounder portion 500 g(1 lb.) of ground beef (or other minced meat) 2½-3 tbsp. of chicken salt/season salt 1½ tbsp. of black pepper (amount depends on taste preference) If you want, you can add other spices like chili, cayenne, garlic, BBQ sauces etc.

Directions for Preparing Döner Mix all the ingredients into a farce-like chunk. Use a mixer or your hands to get air out of the chunk. Optionally, you can make a hole with a knife to the chunk so that excess fat can drain out. Wrap it tightly in aluminum foil, and use more than two layers of foil (so it will not rupture). Put it into the oven and set the temperature to 100 °C (210 °F). Let it cook for 4 hours. Note: 4 hours applies to any size. Let's say, if you want a 1 kg chunk (half of the original portion), you should NOT leave it for 2 hours, 4 hours apply for every size. The idea is that it gets cooked slowly. When it is done, remove it from the oven, open the foil, and let it cool down. If you did everything correctly, you should be able to use a shredder or a knife to cut it in thin slices.

Kebab sauce or a dressing: a must! Iskender-style dressing 2-3 dl ( 4 / / 4 cups) of unseasoned yogurt 1-3 cloves of garlic, chopped (amount depends on preference) pinch of salt 1 tsp. of basil 1-1½ tsp. of black and/or white pepper (Optional seasoning for taste) green-, lemon-, or red pepper chile pepper/chili powder cayenne pepper Tabasco sauce

Alternate kebab sauce Tomato sauce dressing 1 can of tomato purée (70 g or 2½ oz.) ½-1 tsp. of salt ½-1½ tsp. of white pepper ½-1½ tsp. of black pepper 1 tsp. of basil pinch of oregano Ketchup (amount depends on preference)

Serving Suggestions There are several ways and styles to serve döner. Here are a few: Sandwich-style Slice the pita bread from the middle, then lay the salad, kebab and dressings like you would do with a hamburger. Reel-kebab The roll wrap for a reel-kebab can be done using the same technique as for burritos (using pita bread). Kebab pizza Simply prepare a pizza and top it with kebab. Kebab with rice Fill roughly over a half of a plate with kebab, and the rest with cooked rice. Dress with ketchup or any of the sauce recipes mentioned in this article. Kebab with chips Same as kebab with rice except that the rice has been replaced by chips (a.k.a French fries).

Web Sources r_kebab r_kebab