Salut ! Indeed it feels (very) good to see you all of guys in the comment ! I am glad you guys are enjoying this new series 😁... pssst : Do you already know which restaurant i am gonna hit in the next ep ? Also to stay tuned about the new saucepan (limited stocks again) salutcompany.com/pages/la-saucepan-is-back Have a great one
Excellent retour Alex. Et ce Géographe culinaire, Pierre Raffard est extrêmement savant. Cool. Vu le monde à la con qui nous entoure, ça fait (re) du bien d'écouter la connaissance et des savoirs. Bonne reprise à toi.
I gotta say. When European says kebap, they mean döner kebap. But in Türkiye we have over 40 50 varieties of kebaps. Happy that you will visit İstanbul again 🍀🤗
I always get extremely triggered when westerners call DÖNER "kebab" and they present a sandwich with sauces and vegetables unrelated to DÖNER. Thumbnail and the title triggered me to hell and back that's why I am here. Döner: Beef/Lamb meat with lettuce and tomatoes inside bread/pide or wrapped in lavaş. Nothing else. Anything else you put in is extra and ruins the taste. You can have pickles and fries on the side if you wish.
@@EFOZM I thought the döner is just the meat from the vertical spinning skewer and that it can be eaten with anything and not just bread and salad. I've heard it was traditionally often eaten with rice and grilled vegetables. In the UK, it's like how you described, but it's rarely served inside any bread. You get a pitta bread that you can rip up to wipe the sauces off your plate afterwards. The sandwich version is mostly in Germany. Tbh, I love that version. It's really good. They use a ramazan pidesi for bread. Some döner shops in Germany are more traditional and recommend only having lettuce and tomatoes but they still have lots of options because the salads and sauces are really popular. The ironic thing is that the döner meat in Germany is actually a lot more flavoursome and of a higher quality than in the UK, so they don't even need all the extras as much. In the UK, the döner is almost always from 100% mincemeat and often tastes of nothing, while in Germany, it can't legally be advertised as döner if it's from more than 60% mincemeat and many shops have their own secret seasoning and it often smells amazing when you step into the shop, while in the UK, döner kebab is frequently described as "smelly" or "dodgy". I'm sure that in Turkey, it probably varies from shop to shop and from city to city but in western Europe, each country seems to have certain specific standards that all the locals think are what a döner is supposed to be like because it's what they know. Ask in any Turkish döner shop in various western countries if they do it the way it's done in Turkey and they all say "yes", even though they all do it differently.
@@alfiananas31kebap is a cooking method, just like sauteeing or frying. It's actually a verb taht became an adjective. But in Europe it's used exclusively as a noun, to mean "döner kebap". And dürüm is a style of serving döner kebap, wrapped inside a wheat flatbread
Adding to the cultural referencing from Egypt. "Kabab" just refers to fire grilled lamb ("dani") or veal ("betello") chunks. This is found at all grill houses serving "mashawy". The sandwich is referred to as "Shawerma" , either lamb/beef Lamb which is mixed with tomtaotes/onion/parsley/tahini while wrapping, or chicken which is mixed with thoum and pickles. Shawerma shops are run by levantine people, mostly syrians, sometimes lebanese (offering also a basterma shawerma). The best bread is a thin levantine style pita, which is then pressed on a griddle to slightly crisp up after wrapping. I believe the origin is from the east of turkey/north Syria the area around Mardin. One can also find the horizontal spit version in as well, usually on coals "shawerma ala el fahm".
The word "shawarma" is derived from the Turkish word "çevirme" which means "turning." Döner and çevirme carry almost the same meanings and can be simply translated as "spinning" or "turning." The Greek "gyro" also comes from the same root. Döner is a 100% Turkish dish, originating from Bursa.
I admit, it´s good to see you again. In Germany the Döner changed our view on fast food. You can find a "Döner Laden" everywhere within a closes circle in every city. That brings back memories, 2020 i had to spend a long time in hospitals. The very first meal i had out of the hospital was a Döner Kebab with Garlic Sauce. It was amazing!
@@felderup it is a very different bread. while from what i can tell, donair is wrapped in a pita, german döner is served in a large fluffy flatbread (topped with sesame) wedge cut open. the true origin of kebab served in bread for to go is a bit unknown, but somwhere in the early 70s in germany.
@@philippa3731 we have fluffy flatbread, it'd be hard to imagine someone hasn't tried it as donair wrap. i suppose germans don't wrap them in aluminum foil either.
@@felderup that's the thing, we Germans don't wrap the Döner (at least not the traditional one). It's more like a hotdog bun where you cut into the bread and split it open, Ethan chlebowski has a video about it if you want to know more.
@@felderup but you can also order it wrapped in aluminum foil if you don't want to eat it immediately, but usually you order it in a specific paper pouch (Basically 2 square pieces of paper connected on two sides so it opens up like a clam)
Oh Alex, I am so happy to see you back! I can only hope that the break you took helped you refuel and rejuvenate your passion for these amazing food deep dives that you do. Your passion and your incredible ability to make these videos is inspiring!. We have Shawarma's here in Ottawa Canada, because of the huge Lebanese community here. It seems to be a universal food served almost everywhere in the world. Comfort food is an edible warm sweater.
I fully agree! It's common knowledge that Berlin has a huge Turkish subculture and lesser known knowledge is the fact that the döner kebab as we know it in Western Europe as a sandwich is a culinary invention made by a (group of) Turkish immigrant(s) in Berlin in the 70s.
first of all welcome back alex and hi from Turkey. well as he said at the start, kebap is actually meat on grill or more accurately on open fire. there is many style depending where you eat it but the base ones are döner, iskender/alexander döner kebap with tomato sauce, some special bread and hot butter at the end, cağ kebap as he said is the sideways one and you eat it on shish they slice it real tin on shish and serve it like that, there is also pit kebap which is the rarest one and real special one which they cook meat in a clay pot in a closed pit for so long and slow, then there is minced meat with spices kebaps like adana which is real spicy and urfa just spiced for flavor and beyti which is wrapped in tin lavaş bread its a little garlicy and with tomato sauce again. other than those anything on open fire generally called kebap any meat or poultry but generally all of them are on shish while cooking too thats another common thing about kebaps other than open fire except maybe kuyu(which means pit) kebap.
In the Netherlands we don’t have all the crazy variations they have in Paris. Here we basically have veal/beef döner and chicken döner and sometimes also Adana and Kofte. It’s usually served in bread or a durum wrap, with iceberg lettuce, onion, tomato and fresh chili, then they add garlic sauce and chili sauce. But almost never fries, unless you order a big plate with fries and kebab instead of a sandwich. The ‘normal’ veal/beef döner kebab here is a kind of pressed meat which is shaved/sliced from the spit. Some places also sell more expensive yaprak döner which is also a big vertically turning spit, but instead of pressed meat it is stacked slices of ‘real’ meat and then when it is sliced for serving you get strips of meat instead of shavings. Do they also have both these pressed meat and yaprak döner in Turkey?
In Canada a Kebab is simply a skewer of meat, usually being either Souvlaki or Seekh Kebab. While Doner is not a dish but an ingredient referring to the meat cut off of the Doner Kebab, with Doner Kebab being the entire skewer of meat Doner is cut from. Doner is usually eaten as Doner Salads, Doner Platters, or Doner wraps called Donairs.
So so glad you're back, Alex! Hope you're doing well and will continue this channel for a long time. I really appreciate your efforts and your videos simply make my day. 🥰
Oh my god, Alex is back. It is like an early Christmas present. I missed your love and your passion for food, the energy, that you transport in your videos! I hope you are doing great!
Alex i never comment videos but i'm so glad you're back, i hope you're doing ok, it's so nice to a see a video from you and what a good topic, pretty excited that you're gonna be back in istanbul as your video in istanbul from the meatball series really made me have a new look on travel and food as a whole
@@westend1566 There are levels of horrible. The kebabs I had in amsterdam were so vile, I could not believe my eyes when they put something resembling Jägerwurst instead of meat
2nd video: Istanbul. 3rd video: build a rotating vertical barbecue. 4th video: there will be sauce and a special trick to add some butter. Special bonus: Duralex (here at 00:03:33)
Alex, I am so happy to see that you are posting again. Your videos have always been a great inspiration to me and I was very sad to see you go. I look forward to your series and I sincerely hope and trust that you are doing well after well deserved time off. Thank you for the effort, passion and education that you bring to this platform.
I've been taking about you for the lasts few weeks wondering if you were coming back and how you are! So glad you are back and looking forward to the new videos!
Alex, I'm so chuffed to see you back! And perfect timing as I have only just recently bought a Gyro Pan. I've cooked a marinated Chicken Gyro which turned out really well. My next cook was to be a Turkish style Kebab (which over here in the UK uses Lamb) and now I know you will give us the ultimate Turkish Kebab recipe... my mouth is watering already!
WooHoo!!!!! The adventures are about to begin!!! Alex is BACK!! Here on the east coast of the US, a "kabab" is a grilled meat served on a skewer and often chunks of vegetables are alternately skewered with the chunks of meat. These sticks get grilled horizontally over an open flame and get lathered or basted in some sort of sauce. The world is a fascinating place when it comes to food and it's origins!!
Kebab/kabab just means "roasted/grilled meat". What you're talking about is most probably Persian kabab or Shish kebab. That's not what he's after. He's looking into learning more about Doner kebab (or Döner kebab) aka shawarma which is similar the Greek Gyros.
Welcome back Alex! It's not a lie to say that I've dearly missed your videos. You bring a deep level of depth and care to the subject of cooking that's so infectious! Glad to see you again!
In Germany we have Thursday, which is called Donnerstag that is the Dönerstag. That’s the day to get a Döner Kebap from your local Turkish grill. Or any other day, but there are people celebrating the weekly Dönerstag
Glad to see you back Alex! It’s fun to see how kebab spread all over the world always adding some new identity wherever it lands! Here in Brazil 🇧🇷 we have our own kebab called “Churrasco Grego” which translates to Greek Barbecue. Around here it is typically served in a local bread call Pão francês (French bread, freely translated)😅😅
he wasn't talking about the kebab when talking about spain and germany. He basically said that this country do not have the same "sauce culture" as France
In Australia Kebab is the Turkish Doner variety (lamb,chicken or both), and doesn't usually contain French Fries either, sauce is optional, to local tastes. Gyros (Greek) versions in Australia do contain French Fries (chips). And often Tzatziki.
I have never seen "no views" and "published 38 seconds ago", so I had to click. Now, 12:27 minutes later I only have one comment: In Germany, there is sauce on the döner.
But not generally fries, right? Just salad, meat, sauce (garlic sauce) and sharp (chili sauce). The fries actually remind me of the Dutch Kapsalon: fries, topped with döner meat and cheese, then grilled a bit extra to make the cheese melt, then some salad on top of that. Just another way different countries evolve their own version of originally foreign food.
Most places there offer 3 sauces: Garlic, yoghurt and hot sauce. I've eaten Döner Kebab all over Germany during my time as IT field service and never have I found any Döner without sauce.
Welcome back Alex! I missed your over analytic, nerdy and fascinating cooking video, and this seems a classic Alex's journey to rediscover a dish Can't wait!
Hey, welcome back! Just wanted to add that in Brazil, we also have a local variant called Churrasco grego (Greek bbq), which is made from questionable beef sliced from a gyro and served in bread with a free juice on the side, usually sold for about a dollar.
I have recently come across some Doner-style kebab places in Paris that are very different from the classic Paris Kebab. Lighter, fluffier bread and vegetables pickled along with a crispier tastier roasted meat. Even out here in the 19th arrondisement, it's becoming more common. They tend to be slightly more expensive, but worth it from my perspective. Glad to see more videos, Alex!
Welcome back Alex. I want to note that what you refer to as kebab is mainly Turkish doner kebab. There are other authentic kebabs with their history reaching back beyond 10ths century. I recommend looking up adana kebab, bonab kaban, Persian chicken kebab and barg kabab. These are mainly single portion varieties of kebab that are typically eaten with rice instead of bread.
Here in Brazil we call it " larica ". The word applies to both this type of heavy and greasy fast-food and to that uncontrollable hunger you feel after drinking too much or smoking pot. 😂 Welcome back, man!
The original Döner is from turkey, BUT the MODERN DONER IS LOCATED IN GERMANY/AUSTRIA CAUSE OF THE GUEST WORKERS FROM TURKEY IN THE 1950/60. We got so many different types of Kebap: Yaprak, Hackfleischdöner (Minced meat Kebap), Vegetable Kebap, Chicken Kebap and my favorite DÜRÜM (flatbread kinda like a Tortilla filled with Kebap)
Welcome back mate. Great subject, seems that lots of countries have their own versions of this. In Australia we have a similar version to Paris but wrapped in Lebanese flatbread and often with salad in it (lettuce, tomato, onion, cheese, tabuli). There is even a variant called a Halal Snack Pack that uses the Kebab meat but dispenses with the bread, instead having the meat, sauce and cheese on chips
Nice that you Back. And i truely Hope you Talk about the Invention of Döner Kebap, since the Idea of Stuffing it into a Bread was a Invention of a Turkish Kebap Restaurant Owning Family in Germany ^^
Eh that was a very frustrating video for the first 2/3rds of the time... As the professor noted: kebab has little to do with gyro or doner. Anyway in Greece we have some places that do doner - meaning gyro with lamb and the vast majority are either pork or chicken (again mostly pork). I love doner, at times even more than pork gyro - kebab served in Greece will be in most cases a type of cylindrical patty grilled in a skewer. Also the hip food of choice for the latenight or early morning people is "vromiko", which is a sandwich traditionally made like the one in the beginning of the video, but with sausages instead of gyro. The traditional afterparty food would be "patsas", which is a soup of pork, lamb, or beef belly and lots of garlic.
yeah, have to agree. especially when talking about different aspects and how far back you go for the "origin". french fries in döner -> french, doner kebap served in bread -> early 70s in germany (called döner, history a bit unclear, but probably a turkish family restaurant serving it for "on the go"), and the upright kebap itself -> turkish. so, a bit of a definition war, whats the true origin.
ALEX!! We are so happy to have you back!! I was JUST talking to my husband about you last night and we both agreed how much we miss you. Can't wait to watch this video. We really hope you're doing well. 💜
Hey, Alex! Welcome back, but also! As for why vertical grills are popular, there's an easy explanation especially since you're an engineer. You touched upon a part of the problem in that a vertical grill is "self-basting" - the juices flow around the meat then down, rather than dripping directly into the flame below, but there's another even more trivial difference. If you put your meat above a fireplace, it will predominantly cook by convection currents of hot gases rising from the fire. This is relatively fast, but also harder to control and intense, meaning it's easy to end up with meat that is burnt (especially with the flames growing due to dripping fat) and has to be basted a lot not to dry out completely because we're blowing hot air on it. If you have the meat on the side of the fire, the hot flue is rising up somewhere else, and the meat is being cooked by radiation heating from all the infrared the hot charred wood or charcoal (or gas grille) is spitting out. This doesn't dry out the meat as there isn't an air current to snag moisture from it, it's much more controllable (and therefore you can leave it to spin alone), and it even should be relatively resilient towards adding more fuel if the grill has burnt out - you don't blow ashes over your meat, and don't have to adjust its height relative to the fireplace continuously as the flames die down. This is just me speaking offhand - maybe you should take to your blue fridge and try some serious analysis - something clever about cooking methodics might perhaps fall out of it!
Great to see that you're back! I love how the different kinds of Kebab have been brought up, and want to mention another type that you may have never heard about; the Nova Scotian Donair! The sauce for this one seems fairly unique from my experience, and I'd encourage you to look into it and maybe give it a try!
@Doofkopf12345 this is a very convenient lie made up for Germans to be able to accept an "ethnic" food and they had to germanize it. Döner kebap has been served as a street food in the bazaars of Istanbul since 15th century, do you really think nobody had the simplest idea of putting the meat into some sort of a bread???
@@aporkpiepizza That‘s literally what I said 😂 Döner Kebab IS turkish, but the modern sandwich version was invented in Berlin by turkish immigrants! It’s literally in the second paragraph of the Wikipedia page my guy.
So glad to see you back Alex, I hope things are going well for you. I had a vertical rotisserie machine at home years ago. My dog; who wasn't allowed in the kitchen, would sit at the door threshold & watch it spin while cooking, like doggy-TV. These days I have a horizontal one built into a secondary fan oven. But it's not so much fun as you have to take the spit from it to carve the meat. Looking forward to you heading to Türkiye & the 2nd batch of copper pans. I love my copper & silver one I bought from you. Again, very happy to see you back.
So happy you're back. Your work is my video happy place. On kebabs. We have a huge Lebanese and Greek population here in Australia so kebabs are definitely a part of our nightlife. We have our own variation, the "halal snackpack" which is the thick cut potato fries (we call them chips), covered with lamb and/or chicken from the rotating thingy, and finished with a sauce, usually a garlic and yoghurt sauce, but chilli sauce +garlic, or BBQ sauce are common. NO VEGETABLES/salads. You might get a plate of tabouli on the side but the snack pack is all meat and carbs. My favourite comes from a restaurant that's attached to a late night petrol station in Campsie (a Sydney suburb where my GF lives). They have their own seasoning, a mixture of chicken salt and zatar on the chips, the meat is always juicy and perfect and that garlic sauce is a knockout. I can't finish a regular size one by myself so I get the small AUD$12. They're open late, always busy and funny bastards. I get garlic and BBQ sauce and when I get home I add a drizzle of Malaysian hot chilli sauce. The perfect post drinks meal. Because we are a very multicultural society we have dishes from everywhere here. I could eat out for years and never have the same cuisine twice, with loads of very specific regional cuisine especially from asia. We don't just have Thai we have Issan thai, and southern Thai restaurants. China theres hundreds of tiny very specific restaurants here. And because we have access to almost every climate the produce behind all this is exceptional. You'd like Australia I think. Oh and we are using more indigenous ingredients and cuisine especially in higher end restaurants which is really exciting. Finger limes, pepper berry, wattleseed, lillipili and bush plums, and kangaroo and emu are becoming increasingly common on our plates and in our supermarkets, and chefs are fusing cuisines here into something uniquely ours that's in debt to the whole world. Multiculturalism has been a tremendous gift to our nation.
Woah…I literally thought about you and sent up a wish that you were doing well three days ago. Glad you’re back man. Missed your passion for food and filming. You’re the best.
Salut Alex, welcome back! We're all so glad to see you :) Even as a Turk originally from Bursa, let alone for foreigners, it is tough to define what kebab is. I bet this will be an interesting series even for me! PS: If you need a friend when you come to Istanbul, I'd love to host you, even be your guide in Istanbul or Bursa :)
Dude, first you nourish my love of ramen, and now you're coming back hot with one of my all time favorites, kebab!? What a magnificent return! I've been wanting so badly to be able to buy or make real Döner kebab, but it's not available anywhere near me and I haven't figured out a good recipe.
Tu nous a manqué, Alex! Merci beaucoup d’être revenu et, en plus - en beauté! On attend les prochaines vidéos avec impatience - pour le kebab et le poulet rôti!
Welcome back Alex, good to see you and super excited about this kebab journey. I grew up in France and lived a few years in Germany (including Berlin). Now I have been living in Montreal for the last 15 years and I truly miss a real döner kebab. Been even trying to recreate it at home (with the help of Andong or Ethan Chlebowski). Can't wait to see you giving it a try!
Salut ! Indeed it feels (very) good to see you all of guys in the comment !
I am glad you guys are enjoying this new series 😁... pssst : Do you already know which restaurant i am gonna hit in the next ep ?
Also to stay tuned about the new saucepan (limited stocks again) salutcompany.com/pages/la-saucepan-is-back
Have a great one
Welcome back ❤
MY KING HAS RETURNED
Welcome back!
Love you Alex, take care ❤❤
Karadeniz döner must be on the list in Istanbul!
WELCOME BACK ❤
Welcome back! I’ve really missed your videos
where have you been??
missed you 😢 what’s the next crazy engineering project?
Seconded and thirded... Er deuxième? Moi aussi
Excellent retour Alex. Et ce Géographe culinaire, Pierre Raffard est extrêmement savant. Cool. Vu le monde à la con qui nous entoure, ça fait (re) du bien d'écouter la connaissance et des savoirs. Bonne reprise à toi.
I could listen to Pierre talk about food history for hours, that’s so cool
Same! The guy clearly has a passion for this.
My eyes were glued to the screen during that segment.
Was really well spoken also, dude should do a podcast
I never knew that was his name, I jsut always call him "that french dude"
thats coz ppl like u put french on pedestal
I gotta say. When European says kebap, they mean döner kebap. But in Türkiye we have over 40 50 varieties of kebaps. Happy that you will visit İstanbul again 🍀🤗
We also have shish, köfte, adana and others but yes, döner is the main thing in kebab shops here.
I always get extremely triggered when westerners call DÖNER "kebab" and they present a sandwich with sauces and vegetables unrelated to DÖNER. Thumbnail and the title triggered me to hell and back that's why I am here.
Döner: Beef/Lamb meat with lettuce and tomatoes inside bread/pide or wrapped in lavaş. Nothing else. Anything else you put in is extra and ruins the taste. You can have pickles and fries on the side if you wish.
@@EFOZM I thought the döner is just the meat from the vertical spinning skewer and that it can be eaten with anything and not just bread and salad. I've heard it was traditionally often eaten with rice and grilled vegetables. In the UK, it's like how you described, but it's rarely served inside any bread. You get a pitta bread that you can rip up to wipe the sauces off your plate afterwards. The sandwich version is mostly in Germany. Tbh, I love that version. It's really good. They use a ramazan pidesi for bread. Some döner shops in Germany are more traditional and recommend only having lettuce and tomatoes but they still have lots of options because the salads and sauces are really popular. The ironic thing is that the döner meat in Germany is actually a lot more flavoursome and of a higher quality than in the UK, so they don't even need all the extras as much. In the UK, the döner is almost always from 100% mincemeat and often tastes of nothing, while in Germany, it can't legally be advertised as döner if it's from more than 60% mincemeat and many shops have their own secret seasoning and it often smells amazing when you step into the shop, while in the UK, döner kebab is frequently described as "smelly" or "dodgy". I'm sure that in Turkey, it probably varies from shop to shop and from city to city but in western Europe, each country seems to have certain specific standards that all the locals think are what a döner is supposed to be like because it's what they know. Ask in any Turkish döner shop in various western countries if they do it the way it's done in Turkey and they all say "yes", even though they all do it differently.
I've been to turkiye, is there any difference between kebap and durum?
@@alfiananas31kebap is a cooking method, just like sauteeing or frying. It's actually a verb taht became an adjective. But in Europe it's used exclusively as a noun, to mean "döner kebap". And dürüm is a style of serving döner kebap, wrapped inside a wheat flatbread
Adding to the cultural referencing from Egypt. "Kabab" just refers to fire grilled lamb ("dani") or veal ("betello") chunks. This is found at all grill houses serving "mashawy".
The sandwich is referred to as "Shawerma" , either lamb/beef Lamb which is mixed with tomtaotes/onion/parsley/tahini while wrapping, or chicken which is mixed with thoum and pickles.
Shawerma shops are run by levantine people, mostly syrians, sometimes lebanese (offering also a basterma shawerma). The best bread is a thin levantine style pita, which is then pressed on a griddle to slightly crisp up after wrapping. I believe the origin is from the east of turkey/north Syria the area around Mardin. One can also find the horizontal spit version in as well, usually on coals "shawerma ala el fahm".
is bastırmak also means to press in egypt arabic or did the name stick
The word "shawarma" is derived from the Turkish word "çevirme" which means "turning." Döner and çevirme carry almost the same meanings and can be simply translated as "spinning" or "turning." The Greek "gyro" also comes from the same root. Döner is a 100% Turkish dish, originating from Bursa.
@@WitWhizz bursa can eat my döner
Alex! What a pleasant surprise. I hope you’ve reignited your passion for these videos.
You are sorely missed. Please come back. We love you.
Welcome back!
I was only checking the other day to see if there was any update. Hope your doing ok Alex
Probably döner wasn't the only Turkish food he ate there. Give the man some recovery time from culinary overload.
I admit, it´s good to see you again. In Germany the Döner changed our view on fast food. You can find a "Döner Laden" everywhere within a closes circle in every city. That brings back memories, 2020 i had to spend a long time in hospitals. The very first meal i had out of the hospital was a Döner Kebab with Garlic Sauce. It was amazing!
i wonder if it's the least bit close to donair...
@@felderup it is a very different bread. while from what i can tell, donair is wrapped in a pita, german döner is served in a large fluffy flatbread (topped with sesame) wedge cut open. the true origin of kebab served in bread for to go is a bit unknown, but somwhere in the early 70s in germany.
@@philippa3731 we have fluffy flatbread, it'd be hard to imagine someone hasn't tried it as donair wrap. i suppose germans don't wrap them in aluminum foil either.
@@felderup that's the thing, we Germans don't wrap the Döner (at least not the traditional one). It's more like a hotdog bun where you cut into the bread and split it open, Ethan chlebowski has a video about it if you want to know more.
@@felderup but you can also order it wrapped in aluminum foil if you don't want to eat it immediately, but usually you order it in a specific paper pouch (Basically 2 square pieces of paper connected on two sides so it opens up like a clam)
Finally! So happy to see you back. I’ve really missed the warmth and inspiration your cooking videos bring into my life.
Oh Alex, I am so happy to see you back! I can only hope that the break you took helped you refuel and rejuvenate your passion for these amazing food deep dives that you do. Your passion and your incredible ability to make these videos is inspiring!. We have Shawarma's here in Ottawa Canada, because of the huge Lebanese community here. It seems to be a universal food served almost everywhere in the world. Comfort food is an edible warm sweater.
Totally down to help with the Kebab series when you, inevitably, come to Berlin.
I fully agree! It's common knowledge that Berlin has a huge Turkish subculture and lesser known knowledge is the fact that the döner kebab as we know it in Western Europe as a sandwich is a culinary invention made by a (group of) Turkish immigrant(s) in Berlin in the 70s.
the series is probably already produced completely :(
berliner kebab is delicious but it's its own thing so he has to go to the birthplace in Turkyie!
This reads like a threat, lol.
Berlin kebab is its own (dramatically inferior) thing
What a nice surprise! Good to see you again! 😊
first of all welcome back alex and hi from Turkey. well as he said at the start, kebap is actually meat on grill or more accurately on open fire. there is many style depending where you eat it but the base ones are döner, iskender/alexander döner kebap with tomato sauce, some special bread and hot butter at the end, cağ kebap as he said is the sideways one and you eat it on shish they slice it real tin on shish and serve it like that, there is also pit kebap which is the rarest one and real special one which they cook meat in a clay pot in a closed pit for so long and slow, then there is minced meat with spices kebaps like adana which is real spicy and urfa just spiced for flavor and beyti which is wrapped in tin lavaş bread its a little garlicy and with tomato sauce again. other than those anything on open fire generally called kebap any meat or poultry but generally all of them are on shish while cooking too thats another common thing about kebaps other than open fire except maybe kuyu(which means pit) kebap.
this was a super informative comment, thank you! i have just one question, what is shish? is it a kind of bread? thanks
In the Netherlands we don’t have all the crazy variations they have in Paris. Here we basically have veal/beef döner and chicken döner and sometimes also Adana and Kofte. It’s usually served in bread or a durum wrap, with iceberg lettuce, onion, tomato and fresh chili, then they add garlic sauce and chili sauce. But almost never fries, unless you order a big plate with fries and kebab instead of a sandwich.
The ‘normal’ veal/beef döner kebab here is a kind of pressed meat which is shaved/sliced from the spit. Some places also sell more expensive yaprak döner which is also a big vertically turning spit, but instead of pressed meat it is stacked slices of ‘real’ meat and then when it is sliced for serving you get strips of meat instead of shavings.
Do they also have both these pressed meat and yaprak döner in Turkey?
@@asthmen Shish or "Şiş" is a thin piece of metal that you puncture the meat. It holds the meat over the fire etc
Indeed, in fact kebab/kepap is just the word for grilling in several middle eastern languages, not just Turkish but also Farsi and several others.
@@asthmenshish means skewer
In Canada a Kebab is simply a skewer of meat, usually being either Souvlaki or Seekh Kebab. While Doner is not a dish but an ingredient referring to the meat cut off of the Doner Kebab, with Doner Kebab being the entire skewer of meat Doner is cut from.
Doner is usually eaten as Doner Salads, Doner Platters, or Doner wraps called Donairs.
So so glad you're back, Alex! Hope you're doing well and will continue this channel for a long time. I really appreciate your efforts and your videos simply make my day. 🥰
Oooh we're getting a series out of this!
I'm so excited to see where this goes!
THANK YOU for coming back. You are a bright light in dark times. You are loved and appreciated. Merci!
WELCOME BACK ALEX!!!!
MISSED YOUR VIDEOS SO MUCH
Oh my god, Alex is back. It is like an early Christmas present. I missed your love and your passion for food, the energy, that you transport in your videos! I hope you are doing great!
Alex i never comment videos but i'm so glad you're back, i hope you're doing ok, it's so nice to a see a video from you and what a good topic, pretty excited that you're gonna be back in istanbul as your video in istanbul from the meatball series really made me have a new look on travel and food as a whole
The standards of kebab in Germany are much higher than what you get in France or Netherlands
And much much much higher than in the UK.
They are all %90 horrible.
@@westend1566 There are levels of horrible. The kebabs I had in amsterdam were so vile, I could not believe my eyes when they put something resembling Jägerwurst instead of meat
germany 🤢
@@oxcide5888 where in the west can you get better döner than in Germany then? I need to go there.
Wow first video in 6 months. I was so excited when i saw this pop up!
2nd video: Istanbul. 3rd video: build a rotating vertical barbecue. 4th video: there will be sauce and a special trick to add some butter. Special bonus: Duralex (here at 00:03:33)
My bet is that he'ill take a trip to Germany for German Döner Kebab.
Welcome back Alex! I truly hope you are enjoying making videos again. Looking forward to another culinary adventure!
Alex, I am so happy to see that you are posting again. Your videos have always been a great inspiration to me and I was very sad to see you go. I look forward to your series and I sincerely hope and trust that you are doing well after well deserved time off. Thank you for the effort, passion and education that you bring to this platform.
Salut! Glad to see you back!
Welcome BACK!
Your videos are like virtual tourism. food, general knowledge/trivia. Love watching them!
Hyped for the series.
Welcome back! Hope you’re well! And yay for this topic!
Alex!! Hope you're having such a good time off with your family. So happy to see you post again!
The content, the wit, the linguistics, the editing - so good. It’s this type of this work that inspires me and pulls me to want to do TH-cam too!!!!!
I’ve been waiting for this for so long! So happy to have you back and hope are feeling better than ever ❤
YAYYYYY Alex is back !!!! Glad to hear back from you man !
I've been taking about you for the lasts few weeks wondering if you were coming back and how you are! So glad you are back and looking forward to the new videos!
Alex, I'm so chuffed to see you back! And perfect timing as I have only just recently bought a Gyro Pan. I've cooked a marinated Chicken Gyro which turned out really well. My next cook was to be a Turkish style Kebab (which over here in the UK uses Lamb) and now I know you will give us the ultimate Turkish Kebab recipe... my mouth is watering already!
its been so long! i almost forgot about you! its like the start of a nostalgia
Great to hear from you🎉❤ i missed your videos. Welcome back 🤗
WooHoo!!!!! The adventures are about to begin!!! Alex is BACK!!
Here on the east coast of the US, a "kabab" is a grilled meat served on a skewer and often chunks of vegetables are alternately skewered with the chunks of meat. These sticks get grilled horizontally over an open flame and get lathered or basted in some sort of sauce.
The world is a fascinating place when it comes to food and it's origins!!
We have meat skewers too in Europe, it's very common for barbecues but will never be called "kebab". In France it would be a "brochette".
Kebab/kabab just means "roasted/grilled meat".
What you're talking about is most probably Persian kabab or Shish kebab. That's not what he's after. He's looking into learning more about Doner kebab (or Döner kebab) aka shawarma which is similar the Greek Gyros.
@@psibiza shawarma and döner kebap is not the same
@@brainrottedindividual look at the video maybe
@@brainrottedindividual correct, my “aka” was wrong
Welcome back Alex! It's not a lie to say that I've dearly missed your videos. You bring a deep level of depth and care to the subject of cooking that's so infectious! Glad to see you again!
Salut Alex, welcome back. Before even watching the video, as a turkish follower of yours, I'm scared of what's going to happen in the comments 😅😅😅
I saw the Thumbnail, gasped and said, 'You're back?!' 👋🤗 Welcome!! 😊😊😁😁🥳🥳🥳🌸
I was just wondering yesterday when we would see you back! Hope you are well!
In Germany we have Thursday, which is called Donnerstag that is the Dönerstag. That’s the day to get a Döner Kebap from your local Turkish grill.
Or any other day, but there are people celebrating the weekly Dönerstag
Donner- comes ultimately from the god we know as Thor. Now I'm imangining Thor with a döner knife instead of the hammer and asking "mıt alles, chef?"
@@ongunkanatahahaha that was a really funny visual, thanks for that
I can feel a visit to Andong in Berlin coming soon...
Glad to see you back Alex! It’s fun to see how kebab spread all over the world always adding some new identity wherever it lands! Here in Brazil 🇧🇷 we have our own kebab called “Churrasco Grego” which translates to Greek Barbecue. Around here it is typically served in a local bread call Pão francês (French bread, freely translated)😅😅
Alex!!!!! Glad to see you're back...don't let yourself burn out again please
2:37 Does it matter if it’s authentic when you can have a chicken cordon bleu kebab? These shops sound amazing
10:25 i question the "expert"s expertise. German Döner does in fact contain sauce. what it does not contain (traditionally) is french fries.
I question your understanding, he never said that there’s no sauce on Döner in germany, he said, it’s “completely different”
he wasn't talking about the kebab when talking about spain and germany. He basically said that this country do not have the same "sauce culture" as France
also, in turkey they also sell Döner with french fries in it
In Australia Kebab is the Turkish Doner variety (lamb,chicken or both), and doesn't usually contain French Fries either, sauce is optional, to local tastes. Gyros (Greek) versions in Australia do contain French Fries (chips). And often Tzatziki.
I have never seen "no views" and "published 38 seconds ago", so I had to click. Now, 12:27 minutes later I only have one comment: In Germany, there is sauce on the döner.
In the UK we put hot chilli sauce on the doner.
Genau, mit Scharf😊
But not generally fries, right? Just salad, meat, sauce (garlic sauce) and sharp (chili sauce). The fries actually remind me of the Dutch Kapsalon: fries, topped with döner meat and cheese, then grilled a bit extra to make the cheese melt, then some salad on top of that. Just another way different countries evolve their own version of originally foreign food.
Most places there offer 3 sauces: Garlic, yoghurt and hot sauce. I've eaten Döner Kebab all over Germany during my time as IT field service and never have I found any Döner without sauce.
@@KindGottes92 hallobittschön
So excited to see you back with one of your amazing series!!!! ❤❤❤
Welcome back Alex!
I missed your over analytic, nerdy and fascinating cooking video, and this seems a classic Alex's journey to rediscover a dish
Can't wait!
I'm very glad my favorite internet Chef is back!. ❤
I hope you had a good sabattical and are full of new idea's again.
Good to see you back
I felt some new energy in this video and I loved it. Thank you for coming back!
Hey, welcome back! Just wanted to add that in Brazil, we also have a local variant called Churrasco grego (Greek bbq), which is made from questionable beef sliced from a gyro and served in bread with a free juice on the side, usually sold for about a dollar.
I have recently come across some Doner-style kebab places in Paris that are very different from the classic Paris Kebab. Lighter, fluffier bread and vegetables pickled along with a crispier tastier roasted meat. Even out here in the 19th arrondisement, it's becoming more common. They tend to be slightly more expensive, but worth it from my perspective.
Glad to see more videos, Alex!
Alex! I started rewatching your videos recently, and now you‘re back with a new adventure! 😵❤️
Lots of love & I‘m looking forward to this new journey!
He’s back!
Hello! Salut! We missed you.
Welcome back Alex.
I want to note that what you refer to as kebab is mainly Turkish doner kebab. There are other authentic kebabs with their history reaching back beyond 10ths century.
I recommend looking up adana kebab, bonab kaban, Persian chicken kebab and barg kabab. These are mainly single portion varieties of kebab that are typically eaten with rice instead of bread.
The professor guy tells him that about halfway through.
Here in Brazil we call it " larica ". The word applies to both this type of heavy and greasy fast-food and to that uncontrollable hunger you feel after drinking too much or smoking pot. 😂
Welcome back, man!
The original Döner is from turkey, BUT the MODERN DONER IS LOCATED IN GERMANY/AUSTRIA CAUSE OF THE GUEST WORKERS FROM TURKEY IN THE 1950/60. We got so many different types of Kebap: Yaprak, Hackfleischdöner (Minced meat Kebap), Vegetable Kebap, Chicken Kebap and my favorite DÜRÜM (flatbread kinda like a Tortilla filled with Kebap)
Was only wondering when you’d be back earlier today. Glad to see your return
The King has returned! Welcome back Alex, I hope your break was refreshing and inspiring!
Welcome back mate.
Great subject, seems that lots of countries have their own versions of this. In Australia we have a similar version to Paris but wrapped in Lebanese flatbread and often with salad in it (lettuce, tomato, onion, cheese, tabuli).
There is even a variant called a Halal Snack Pack that uses the Kebab meat but dispenses with the bread, instead having the meat, sauce and cheese on chips
Welcome back Alex!!!! Really missed your videos and your personality!!!! Good to have you back
Nice that you Back. And i truely Hope you Talk about the Invention of Döner Kebap, since the Idea of Stuffing it into a Bread was a Invention of a Turkish Kebap Restaurant Owning Family in Germany ^^
False. You germans cant accept the doner is Turkish. Stuffing meat in bread is also Turkish too
Eh that was a very frustrating video for the first 2/3rds of the time... As the professor noted: kebab has little to do with gyro or doner. Anyway in Greece we have some places that do doner - meaning gyro with lamb and the vast majority are either pork or chicken (again mostly pork). I love doner, at times even more than pork gyro - kebab served in Greece will be in most cases a type of cylindrical patty grilled in a skewer.
Also the hip food of choice for the latenight or early morning people is "vromiko", which is a sandwich traditionally made like the one in the beginning of the video, but with sausages instead of gyro. The traditional afterparty food would be "patsas", which is a soup of pork, lamb, or beef belly and lots of garlic.
yeah, have to agree. especially when talking about different aspects and how far back you go for the "origin". french fries in döner -> french, doner kebap served in bread -> early 70s in germany (called döner, history a bit unclear, but probably a turkish family restaurant serving it for "on the go"), and the upright kebap itself -> turkish. so, a bit of a definition war, whats the true origin.
ALEX!! We are so happy to have you back!! I was JUST talking to my husband about you last night and we both agreed how much we miss you. Can't wait to watch this video.
We really hope you're doing well. 💜
Hey, Alex! Welcome back, but also! As for why vertical grills are popular, there's an easy explanation especially since you're an engineer. You touched upon a part of the problem in that a vertical grill is "self-basting" - the juices flow around the meat then down, rather than dripping directly into the flame below, but there's another even more trivial difference. If you put your meat above a fireplace, it will predominantly cook by convection currents of hot gases rising from the fire. This is relatively fast, but also harder to control and intense, meaning it's easy to end up with meat that is burnt (especially with the flames growing due to dripping fat) and has to be basted a lot not to dry out completely because we're blowing hot air on it.
If you have the meat on the side of the fire, the hot flue is rising up somewhere else, and the meat is being cooked by radiation heating from all the infrared the hot charred wood or charcoal (or gas grille) is spitting out. This doesn't dry out the meat as there isn't an air current to snag moisture from it, it's much more controllable (and therefore you can leave it to spin alone), and it even should be relatively resilient towards adding more fuel if the grill has burnt out - you don't blow ashes over your meat, and don't have to adjust its height relative to the fireplace continuously as the flames die down. This is just me speaking offhand - maybe you should take to your blue fridge and try some serious analysis - something clever about cooking methodics might perhaps fall out of it!
Great to see that you're back!
I love how the different kinds of Kebab have been brought up, and want to mention another type that you may have never heard about; the Nova Scotian Donair! The sauce for this one seems fairly unique from my experience, and I'd encourage you to look into it and maybe give it a try!
If you don´t come to Germany for this, I quit this channel.
Why would he come to Germany, döner is from Turkey?
@@ecenbtTechnically yes, but the modern sandwich version of Döner Kebab was invented by Turkish immigrants in West Berlin in the 70s.
@Doofkopf12345 this is a very convenient lie made up for Germans to be able to accept an "ethnic" food and they had to germanize it. Döner kebap has been served as a street food in the bazaars of Istanbul since 15th century, do you really think nobody had the simplest idea of putting the meat into some sort of a bread???
All it takes is a quick Google search. There's images of Doner Kebab from a long time before Berlin... Doner is Turkish
@@aporkpiepizza That‘s literally what I said 😂
Döner Kebab IS turkish, but the modern sandwich version was invented in Berlin by turkish immigrants!
It’s literally in the second paragraph of the Wikipedia page my guy.
So glad to see you back Alex, I hope things are going well for you.
I had a vertical rotisserie machine at home years ago. My dog; who wasn't allowed in the kitchen, would sit at the door threshold & watch it spin while cooking, like doggy-TV. These days I have a horizontal one built into a secondary fan oven. But it's not so much fun as you have to take the spit from it to carve the meat.
Looking forward to you heading to Türkiye & the 2nd batch of copper pans. I love my copper & silver one I bought from you.
Again, very happy to see you back.
Awesome to have you back Alex. I went to Istanbul last year and fell in love with the place. I look forward to your travels there.
So happy to see Alex in my feed again! I also love the deep dive into a food dish, really looking forward tot he next episode.
I'm so happy that you're back. Hope you're doing well!
So happy you're back. Your work is my video happy place.
On kebabs. We have a huge Lebanese and Greek population here in Australia so kebabs are definitely a part of our nightlife. We have our own variation, the "halal snackpack" which is the thick cut potato fries (we call them chips), covered with lamb and/or chicken from the rotating thingy, and finished with a sauce, usually a garlic and yoghurt sauce, but chilli sauce +garlic, or BBQ sauce are common. NO VEGETABLES/salads. You might get a plate of tabouli on the side but the snack pack is all meat and carbs.
My favourite comes from a restaurant that's attached to a late night petrol station in Campsie (a Sydney suburb where my GF lives). They have their own seasoning, a mixture of chicken salt and zatar on the chips, the meat is always juicy and perfect and that garlic sauce is a knockout. I can't finish a regular size one by myself so I get the small AUD$12. They're open late, always busy and funny bastards. I get garlic and BBQ sauce and when I get home I add a drizzle of Malaysian hot chilli sauce. The perfect post drinks meal.
Because we are a very multicultural society we have dishes from everywhere here. I could eat out for years and never have the same cuisine twice, with loads of very specific regional cuisine especially from asia. We don't just have Thai we have Issan thai, and southern Thai restaurants. China theres hundreds of tiny very specific restaurants here. And because we have access to almost every climate the produce behind all this is exceptional. You'd like Australia I think. Oh and we are using more indigenous ingredients and cuisine especially in higher end restaurants which is really exciting. Finger limes, pepper berry, wattleseed, lillipili and bush plums, and kangaroo and emu are becoming increasingly common on our plates and in our supermarkets, and chefs are fusing cuisines here into something uniquely ours that's in debt to the whole world. Multiculturalism has been a tremendous gift to our nation.
I was rewatching your whole meatballs series yesterday, so glad that youre back.
Thankyou for coming back. Gaining more inspiration from you instantly
Woah…I literally thought about you and sent up a wish that you were doing well three days ago. Glad you’re back man. Missed your passion for food and filming. You’re the best.
So glad you are back, we've really missed our Sunday morning sleep in watching all of your incredible and whacky videos.
Hello Alex! So very happy to see you back! Thank you!
HE IS FINALY BACK really was looking forward to see your videos again looked up your chanel every month to see if you uploaded again
So happy to have you back making videos!!!
Man, I’m so glad you are back we missed you. 😍😍😍
I don’t think I’m alone with this feeling your community loves to see you in future videos🎉🎉🎉
You should make a full series on kebab-adjacent foods… like Canadian donair!!
Salut Alex, welcome back! We're all so glad to see you :)
Even as a Turk originally from Bursa, let alone for foreigners, it is tough to define what kebab is. I bet this will be an interesting series even for me! PS: If you need a friend when you come to Istanbul, I'd love to host you, even be your guide in Istanbul or Bursa :)
Double welcome back from İstanbul❤ hope we can see you with Refika again! Lovely to hear that you will be in Istanbul 🎉🎉🎉
Dude, first you nourish my love of ramen, and now you're coming back hot with one of my all time favorites, kebab!? What a magnificent return! I've been wanting so badly to be able to buy or make real Döner kebab, but it's not available anywhere near me and I haven't figured out a good recipe.
Tu nous a manqué, Alex! Merci beaucoup d’être revenu et, en plus - en beauté!
On attend les prochaines vidéos avec impatience - pour le kebab et le poulet rôti!
Welcome back Alex! So nice to see your video again.
Welcome back Alex, good to see you and super excited about this kebab journey. I grew up in France and lived a few years in Germany (including Berlin). Now I have been living in Montreal for the last 15 years and I truly miss a real döner kebab. Been even trying to recreate it at home (with the help of Andong or Ethan Chlebowski). Can't wait to see you giving it a try!
The king is back 😭😭 I’m so glad my favorite food channel is back!!!!
No way 😍😍 oh my god I can‘t believe you’re back 😭 so so happy 🤩🤩
Back at it with such an interesting serie !! Welcome back Alex
Oh snap, I feel I havent seen you in ages dude. I've missed your content. Loving this journey and looking forward to going on it with ya.
I was going to make schwarma tonight but now I gotta wait! Welcome back and hopefully next episodes are posted quickly.
It is so good to see you here again! Missed you and your content
A triumphant return! So excited to see where this goes, because kebab is amazing!!!
welcome baaaaaaaaack!! happy to see you here broooo!!! hugs from a Brazilian faaan!!