Döner kebab

For döner, lamb, beef or chicken is marinated with spices, onion and yoghurt and stacked in layers on a vertical spit. The spit turns slowly in front of a wood or electric grill, and the cooked outer layer is shaved off with a long knife.

Cooking meat on a vertical spit spread in Ottoman lands in the 19th century; the tradition is often linked to Bursa and Kastamonu. Döner is eaten on a plate with rice, wrapped in flatbread as a dürüm or in bread.

In the second half of the 20th century Turkish migrants took döner to Germany and from there across Europe. Today it is one of the world's best-known street foods.