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ID: 956275
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Article: Doner kebab
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Before taking its modern form, as mentioned in [[Ottoman Empire|Ottoman]] travel books of the 18th century,<ref>{{cite web| authorlink = Dönercibaşı| title = Döner Hakkında – Dönerin Tarihçesi| language = Turkish| publisher=Dönercibaşı- Özbilir Grup| url = http://www.donercibasi.com/doner.htm| accessdate = 3 March 2009}} {{Dead link|date=September 2010|bot=H3llBot}}</ref><ref name="iskender">{{cite web| last = İskenderoğlu| first = Yavuz| title = Yavuz İskenderoğlu-Kebapçı İskender Tarihçesi| language = Turkish| publisher=Kebapçı İskender| year = 2008| url = http://www.kebapciiskender.com.tr/tr/?PID=7| accessdate = 3 March 2009}}</ref> the doner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the [[Cağ kebab|Cağ Kebabı]] of the [[Eastern Anatolia|Eastern Turkish]] province of [[Erzurum]].
 
Before taking its modern form, as mentioned in [[Ottoman Empire|Ottoman]] travel books of the 18th century,<ref>{{cite web| authorlink = Dönercibaşı| title = Döner Hakkında – Dönerin Tarihçesi| language = Turkish| publisher=Dönercibaşı- Özbilir Grup| url = http://www.donercibasi.com/doner.htm| accessdate = 3 March 2009}} {{Dead link|date=September 2010|bot=H3llBot}}</ref><ref name="iskender">{{cite web| last = İskenderoğlu| first = Yavuz| title = Yavuz İskenderoğlu-Kebapçı İskender Tarihçesi| language = Turkish| publisher=Kebapçı İskender| year = 2008| url = http://www.kebapciiskender.com.tr/tr/?PID=7| accessdate = 3 March 2009}}</ref> the doner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the [[Cağ kebab|Cağ Kebabı]] of the [[Eastern Anatolia|Eastern Turkish]] province of [[Erzurum]].
   
In his own family biography, İskender Efendi of 19th century [[Bursa]] writes that "he and his grandfather had the idea of roasting the lamb vertically rather than horizontally, and invented for that purpose a vertical [[Mangal (barbecue)|mangal]]".<ref>{{Cite document| last = İskenderoğlu| first = Yavuz| location = "Yüzyıllardır yerdeki ateşe paralel olarak pişirilen kuzuyu, dik mangalda ayağa kaldırma!"| title = Yavuz İskenderoğlu-Kebapçı İskender Tarihçesi| language = Turkish| publisher=Kebapçı İskender| year = 2008| url = http://www.kebapciiskender.com.tr/tr/?PID=7| accessdate = 3 March 2009| postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref> With time, the meat took a different marinade, got leaner, and eventually took its modern shape.<ref name="iskender"/> The Greek gyro, along with the similar Middle Eastern [[shawarma]] and Mexican [[taco]]s al pastor, are derived from this dish.<ref>Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., ''Cambridge World History of Food'', Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147</ref> There are several stories regarding the origins of gyros in Greece: One says that the first "''gyrádiko''" was "Giorgos" who brought gyros to Thessaloniki in 1900{{Citation needed|date=October 2007}}; another legend from a meat production company states that döner was first introduced in the 1950s in [[Piraeus]] by a cook from [[Istanbul]].
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In his own family biography, İskender Efendi of 19th century [[Bursa]] writes that "he and his grandfather had the idea of roasting the lamb vertically rather than horizontally, and invented for that purpose a vertical [[Mangal (barbecue)|mangal]]".<ref>{{Cite document| last = İskenderoğlu| first = Yavuz| location = "Yüzyıllardır yerdeki ateşe paralel olarak pişirilen kuzuyu, dik mangalda ayağa kaldırma!"| title = Yavuz İskenderoğlu-Kebapçı İskender Tarihçesi| language = Turkish| publisher=Kebapçı İskender| year = 2008| url = http://www.kebapciiskender.com.tr/tr/?PID=7| accessdate = 3 March 2009| postscript = <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->{{inconsistent citations}}}}</ref> With time, the meat took a different marinade, got leaner, and eventually took its modern shape.<ref name="iskender"/> The Greek gyro, along with the similar Middle Eastern [[shawarma]] and Mexican [[taco]]s al pastor, are derived from this dish.<ref>Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., ''Cambridge World History of Food'', Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147</ref> There are several stories regarding the origins of gyros in Greece: One says that the first "''gyrádiko''" was "Giorgos" who brought gyros to Thessaloniki in 1900{{Citation needed|date=October 2007}}; another legend from a meat production company states that döner was first introduced in the 1950s in [[Piraeus]] by a cook from [[Istanbul]]. ALton is the don
   
 
==Names==
 
==Names==
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==Regional variations==
 
==Regional variations==
 
{{Unreferenced section|date=March 2009}}
 
{{Unreferenced section|date=March 2009}}
 
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eat my urine
 
===Africa===
 
===Africa===
 
*In [[Tunisia]], shawarma is a very popular imported dish. There are different fast foods which propose to serve the Tunisian ''maqloub'' which is a local version of the shawarma. In that one, the Tunisians add the different species and sauces. The only difference is in the spices and techniques used, which are jealously held secret by every chef. The meat (chicken, lamb, turkey or beef) is served inside the typical Tunisian bread (called "tabuna") or inside the more middle-eastern pita-like bread, together with a wide variety of flavors and some vegetables: garlic sauce, chick-pea sauce, local meshuya (a salad made out of grilled capsicum, tomatoes and garlic), cheese, tomatoes, onions, lettuce and fried chips. Each customer chooses his own flavors when ordering his shawarma. The shawarma or maqloub must be garnished with the Tunisian pepper puree called [[harissa]] or [[mayonnaise]].
 
*In [[Tunisia]], shawarma is a very popular imported dish. There are different fast foods which propose to serve the Tunisian ''maqloub'' which is a local version of the shawarma. In that one, the Tunisians add the different species and sauces. The only difference is in the spices and techniques used, which are jealously held secret by every chef. The meat (chicken, lamb, turkey or beef) is served inside the typical Tunisian bread (called "tabuna") or inside the more middle-eastern pita-like bread, together with a wide variety of flavors and some vegetables: garlic sauce, chick-pea sauce, local meshuya (a salad made out of grilled capsicum, tomatoes and garlic), cheese, tomatoes, onions, lettuce and fried chips. Each customer chooses his own flavors when ordering his shawarma. The shawarma or maqloub must be garnished with the Tunisian pepper puree called [[harissa]] or [[mayonnaise]].
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===Caucasus, Middle East and Asia===
 
===Caucasus, Middle East and Asia===
 
*In [[Afghanistan]], locals especially in [[Herat]] and [[Kabul]] enjoy the doner kebab. In Afghanistan it is called shawarma.
 
*In [[Afghanistan]], locals especially in [[Herat]] and [[Kabul]] enjoy the doner kebab. In Afghanistan it is called shawarma.
 
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GARLIC TONY
 
*In [[Azerbaijan]] doner is called Shaurma (Aze:Şaurma) or Doner (Aze:Dönər). Shaurma is made with chicken and always include garlic sauce. While doner can be made with either chicken or beef, and doesn't include garlic sauce. Both can be served in bread, [[lavash]] or in plate. Doner also can be served in [[tandoor]] bread. The most popular variety is Turkish doner.
 
*In [[Azerbaijan]] doner is called Shaurma (Aze:Şaurma) or Doner (Aze:Dönər). Shaurma is made with chicken and always include garlic sauce. While doner can be made with either chicken or beef, and doesn't include garlic sauce. Both can be served in bread, [[lavash]] or in plate. Doner also can be served in [[tandoor]] bread. The most popular variety is Turkish doner.
 
*In [[Bangladesh]] shawarma along with doner kebab is getting popular mainly as fast-food item in [[Dhaka]] and to a lesser extent in [[Chittagong]]. Initially, fast food shops like Shawarma House and Arabian Fast Food added shawarma in their menu. These days, however, they are becoming common in many fast food shops and restaurants.
 
*In [[Bangladesh]] shawarma along with doner kebab is getting popular mainly as fast-food item in [[Dhaka]] and to a lesser extent in [[Chittagong]]. Initially, fast food shops like Shawarma House and Arabian Fast Food added shawarma in their menu. These days, however, they are becoming common in many fast food shops and restaurants.
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*In [[India]] Shawarma was introduced in the 1980s with [[non-resident Indian]]s working in [[Persian Gulf]] countries. Sometimes [[Paratha]], an Indian flatbread originating in northern India but now eaten everywhere, is used instead of [[pita]].
 
*In [[India]] Shawarma was introduced in the 1980s with [[non-resident Indian]]s working in [[Persian Gulf]] countries. Sometimes [[Paratha]], an Indian flatbread originating in northern India but now eaten everywhere, is used instead of [[pita]].
 
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*In [[Israel]], shawarma ({{lang-he|שווארמה}}) is a street food and offered in meat restaurants. Introduced by [[Mizrachi Jews]] and [[Arab citizens of Israel]], the dish has become ubiquitous.<ref>[http://www.haaretz.com/hasen/pages/ShArtStEng.jhtml?itemNo=1156824&contrassID=1&subContrassID=1&title=%27The%20doctor%20is%20in%20-%20for%20shawarma%20too%27&dyn_server=172.20.5.5 Dr Shakshuka, famous for his eponymous dish, has turned his talents to a staple Israeli takeaway], retrieved March 23, 2010.</ref> It was most commonly made of lamb in the 1970s and 1980s. In the 1990s, a switch was made in favor of turkey or chicken. After 2000, lamb/veal mix began to appear, though turkey shawarma remains the most common by far. Often the rotating skewer is placed at the front of the fast-food stand, exposed to the street. Shawarma is served in a pita or a [[Taboon bread|lafa]] and is usually eaten with salad, hummus or French fries. In [[Jerusalem]], the lafa is called 'esh tanur'. One of the condiments in demand is [[Amba (condiment)|Amba]].<ref>[http://www.virtualtourist.com/travel/Middle_East/Israel/Tel_Aviv_District/Tel_Aviv_Yafo-1708077/Restaurants-Tel_Aviv_Yafo-Falafel_Shawarma_all_places-BR-1.html Tel Aviv-Yafo Travel Guide] Virtual Tourist, Retrieved January 16, 2007.</ref><ref>[http://www.israel-travel-tips.com/en/14/Israel%20Travel/Israeli%20Street%20Foods Israeli Street Foods] Israel Travel Tips, Retrieved January 16, 2007.</ref>
 
*In [[Israel]], shawarma ({{lang-he|שווארמה}}) is a street food and offered in meat restaurants. Introduced by [[Mizrachi Jews]] and [[Arab citizens of Israel]], the dish has become ubiquitous.<ref>[http://www.haaretz.com/hasen/pages/ShArtStEng.jhtml?itemNo=1156824&contrassID=1&subContrassID=1&title=%27The%20doctor%20is%20in%20-%20for%20shawarma%20too%27&dyn_server=172.20.5.5 Dr Shakshuka, famous for his eponymous dish, has turned his talents to a staple Israeli takeaway], retrieved March 23, 2010.</ref> It was most commonly made of lamb in the 1970s and 1980s. In the 1990s, a switch was made in favor of turkey or chicken. After 2000, lamb/veal mix began to appear, though turkey shawarma remains the most common by far. Often the rotating skewer is placed at the front of the fast-food stand, exposed to the street. Shawarma is served in a pita or a [[Taboon bread|lafa]] and is usually eaten with salad, hummus or French fries. In [[Jerusalem]], the lafa is called 'esh tanur'. One of the condiments in demand is [[Amba (condiment)|Amba]].<ref>[http://www.virtualtourist.com/travel/Middle_East/Israel/Tel_Aviv_District/Tel_Aviv_Yafo-1708077/Restaurants-Tel_Aviv_Yafo-Falafel_Shawarma_all_places-BR-1.html Tel Aviv-Yafo Travel Guide] Virtual Tourist, Retrieved January 16, 2007.</ref><ref>[http://www.israel-travel-tips.com/en/14/Israel%20Travel/Israeli%20Street%20Foods Israeli Street Foods] Israel Travel Tips, Retrieved January 16, 2007.</ref>
   
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Reporter: Bradley (anonymous)
Date: Wednesday, the 21st of October 2015 at 04:35:21 PM
Status: Reported
Wednesday, the 21st of October 2015 at 04:35:21 PM #101577
Bradley (anonymous)

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