When was doner kebab invented

Sadly, British doners have become irrevocably linked with the worst of our weekend excesses. The typical high-street kebab in the UK is to a real doner what a pot noodle is to pho. Done well, however, a doner is a fine thing, neither as unhealthy nor as inelegant as we tend to think — decent, supple, warm bread instead of cardboard pitta; chunky, tender meat instead of greyish, anonymous mince; a handful of fresh, perky salad and a squirt or two of sauce, it is as good a dinner as you can ask for.

Instead, opt for onions, white cabbage and lettuce. Eat it like a caveperson. Tell no one. More than 1, exist in Berlin to tempt peckish late-night revellers on the capital's streets. Mr Nurman, who emigrated to Germany in , did not patent his invention, and thus did not particularly profit from the doner's subsequent success.

But in a interview with the Frankfurter Rundschau, he expressed little bitterness. He was happy that so many Turkish people were able to make a living from doners, he said, and that millions of people ate them. MPs celebrate UK kebab entrepreneurs. At 26, Nurman emigrated from Turkey to Stuttgart in as part of a major initiative in West Germany at the time to increase its labor force.

Thus, he simply wrapped these ingredients in a kind of bread known as durum, and voila! Of course, this neatly packaged story is often disputed. We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK".

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