I had one for the first time around that time absolutely hammered. It in more of a burrito wrap rather than a sandwich form. Anyone know what that version is called? It was insane with a garlic sauce.
For the bread there's one more thing worth mentioning: A popular alternative is the "Dürüm Döner", which is basically the same thing, but served in a thin wheat wrap, rolled up tight. If you want to offend someone you could probably compare it to a burrito
Karlsruhe (not sure if it's exclusive to that city but i haven't seen it anywhere else) has Yufka which is almost like a Döner Burrito. It's absolutely amazing
@@lukewithann7256 It's the same. I've only ever seen "Yufka" here in the south of Germany.. Everywhere else it's usually called "Dürüm"... Yufka technically is the name of the bread/wrap itself whereas "Dürüm" means "a wrap made of Yufka bread with Döner meat, veggie, etc. filling"... So the actual name of the dish itself is Dürüm... As to why it's called Yufka in the Karlsruhe region -> I have no freaking clue :D
As a German, i gotta give you big props. I haven‘t even seen any German TH-camr post this good of a Döner recipe. Your pronunciation was terrible tho but at least you tried
My heart fluttered when I saw this! Was in Germany for 4 years, then back to the states in 2015, and since then I miss döner with a furious passion. I haven't found a single place near me that comes close. Now I can finally show my wife what I've been talking about!
Hello, important thing to notice is that especially in commercially made Pide bread they do not use egg wash but "bulamasi", which is basically yoghurt, egg, water and pekmez (grape molasses) which is then heated to combine and that is then generously brushed on the bread. The second part to get that commercial pide fluffiness and especially the longevity of it is adding both backing powder and maltodextrin after the resting period. Hope this helps
You just made my day, i´m hunting for the secret of that fluffy airyness of the bread. Can you go into more detail abouzt the baking Powder and Maltodextrin? You said after the resting period, so just mix it in after the first combining of the starter and the rest of stuff hast rested? Any ideas of how much of that stuff?
@@Lex4122 yes, mix it into the remaining flour you add after the starter, for 1kg of dough I use around 5g of baking powder and bit less than 10g of maltodextrin.
Bulamasi? Trying to say bulamaç but in a greek stolen way? Because common greek method to steal something turkish is add "i" at the end of a Turkish name.
As a Berliner living in the states I finally have a recipe how to create my favorite fast food without having to buy strange equipment. Thank you Ethan!
As an American living in Berlin, I'm hopping on my bike and riding the entire two blocks to my closest Döner shop. Sorry (not sorry) to rub it in. Guten Appetit und schönes Wochenende!
To get the same Airbubbles you just have to a) use an ofen that can spray water in to make steam b) heat the oven very hot and then take 1 cup of water and put it directly on the ground so it steams up or on an ofen plate and then put instantly the bread in c) let it rest for another 30 minutes after you formed it, so it will get much fluffier
Besides heat & water, the secret is to use just a tiny amount of yeast (1 sachet per Kg of flour), more salt (32g per Kg) and about 60% of water. Let the dough rest for 24h in the fridge (yes, no warm place). This ratio of ingredients + time is important to build the perfect gluten structure which is responsible for big air pockets aka the cloudiness.
From having cooked fluffy Yorkshire Pudding in muffin tins, where lard or oil is heated in the oven before the dough is added, I think the secret may be starting off hot. Similar to eggs, start off on sizzling hot pan, eggs are fluffy, start cold, eggs are rubbery.
You nailed it Ethan!! Your Döner looks amazing and will make Berliners proud. Keep spreading the gospel :) It was so much fun taking you around town and showing you my favorite Döner spots!!
It is disappointing Andong that you didn't know about vertical döner spits in Turkey? It only existed for over a hundred years.. It is literally in every street corner.... Horizontal spits is a different food altogether, which is cooked and served differently. Truly, there is 1 difference between döner in Turkey and Germany, and that is the quality of meat. Why do you think your sandwiches are smothered in strong tasting sauces in Germany? You cannot taste the meat at all. Your sauce's function is to mask the taste of the low-quality meat. I ate döner many times in my business trips in Germany, and it is really awful. Emulsified meat? That's just mystery meat (!) served in a sea of sauces. A good quality döner has an ideal balance of animal fats, charring from fire and soft textured protein. It doesn't require additional fats or smoke flavor that come from your sauces. I recommend you eat your Berlin döners without any sauce and to actually taste your meat, then try the same in İstanbul.. You will have your world rocked..
I love Andong! He's got such a great style in his own videos, Great recipes and he really gives you these unique ways to make adaptations that you can use in a lot of different ways if you pay attention.
To make the bread lighter and airier, you can try letting it ferment for longer. I'm not really a bread maker, but I make a lot of pizza at home. Whenever I ferment the bread for a week vs something like 24 hours, it always comes out lighter and with much larger air pockets.
@@supermannnnn So after I make dough, I always let it sit in a large sealed container at room temperature in the dark for 1-2 hours to get the first rise. After the first rise I go ahead and cold ferment it in the fridge, yep. 72 hours minimum, 5 days is a little bit better, but there is diminishing returns after you go past 72 hours.
Little tip for the red cabbage: Its way better if its slightly pickled. The sour note cuts through the fat and really brings it all together. (You also want to add the feta, if you like a bit of creamyness in your döner!)
Came here to suggest the same thing.. The red cabage usually is quite sweet when pickled, adding a nice contrast to the other veggies :) Definetely seems up this channels alley to try doing it at home.
Yeah it may sound like a detail but that's what lifts this dish from really damn good to absolutely glorious. Especially the feta... those melty bits of tangy cheese...
as a turkish person it is very entertaining to hear you speak turkish, aka trying to say "döner" hehehe. yes, döner is turkish and existed in turkey for a very long time before coming to germany. the bread is turkish pide, or turkish dürüm bread (wrap style). the difference about the german style döner is the type of salad (lettuce, red cabbage) and some sauces. in turkey they like to put in peppers, tomatoes, cucumber and fried potatoes too sometimes, also some type of hot sauce love you, greetings from a turkish-german girl :)
Fried potatoes? That would perfectly fit into Germany's cuisine. :D I mean - some people even call us Germans "Kartoffeln" (potatoes) and I think it's beautiful. :D
I often like to prepare some döner kebab like sandwiches at home, and I almost always use pickled red cabbage. I think it goes really well with the other ingredients and the acidic touch it adds is absolutely delicious
berliner here. the pickled red cabbage sticks are amazing, yet aren't actually used in a "classic" turkish döner kebap - it's a staple ingredient in syrian-owned shawarma joints tho
@@matthiasreitner679 Yup - Shawarma near me usually has a pickled type red cabbage salad, pickled cucumbers in vinegar orbrine and for some extra yum taste, hot potato fries in it.
In the UK, we have Doner Kebads (pronounced Donna, like the girl's name), served in pitta bread. The shops are ran by Turkish or Greek folks. Typically doner meat is lamb, shish is minced lamb, Chicken is an option. Sauces offered are chilli and or garlic.
@@McChimpy1 It's actually surprisingly healthy. as in it's not necessarily "healthy" food, but It's way better than any fastfood chain burger place or anything of the sort, the meats are just way better, and you could get it yourself at a butcher shop. if you give up/reduce the bread and make sure the fat is at a good ratio eating it almost daily is gonna be better than the diets of 90% of people.
The unhealthy part is the bread, if they started doing wholemeal wraps and bread then it would be a healthy balanced meal. Fat, protein, carbs, veg. If you have a little sauce maybe spicy you will be fine. Perfectly healthy meal.
@@henrycooper4213 Where I live we have a type of really thin bread it's like tortillas but thinner and larger. you just wrap it around a few times. goes amazing with the meat and veggies.
I have yet to go to Germany but I have been to Istanbul - agreed that it is COMPLETELY different in Turkey. The ones in Turkey were beyond amazing and these look fantastic as well. Loving these Europe episodes - keep up the great work!!!
The common sauces really vary between areas in Germany where I’m from (Düsseldorf) most places have yogurt sauce and also cocktail sauce. The Döner Place i grew up with also has 3 different ways to make it spicy: spicy sauce, spicy oil, and chilli flakes. I alway got all three
In Sweden, it's typically a yoghurt/mayo garlic sauce and/or a spicy red sauce, but there are so many variations. In the south, the sauce is some sort of pink mixed sauce and has a splash of Fanta in it.
@@Beunibster I think a pinch of cumin and the fanta are the secret ingredients. I had to learn how to make it since going abroad, and if I had to make it from memory: Yoghurt/mayo mix - if there's any choice, a thicker yoghurt allows you to put in more liquids. Make the mix more on the yoghurt side to have it tasting more fresh than fatty. Sweeter kind of pickle juice - for the acid balance; add the pickles finely chopped if you want texture Coarsely ground pepper (quite a lot, you to see pepper throughout the sauce) Garlic - for the umami Cumin - just a pinch for an almost imperceptible background note Fanta - for a citrus note and sweetness to balance the flavours out The challenge (if any) is balancing the yoghurt, pickle juice, and fanta so you get the desired consistency without needing to add liquid which will affect the flavour. Absolutely delicious kebab sauce that can be varied. If you want to be cheeky then put a tiny bit of MSG in there to make the sauce ascend, and then make it more liquid and boom, it's an amazing salad dressing. God I love the Swedish kebab sauce.
As an American if I dare to even notice how terrible people are at speaking English I'm "racist". Seriously, any time we point it out we get screamed at: *"English isn't their first language!"* But at the same time EVERY SINGLE person in the World feels free to criticize Americans if we don't pronounce a word in the exact same way it's pronounced in their particular town. ¯\_ (ツ)_/¯
No need to get upset. The commenters above are English, they're talking about how the American guy in the video says Doner. In England we say "doner" like dinner with a o. The guy in the vid says "dooner". Maybe he's right and is saying it like the Germans say it? @@SamBrickell
Dude, what a great concept for a video. Not that we don’t love all your other content but the travel mixed with research and then recreation aspect is really great. So many possibilities and your style of food science lends itself so well to it. Keep it up and thanks for all your hard work and content!!
Every person in Berlin has his own favorite döner store. My self, I eat only in my store for almost 30 years now, that is almost a Law!! Great video. Next time, you should try the difference between curry-wurst stores and their different flavors !!
The frozen shaved chicken technique is so awesome. Perfect for doners, and I've also started doing this for chicken for tacos and salads (using whatever seasonings I'm feeling). Thanks man.
I have to wonder how it would work to sous vide the meat to cook it, then either cut it thinly or run it through a meat slicer set thin, so you only need to put a quick sear on the slices; this would let you cook the chicken while you are making the pide.
As a Turkish person who has eaten döner in Berlin I can confirm Turkish and German döners are very different. Forexample one pf the differences that wasn’t mentioned was that while pide döner isn’t unheard of in Turkey it is very rare. The bread is generally just normal bread (infact you order it as quarter/half/full bread to indicate your portion size) or even more commonly it is just a wrap.
@@sylvienguyen1010 If the food is hala it will say so on the window or on menu. Germany had a lot of halal restaurants, you don’t need to worry about not being able to find hala food
Happy that you highlighted that this is "Berliner" Doner and explaining the difference right in the beginning. As a Turkish guy living in Europe, I sorely miss the Turkish version! Of course, it's a matter of eating habits and taste. Also just a note that the kebab at 2:58 is called "cag kebab", not doner.
Döner in Turkey is absolutely horrible and ridiculously expensive even by wealthy European standards. Trust me, I've had the final good ones when they were still around. Also no I'm not talking about sauces or garnishes, I'm talking about the meat and everything they do with it.
Thing is, the "Turkish" version is a rip off... The Kebab itself is Turkish, invented close to Istanbul (the restaurant Iskender, where it was invented, is still in business, 170+ years later, still owned by the same family), the Döner is an invention of Turkish migrants in Germany. Would love a proper Kebab video though, where the original styles are shown, that would be actually interesting
@@mistaowickkuh6249 I tried döner in turkey and some were absolutely amazing. I live in Germany and I love the original but the turkish version deserves some credit, too.
I'm not a bread beaker, but I've been making pizza and bread at home for 6 years. You said you did one stretch and fold. Now a way to achieve a really airy bread with cavernous bubbles, also the chewy texture, is to overknead it. You should either put it into a stand mixer for 10-15 minutes or do like 4-5 s&f sessions to achieve this.
This is important. Also try to use a lower protein flour**, American good AP flours can have too high protein percentage.. **which is also the secret for airy baguettes with soft yet chewy interior.
What about if I knead it the same amount he did and then put in the fridge over night, would that achieve same results? I'm asking cos I'm lazy. The less knead the better lol
Great video! There is another variant of Döner (or "Kebab", which is the more common name where I live) called Dürüm. Instead of the fluffy turkish bread they use what could be described as a huge tortilla bread, essentially turning it into a kind of wrap. Also really good! Greetings from Austria
Durum bread is called lavas and it is way thinner than tortilla and not leavened. So durum is better if you watch your carb intake, lower glycemic index as well, durum doner might be the best fast food health wise.
I've watched all kinds of videos of people reviewing comfort foods from different countries and it's always fun, but it's somehow even better watching one from my own. The perspective and appreciation of a newcomer to this is just funny in a good way and I'm constantly laughing. Idk how to describe it. Now I wanna eat a Döner or Dürüm.
While stationed in Darmstadt Germany for nearly 6 years I ate many Döners over the years. One of the things I miss most about Germany, can’t wait to make these, thanks for laying it all out in a great video🙌
I'm currently studying in Darmstadt, as a Bulgarian student I've had my best Dönners in my home city of Varna, tried a couple of Darmstadt Dönners, but nothing tops ours 💪. Feel free to suggest me some.
I tried out this recipe and I thought it would be too hard for me but it came out great! Best white sauce i’ve ever had and the bread was so beautifully soft. Basically a cloud sandwich
My wife came home and saw I was slicing frozen chicken thighs (she hates chicken thighs) and got super worried what I was making was about to be trash. She was blown away. Great recipe and thanks for all the research you do!!
Looking at the differences, my guess for "improving" the texture of home made pita bread (i.e. to get closer to the store bought one) would be to increase the amount of gluten formed to start with. So some crazy extra kneading or much longer autolyse times (without adding the salt at first). Also use the strongest flour you can find and/or add some extra gluten directly to the flour. That will increase that addictive "chew" while at the same time allowing the CO2 of the yeast to create bigger pockets of air, as the extra gluten network stretches better, leading to a fluffy yet chewy experience. Also let the bread rest a little longer after spreading it to the pan.
Yeah I was thinking he wanted something closer to asian bread or mochi, which probably means using tapioca flour instead of all purpose. Although most people might not have that in their kitchen.
@@NarwhoI also japanese bread is made by adding hot milk into the flour, this allows to gelatinise the starches, the results are a more chewy and elastic bread, although it won’t have big pockets of air because the crumb will be denser. The closest thing that this type of bread reminded me are some types of focaccia that are typical in Puglia and other regions here in Italy.. It probably needs a stronger gluten development and a longer fermentation for the big air pockets and yeasty flavour, also some oil and/or milk to change the texture of the crumb and crust, otherwise it will be too similar to normal loaves of bread
your döner version looks awesome! i like that you didnt go the "make the meat stick" copycat route but rather came up with the chicken shave method to achieve your goal!
Great video, I love Andong’s stuff as well, so great to see u guys collaborating! Döner is my favourite sandwich and Berlin my favourite city, so nothing but praises from me. Its like u compiled all the döner knowledge from the existing TH-cam channels and this video is now the new Ground zero where all the home döner chefs should start! Great Job!
To save time on freezing meat and then slicing it thin, I bought thinly cut meat slices (meant for Chinese hotpot). Saves loads of time and made this a good weekday lunch/ dinner option 😀
Awesome video. Back when we were young, my wife worked for a German family who ran a local restaurant called “The Doner Haus.” She’d bring me home a doner from work and they were always amazing, especially when she’d sneak in extra meat. They sadly closed years ago, and I’ve been chasing that Doner high ever since.
I'm always a bit confused that other countries don't seem to get Döner. And I mean all countries I've been to, yet (and tried their version of Döner). Netherlands, France, England, Belgium, even Turkey. They sell meat in bread there, not Döner. The post credit scene in Avengers is a good example, I'm just sad because I know they just eat meat in bread not Döner.
@@beageler Yeah, it's like when the Turks claim they have the same/original in Turkiye. But they don't know or realize that it's not the same... You can mess with a Döner's ingredients but the bread, the meat and the sauces are very specifically spiced and prepared. That's what makes a Döner a Döner. I heard from so many people who tried it in other countries that they did not enjoy it as much and then when I told them to try one here and they finally did, they all instantly changed their opinions, after trying it at a random Döner place somewhere in Germany.
The key for getting that elastic texture of the bread is the flour they use for making this kind of bread, which is called "durum", which basically means type 000 flour, or AAA. It has the highest gluten content, the gluten is basically the "magic ingredient".
4:54 my family owns a Turkish bakery in Germany and the outside of the pide can be soft while fresh tho usually is crispy (many customers prefer the softer ones).. it‘s this soft because it‘s stale and wrapped in plastic but the stale ones are always better for toasting
There are basically 3 Meats you get Döner in Germany, most Restaurants have Veal and Chicken, but some of them also offer Lamb. I strongly recommend traditional Döner Kebab Spits made with layered Meat instead of the Minced Meat Spit and would recommend Lamb > Veal > Chicken. In Berlin you get them with additional roasted Veggies, but usually they are Meat, Sauce and Salat. If you go for Spicy Döner, make sure to try Ayran as a Drink as it goes really well and is a nice fresh Contrast. Funfact: The machine for spinning the Spits upright was also invented in Germany by a Greek Immigrant.
I made these in a few hours for dinner today. It was AWESOME. Thanks for posting! The whole family loved it. Definitely a comforting, refreshing, nourishing repeatable recipe. Also seems really good for feasts with lots of people because there is soooo much bread produced and everyone can do their own toppings how they like it, very riff-able.
And studies in Germany even showed that because of the incredients a Döner is healthier than many other fast food products. It has much less salt and fat than other fast food meals and because the veggies are fresh it also has much vitamins
I don’t usually leave comments online but hands on this is the best recipe there is online, it reminds me the first time eating a Döner and it’s been a search for the same taste ever since as I moved country. To be honest it tastes better than my local kebab shop!!! I’ve already told all my friends about this recipe thank you so much for sharing it!
I am a shawarma/ döner kebab monster. Thank you for this DIY chicken thigh version recipe. I prefer chicken or pork over beef. The suggestion to freeze the chicken then slice them thinly is brilliant. I am intrigued w/ the Berliner version that has stir fried veggies and feta. Never had that one before. It is fun to watch when youtubers collaborate w/ other content creators. Thank you, Ethan n Andong for the collab.... Thank you Ethan for the home cook-friendly recipe that includes all the components❤️ More inspirations to both of you!
That herb sauce is also great for tortilla wraps. I have a wrap recipe with soft goat cheese, mango slices, arugula, red beets and some lemon juice. I always add that sauce and some crushed, spicy nacho chips. It's super delicious. The recipe I use for making the herb sauce is almost identical, but I also add some orange juice.
For the Pide Bread the solution is to use a high glutinous flour (Italian 00) with at least 12% protein (gluten) in it and kneading the dough for at least 20 (!) minutes. Also (for a more original taste) season your chopped onions with Sumak (=Vinegar Tree Powder) if you can find it and fresh mint.
That's really interesting. I didn't even know there are so many differences inside of germany when in comes to Döner. I live near Frankfurt and here there usually isn't a herb or a chili sauce. You usually have a choice between garlic or yoghurt sauce. If you want it hot, your local Dönermann sprinkles some chili flakes on it. And to be honest, I have been to Berlin before, I always thought a Gemüsekebab was a veggie kebab, so I never bothered to try. Gotta have one when I visit Berlin next time, because those I think are a Berlin exclusive. Nice video btw! :)
I was at one döner store and they served it with sauce on top with these roasted onions and additional meat. This combination was soo tasty and crunchy! There are endless possibilities on how you can redesign various food and make it better. It's really fascinating!
Where I'm from (in Saxony), the choice for sauces are usually "Kräuter oder Knoblauch", so herbal or garlic. If you want it spicy, differing between different Döner places, some put on spicy chili flakes, some put on chili sauce and some even do both.
Only two sauces? When my Dönermann asks: "Mit alle Soße?", I say: "Ja bitte!"! I think this is the way he intended it to be, and it is glorious. Great video! :D
I lived in Germany for years and I've yearned for an at home döner recipe ever since I came back to the states. Thanks so much for making this video! Next time you're in the area, you gotta try a dürüm, sometimes called a Turkish pizza. Similar vein as a döner, but it's grilled in this one-of-a-kind wrap that's crispy and fluffy and super well seasoned.
Dürüm is actually sort of like a Döner kebab wrap with a flour "tortilla" for lack of a better word instead of the bread. Lahmacun or türkische pizza is probably the same tortillaesque dough but with a sauce including some minced meat tomato and spices all ready on there and traditionally stuffed with Döner kebab fillings.
holy moly, ten years ago i was at germany and still remember the flavor of the Döner. Thanks for the complete guide and recipes, can't wait to try it out.
It's amazing how different berlin döner is from most döners in southern germany, for instance down here the bread is almost always either of that bun type like the third spot's or a super thin flatbread that is often freshly baked to order and wrapped like a burrito (this is called a dürüm döner), whereas the meat choices are almost exclusively veal and turkey. The sauces available are usually yogurt-tomato and yogurt-garlic, both loaded with tons of herbs, while the heat usually comes in the form of chili flakes. Also the sheer amount of sauce is on an entirely different level compared to berlin usually. Also I personally have not seen a single spot that didn't have red cabbage.
yeah, I'm from Nuremberg and I feel like our döner is so much better! Exactly as you describe it. Round bun, 2 sauces, "red" and "white" (lol), meat is always turkey or veal, but my favourite dönerman actually uses white cabbage and I prefer it that way :)
I lived in 2 times in Nürnberg for longer periods (one recently) and if you think the Döner in N. is better than Berlin or Leipzig, I recommend you better not check them out and keep on living in your false reality :D It will downgrade Nürnbergs Döner game if you have the comparison on day. Not even close.
That "common everyday" ground meat version is my favorite, and IMO is the hardest experience to replicate at home which makes a donner kebab so craveable.
Adam ragusea has a pretty interesting method to try, combined with really heavily browning 1/3-1/2 of the meat and then just browning the rest you can get the maillard flavor combined with tender meat. His is closer to generic American gyro which imitates NY or big city American style which is imitating European and immigrant fusion. Edit: Forgot to mention that he also pronounces gyro wrong so watch out :)
MSG?! fuiyoh ! Im a native asian-german and when youtube recommended me this video and I saw the thumbnail I had to watch it. You did an amazing job in catching the authentic Döner Kebab and recreating it at home! Not to mention the MSG is spot on. It may not mean much but you earned a new subscriber today ♥
Great video and I appreciate you trying your best at pronouncing everything but my whole body shivered every time you said dooner. And you said it a lot.
Surprised how different the sauces in Berlin are from what I'm used to. All the shops around me have Kirmizi and tzatziki sauce (tomato and yogurt based sauces I think) and have options for chili flakes. Which seems quite different from Berlin's options. I guess it just shows how much Kebab varies depending on where in europe you get it.
Dear Ethan, your videos on cooking basics backed up with scientific explanations literally helped me take my cooking to the next level. Thank you so much! I'm currently struggling with the balance of creating good cohesive flavours vs. interesting top notes that hit hard. I'm not sure what spices make good cohesive flavours and which one I can use at the end of cooking to spice things up (pun slightly intended). Any way your empirical and scientific approach could guide me in making those decisions? Thanks a ton!
the bread could be enriched with yogurt or milk to make it fluffy and airy and soft! just like how naan bread is yogurt based, it gives it that unique texture and rich flavor.
I'm sorry, but didn't Andong help you with the proper pronunciation? I winced each time. But I'm soo glad that you are helping to spread this wonderful creation to a larger audience around the globe.... Everyone should have a chance to try this sandwich. Its godly. :)
I spent four years in Karlsruhe, Germany in the late 80s-early 90s (just before the wall fell) due to my dad's Army service. I totally fell in love with our local doner kebabs at that time and have missed them since leaving. I'm absolutely going to see if I can make this at home soon. (EDIT: Fixed date)
@@mikezait Fair... I'm crap with dates. I know we were there at about the time the wall fell because the weekend it fell my father had planned (pre-planned months in advance, long before anyone had a clue, due to security stuff with the Army) a trip to East Berlin. We were on our way in while there were MILES of cars more or less parked heading out. We returned to East Germany mid-week after traffic had cleared. I still have a piece of the wall (with paint on it, that I got from the wall myself) in my jewelry box.
@Ethan first time I came across your vid, I love it, you DO go to the core components and explain everything systematically and orderly, thats perfect.
I'm 43 and the best after bar street vendor in my college town (and for some reason, the only one on Welch Ave) , was a Gyro Stand. I was not exactly traditional but it always hit the spot.
When I was in Berlin for a study abroad, I primarily lived off of this one place's falafel sandwiches, about $3 for an 8 inch sub that were always freshly fried on homemade loaves with a slightly spicy house sauce. The only thing that was better was this fried veal and cheesy macaroni I had from a high end Austrian restaurant on my second to last day.
@@balbock_2555 couldn't remember the name, it's been several years by this point, and haven't had it since I left. I have traces of Austrian in my blood, but my family doesn't really celebrate it.
yay Andong rocks, glad you got to team up! I love Doners, ironically in Australia we have doner kebabs but less sophisticated but just as religious for late night post drink enjoyment. different sauces and meats but equally tasty in my option but not comparable, they are more in a wrap rather than bread.
That's pretty popular street food in Romania also, sometimes you can find 2-3 donner stores on the same street in most of the cities. We call it shaorma(shawarma) the wrap one made with pita instead bread, the bread one is simply called kebab. Also is quite popular in Bulgaria, pretty much same style as romanian one. In Greece instead they have gyros wich is the pretty much the doner made in mediterranean style :), is the best version in my opinion.
Hey Ethan. Love your content- made this recipe (first time I actually made something from your videos step-by-step) and it came out fantastically. Cooked for my fiancé, my brother-in-law, my two siblings, and my nephews, but I made sure to double it to give us frozen leftovers for later in the week. The herb sauce is a home run.
Whoa, respect, I didn't believe anybody would actually go through the whole effort laid out in the video. For us in Germany Döner is amazing, but it's function is to have a quick and easy bite, your order usually only takes 2-3 minutes in the Kebab shop and it costs like $4-5, I couldn't imagine going through all this hard work.
Always really enjoy your videos, including this one! But you know... "Ö" is not pronounced "oo", every time you said "dooner" my blood pressure increased haha... this comment helped it drop again. Thank you and good night from Europe!
After he said it for the 100th time I had to come to the comments because it made me irrationally angry 😂. The friendly German guy even pronounces it the right way so why not just copy him.
@@Cubeforc3 I thought I was going insane, I've never heard it called that way my whole life in Canada and assumed that I was just wrong this whole time.
German style döners are amazing, I love the bread they use. Being used to a bit more spice in the UK I think pickled hot chillies are a great addition. I wonder if a mandolin would be a faster way to get the shaved meat slices?
>I wonder if a mandolin would be a faster way to get the shaved meat slices? That is actually a great idea. Freeze that chicken and mandolin it to shreds. Should work fine!
I genuinely don't think it would work , but its worht a try. You cant exert enough force but perhaps a cheese slicer with the big vertical holes would work.
@@Beunibster How very 1970s of you ;-) As a brit I can assure you that there is now a lively enthusiasm here for importing other countries' spicy foods and eating them late at night when drunk. Doner is generally lamb over here.
As a Turk living in NL for several months, soon I'll visit Berlin and try those because it is evolved to a completely different thing than the traditional ones in Turkey. Of course, in my heart nothing could beat the Turkish style and I strongly recommend you to try the traditional styles. In Turkey we generally eat döner with pide or gobit or lavaş. These are all breading types. You should never add sauce, generally just eat döner with only onions with sumac. Also Ayran is a staple drink alongside it. Cheers Ethan.
Small correction: the food at 2:58 isn't döner, it is cağ kebab (which is another Turkish food). The main difference is you serve cağ kebab on skewers, and unlike döner (the origins of which isn't exactly known) cağ kebab is originated from Erzurum (a province of Turkey).
doner is a turkish word means 'something that spins' :) im turkish so yeah i know and kebab means meat that is grilled or in oven or whatever it just means cooked meat basically in all forms its called kebab in turkish in ottoman it means cleaned perfected meat
As an Aussie, the most interesting thing here is definitely our meat choice differences. Kebab places here will always offer either chicken (no veggies mixed in), or the emulsified meat as a combination of lamb and beef. Another note; most Asian grocery shops sell bags of thinly shaved meat intended for hotpot, I wonder if those would be suitable to just buy and use for this.
In Sydney, Melbourne and Adelaide there are a number of places using the layered meat - lamb and beef as you said - but when I lived in Canberra I didn't see any kebab shops. Admittedly that was 30 years ago. I've never seen one offering cabbage but some have coleslaw. Always lettuce, tomato, cucumber and onion.
It's because of the people who make them. In Aus, most of the kebab places tend to be Arab run, mostly Lebanese. In Germany, Döner places are run almost exclusively by Turks. Two very different cultures making a spit roast meat sandwich. Although at first glance they might be seen as regional variations of the same thing, they're ultimately quite different dishes. Source: Australian chef living and working in Germany
I think the biggest difference with the doner kebabs in Australia are the bread and the sauces. We have ours wrapped in flatbread and we've got a wider range of sauces. Tzatziki, hummus, garlic sauce, chili sauce as well as tomato and bbq.
Kroger sells raw, shaved, chicken and beef that is almost as fine as yours in the meat case. We've used it for Philly's and found it almost to thin. I think this is what's for dinner tonight, lol.
@@Madrrrrrrrrrrr Well, yes but actually no. Traditionally, they would use lamb and some shops actually do that, but most relie on either beef or chicken. Where I live, I see almost only chicken döner.
@@obazdajunkie8586 chicken döner is the worst! For dumb drunk people! Lamb is expensive now but I used to get lamb doner in Berlin all the time. Real Turkish people can tell you where you can get real lamb doner.
@@Madrrrrrrrrrrr The origin may be lamb. But today it's "always" beef or chicken. Lamb would be much too expensive, a Döner then would be over 10 Euro...
There was this German man who somehow had permission to setup his food truck (more like a cart) at the PX on base while I was stationed in Germany. He literally only sold Doners, fries, and coca cola. Thinking back on my time there, that dudes Doners makes my top list of things I miss. Probably in my top favorite foods of all time.
Thanks, now I have a sudden craving for Döner. Also, the way you say Döner just absolutely slayed me. Hearing Americans try to pronounce our mutated vowels (I trust in online translation here, for lack of any better way to describe it) is just delightful.
I'm going to try your chicken meat technique with lamb. I also like what you called "emulsified meat" or Greek-American gyro meat, which you can make as a meatloaf in the oven with mince lamb, onion and oregano. Food process the mix into a super-fine grind (and do with cold meat because you want chopped fat in the end product, you don't want the fat to turn to oil in the food processor). Cook the meatloaf at low temp until internal temp is safe to eat, outside still grey. But then slice it and fry it to crispiness.
You know it really doesnt matter how well its made, its the experience to go in a shop. The shopowner greets you with a „Na Chef“ and then you order the usual. Chicken Kebab with no salad at all
Made this this weekend and it phenomenal! Loved the shaved meat technique - will definitely use that in the future. Also, the build-your-own aspect is always a hit with the kids (2 and 5). That dough recipe, if tweaked a little, would make a killer Sicilian pizza... You did it again, Ethan!!
This style of kebab is also pretty popular in poland, but it's more common to see one using a tortilla instead of a pita bread, you can still get pita kebabs here though
Yeah. I remember the moment this started becoming popular, some where around the middle of 90's. At least in Krakow, where I was living at that time. The first one existing (as far as I remember) was on the corner of Grodzka and Plac Wszystkich Świętych. And it was good! And very popular (I remember the long queues). The only problem is that since that time, the quality of this food was constantly decreasing, along with its rising popularity. Right now somewhere around 99% of kebabs sold in Poland taste like sh*t. Most of them use factory-made meat and low quality other components. And then put enormous amount of sauce on it, so that it kills all of the specific flavour of what is inside (well, if there was any specific flavour...).
as a berliner myself I must say that video was spot on! Seen a lot of americans talk about döner, no one was really knowing what they were talking about. Good job Ethan
@@eren3390 the döner Kebab (the one Ethan was talking about) was invented in Berlin by a turkish Immigrant. Yea you can get döner in Turkey but it doesnt have much to do with the one we are talking about rn
@@mori._.1337 still turkish. pizza is american by your logic? Stop stealing turkish culture and start giving credits. or go and eat bratwurst, THAT is german.
@@mori._.1337 Döner wasn’t invented in Berlin, it was invented in Bursa, Turkey hundreds of years before that. You germans and your turkey-hate, hilarious.
I'Ve seen so many videos of people trying to make this and none of them really succeeded. In my oppinion as a German guy who has eaten hundreds of these, you nailed it! You even pronnounced it the right way. So tens across the board. And to everyone else reading this: Make this! You will love it
I don't care that much about how it's pronounced, but is it really "duner" or "dooner"? I've never heard it that way. I was a little surprised by the pronunciation.
@@pulykamell It’s hard to pronounce for English speaking people, because the phoneme /ø/ is not part of the language. So you would pronounce it /ˈdøːnɐ/. The ö sound is kinda between the o and u sound in your mouth with o being an the top and back of your mouth and u being at the top and in the front of your mouth. So dooner would be closer to the actual sound than donner, because the lengthening the vowel pushed it more towards that ö sound. Also the ö sound is lengthened anyway as indicated by the ː in /ˈdøːnɐ/
@@marvinko6610 Sure. It’s a weird game of approximation. Typically, it’s pronounced with an /o:/ at least in British English-I find /ʊ/ (as in “put”) closest for English speakers (but still not right). /u:/ sounds odd to me, that’s all. But others may find it closest. Hard to map phonemes that are lacking from one language to another.
Loving the different pronunciations (to my British ear). Ethan: "Dooner" Andong: "Durner" British: "Donner" In the UK we don't have that bread. We have more of a flatbread or Naan. Also we sometimes call the meat on a spit "Elephants leg". The meat is usually lamb (allegedly).
When you say Sambal - Which type? Oelek? Also, at 18:48 - you might notice that the paper has one side with tiny triangles on it's rim. That's because it is intended to be ripped.
In Türkiye(Turkey) we dont add souce because it get infront of the meat as a first taste. We like to taste the flavor in meat. It's cooked vertical because the fat stays inside and meat taste much better compare to horizantal cooked meats. But still I give credit for berliner style. Depends on your mood they are both realy good I think. It is also getting popular in Türkiye as well.
OMG!!! Yes you did!!! I am forever grateful for this video. It’s been more than 20 yrs since I’ve been to Germany and I can not find a place that will come close to that feeling and flavors 💕💕💕
We were in York England last week, and we noticed a Chain of restaurants called “German Doner Kebab.” I’ve spent time in Berlin and didn’t know they have become a specific speciality. Of course we have Kebab shops in England but these are a mix of Greek, Persian and Turkish, and generally served in Pitta Bread or perhaps Flat Bread baked in a clay oven. I’m really looking forward to giving this a go.
@@joelambert7128 still a Turkish invention from burda started as iskender kebab. The German variation introduced to Germany by a Turkish immigrant has sauces and other spices etc. But it's still turkish. It's like starting to call pizza American because Americans put a lot of things on it. Every Italian people would spit on you for calling pizza American. It's a thing of pride for country's with good food to defend their food. And country's with no famous food they "steal" the food and call it like in this case German doner
Greetings from Kreuzberg and Neukölln in Berlin! I really enjoyed this. I can get the bread on most any street corner, but it’s good to know how to do the rest at home.
just wait till 3am and you are completely hammered. it's borderline godly.
TRUTH BOMB.
The 3am Döner is truly a meal fit for mount olympus
This guy döners.
I had one for the first time around that time absolutely hammered. It in more of a burrito wrap rather than a sandwich form. Anyone know what that version is called? It was insane with a garlic sauce.
@@illbill99 Dürüm Döner
For the bread there's one more thing worth mentioning: A popular alternative is the "Dürüm Döner", which is basically the same thing, but served in a thin wheat wrap, rolled up tight. If you want to offend someone you could probably compare it to a burrito
it's just a wrap, why does it need to be compared to a burrito. A generic wrap is closer since burritos usually have beans and ricr
Karlsruhe (not sure if it's exclusive to that city but i haven't seen it anywhere else) has Yufka which is almost like a Döner Burrito. It's absolutely amazing
@@svenfrosterud6362 but isn't a burrito just a wrap? 😁
@@lukewithann7256 NUR DER KSC
@@lukewithann7256 It's the same. I've only ever seen "Yufka" here in the south of Germany.. Everywhere else it's usually called "Dürüm"... Yufka technically is the name of the bread/wrap itself whereas "Dürüm" means "a wrap made of Yufka bread with Döner meat, veggie, etc. filling"... So the actual name of the dish itself is Dürüm... As to why it's called Yufka in the Karlsruhe region -> I have no freaking clue :D
As a German, i gotta give you big props. I haven‘t even seen any German TH-camr post this good of a Döner recipe. Your pronunciation was terrible tho but at least you tried
Made me cringe every time 😂
But still: great video as always!
@@RichardMaassen hahahaha Dooner kebab
Had me in stitches, in Australia Doona is a common word for a duvet / Bettdecke
Than you haven't watched Andongs video about the Döner and his recipe of the end of the video.
düner
I like how every country has a different way of stuffing meat into dough. Universally liked combo
My heart fluttered when I saw this! Was in Germany for 4 years, then back to the states in 2015, and since then I miss döner with a furious passion. I haven't found a single place near me that comes close. Now I can finally show my wife what I've been talking about!
Stay strong 💪
Doesn’t it exist in the USA ?
I missed doner so much when i lived in Italy for 3 years
Everything can be recreated man, good luck 💪
@@Dj_Tim_G There isn't too many. Only 1 was by me and that was still 2hrs away. I miss these so much from Latvia...
Hello, important thing to notice is that especially in commercially made Pide bread they do not use egg wash but "bulamasi", which is basically yoghurt, egg, water and pekmez (grape molasses) which is then heated to combine and that is then generously brushed on the bread. The second part to get that commercial pide fluffiness and especially the longevity of it is adding both backing powder and maltodextrin after the resting period.
Hope this helps
You just made my day, i´m hunting for the secret of that fluffy airyness of the bread. Can you go into more detail abouzt the baking Powder and Maltodextrin?
You said after the resting period, so just mix it in after the first combining of the starter and the rest of stuff hast rested? Any ideas of how much of that stuff?
@@Lex4122 yes, mix it into the remaining flour you add after the starter, for 1kg of dough I use around 5g of baking powder and bit less than 10g of maltodextrin.
@@drisraptor2992 Thank you so so much!!! :)
your comment needs to be pinned.
Bulamasi? Trying to say bulamaç but in a greek stolen way? Because common greek method to steal something turkish is add "i" at the end of a Turkish name.
As a Berliner living in the states I finally have a recipe how to create my favorite fast food without having to buy strange equipment. Thank you Ethan!
Mein Beileid, ich würds auch vermissen 😂
As an American living in Berlin, I'm hopping on my bike and riding the entire two blocks to my closest Döner shop. Sorry (not sorry) to rub it in. Guten Appetit und schönes Wochenende!
Well, next time you two will have to order two and have one for me as well!
Mein Mitgefühl..Ich bin in England. Auch nicht besser 🤣
Is it really pronounced “dew-ner” in Berlin? In the UK everyone calls it “dah-ner” kebab
Every time he says "dooner" I die inside.
Same
Girl, same.
even British people can pronounce this right
@@spuckuk7039 We sure can, its a Donna Kebab.
came to say the same Dooner is killing me. I wish Andon would have given him a better lesson on how to say it
To get the same Airbubbles you just have to a) use an ofen that can spray water in to make steam b) heat the oven very hot and then take 1 cup of water and put it directly on the ground so it steams up or on an ofen plate and then put instantly the bread in c) let it rest for another 30 minutes after you formed it, so it will get much fluffier
Besides heat & water, the secret is to use just a tiny amount of yeast (1 sachet per Kg of flour), more salt (32g per Kg) and about 60% of water. Let the dough rest for 24h in the fridge (yes, no warm place). This ratio of ingredients + time is important to build the perfect gluten structure which is responsible for big air pockets aka the cloudiness.
When it comes to cooking in most cases the secret is: time.
Let the yeast do its work. It's also way more digestible and therefore healthy.
Yep, you got it. Thanks. You can do all the "hearth oven" tricks and it still won't give you those perfect holes unless you're lucky.
Maybe its sour dough, you know sour dough give big clouds/ air pockets. But I dunno.
From having cooked fluffy Yorkshire Pudding in muffin tins, where lard or oil is heated in the oven before the dough is added, I think the secret may be starting off hot. Similar to eggs, start off on sizzling hot pan, eggs are fluffy, start cold, eggs are rubbery.
You nailed it Ethan!! Your Döner looks amazing and will make Berliners proud. Keep spreading the gospel :) It was so much fun taking you around town and showing you my favorite Döner spots!!
right after seeing the thumbnail I instantly guessed it the video will be featured by you ^^
Living Legend!
It is disappointing Andong that you didn't know about vertical döner spits in Turkey? It only existed for over a hundred years.. It is literally in every street corner.... Horizontal spits is a different food altogether, which is cooked and served differently.
Truly, there is 1 difference between döner in Turkey and Germany, and that is the quality of meat. Why do you think your sandwiches are smothered in strong tasting sauces in Germany? You cannot taste the meat at all. Your sauce's function is to mask the taste of the low-quality meat. I ate döner many times in my business trips in Germany, and it is really awful. Emulsified meat? That's just mystery meat (!) served in a sea of sauces.
A good quality döner has an ideal balance of animal fats, charring from fire and soft textured protein. It doesn't require additional fats or smoke flavor that come from your sauces.
I recommend you eat your Berlin döners without any sauce and to actually taste your meat, then try the same in İstanbul.. You will have your world rocked..
king of döner
Nadav Gablinger is a great Berlin guide if anyone visiting could use a guide. He is full of Germany and Berlin knowledge.
I love Andong! He's got such a great style in his own videos, Great recipes and he really gives you these unique ways to make adaptations that you can use in a lot of different ways if you pay attention.
I remember watching andongs potato & kettle chips video.
I came for the food but stayed for the history lessons. His channel is the best.
To make the bread lighter and airier, you can try letting it ferment for longer. I'm not really a bread maker, but I make a lot of pizza at home. Whenever I ferment the bread for a week vs something like 24 hours, it always comes out lighter and with much larger air pockets.
u cold ferment in the fridge?
@@supermannnnn So after I make dough, I always let it sit in a large sealed container at room temperature in the dark for 1-2 hours to get the first rise. After the first rise I go ahead and cold ferment it in the fridge, yep. 72 hours minimum, 5 days is a little bit better, but there is diminishing returns after you go past 72 hours.
Little tip for the red cabbage: Its way better if its slightly pickled. The sour note cuts through the fat and really brings it all together. (You also want to add the feta, if you like a bit of creamyness in your döner!)
Came here to suggest the same thing.. The red cabage usually is quite sweet when pickled, adding a nice contrast to the other veggies :) Definetely seems up this channels alley to try doing it at home.
Yeah he messed up
Yeah it may sound like a detail but that's what lifts this dish from really damn good to absolutely glorious. Especially the feta... those melty bits of tangy cheese...
@18:54 is it even toasted?
@@LusseB it is toasted but not intensive enough i think xD there are no burned parts
as a turkish person it is very entertaining to hear you speak turkish, aka trying to say "döner" hehehe.
yes, döner is turkish and existed in turkey for a very long time before coming to germany. the bread is turkish pide, or turkish dürüm bread (wrap style).
the difference about the german style döner is the type of salad (lettuce, red cabbage) and some sauces. in turkey they like to put in peppers, tomatoes, cucumber and fried potatoes too sometimes, also some type of hot sauce
love you, greetings from a turkish-german girl :)
Duner for life
Türkiye
good German döner shops also have diced peppers, tomatoes, cucumber, and Acılı Ezme
Fried potatoes? That would perfectly fit into Germany's cuisine. :D I mean - some people even call us Germans "Kartoffeln" (potatoes) and I think it's beautiful. :D
@@Oldsah I read this with a German accent. Love it!
I often like to prepare some döner kebab like sandwiches at home, and I almost always use pickled red cabbage. I think it goes really well with the other ingredients and the acidic touch it adds is absolutely delicious
berliner here. the pickled red cabbage sticks are amazing, yet aren't actually used in a "classic" turkish döner kebap - it's a staple ingredient in syrian-owned shawarma joints tho
@@matthiasreitner679 Yup - Shawarma near me usually has a pickled type red cabbage salad, pickled cucumbers in vinegar orbrine and for some extra yum taste, hot potato fries in it.
dont forget to squeeze some lemon onto the pickled red cabbage and your doner
In the UK, we have Doner Kebads (pronounced Donna, like the girl's name), served in pitta bread. The shops are ran by Turkish or Greek folks. Typically doner meat is lamb, shish is minced lamb, Chicken is an option.
Sauces offered are chilli and or garlic.
Most of the places round here serve them in fresh naans done in a tandoor. I live where there's a high population of mostly Pakistani heritage people.
It's not pronounced, "Dooner" anywhere. I half think he's doing this to blow up the comments.
@@graeme5060 Haha, yeah. I was a bit tilted about that. I think he's trying to pronounce the umlaut above the o that shouldn't even be there.
Why do Americans insist on butchering the pronunciation of European names!
@@nickb144 The same reason they start sentences with "I mean" and "Literally". I suppose haha
When I lived in Berlin, I ate one almost every day. They're freaking amazing
That couldn’t have been healthy haha. Although I’d probably end up doing the same thing if it was me.
@@McChimpy1 It's actually surprisingly healthy. as in it's not necessarily "healthy" food, but It's way better than any fastfood chain burger place or anything of the sort, the meats are just way better, and you could get it yourself at a butcher shop. if you give up/reduce the bread and make sure the fat is at a good ratio eating it almost daily is gonna be better than the diets of 90% of people.
The unhealthy part is the bread, if they started doing wholemeal wraps and bread then it would be a healthy balanced meal. Fat, protein, carbs, veg. If you have a little sauce maybe spicy you will be fine. Perfectly healthy meal.
@@henrycooper4213 wraps are shawarma
@@henrycooper4213 Where I live we have a type of really thin bread it's like tortillas but thinner and larger. you just wrap it around a few times. goes amazing with the meat and veggies.
I have yet to go to Germany but I have been to Istanbul - agreed that it is COMPLETELY different in Turkey. The ones in Turkey were beyond amazing and these look fantastic as well.
Loving these Europe episodes - keep up the great work!!!
Trust me when i say that german döner is on a way different level then turkish döner.
Döner in Turkey came from germany lol. Even the machine we use for Döner is german
@@azmhyr well thats not true lol
@@sicarface
Prove it's not
Döner comes from german Donner
Meaning thunder
The common sauces really vary between areas in Germany where I’m from (Düsseldorf) most places have yogurt sauce and also cocktail sauce. The Döner Place i grew up with also has 3 different ways to make it spicy: spicy sauce, spicy oil, and chilli flakes. I alway got all three
Allo bittschon?
Yeah, I've never seen the sauces mentioned in the video anywhere. It's always either Tsatsiki or Cocktail.
Welchen dönerladen meinste
In Sweden, it's typically a yoghurt/mayo garlic sauce and/or a spicy red sauce, but there are so many variations. In the south, the sauce is some sort of pink mixed sauce and has a splash of Fanta in it.
@@Beunibster I think a pinch of cumin and the fanta are the secret ingredients. I had to learn how to make it since going abroad, and if I had to make it from memory:
Yoghurt/mayo mix - if there's any choice, a thicker yoghurt allows you to put in more liquids. Make the mix more on the yoghurt side to have it tasting more fresh than fatty.
Sweeter kind of pickle juice - for the acid balance; add the pickles finely chopped if you want texture
Coarsely ground pepper (quite a lot, you to see pepper throughout the sauce)
Garlic - for the umami
Cumin - just a pinch for an almost imperceptible background note
Fanta - for a citrus note and sweetness to balance the flavours out
The challenge (if any) is balancing the yoghurt, pickle juice, and fanta so you get the desired consistency without needing to add liquid which will affect the flavour. Absolutely delicious kebab sauce that can be varied.
If you want to be cheeky then put a tiny bit of MSG in there to make the sauce ascend, and then make it more liquid and boom, it's an amazing salad dressing. God I love the Swedish kebab sauce.
His pronunciation of döner, pita etc. is really something 😂
Dooner and P-day 🤣 It's Pide tho, not Pita
It's so different from how us Brits say it.
Donna vs Dooner?
Who would you ask for the 'correct' pronunciation?
@@ayejayuu49 It's definitely not Dooner. Turkish would probably say Durner as in burner, Germans probably similar. Who else do we ask, the Dutch?
As an American if I dare to even notice how terrible people are at speaking English I'm "racist". Seriously, any time we point it out we get screamed at: *"English isn't their first language!"* But at the same time EVERY SINGLE person in the World feels free to criticize Americans if we don't pronounce a word in the exact same way it's pronounced in their particular town. ¯\_ (ツ)_/¯
No need to get upset. The commenters above are English, they're talking about how the American guy in the video says Doner. In England we say "doner" like dinner with a o. The guy in the vid says "dooner". Maybe he's right and is saying it like the Germans say it? @@SamBrickell
Dude, what a great concept for a video. Not that we don’t love all your other content but the travel mixed with research and then recreation aspect is really great. So many possibilities and your style of food science lends itself so well to it. Keep it up and thanks for all your hard work and content!!
might be a french thing, alex would know
@@bernardo9202 ??
@@mattgoves3031 alex the french cooking guy, look it up
@@bernardo9202 yea, I know who Alex is, I’m just trying to figure out how he relates to my comment, as far as the style of video Ethan made.
Every person in Berlin has his own favorite döner store. My self, I eat only in my store for almost 30 years now, that is almost a Law!! Great video. Next time, you should try the difference between curry-wurst stores and their different flavors !!
My friend, what's the one you recommend, if you don't mind sharing? Best Gemüse Kebap near Rathaus Neukölln is my personal favorite.
I haven't had a chance to make it to Berlin yet, but I do have a favorite Döner Laden in Essen and I always bring people there when I go.
@@TheBSE for gemüse kebap I am out. I tried several but just don't like it. But grade that you found one!
Keb'up near Nollendorfplatz U-bahn till I die!!
not ture, all doener are beautiful :D but... yeah.... IMRIN GRILL for the win
The frozen shaved chicken technique is so awesome. Perfect for doners, and I've also started doing this for chicken for tacos and salads (using whatever seasonings I'm feeling). Thanks man.
you need to eat this while petting turkish angora beside you lol
I have to wonder how it would work to sous vide the meat to cook it, then either cut it thinly or run it through a meat slicer set thin, so you only need to put a quick sear on the slices; this would let you cook the chicken while you are making the pide.
As a Turkish person who has eaten döner in Berlin I can confirm Turkish and German döners are very different. Forexample one pf the differences that wasn’t mentioned was that while pide döner isn’t unheard of in Turkey it is very rare. The bread is generally just normal bread (infact you order it as quarter/half/full bread to indicate your portion size) or even more commonly it is just a wrap.
Do you know if they are halal. I'm planning a trip with my bff/sista
@@sylvienguyen1010 If the food is hala it will say so on the window or on menu. Germany had a lot of halal restaurants, you don’t need to worry about not being able to find hala food
Europeans will never replicate foods from the global south just look at Israel
The majority of Döner places are Halal. @@sylvienguyen1010
There is no german döner ... its just different in germany ... it is still turkish
Happy that you highlighted that this is "Berliner" Doner and explaining the difference right in the beginning. As a Turkish guy living in Europe, I sorely miss the Turkish version! Of course, it's a matter of eating habits and taste. Also just a note that the kebab at 2:58 is called "cag kebab", not doner.
When I lived in London i was in the Islington area which had lots of Turkish Doner, as well as a very nice Turkish Barbershop.
Döner in Turkey is absolutely horrible and ridiculously expensive even by wealthy European standards. Trust me, I've had the final good ones when they were still around. Also no I'm not talking about sauces or garnishes, I'm talking about the meat and everything they do with it.
Good thing is, there's a crap ton of turkish restaurants in germany. Turkish food is definitely in my top-3 of favorite food styles.
Thing is, the "Turkish" version is a rip off... The Kebab itself is Turkish, invented close to Istanbul (the restaurant Iskender, where it was invented, is still in business, 170+ years later, still owned by the same family), the Döner is an invention of Turkish migrants in Germany. Would love a proper Kebab video though, where the original styles are shown, that would be actually interesting
@@mistaowickkuh6249 I tried döner in turkey and some were absolutely amazing. I live in Germany and I love the original but the turkish version deserves some credit, too.
I'm not a bread beaker, but I've been making pizza and bread at home for 6 years. You said you did one stretch and fold. Now a way to achieve a really airy bread with cavernous bubbles, also the chewy texture, is to overknead it. You should either put it into a stand mixer for 10-15 minutes or do like 4-5 s&f sessions to achieve this.
This is important.
Also try to use a lower protein flour**, American good AP flours can have too high protein percentage..
**which is also the secret for airy baguettes with soft yet chewy interior.
What about if I knead it the same amount he did and then put in the fridge over night, would that achieve same results?
I'm asking cos I'm lazy. The less knead the better lol
@@kahyui2486 oh yes, that works too (and is very convenient. I've left dough in the fridge for 48+ hours with no harm to the finished product.)
Great video! There is another variant of Döner (or "Kebab", which is the more common name where I live) called Dürüm. Instead of the fluffy turkish bread they use what could be described as a huge tortilla bread, essentially turning it into a kind of wrap. Also really good! Greetings from Austria
Durum bread is called lavas and it is way thinner than tortilla and not leavened. So durum is better if you watch your carb intake, lower glycemic index as well, durum doner might be the best fast food health wise.
Dürüm - dürmek
Döner - dönmek
The names of the dishes come from the verbs that exist in Turkish.
@@emirhantan2873 Yunanlar da "Dolma"ya "Dolmades" diyor ve sahipleniyorlar. Tam bir komedi.
Yeah but the Original is better
@@emirhantan2873 Cool! What do those verbs mean?
I've watched all kinds of videos of people reviewing comfort foods from different countries and it's always fun, but it's somehow even better watching one from my own. The perspective and appreciation of a newcomer to this is just funny in a good way and I'm constantly laughing. Idk how to describe it. Now I wanna eat a Döner or Dürüm.
While stationed in Darmstadt Germany for nearly 6 years I ate many Döners over the years. One of the things I miss most about Germany, can’t wait to make these, thanks for laying it all out in a great video🙌
The good old Bodrum Döner. The best of the world!
Would you mind sharing your favourite Döner place there? :)
I'm currently studying in Darmstadt, as a Bulgarian student I've had my best Dönners in my home city of Varna, tried a couple of Darmstadt Dönners, but nothing tops ours 💪. Feel free to suggest me some.
@@ogilazarov9976 Visit Berlin. Famous for it's döner.
@@ogilazarov9976check out the Döner at palaswiesenstraße, its the best
I tried out this recipe and I thought it would be too hard for me but it came out great! Best white sauce i’ve ever had and the bread was so beautifully soft. Basically a cloud sandwich
The revelation of the garlic sauce strike again!
Fascinating how the culture around döner kebab is so different between Germany & Belgium. From the bread used to the meats and sauces used.
in the uk its bascially fake meat in a box. it only becomes edible when ur drunk tbh
@@Bleebob01 UK food moment
@@Bleebob01 the chicken is much better, just get kofte, atleast that's not processed fake filler shit
well in my opinion there is only döner in Berlin, everything else is an ungodly crime against nature.
@@Bleebob01
If you want real doner go to Turkey
My wife came home and saw I was slicing frozen chicken thighs (she hates chicken thighs) and got super worried what I was making was about to be trash. She was blown away. Great recipe and thanks for all the research you do!!
Looking at the differences, my guess for "improving" the texture of home made pita bread (i.e. to get closer to the store bought one) would be to increase the amount of gluten formed to start with. So some crazy extra kneading or much longer autolyse times (without adding the salt at first). Also use the strongest flour you can find and/or add some extra gluten directly to the flour. That will increase that addictive "chew" while at the same time allowing the CO2 of the yeast to create bigger pockets of air, as the extra gluten network stretches better, leading to a fluffy yet chewy experience. Also let the bread rest a little longer after spreading it to the pan.
Or add diastatic malt powder
Yeah I was thinking he wanted something closer to asian bread or mochi, which probably means using tapioca flour instead of all purpose. Although most people might not have that in their kitchen.
@@NarwhoI also japanese bread is made by adding hot milk into the flour, this allows to gelatinise the starches, the results are a more chewy and elastic bread, although it won’t have big pockets of air because the crumb will be denser.
The closest thing that this type of bread reminded me are some types of focaccia that are typical in Puglia and other regions here in Italy..
It probably needs a stronger gluten development and a longer fermentation for the big air pockets and yeasty flavour, also some oil and/or milk to change the texture of the crumb and crust, otherwise it will be too similar to normal loaves of bread
Theoretically this is a great option but after toasting the bread and pushing it flat regardless the difference is not that noticeable
maybe bread flour for more chew?
your döner version looks awesome! i like that you didnt go the "make the meat stick" copycat route but rather came up with the chicken shave method to achieve your goal!
Andong’s meatloaf way was pretty ingenious.
Great video, I love Andong’s stuff as well, so great to see u guys collaborating! Döner is my favourite sandwich and Berlin my favourite city, so nothing but praises from me. Its like u compiled all the döner knowledge from the existing TH-cam channels and this video is now the new Ground zero where all the home döner chefs should start! Great Job!
One of my fav Turkish delights
Was so excited to see Andong joining you for this video! 😁 You two have been my favourite food-tubers for years now. Can't wait to try these out! x
To save time on freezing meat and then slicing it thin, I bought thinly cut meat slices (meant for Chinese hotpot). Saves loads of time and made this a good weekday lunch/ dinner option 😀
Awesome video. Back when we were young, my wife worked for a German family who ran a local restaurant called “The Doner Haus.” She’d bring me home a doner from work and they were always amazing, especially when she’d sneak in extra meat. They sadly closed years ago, and I’ve been chasing that Doner high ever since.
I'm always a bit confused that other countries don't seem to get Döner. And I mean all countries I've been to, yet (and tried their version of Döner). Netherlands, France, England, Belgium, even Turkey. They sell meat in bread there, not Döner. The post credit scene in Avengers is a good example, I'm just sad because I know they just eat meat in bread not Döner.
@@beageler Yeah, it's like when the Turks claim they have the same/original in Turkiye. But they don't know or realize that it's not the same... You can mess with a Döner's ingredients but the bread, the meat and the sauces are very specifically spiced and prepared. That's what makes a Döner a Döner. I heard from so many people who tried it in other countries that they did not enjoy it as much and then when I told them to try one here and they finally did, they all instantly changed their opinions, after trying it at a random Döner place somewhere in Germany.
This is by FAR the BEST fast food known to man.
I lived in Munich and Berlin for a few months. Some days I would 2. I can taste it now. The best
The key for getting that elastic texture of the bread is the flour they use for making this kind of bread, which is called "durum", which basically means type 000 flour, or AAA. It has the highest gluten content, the gluten is basically the "magic ingredient".
Yeah, that and dough conditioner 😂
I ate this as a kid in berlin..so delicious. I have NEVER and I mean NEVER been able to find that taste anywhere else..absolutely delicious😋😋
4:54 my family owns a Turkish bakery in Germany and the outside of the pide can be soft while fresh tho usually is crispy (many customers prefer the softer ones).. it‘s this soft because it‘s stale and wrapped in plastic but the stale ones are always better for toasting
There are basically 3 Meats you get Döner in Germany, most Restaurants have Veal and Chicken, but some of them also offer Lamb. I strongly recommend traditional Döner Kebab Spits made with layered Meat instead of the Minced Meat Spit and would recommend Lamb > Veal > Chicken. In Berlin you get them with additional roasted Veggies, but usually they are Meat, Sauce and Salat. If you go for Spicy Döner, make sure to try Ayran as a Drink as it goes really well and is a nice fresh Contrast. Funfact: The machine for spinning the Spits upright was also invented in Germany by a Greek Immigrant.
der Gerät?
I made these in a few hours for dinner today. It was AWESOME. Thanks for posting! The whole family loved it. Definitely a comforting, refreshing, nourishing repeatable recipe. Also seems really good for feasts with lots of people because there is soooo much bread produced and everyone can do their own toppings how they like it, very riff-able.
And studies in Germany even showed that because of the incredients a Döner is healthier than many other fast food products. It has much less salt and fat than other fast food meals and because the veggies are fresh it also has much vitamins
My two favorite food youtubers at it again! Great work, keep these collaborations coming ! You two are awesome :)
I don’t usually leave comments online but hands on this is the best recipe there is online, it reminds me the first time eating a
Döner and it’s been a search for the same taste ever since as I moved country. To be honest it tastes better than my local kebab shop!!! I’ve already told all my friends about this recipe thank you so much for sharing it!
Check out Andong as well, for the most authentic recipe.
@@omarbabakarkhail is it that video where he puts the chicken in the oven you’re referring to?
I am a shawarma/ döner kebab monster. Thank you for this DIY chicken thigh version recipe. I prefer chicken or pork over beef.
The suggestion to freeze the chicken then slice them thinly is brilliant. I am intrigued w/ the Berliner version that has stir fried veggies and feta. Never had that one before.
It is fun to watch when youtubers collaborate w/ other content creators. Thank you, Ethan n Andong for the collab.... Thank you Ethan for the home cook-friendly recipe that includes all the components❤️
More inspirations to both of you!
That herb sauce is also great for tortilla wraps. I have a wrap recipe with soft goat cheese, mango slices, arugula, red beets and some lemon juice. I always add that sauce and some crushed, spicy nacho chips. It's super delicious.
The recipe I use for making the herb sauce is almost identical, but I also add some orange juice.
For the Pide Bread the solution is to use a high glutinous flour (Italian 00) with at least 12% protein (gluten) in it and kneading the dough for at least 20 (!) minutes.
Also (for a more original taste) season your chopped onions with Sumak (=Vinegar Tree Powder) if you can find it and fresh mint.
That's really interesting. I didn't even know there are so many differences inside of germany when in comes to Döner. I live near Frankfurt and here there usually isn't a herb or a chili sauce. You usually have a choice between garlic or yoghurt sauce. If you want it hot, your local Dönermann sprinkles some chili flakes on it. And to be honest, I have been to Berlin before, I always thought a Gemüsekebab was a veggie kebab, so I never bothered to try. Gotta have one when I visit Berlin next time, because those I think are a Berlin exclusive. Nice video btw! :)
I was at one döner store and they served it with sauce on top with these roasted onions and additional meat. This combination was soo tasty and crunchy!
There are endless possibilities on how you can redesign various food and make it better. It's really fascinating!
Where I'm from (in Saxony), the choice for sauces are usually "Kräuter oder Knoblauch", so herbal or garlic. If you want it spicy, differing between different Döner places, some put on spicy chili flakes, some put on chili sauce and some even do both.
@@boosteddrimmsu here in Dresden are a lot of döner stores that also offer the yoghurt chili sauce as far as I know
Same here, I grew up in Bavaria it's more like yours
Yes Hessen Gang! Or I think you could say that's the common way of preparing Döner in middle Germany.
Only two sauces? When my Dönermann asks: "Mit alle Soße?", I say: "Ja bitte!"! I think this is the way he intended it to be, and it is glorious. Great video! :D
Ethan and Andong... the collab i needed!
I lived in Germany for years and I've yearned for an at home döner recipe ever since I came back to the states. Thanks so much for making this video! Next time you're in the area, you gotta try a dürüm, sometimes called a Turkish pizza. Similar vein as a döner, but it's grilled in this one-of-a-kind wrap that's crispy and fluffy and super well seasoned.
Turkische Pizza is the best one
You Mean a Lahmacun? Like a grilled crispy rollo? at least we know it as Lahmacun
Dürüm is actually sort of like a Döner kebab wrap with a flour "tortilla" for lack of a better word instead of the bread. Lahmacun or türkische pizza is probably the same tortillaesque dough but with a sauce including some minced meat tomato and spices all ready on there and traditionally stuffed with Döner kebab fillings.
The dürüm wrap is Lavash bread
Turkish pizza is something else entirely, not the doner wrap.
holy moly, ten years ago i was at germany and still remember the flavor of the Döner. Thanks for the complete guide and recipes, can't wait to try it out.
I recently visited Berlin, so nice places there. We tasted Doner combo was awesome. Finally I got the recipe.thanks
It's amazing how different berlin döner is from most döners in southern germany, for instance down here the bread is almost always either of that bun type like the third spot's or a super thin flatbread that is often freshly baked to order and wrapped like a burrito (this is called a dürüm döner), whereas the meat choices are almost exclusively veal and turkey. The sauces available are usually yogurt-tomato and yogurt-garlic, both loaded with tons of herbs, while the heat usually comes in the form of chili flakes. Also the sheer amount of sauce is on an entirely different level compared to berlin usually. Also I personally have not seen a single spot that didn't have red cabbage.
yeah, I'm from Nuremberg and I feel like our döner is so much better! Exactly as you describe it. Round bun, 2 sauces, "red" and "white" (lol), meat is always turkey or veal, but my favourite dönerman actually uses white cabbage and I prefer it that way :)
@@ezyzet I'm from Nuremberg too lol
I have been to Nurnberg and I much preferred the durum doner, which I didn't expect!
I lived in 2 times in Nürnberg for longer periods (one recently) and if you think the Döner in N. is better than Berlin or Leipzig, I recommend you better not check them out and keep on living in your false reality :D It will downgrade Nürnbergs Döner game if you have the comparison on day. Not even close.
@@honesto1212 what if I told you that there is such a thing called personal preferrence
That "common everyday" ground meat version is my favorite, and IMO is the hardest experience to replicate at home which makes a donner kebab so craveable.
Adam ragusea has a pretty interesting method to try, combined with really heavily browning 1/3-1/2 of the meat and then just browning the rest you can get the maillard flavor combined with tender meat. His is closer to generic American gyro which imitates NY or big city American style which is imitating European and immigrant fusion.
Edit: Forgot to mention that he also pronounces gyro wrong so watch out :)
MSG?! fuiyoh ! Im a native asian-german and when youtube recommended me this video and I saw the thumbnail I had to watch it. You did an amazing job in catching the authentic Döner Kebab and recreating it at home! Not to mention the MSG is spot on. It may not mean much but you earned a new subscriber today ♥
😂😂😂😂😂
Fuiyoooh
When food is so good, you have to put your leg down 😊
Great video and I appreciate you trying your best at pronouncing everything but my whole body shivered every time you said dooner. And you said it a lot.
Surprised how different the sauces in Berlin are from what I'm used to.
All the shops around me have Kirmizi and tzatziki sauce (tomato and yogurt based sauces I think) and have options for chili flakes.
Which seems quite different from Berlin's options.
I guess it just shows how much Kebab varies depending on where in europe you get it.
True. I never heard of this sauce trinity either.
In my region it was garlic mayo based or yogurt
Dear Ethan, your videos on cooking basics backed up with scientific explanations literally helped me take my cooking to the next level. Thank you so much! I'm currently struggling with the balance of creating good cohesive flavours vs. interesting top notes that hit hard. I'm not sure what spices make good cohesive flavours and which one I can use at the end of cooking to spice things up (pun slightly intended). Any way your empirical and scientific approach could guide me in making those decisions? Thanks a ton!
the bread could be enriched with yogurt or milk to make it fluffy and airy and soft! just like how naan bread is yogurt based, it gives it that unique texture and rich flavor.
I'm sorry, but didn't Andong help you with the proper pronunciation? I winced each time. But I'm soo glad that you are helping to spread this wonderful creation to a larger audience around the globe.... Everyone should have a chance to try this sandwich. Its godly. :)
I spent four years in Karlsruhe, Germany in the late 80s-early 90s (just before the wall fell) due to my dad's Army service. I totally fell in love with our local doner kebabs at that time and have missed them since leaving. I'm absolutely going to see if I can make this at home soon. (EDIT: Fixed date)
The wall fell in 89 and reunification was in 90.
@@mikezait Fair... I'm crap with dates. I know we were there at about the time the wall fell because the weekend it fell my father had planned (pre-planned months in advance, long before anyone had a clue, due to security stuff with the Army) a trip to East Berlin. We were on our way in while there were MILES of cars more or less parked heading out. We returned to East Germany mid-week after traffic had cleared. I still have a piece of the wall (with paint on it, that I got from the wall myself) in my jewelry box.
Andong! These two are the best collab together
@Ethan first time I came across your vid, I love it, you DO go to the core components and explain everything systematically and orderly, thats perfect.
I'm 43 and the best after bar street vendor in my college town (and for some reason, the only one on Welch Ave) , was a Gyro Stand. I was not exactly traditional but it always hit the spot.
This just warms my turkish-german heart. Although i had to laugh evertime you said a turkish oder german word😂💙
When I was in Berlin for a study abroad, I primarily lived off of this one place's falafel sandwiches, about $3 for an 8 inch sub that were always freshly fried on homemade loaves with a slightly spicy house sauce. The only thing that was better was this fried veal and cheesy macaroni I had from a high end Austrian restaurant on my second to last day.
Give us the address man
my god you call Käsespätzle ''cheesy macaroni'', as an austrian i feel insulted... and somewhat humored
@@balbock_2555 couldn't remember the name, it's been several years by this point, and haven't had it since I left. I have traces of Austrian in my blood, but my family doesn't really celebrate it.
@@balbock_2555 It means "cheesy spätzle" and spätzle is technically a type of pasta. It's really not that outrageous. 😅
@@balbock_2555 As a German i also don't see the connection from Käsespätzle to Macaroni at all. It's like mistaking Beef for chicken.
yay Andong rocks, glad you got to team up! I love Doners, ironically in Australia we have doner kebabs but less sophisticated but just as religious for late night post drink enjoyment. different sauces and meats but equally tasty in my option but not comparable, they are more in a wrap rather than bread.
That's pretty popular street food in Romania also, sometimes you can find 2-3 donner stores on the same street in most of the cities. We call it shaorma(shawarma) the wrap one made with pita instead bread, the bread one is simply called kebab. Also is quite popular in Bulgaria, pretty much same style as romanian one. In Greece instead they have gyros wich is the pretty much the doner made in mediterranean style :), is the best version in my opinion.
you call it shawarma because of the Turk pain in your ass :D
its not the same
Doner =/= Shwarma =/= Gyro
Hey Ethan. Love your content- made this recipe (first time I actually made something from your videos step-by-step) and it came out fantastically. Cooked for my fiancé, my brother-in-law, my two siblings, and my nephews, but I made sure to double it to give us frozen leftovers for later in the week. The herb sauce is a home run.
Whoa, respect, I didn't believe anybody would actually go through the whole effort laid out in the video.
For us in Germany Döner is amazing, but it's function is to have a quick and easy bite, your order usually only takes 2-3 minutes in the Kebab shop and it costs like $4-5, I couldn't imagine going through all this hard work.
I will never not be amazed at Ethan taking giant bites and attacking every dish like a ravenous beast. A legend.
The Doner Kebab is very popular here in Vietnam. And we have Banh Mi, that enough to prove how good it is.
literally best food ever
Always really enjoy your videos, including this one! But you know... "Ö" is not pronounced "oo", every time you said "dooner" my blood pressure increased haha... this comment helped it drop again. Thank you and good night from Europe!
After he said it for the 100th time I had to come to the comments because it made me irrationally angry 😂. The friendly German guy even pronounces it the right way so why not just copy him.
this was bothering the hell out of me, then I came to the comments and nearly no one was correcting him because his followers are just too nice 😂
@@Cubeforc3 I thought I was going insane, I've never heard it called that way my whole life in Canada and assumed that I was just wrong this whole time.
I noticed the chapter title is misspelled as “‘doner.” If you cannot spell it as “döner,” I think it is better spelled as “doener”
I had to turn it off, it was so irritating 😂
German style döners are amazing, I love the bread they use. Being used to a bit more spice in the UK I think pickled hot chillies are a great addition.
I wonder if a mandolin would be a faster way to get the shaved meat slices?
>I wonder if a mandolin would be a faster way to get the shaved meat slices?
That is actually a great idea. Freeze that chicken and mandolin it to shreds. Should work fine!
I genuinely don't think it would work , but its worht a try. You cant exert enough force but perhaps a cheese slicer with the big vertical holes would work.
if would be a faster way to get shaved HAND slices for sure
"more spice in the UK" is a phrase I've never heard
@@Beunibster How very 1970s of you ;-) As a brit I can assure you that there is now a lively enthusiasm here for importing other countries' spicy foods and eating them late at night when drunk. Doner is generally lamb over here.
As a Turk living in NL for several months, soon I'll visit Berlin and try those because it is evolved to a completely different thing than the traditional ones in Turkey. Of course, in my heart nothing could beat the Turkish style and I strongly recommend you to try the traditional styles. In Turkey we generally eat döner with pide or gobit or lavaş. These are all breading types. You should never add sauce, generally just eat döner with only onions with sumac. Also Ayran is a staple drink alongside it.
Cheers Ethan.
a turk named ethan?
@@sebastiangio1688 Cheers were to the youtuber. If you look closely his name is "Ethan Chlebowski" :D
In what hole in NL do you live that you think you need to go to Berlin for a Döner Kebab?
@@RafiGish What a question! You got me laughing so hard
Turkish or Lebanese are the best here in the UK, we have loads of these German doner kebabs opening up recently - they just don’t hit the spot.
Small correction: the food at 2:58 isn't döner, it is cağ kebab (which is another Turkish food). The main difference is you serve cağ kebab on skewers, and unlike döner (the origins of which isn't exactly known) cağ kebab is originated from Erzurum (a province of Turkey).
Döner Kebaps origin is a guest worker from turkey who opened the first shop in Berlin, Germany.
doner is a turkish word means 'something that spins' :) im turkish so yeah i know and kebab means meat that is grilled or in oven or whatever it just means cooked meat basically in all forms its called kebab in turkish in ottoman it means cleaned perfected meat
@@LinusIslamTips I meant its origins in Turkey. (Like which part of Turkey was it found.)
@@hanp2205 knk ben de Türk'üm
Cag kebab is still a döner...lol i think you dont know what döner MEANS...lol
As an Aussie, the most interesting thing here is definitely our meat choice differences. Kebab places here will always offer either chicken (no veggies mixed in), or the emulsified meat as a combination of lamb and beef.
Another note; most Asian grocery shops sell bags of thinly shaved meat intended for hotpot, I wonder if those would be suitable to just buy and use for this.
In Sydney, Melbourne and Adelaide there are a number of places using the layered meat - lamb and beef as you said - but when I lived in Canberra I didn't see any kebab shops. Admittedly that was 30 years ago. I've never seen one offering cabbage but some have coleslaw. Always lettuce, tomato, cucumber and onion.
It's because of the people who make them. In Aus, most of the kebab places tend to be Arab run, mostly Lebanese. In Germany, Döner places are run almost exclusively by Turks. Two very different cultures making a spit roast meat sandwich. Although at first glance they might be seen as regional variations of the same thing, they're ultimately quite different dishes.
Source: Australian chef living and working in Germany
@@OzSteve9801 they are definitely places in Canberra but Australia is a different style
I think the biggest difference with the doner kebabs in Australia are the bread and the sauces. We have ours wrapped in flatbread and we've got a wider range of sauces. Tzatziki, hummus, garlic sauce, chili sauce as well as tomato and bbq.
@@zt1788 well put
Kroger sells raw, shaved, chicken and beef that is almost as fine as yours in the meat case. We've used it for Philly's and found it almost to thin. I think this is what's for dinner tonight, lol.
Good to know. I have a Kroger probably 5 miles or less from me in any direction lol
A real Doner uses lamb. This video is soo wrong.
@@Madrrrrrrrrrrr Well, yes but actually no. Traditionally, they would use lamb and some shops actually do that, but most relie on either beef or chicken. Where I live, I see almost only chicken döner.
@@obazdajunkie8586 chicken döner is the worst! For dumb drunk people! Lamb is expensive now but I used to get lamb doner in Berlin all the time. Real Turkish people can tell you where you can get real lamb doner.
@@Madrrrrrrrrrrr The origin may be lamb. But today it's "always" beef or chicken. Lamb would be much too expensive, a Döner then would be over 10 Euro...
The fist gently slamming on the table with no vocal noise is the best food compliment anyone can give.
There was this German man who somehow had permission to setup his food truck (more like a cart) at the PX on base while I was stationed in Germany. He literally only sold Doners, fries, and coca cola. Thinking back on my time there, that dudes Doners makes my top list of things I miss. Probably in my top favorite foods of all time.
Thanks, now I have a sudden craving for Döner.
Also, the way you say Döner just absolutely slayed me. Hearing Americans try to pronounce our mutated vowels (I trust in online translation here, for lack of any better way to describe it) is just delightful.
Don..er right?
@@dintyboy It's not easy to describe how it's supposed to sound to a non-native speaker, I gotta admit.
@@dintyboy Try saying "Derner" but don't sound the 'R's. Like an English person would.
Yeah, the “doo”ner had me spitting my drink out 😂
@@dintyboy Döner, put it in Google translate Turkish and press the speaker button
I'm going to try your chicken meat technique with lamb. I also like what you called "emulsified meat" or Greek-American gyro meat, which you can make as a meatloaf in the oven with mince lamb, onion and oregano. Food process the mix into a super-fine grind (and do with cold meat because you want chopped fat in the end product, you don't want the fat to turn to oil in the food processor). Cook the meatloaf at low temp until internal temp is safe to eat, outside still grey. But then slice it and fry it to crispiness.
You know it really doesnt matter how well its made, its the experience to go in a shop. The shopowner greets you with a „Na Chef“ and then you order the usual. Chicken Kebab with no salad at all
hallobitteschön
@@stephenhawkingsbeautywheel9080ajndürüm ohne Schaaf
Made this this weekend and it phenomenal! Loved the shaved meat technique - will definitely use that in the future. Also, the build-your-own aspect is always a hit with the kids (2 and 5). That dough recipe, if tweaked a little, would make a killer Sicilian pizza...
You did it again, Ethan!!
This style of kebab is also pretty popular in poland, but it's more common to see one using a tortilla instead of a pita bread, you can still get pita kebabs here though
Yeah. I remember the moment this started becoming popular, some where around the middle of 90's. At least in Krakow, where I was living at that time. The first one existing (as far as I remember) was on the corner of Grodzka and Plac Wszystkich Świętych. And it was good! And very popular (I remember the long queues).
The only problem is that since that time, the quality of this food was constantly decreasing, along with its rising popularity. Right now somewhere around 99% of kebabs sold in Poland taste like sh*t. Most of them use factory-made meat and low quality other components. And then put enormous amount of sauce on it, so that it kills all of the specific flavour of what is inside (well, if there was any specific flavour...).
@@piotrr4097 yeah kebab is really hit or miss, but there are 2 real good places nearby me, and other 3 that are total crap
Yes it’s the same in Ireland and typically lamb is use, I guess it’s probably more traditional to turkey than the Berlin
Pide always superior to the wrap, pide is sucking and storing all the juices of the meat. The wrap can‘t do that.
Made this today and got a compliment from my FIL who used to be a chef at a 5 star hotel, great one Ethan!
as a berliner myself I must say that video was spot on! Seen a lot of americans talk about döner, no one was really knowing what they were talking about. Good job Ethan
and your expertise as a german is???
Döner is Turkish, who are you german anyway?
@@eren3390 the döner Kebab (the one Ethan was talking about) was invented in Berlin by a turkish Immigrant. Yea you can get döner in Turkey but it doesnt have much to do with the one we are talking about rn
@@mori._.1337 still turkish. pizza is american by your logic? Stop stealing turkish culture and start giving credits. or go and eat bratwurst, THAT is german.
@@mori._.1337 Döner wasn’t invented in Berlin, it was invented in Bursa, Turkey hundreds of years before that. You germans and your turkey-hate, hilarious.
My german heart is melting just by hearing you praise our beloved Döner! :)
*Turkey's beloved Döner. :)
@@alannolet3109 its pretty much half turkish and half german... coming from a turk .. us turks dont eat it like that at all
our ? since when did you own döner bruv
@@sebastiangio1688 turkish people made it so its turkish
döner isn’t german ffs. even the word is Turkish, go steal Italian food for once
I'Ve seen so many videos of people trying to make this and none of them really succeeded. In my oppinion as a German guy who has eaten hundreds of these, you nailed it! You even pronnounced it the right way. So tens across the board. And to everyone else reading this: Make this! You will love it
I don't care that much about how it's pronounced, but is it really "duner" or "dooner"? I've never heard it that way. I was a little surprised by the pronunciation.
@@pulykamell It’s hard to pronounce for English speaking people, because the phoneme /ø/ is not part of the language. So you would pronounce it /ˈdøːnɐ/. The ö sound is kinda between the o and u sound in your mouth with o being an the top and back of your mouth and u being at the top and in the front of your mouth. So dooner would be closer to the actual sound than donner, because the lengthening the vowel pushed it more towards that ö sound. Also the ö sound is lengthened anyway as indicated by the ː in /ˈdøːnɐ/
@@marvinko6610 Sure. It’s a weird game of approximation. Typically, it’s pronounced with an /o:/ at least in British English-I find /ʊ/ (as in “put”) closest for English speakers (but still not right). /u:/ sounds odd to me, that’s all. But others may find it closest. Hard to map phonemes that are lacking from one language to another.
@@pulykamell 100% agree!
Loving the different pronunciations (to my British ear).
Ethan: "Dooner"
Andong: "Durner"
British: "Donner"
In the UK we don't have that bread. We have more of a flatbread or Naan.
Also we sometimes call the meat on a spit "Elephants leg". The meat is usually lamb (allegedly).
When you say Sambal - Which type? Oelek?
Also, at 18:48 - you might notice that the paper has one side with tiny triangles on it's rim. That's because it is intended to be ripped.
In Türkiye(Turkey) we dont add souce because it get infront of the meat as a first taste. We like to taste the flavor in meat. It's cooked vertical because the fat stays inside and meat taste much better compare to horizantal cooked meats. But still I give credit for berliner style. Depends on your mood they are both realy good I think. It is also getting popular in Türkiye as well.
yea in turkey they should have that garlic cacik w it .... they never do it that way. i wish they do .i always ask for that
OMG!!! Yes you did!!! I am forever grateful for this video. It’s been more than 20 yrs since I’ve been to Germany and I can not find a place that will come close to that feeling and flavors 💕💕💕
We were in York England last week, and we noticed a Chain of restaurants called “German Doner Kebab.” I’ve spent time in Berlin and didn’t know they have become a specific speciality. Of course we have Kebab shops in England but these are a mix of Greek, Persian and Turkish, and generally served in Pitta Bread or perhaps Flat Bread baked in a clay oven. I’m really looking forward to giving this a go.
I don’t think they are as good as proper Turkish kebab shops. Everyone has their own personal tastes though so you might think otherwise.
@jhin28 Because it is different to the normal kebab shops which are implicitly Turkish.
@@joelambert7128 still a Turkish invention from burda started as iskender kebab. The German variation introduced to Germany by a Turkish immigrant has sauces and other spices etc. But it's still turkish. It's like starting to call pizza American because Americans put a lot of things on it. Every Italian people would spit on you for calling pizza American. It's a thing of pride for country's with good food to defend their food. And country's with no famous food they "steal" the food and call it like in this case German doner
Greetings from Kreuzberg and Neukölln in Berlin! I really enjoyed this. I can get the bread on most any street corner, but it’s good to know how to do the rest at home.