![]() | This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 |
No mention of the fanatic devotion to donairs in Nova Scotia? My wife (bluenoser like I) would inflict severe trauma to an unsuspecting victim to get her hands on a donair. Also, the donairs that I grew up with look different. Will try to find a digital pic that I took last year.
Jerry Deveau -Sleepingbear (13:31, November 24, 2004)
Gyro, döner kebab, and shwarma are really the same food under different names, with regional/national variants. Shouldn't these three pages be unified?--Macrakis 04:03, 24 Feb 2005 (UTC)
After reading the Doner kebab, Kebab, Gyros, and Shawarma articles & ‘talks’, I have come to the following conclusions. It is significant that despite its diverse heritage, the fast food concept of meat grilled on a vertical spit and served in bread with generally Mediterranean garnish/sauces is taking over the world regardless of whether you call it a Doner, Kepap, Durum, Shwarma, or Gyros! As such, I think this concept deserves a unified page that then describes the various varieties both in preparation and name. And, yes, I know this may make many Greeks, Turks, and Arabs angry who believe their version of this concept is the first, best, or even the only true way to make it.
I smell a thesis or dissertation in there! I can just see the color-coded maps indicating where it’s called what and the most popular preparations. Just think of the historical, cultural, culinary, and even business aspects that could be studied. And, of course, it would have to involve travel around the world! Hmm, where could I get a grant to study this? --Froese 16:43 6 November 2005 (UTC)
I'm sorry but the above is flat out nonsense. While I cannot speak for the taste of Shwarma, Donner kebabs and gyros are no more the same thing than a ham sandwhich and a bacon sandwhich are the same thing. Purely for reasons of accuracy, you cannot claim that the three are "the same thing" even if they do share a basic concept (meat cooked on a vertical, rotating spit and served in pita), they are not. --Madashell 29 December 2005
if you look in the recent history (see date below) you will notice that a picture was removed with no reason given, seeing that it is logical to show the meat being cooked (the meat being the a key component of the Donor kebab) in an article about Donor kebabs the picture ought to be restored.
If no one can give a convincing reason why the picture should be out then I think it would be better to have it in, especially as the picture would be an aid to recognition for those who have trouble putting a face to the name/name to the face and especially for those who have not seen the vertical rotating spit of the Donor kebab. If possible, the picture should be made into a split picture showing both meat and chicken spits.
--I 15:05, 4 September 2005 (UTC)
who is passionate about Kebabs and has tried them in different shops all over Sydney
-- I've never seen doner kebabs sold in partitioned trays and I'm in the UK. Is this a regional thing? Secretlondon 19:53, 8 September 2005 (UTC)
I don't think the squiggle over the "o" in Doner ought to be there. Any opinions? --Khendon 20:13, 10 November 2005 (UTC)
Sorry, I was being a bit whimsical. I meant the two dots, yes. I don't think they belong on the English word "Doner". --Khendon 07:15, 11 November 2005 (UTC)
The 2 dots come from the turkish to turn "döner" = "it turns". since it is a foreign word in english, it makes sense to write it both ways, just as "naive" can be written with 2 dots over the 'i'.--Brallan 23:37, 6 December 2005 (UTC)
Actually it comes from ther German language. The "Ö" represents an OE placement in a word. These "oomlaughts" (incorrect spelling I do believe) replace the "ae", "ue" and "oe" in certain words. For our example, Döner is really Doener. Both are pronounced the same (a sound that I cannot find a word to mimic it with, the oe I mean, the German Ö in Döner.) —The preceding unsigned comment was added by 213.209.93.223 (talk • contribs) 15:33, January 5, 2006 (UTC)
What is the "special L shaped Oltu shish along the surface" mentioned in the article. A google search didn't give me any clue. It needs some sort of explanation for that information to be worth including. Ilkka Kaukoranta —The preceding unsigned comment was added by 84.231.89.44 (talk • contribs) 12:01, January 12, 2006 (UTC)
I have made some comments on this issue at Talk:Shawarma. Perhaps we can discuss the ins and outs of it there. Palmiro | Talk 10:06, 5 December 2005 (UTC)
The logic given by those who want to merge these articles could equally be used to split the method of meat preparation from the sandwiches. I ate döner kebap in Merzifon, Turkey (far from the usual tourist areas) as a sandwich with yogurt sauce in the late seventies. I also ate it as a part of a dinner, on a plate with rice and saled. The confusion caused by having a fourteen year old doing the translating left me with the mistaken impression that "döner" meant lamb and "şiş" meant sheep, but the taste was unmistakeable, and the reference clearly was to the meat, and used in the same way you might use "roast beef" or "grilled chicken". The sandwich variations in that instance would go into the article on sandwiches.
However, I'd rather see the articles kept separate, with links back and forth, to encourage more information about variations around the world.
(And the picture should definitely show the meat being cooked.) —the preceding unsigned comment is by 129.44.174.69 (talk • contribs) 16:37, 24 January 2006 (UTC)
Let me explain something: while the two foods SEEM similar, as a whole they are not. Being from Chicago, where Gyros is served everywhere, i am familiar with a particular style of this food. Often traveling to Berlin, I am familiar with Doner Kebap, these two styles and tastes couldnt be more different! They ARE different foods! however there should be a link between both of them. —The preceding unsigned comment was added by Victorgrigas (talk • contribs) 20:22, January 19, 2006 (UTC)
Having the privilege (and the extra calories) of trying the food in Turkey, Germany, Belgium and Greece I have to admit:
Therefore, I am against merging the terms. But the similarities and differences should be discussed. Donnerstag 00:31, 25 January 2006 (UTC)
Dear Donnerstag, I certainly agree that there are different varieties of meat-roasted-on-a-vertical-spit. The problem is that, as far as I can tell, there is no systematic correspondence between the names and the varieties. When a Greek makes it, it is called "gyros", when a Turk makes it, it is called "döner", when an Arab or an Israeli makes it, it is called "shwarma". I have also had döner/gyros/shwarma in many countries (Greece, Turkey, US, UK, France, Germany) and that is my observation.
As for the names, Greek "gyros" (turning) is simply a loan-translation of Turkish "döner" (from the verb dönmek, to turn). In fact, the dish used to be called ντονέρ (doner) in Greek. Shwarma is from a different Turkish verb, çevirmek, which is also related to turning.
The thickness of slicing varies, the meat varies, the sauce varies, etc. No question about it.
See fuller discussion at Talk:Shawarma. --Macrakis 02:58, 25 January 2006 (UTC)
To explain, why merging does not make sense.. 1. the meat: gyros = pig / döner = lamb or hash of lamb+beef or chicken 2. spice: gyros = salt, pepper, garliac, oregano, thyme (+ caraway, marjoram, coriander by time) .. in original tzatziki added / döner = salt, spice, eggs, orion, oil, milk, yoghurt 3. sauces: whole different 4. gyros can be side dish .. döner is always main dish with pide or something bread like 5. whoever started the discussion about merging should start another one merging black+white —The preceding unsigned comment was added by 83.135.155.118 (talk • contribs) 13:06, January 30, 2006 (UTC)
I´m from a town in central Germany where all mentioned varieties are served. From my huge döner-expericence I can tell the following: Ceratinly döner, shwarma and gyros are close in concept, but nevertheless there are huge differences for the connaisseur. The meat of greek "gyros" is usually spiced, which is not true for döner and shwarma, and usually comes only with thick "tsatsiki" garilc-yoghurt-sauce. Döner and shwarma usually differ by vegetables and sauce. Döner comes with rather "domestic" vegetables as red or white cabbage, tomatoes, cucumbers, onions, sometimes carrots and typically thin garilc-yoghurt-sauce. Shwarma seems to be somewhat more oriental, containing also melon stripes and mince and being topped with spicy sesame-sauce. The "dürüm" mentioned below exchanges the pita with a wrap of tortilla-like arabic-bread. Gero 5 Feb 2006 (unsigned contribution by User:84.58.196.174)
Gero, I understand that in your town in central Germany there may be systematic differences between döner, shawarma and gyros. The problem is that those systematic differences are not the same elsewhere. For example, if I remember correctly, döner in Turkey never contains cabbage, although I understand that that is typical in Germany. Shawarma in Boston never contains melon (!!). One finds similar differences in any dish. For example, roast chicken may be made with no herbs, with rosemary, or with thyme. It may be stuffed or not. It may be basted with butter or not. It may be trussed or not. But these are all variants of roast chicken! --Macrakis 22:30, 5 February 2006 (UTC)
I don't know what gyros really is, but as a kebab enthusiast and a true professional at destroying bulk kebab meals: kebab simply means "grilled meat". Any meat. And döner, again, is a way to process the grilled meat, by rotating it and then slicing with a knife or a special cutter machine. Shawarma is basically identical to kebab. I'd insert shawarma into this article with its section which would state that it's identical, or simply ignore the similiarity and keep them linked only with a section called "Identical dishes" or "Similiar dishes". As far as I can say, kebab is exclusively referred to as the lamb/beef döners in Europe, so when someone says "I want a kebab", they mean that they want a döner kebab with salads and sauces rolled in pita. "I want gyros" would be chicken or whatever it usually is and not (usually) being rolled in pita (?). At least in Finland people mention seperately if they talk about kebab with French fries etc. (as opposed to the standard beef pita kebab), gyros, shawarma (actually, never referred to as "shawarma", but simply kanakebab (chicken kebab) etc. Still, the dishes have gone their own ways like languages, which have similiarities, but are different and should be recognized as different concepts. --84.249.252.211 19:13, 17 February 2006 (UTC)
This article was recently featured in the Chronicle Herald (one of Halifax's two daily newspapers) It discusses the history of the Donair in Halifax and it's founding father's retirement. If someone wants to read the article and add the information to the wikipedia I think that would be great. http://www.halifaxherald.com/Front/490335.html alexisatk 09:16, March 16, 2006 (AST)
It was mentioned above that in the maritime provinces, particularly NS, donairs are very common. Any canadian points west of this have probably never heard of a donair. Upon a description given, a western Canadian may suggest that they have a similar thing called a gyro, but it is quite different from a NS donair. [unknown user] —The preceding unsigned comment was added by 142.177.78.23 (talk • contribs) 18:03, April 11, 2006 (UTC)
An article on food is not the place to describe immigration. Joncnunn 18:04, 28 April 2006 (UTC)
Unless of course the situation of the immigrants led to the popularization and development of the food, which is certainly the case with Döner. I see no problem with that section of the article as it is. --84.153.59.131 08:57, 13 May 2006 (UTC)
It doesn't matter that the variations taste differently..that is to be expected with the myriad spices and sauces available around the world. They are all spiced meat grilled on a vertical spit served on bread with condiments and vegetables. An analogy is soup. There are infinite types of soup that can be served around the world that all taste and look different, but they are all just soup. People - swallow your silly national pride and accept a merger of the articles. —The preceding unsigned comment was added by 24.81.16.207 (talk • contribs) 00:08, May 25, 2006 (UTC)
Can anyone actually cite this translation of Doner Kebab? According to my translation I get the following:
rotten - bozuk
rotten - kokmu?
rotten - kaba
rotten - berbat
rotten - boktan
rotten - rezil
meat - et
meat - li konu
meat - yarak
--Yyem 13:00, 29 September 2006 (UTC)
"rotten meat" in turkish is "çürümüş et"
These articles shouldnt have been merged, as they have nothing in common. Donairs should have their own article. —The preceding unsigned comment was added by 142.167.215.233 (talk • contribs) 03:30, October 27, 2006 (UTC)
Great care is taken in alphabetizing the country listings under the various continents, but not the continents themselves - of course, Americas would then be ahead of Asia, Europe, etc. which may be the reason that this isn't being done...just another Wiki inconsistency (and no, in alphabetizing you don't consider the "the" which really isn't needed in any case) —Preceding unsigned comment added by 24.1.168.113 (talk) 01:34, 6 October 2010 (UTC)
Seriously? A little American envy, huh? — Preceding unsigned comment added by 184.98.36.219 (talk) 03:28, 5 April 2012 (UTC)
Doner Kebab??? I don't understand why Gyros are redirected here. Just another example of why wiki sucks. All the West-hating liberals can hijack a page to make them selves feel better thinking they can rewrite history. — Preceding unsigned comment added by 71.209.188.155 (talk) 02:48, 5 February 2012 (UTC)
the article states that: "Also of note is the fact that employees of döner kebab stands (along with those of Indian restaurants) are among the most visible non-Asian, non-European immigrants in Japan."
In the context of the current will-Turkey-join-the-debate this is intresting; Turkey is either in Europe, Asia or both. For sure it's not both non-European and non-Asian. —The preceding unsigned comment was added by 62.194.87.163 (talk) 17:08, 11 January 2007 (UTC).
Döner is a German invention. It was a young Turk in Berlin who invented the Döner Kebab. Normaly you ust say Döner (Doener)
There does seem to be some support for the döner kebab being a German invention (e.g. http://www.metro.co.uk/news/article.html?Doner_kebab_creator_dies&in_article_id=489170&in_page_id=34). —Preceding unsigned comment added by 85.182.66.103 (talk) 11:53, 23 January 2009 (UTC)
yes and also [1] but the person who invented it was a turk as it says here. I'm dissatisfied with the absence of its origins in this article, I hope someone can clear things up with the link I supplied and the one the gentlemen before me did. --Huss4in (talk) 19:52, 19 June 2009 (UTC)
إقرا --Emir Ali Enç (talk) 15:08, 10 November 2009 (UTC)
Ridiculous. Gyros are much more known in Europe, North American and much of the Middle East compared to Doner Kabab. — Preceding unsigned comment added by 184.98.36.219 (talk) 03:31, 5 April 2012 (UTC)
Could this article be merged with the one entitled "shawarma"? I think these are basically two different terms for the same thing.
Maybe the other way round. The name doner kebap is much more well known that shawarma.
No. Merging is what is getting so many people confused about donairs. I am sick of telling people about halifax donairs and they say "oh, they are just the same as a gyro" which they arent. I dont need them confusing them with shwarmas when i am trying to explain what they are. Gyros and shwarmas look and taste completley different from a donair. Donairs deserve their own article. --Dallin Tanjo22 22:41, 1 March 2007 (UTC)
Shawermas, gyros and doner kebabs are most definitely not the same. I grew up eating shawermas in the Middle East (Gulf), have had plenty of gyros after having moved to the U.S., and doner kebabs a few times here too. Besides the fact that these three types of food really originate from, and are most prevalent in, distinct geographical areas (the Middle East/Arabian Gulf/Egypt, Greece and Turkey resp.), they also taste different. In the case of shawermas, tahina (sauce) is always added, and in the case of gyros, tzatziki (sauce)! Both of these sauces result in different tastes. I don't know if doner kebabs have any sauce on them. Plus, the bread that is used for shawermas (khubs) is completely different from that used for gyros.
In addition, it is exactly articles like these, on topics that might have some overlap yet have significant distinct aspects, that should have a place in encyclopedias, as specific details of each topic are disseminated, and of course discussed. We should leave these articles as they are. Idunno271828 05:56, 3 June 2007 (UTC)
Merging the articles for Doner kebab and Shawarma would make as much sense as merging the articles for Tzatziki and Raita... or Chop suey and Ragout... or Dog and Wolf. In other words, it would make no sense at all! Two similar things, even two literally related things, are not the same thing. Having a 'see also' in each article linking to the other is a much better idea than simply mashing the two articles together. -the Jack (not logged in) 69.183.237.60 23:48, 21 June 2007 (UTC)
Don't merge. These two items are (perhaps) related but most definitely quite different. It is surprising that anyone suggested they could be considered the same. If these two were combined, a whole host of other Greek, Turkish, Israeli and Middle-Eastern dishes would logically also have to feature on the same page. David-Freya (talk) 22:16, 18 February 2008 (UTC)
I grew up in Saudi and Ankara and I agree they aren't the same. However, the fact that both articles use the exact same picture probably doesn't help emphasize that fact. slatkin —Preceding comment was added at 00:48, 13 March 2008 (UTC)
How could a Gyros be the same as a Döner, if a Gyros can contain pork, a meat that is forbidden for muslims? Sure, they are definately of the same origin, but they are not the same! 217.93.217.127 (talk) 03:41, 19 March 2012 (UTC)
Rated as start class becuase the article lacks inline citations, even though it is quite long in length A question to everyone who believes the articles in question should be merged...have you eaten an authentic lebanese shawarma,turkish doner kabab & greek gyro?? if you have you'll have the common sense & the taste buds to realize that they are NOT the same...the only thing vaguely similar about them is the way they're processed...the ingredients they use to marinate the meat is different,the pita/khubz(bread) they're wrapped/pocketed in is different,the spread they use on the bread is different & the accompaniements are different...so please give them their own articles like they rightly deserve...in case you're wondering,this from someone who's grown up eating lebanese shawarmas in the mid-east,turkish doner kebaps in the U.K & having tried greek gyros on the streets of n.y.c. 82.148.96.68 19:09, 16 July 2007 (UTC)82.148.96.68 19:11, 16 July 2007 (UTC)
Retrieved from "http://en.wikipedia.org/wiki/Talk:D%C3%B6ner_kebab"
Am I the only person wondering about the link to an article about food poisoning in the links after the döner kebab article? I fail to see why kebabs and food poisoning are linked and why that link doesn't appear in other fast food articles of other origins. —The preceding unsigned comment was added by 82.242.204.164 (talk) 22:31, 18 February 2007 (UTC).
I think you must be, at least in Great Britain, kebab shops are notorious for exceptionally poor standards of hygiene in both their staff and premises. Kebab shops feature regularly on restaurant horror tv programmes due to the state of their kitchens. Kebab shops are often commonly closed by the local authority for hygiene violations or by HMRC for the amount of illegal immigrants employed, however they quickly reopen, trading under an alternative name but run and staffed by the same people. The failure to maintain a safe temperature of the meat like doner substance is blamed for a huge proportion of food poisoning incidents as the meat like substance is rarely maintained above a correct temperature as it is kept warm all day and night and refrigerated overnight. Depending on the popularity of the takeaway, the same skewer of meat substitute may be cooled and reheated for a number of days or less commonly weeks. —Preceding unsigned comment added by 82.0.92.234 (talk) 22:18, 18 January 2010 (UTC)
I am proud to admit that I have suffered food poisoning on at least 7 separate occasions after consuming a donner kebab at my local kebabary, Food Station. —Preceding unsigned comment added by 92.5.57.221 (talk) 21:17, 3 March 2008 (UTC)
One would have thought (and hoped) that after the second or third time, you would stop buying your kebabs from that establishment and looked elsewhere. I realise your comment is somewhat tongue-in-cheek, but I don't think Wikipedia is ready for a specific article on "Food Poisoning from Kebabs purchased from Food Station", so unless there is genuine verifiable evidence that the incidence of food poisoning from kebabs is materially greater than food poisoning from other foods, I agree that the link should be removed.--79.74.149.71 (talk) 18:30, 9 September 2008 (UTC)
Why are you removing information? Artaxiad 22:33, 8 April 2007 (UTC)
First, why do we need an Armenian name here, which probably means again something related to rotating. We get 5 google hits, 4 related to dance, one something from some Armenian forum. Google hits are not everything but getting just one hit is something, no need to even talk about that that hit comes from a forum/blog (?) of "a group of diasporan Armenians recording their experiences of life in Armenia", it appears in a message posted by Ara at. I wonder who Raffi K. is.
We have three articles on bout the same thing. Do you positively know that this khorovad is döner but not gyros or shawarma, or not something different from them? The part in the history section refers to the next sentence (your addition needs to be grammatically fixed as well). Does this Denham guy refer to it as khorovad? Please give references, and do not revert anymore. denizTC 03:48, 9 April 2007 (UTC)
I think the T, A, G chauvinists are not that much to blame there. In many towns in US, there are both shawarma and gyros restaurants, and the shawarma and gyros offered there are different, since they are done by different people, and these 'cook's are usually Greek, Turkish or Arab, and they prepare shawarma/gyros in a way similar to the other 'cook's from their country of origin. So, gyros' sandwiches are similar to other gyros sandwiches, likewise shawarmas are similar to other shawarmas. Gyros and shawarma differ from each other in US, and this is English wikipedia, 'invaded' by Americans. Doner is not so much known in US, I think. denizTC 15:12, 11 April 2007 (UTC)
It is a bit strange to start with a comparison of doner with shawarma, gyros etc. Especially where there are pages dedicated to both. This awkward situation seems to be resulting from "Diasporic" edits.
"Döner Kebab around the world section" is another story. As soon as possible, I will introduce information about "tartiflette" around the world. "Tartiflette in Japan", "Tartiflette in Russia".. Or "sushi in Turkey", "sushi in England", "sushi in Luxembourg".
And what is this??? "Today, döner kebab is typically served as a kind of sandwich in pita (flat bread)(in Europe?! In its home country, it is served in bread (with tomato, onion, pepper) or with RICE). The döner kebab with salad and sauce served in pita, which is predominant in Germany and the rest of the world (following Turkey, I suppose), was invented in Berlin-Kreuzberg in 1971 (those who wrote this phrase here should have invented it!!!), because the original preparation was not appealing enough to the German taste (Germany went to a referandum and voted on the topic.."original preparation" (who knows what has been meant here) is not appealing to us! Oki doki). The döner has been the most popular fast food dish in Germany since the 1980s." —The preceding unsigned comment was added by Z y (talk • contribs) 22:39, 30 April 2007 (UTC).
A few minutes ago, I learnt that shish taouk is a Syrian/Lebanese Kebap..I should go and sleep..We are in Wikipedia. Everything is possible here :) --Z y 22:55, 30 April 2007 (UTC)
Can somebody add the following sourced information to this section: http://istanbulian.blogspot.com/2009/01/dner-kebab-had-invented-by-iskender.html --85.101.138.39 (talk) 13:08, 27 January 2009 (UTC)
In the intro, it says "Döner Kebab (as döner kebap in Turkish and often simply kebap, döner, doner or donner)". However, 'kebap' in Turkish is not the same as Doner. It refers to a wide range of dishes, including Doner.
A question to everyone who believes the articles in question should be merged...have you eaten an authentic lebanese shawarma,turkish doner kabab & greek gyro?? if you have you'll have the common sense & the taste buds to realize that they are NOT the same...the only thing vaguely similar about them is the way they're processed...the ingredients they use to marinate the meat is different,the pita/khubz(bread) they're wrapped/pocketed in is different,the spread they use on the bread is different & the accompaniements are different...so please give them their own articles like they rightly deserve...in case you're wondering,this from someone who's grown up eating lebanese shawarmas in the mid-east,turkish doner kebaps in the U.K & having tried greek gyros on the streets of n.y.c. 82.148.96.68 19:09, 16 July 2007 (UTC)
A Donair and a doner-kebab are two ENTIRELY different things. I simply can't understand why "Donair" or "Halifax Donair" redirects me to this article. At the moment, I have absolutely no interest in doner-kebabs or gyros... I am specifically looking for information pertaining to Donairs. PLEASE, give the Halifax Donair it's own article, and just leave it be.
142.68.48.17 09:15, 25 August 2007 (UTC)
Should we create a new article about Doner in different countries? That section is quite unstable, it occupies a big space, and it is not particularly necessary here (a summary with ((main)) to the actual article should be enough). Also is there anyone here who is against the merger? I am in favor of merging, but I don't mind so much keeping them separate. DenizTC 20:37, 8 October 2007 (UTC)
The merger mentioned above was about merging döner kebab, gyros and shawarma. DenizTC 16:30, 26 May 2008 (UTC)
Is it stable enough now to be folded back into döner kebab, because logically I can see no reason for it to be separate. Are there any other "[dish] in the world" articles? --Adoniscik(t, c) 14:33, 28 July 2008 (UTC)
It should definitively be folded back into this article, to avoid misunderstandings, mixing up different kinds of döner kebabs and other culinary and cultural conflicts.
Warrington (talk) 16:12, 2 March 2009 (UTC)
"The meat used for making döner kebabs may be lamb, beef, veal or chicken, but never pork[citation needed]" Why is a citation needed? If it's about the pork then it's simply because Muslims (e.g. Turks) may not eat pork.217.232.248.78 (talk) 16:22, 7 March 2008 (UTC)
The danish reference to "en rulle" is used in jutlandish dialect only. That part should be considered deleted. —Preceding unsigned comment added by 194.0.132.161 (talk) 16:08, 4 January 2010 (UTC)
Doner kebab is one of those dishes that is available EVERYWHERE and varies from region to region due to regional tastes. A previous version of the article reflected this, whereas this current article focuses on the German variant, with little more than a footnote to the original Turkish version.
Doner is a very popular dish in the UK, and in my experience tastes notably different from the also-delicious German doner kebab. The chilli sauce served with a British doner is different, as well.
Also... the diaresis (umlaut)... whilst this is required for the correct pronunciation in German, in the English language wikipedia it should only be used when discussing the German variant, and should not be in the article title. —Preceding unsigned comment added by 81.107.182.109 (talk) 22:47, 5 June 2008 (UTC)
In germany, curry sauce is extremely popular and I added that in but it got removed. This is from a lot of firsthand experience at my different Doner places. —Preceding unsigned comment added by Gregweitzner (talk • contribs) 14:50, 29 June 2009 (UTC)
Someone should consider putting the BELGIAN doner in the list of Doner around the world. In Belgium Doner is served in three kinds of way (Pita, Durum and that Triangle bread - I don't know how it's called, It's actually big round bread split in four pieces and toasted). In Belgium a Durum is always served with chips (fries for Americans) inside, something that the Dutch people have adopted. In Belgium there's often a choice of more than 10 sauces (finding 30 sauces in a doner outlet isn't uncommon). — Preceding unsigned comment added by 213.49.249.81 (talk) 23:17, 3 October 2012 (UTC)
Someone forgot about the Czech Republic. Here in Plzen I have seen at least 4 kebab shops (I have been to two of them). I wonder how the kebabs here differ from the Turkish. (147.228.209.157 (talk) 14:21, 25 July 2013 (UTC))
Is this really the origin for Gyros? Docku: What up? 04:30, 13 November 2008 (UTC)
--88.254.132.139 (talk) 14:15, 26 February 2009 (UTC)
The döner kebab with salad and sauce served in pita, which is predominant in Germany, was invented in Berlin-Kreuzberg in 1971, because the original preparation was not appealing enough to German tastes. The döner has been among the most popular fast food dishes in Germany since the 1980s.[citation needed]
The Main Picture of the article is plain ugly, and shows a gas cooked döner, which many could find artificial. I have here examples of real Turkish Döner, from Bursa, cooked on either wood, charcoal, or cast iron, all from master craftsmen, among which we should choose one as a replacement for the article.
--88.254.132.139 (talk) 14:29, 26 February 2009 (UTC)
--88.254.132.139 (talk) 14:31, 26 February 2009 (UTC)
This article, and Wikipedia in general, is an encyclopaedia, not a advertisement for different products, please discuss your changes here before adding more material. Warrington (talk) 09:45, 1 March 2009 (UTC)
Woh that was some work, I'll do the serving styles tomorrow. --85.99.77.96 (talk) 14:22, 1 March 2009 (UTC)
Unfortunately, for you, it is not you who is making the rules about editing on Wikipedia. There is a rule about disruptive eduting and edit waring, and people who edit war may be blocked from editing, and you are wery close to that.
And I have to say that the article looks quite bad now, gaps in the text and an other thing, we generally avoid portraits of people together with food, unless it is an article about chefs. And the general practice is to discuss your changes BEFORE you are making them, not afterwards.
And you simply can not put something like this in a Wikipedia article under an image: The döner meat is being sliced from a rotating spit by Master Cemil Çalışır in Bursa. Note the fire emanating from burning
Thank you. Warrington (talk) 22:53, 1 March 2009 (UTC)
I am not going to add anything. It is good that you removed the cook's name. because the name of the cook is advertising , and it is prohibited advertising on Wikipedia, and you do need references.
Warrington (talk) 10:53, 2 March 2009 (UTC)
Unfortunately, for you, it is not you who is making the rules about editing on Wikipedia. Other kebas are NOT distortions (only from your point of wiew, and this is exactly what bias means), and kebab is found nowadays in all kinds of Western European variants (in Denmark, Germany, Sweden, England, Spain, Norway, Andorra, Monegasque etc) as well as in Australia, America and so on, whether you like it or not. This article IS about kebab, but NOT ONLY THE TURKISH kebab, but about kebab in a worldwide perspective, exactly like all the food and drink articles are, ALL OF THEM which have became international dishes, and you would be suprized how many of tem are. The general practice is that there is a section for the original dish and there is others for the dish in other countries, you know. Since this is an English Wikipedia you may expect that people here talk English, and not necessarily Turkish, but that does not mean that they never ate kebab. On the other hand we do have frequently problems with editors of your type from the original country claiming they know better how the article shoul de written and often deleting all other material in the article. There is also a rule about disruptive eduting and edit waring, and people who edit war may be blocked from editing, and you are wery close to that. Warrington (talk) 22:53, 1 March 2009 (UTC)
--81.213.226.108 (talk) 11:37, 2 March 2009 (UTC)
Yes, I just realized myself that somebody since June removed that part and made it to a separate article. I thougt it was you (sorry). But this is not a wery good solution since people will continue to add German and other stuff to THIS article and mix everything up (as you noticed that yourself). It would be better to have everything in the same place, like it is in other Food and Drink Project articles, there is already to many articles on kebab anyway.
Using Turkish references is OK, and if you translate it, that is even better. I see what I can do about the layout and the refs, but at the moment I have to many things to do at work, see you later.
Cheers
Warrington (talk) 13:09, 2 March 2009 (UTC)
What kind of help do you need with the sources?
And what about this part you removed (it doesn’t say that he invented döner kebab, only the modern way of serving it (probably in Germany and Western cultures):
The modern version of this fast food was invented by Mahmut Aygün (c.1921-2009). ref name="kebab-died">"The man who invented the doner kebab has died". Daily Telegraph. Retrieved 2009-01-20. ((cite web))
: Italic or bold markup not allowed in: |publisher=
(help)</ref On opening his Turkish restaurant Hasir in the Kreuzberg district of Berlin, Aygün had the idea of serving traditional sliced lamb meals in warm pita bread instead of on a plate. However, he failed to secure legal protection for his invention.ref>"Berlin - the real birthplace of the doner kebab". Expatica. Retrieved 2009-01-20. ((cite web))
: Italic or bold markup not allowed in: |publisher=
(help)</ref
Warrington (talk) 15:58, 2 March 2009 (UTC)
First of all, thanks a lot, I really appreciate your help. We should look at the references as soon you have time off work. (I'm on vacation right now so it won't be a problem for me).
Secondly, I and Dr. Macrakis think that EVERYTHING concerning Döner kebab, maybe including the versions in Greece and Syria that have other names (Gyros and Shawarma) to be merged in one very big article, and naturally the article Döner around the world will participate in the merge. But people were until now venimously opposed to all that. :(
Third, and it's very good that you pointed it out, the telegraph article... I mean look at the title: The-man-who-invented-the-doner-kebab-has-died.html|title=The man who invented the doner kebab has died|publisher=Daily Telegraph|accessdate=2009-01-20, yes inside it actually does say that he (probably) invented the sandwich+salad version, but look at the actual title. I mean if you look up on this talk page you'll see many Germans who ALL believed it was at the end a German invention. Now I did a research on that also and here are my conclusions (open to debate of course):
Anyways, I wait for your feedback, and again thank you a lot for everything!!
Respectfully,
Emir Ali Enç - --88.254.240.187 (talk) 16:41, 2 March 2009 (UTC)
(I should get an account :) )
Ok, than that part should go to the German section, because it is about the so called invention of the German döner kebab, in the Kebab around the world article. I do think that this mess, with everything split into too many articles is not very constructive, and it only confuses the readers. What is the best way to do that?
And getting an account is not a bad idea.`..:)
Warrington (talk) 17:20, 2 March 2009 (UTC)
I have checked the Gyros and Shawarma articles, and it is a bit complicated to merge those into the Turkish döner kebab, since they all have separate sections about shawarma and gyros in different countries, but kebab around the world should be in this article (just to avoid the German kebabs being messed up with the Turkish).
Warrington (talk) 17:50, 2 March 2009 (UTC)
Exactly. And it does not looks like a consesnsus to me, either. If you also think that is a good idea, I think we should put those back into this article. What is the reference issue?
Warrington (talk) 22:51, 2 March 2009 (UTC)
(I was gonna try to do exactly what Zlerman did but I fell asleep... Then I woke up and checked wikipedia, surprise! :) Thank you Zlerman, anyways!!) --78.166.68.30 (talk) 10:01, 3 March 2009 (UTC)
I am not so interested either in merging gyros and shawarma into doner kebab, for the reasons stated above. And I an not very happy when an article is split in different places, eiter. If nobody oppose, I think it will be time to make the article on doner kebab to a more general, universal one, and bring the other döner kebabs back here. Warrington (talk) 14:19, 3 March 2009 (UTC)
Looks like nobody is protesting.
Warrington (talk) 12:33, 4 March 2009 (UTC)
No, it is, of course, a Turkish food, but it became very popular in many other countries too, and some countries, like Germany, are cooking it a bit different from the original döner kebab varieties from Turkey. (like sarma). (It should stay there : the man who popularised döner kebab in Germany). Warrington (talk) 18:03, 2 March 2009 (UTC)
--85.99.4.227 (talk) 21:45, 2 March 2009 (UTC)
You got one penny.
You do not need to wait for an aproval for everything you want to do. At all. It would have been better if you explained this on the talk page before removing a big part of the text, because than it looks like vandalism, and unfortunatelly, vandalism happens every day on Wikipedia, people do a lot of removals and other stupid things just for fun, especially IP adresses. That was the reason why, everything started out quite bad for you.
This is not meant to scare you or prevent you from making further edits to Wikipedia. I would recommend you to create an account if you seriously wish to contribute to Wikipedia, and in such a way other editors will be able to hold a better conversation with you and you'll also be able to present your points with much more validity.
Warrington (talk) 22:44, 2 March 2009 (UTC)
--Emir Ali Enç (talk) 10:07, 3 March 2009 (UTC)
So, Emir, now you can see how the döner kebab has influenced the whole world!!!
Warrington (talk) 21:14, 4 March 2009 (UTC)
IS THERE ANYTHING THAT NEEDS TO BE INCLUDED IN THIS ONE?
There is no need to discuss Döner is German or not. Because its clear that Döner is a Turkish food and very popular in Eastern Mediterenean, Anatolia and the Balkans for centuries. Germans tasted that food by Turkish immigrants. Maybe they give another appearances but, taste and its origin can not be change by little changes.
The traditional method of preparation (no minced meat, marination before grilling) and serving (as a main course with sliced pita, pilaf (of bulgur or rice), and melted butter) is most accepted at restaurants. Another way of serving at restaurants is named pilav üstü döner, with slices of döner placed on a bed of rice pilaf and usually garnished with tomatoes, onions, green peppers, etc. However, the prevailing variant sold as fast-food is known as döner sandviç or ekmek arası, a sandwich prepared with döner, a half a loaf of bread (not pita) and a salad (with tomatoes, onions, lettuce, and pickles) but no dressing. Dürüm is also another Turkish döner type which means to wrap in something, in this case a 'thinner bread' like lavash.
Dürüm
A dürüm (Turkish for "roll") is the wrap used to wrap a döner kebab. It is a lavash bread.
No I guess we can remove that, it's a repetition of what's above...
Anyways, congrats again on the merge!!
(Let me work on the references, also) --85.99.32.81 (talk) 22:25, 5 March 2009 (UTC)
Thanks. Lost your pasword? (Emir?)
Warrington (talk) 23:43, 5 March 2009 (UTC)
WOOOOPPPPSSS SORRY :))
Ok I checked the "remember me" button now, I will not have to log in every hour !! :)
(That was me, anyway) --Emir Ali Enç (talk) 01:11, 6 March 2009 (UTC)
That sounds really anoying...:)
Warrington (talk) 11:44, 6 March 2009 (UTC)
talkaboutdöner13:39, 26 June 2012 (UTC)~
Do you guys see the link number 8 in this article?? It has two sections "a" and "b" as it is a repeated link. I also want the references I posted lately to be the same, as they also repeat. Can anyone help?? --Emir Ali Enç (talk) 15:47, 3 March 2009 (UTC)
Ok I'm doing the template citation, now, looks like a lot of work :)
By the way, Warrington, if I mind asking, where are you from? --Emir Ali Enç (talk) 01:13, 6 March 2009 (UTC)
There's already an article about it, and it's not related to the doner kebab.
http://en.wikipedia.org/wiki/Tacos
Tacos are meat (or vegetables) served on corn (maize) tortillas (flat bread), traditionally. The tortilla is pre-Columbian. The meat may be spit-roasted more or less exactly like the doner kebab, but may also be fried, steamed, or grilled. At least this is the case in the United States. What makes it a taco is the tortilla enfolding the contents, not the meat.
Also in the US, in Los Angeles at least, you can get shawarma and gyros, and they are distinct from each other. You can get them at the same restaurant, sometimes, and they are separate items on the menu. I believe there's a doner kebab shop in Eagle Rock called Spitz. —Preceding unsigned comment added by 75.84.123.27 (talk) 12:05, 21 March 2009 (UTC)
Tacos Al Pastor are a very specific type of tacos, prepared in a very specific way (with only pork) and is even served at a specific type of day in Mexico and in most cases the process is prepared by a specialist called a "Taquero". While I think there is a historical relationship between Doners/Gyros and tacos al pastor, the only common thing they have is that they are prepared on a vertical cooking spit. However, the cooking tool, is hardly the only distinguishing factor. That's almost akin to say pizzas and cakes should be discussed on the same page because they are baked in ovens. For those reasons I think Tacos Al Pastor deserves their own article and "Tacos Al Pastor" should be referenced to this page.
Anyone looking for what are Tacos Al Pastor are looking for specifics and would not necessarily be interested in a generic discussion about Gyros or even Tacos for that matter. Unfortunately I don't have the Wikipedia experience to take that task on but I am willing to help were I can.
I am collecting support for it's own page here. http://en.wikipedia.org/wiki/Talk:Taco#Tacos_Al_Pastor_needs_it.27s_own_page
--Eglue (talk) 18:12, 15 July 2012 (UTC)
Zlerman, by the way, are you sure the names in Turkish of the different Dürüms should be decapitalized? Some of them, like "Tombik" (Fatty) can be considered a proper noun like "Camembert" would. Or maybe it is incorrect? You gotta help me there! --Emir Ali Enç (talk) 23:48, 23 March 2009 (UTC)
The article claims that the relationship between the kebab and tacos al pastor is unknown. However, the article on Shawarma explains the introduction of the rotating grill, or trompo by Lebanese inmigrants in 1920's to Mexican cousine. Altfuns (talk) 02:54, 30 December 2009 (UTC)
This article re-needs a revamp. It has been vandalized oh too many times. I'll do it this week on.
--78.179.195.231 (talk) 05:15, 11 November 2010 (UTC) (Emir)
The result of the move request was: no consensus to move. Dpmuk (talk) 02:08, 18 November 2010 (UTC) ~~~~
Doner kebab → döner kebab — The original Turkish name is "döner kebab" with an umlaut over the o. So is the case with the name in Germany and Finland, where the dish is also very popular. Just because native English speakers cannot understand the letter "ö" is no reason to have this article under a false name. That's what redirects are for. JIP | Talk 19:54, 11 November 2010 (UTC)
Guys, I will re-request this move as soon as possible. None of us, original contributors to this article were notified, hence our voices not heard. Please take in note. Thank you. --78.170.194.120 (talk) 12:47, 27 December 2010 (UTC)
The reference http://www.straitstimes.com/BreakingNews/TechandScience/Story/STIStory_507973.html is offline/the page is not avaliable. --Onegin (talk) 17:39, 12 April 2011 (UTC)
I changed the sentence in the part about Döner Kebab in Switzerland from "mit oder ohni mit scharf" to "mit oder mit ohni scharf", because they never say the first one. And it's grammatically more correct then the other one, which does fully make no sense.(188.63.100.80 (talk) 15:00, 12 June 2011 (UTC))
I see there's consensus above not to merge, but both this article and shawarma suggest, in places, that they are the same thing. --Chriswaterguy talk 11:48, 4 December 2011 (UTC)
I search "Gyros", am redirected to "Doner kebab", and see nothing but Turkish glory. Anyone else see what I'm getting at? — Preceding unsigned comment added by 67.167.99.168 (talk) 06:07, 6 May 2012 (UTC)
Could a more experienced user add a "hidden note" to inform our enthusiastic users not to add "shawarma" and "gyro" info here, as those varieties have their own articles. Thank you in advance. --E4024 (talk) 12:02, 14 December 2012 (UTC)
This article has, since quite a time been moving backwards, instead of forward. Now what do we do? We have on our hands a failed marriage with Gyros and Shawarma followed by a bitter divorce. I always have been supportive of the merge, as their origin is the same. One is a burger from BK the other is a burger from Quick (a belgian franchise, boasting the überdelicious Quick'n Toast, at the end they are both burgers.
The main picture, I am not even mentioning how big of a disgrace it is.
Now I looked in history to a point where the article, with its general shape and all looked like something, while giing facts in a clear manner. You are free to transport from "newer" versions references and so. It has been two maybe three years now that I have not logged in. So my waking back as a wikipedian will sure take some time.
Cheers to all,
Emir Ali Enç --88.253.96.234 (talk) 13:33, 23 December 2012 (UTC)
There seem to be conflicting claims about who invented the Doner kebab:-
Are there any other claims? Or any additional references to support one of these claims? - Arjayay (talk) 15:44, 26 October 2013 (UTC)
if you know the country of these Turkish men immigrated, then can add them both in the section of that country - KazekageTR —Preceding undated comment added 08:27, 27 October 2013 (UTC)
we are eating tourists, because we are not in Europe :) — Preceding unsigned comment added by 91.127.162.154 (talk) 15:00, 29 January 2014 (UTC)
Döner is ONLY Döner, if made from meat *pieces*! Minced, or worse, even ground meat does NEVER belong in there! Ever! In Germany it’s illegal to even call it “Döner Kebab” in those cases. (They then call it „Drehspieß nach Döner-Art“ [„Döner-style rotary spit“] or something like that.)
PLEASE don’t put photos of that fake shit in this article! There’s already enough people getting ripped off with that disgusting cheap fake shit!
— 87.78.164.187 (talk) 09:00, 20 May 2014 (UTC)
Most restaurants don't use lamb because chicken is cheaper, not because of German eating habits. I know one restaurant where you can get a lamb döner, but it's a mix of lamb and chicken. A pure lamb döner wouldn't be very beneficial. --2.245.79.34 (talk) 21:09, 6 July 2014 (UTC)
Not all places have the sweet sauce, I personally hate it. The other kind I've had is more like tzatziki, a lot more garlic. — Preceding unsigned comment added by 192.252.134.230 (talk) 15:25, 16 October 2014 (UTC)
The word "horizontal" under one of the images is misleading/confusing, since the photo shows a spit on it's side which makes the direction vertical on the photo. The word can easily be omitted from the sentence. — Preceding unsigned comment added by Dalgard (talk • contribs) 18:42, 25 April 2015 (UTC)
As someone is questioning the obvious: if one takes a look at new produced Doner, it's really obvious. And btw: reverting with 'since no explanation was given' comment seems a little hypocritical, if the same user has had changed the article without equally giving no explanation. @ Owen214: where did you get this 'cylindrical shape' from? Maybe you can provide some sources? --Markscheider (talk) 05:12, 8 June 2015 (UTC)
Hello fellow Wikipedians,
I have just added archive links to 10 external links on Doner kebab. Please take a moment to review my edit. If necessary, add ((cbignore))
after the link to keep me from modifying it. Alternatively, you can add ((nobots|deny=InternetArchiveBot))
to keep me off the page altogether. I made the following changes:
When you have finished reviewing my changes, please set the checked parameter below to true to let others know.
This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template ((source check))
(last update: 5 June 2024).
Cheers. —cyberbot IITalk to my owner:Online 02:26, 9 September 2015 (UTC)
In the U.K., Australia, and elsewhere, the word for Döner Kebap is "Kebab". So reading at the top of the article, "not to be confused with Kebab", is confusing. IamNotU (talk) 16:29, 17 February 2016 (UTC)
Hello fellow Wikipedians,
I have just added archive links to one external link on Doner kebab. Please take a moment to review my edit. If necessary, add ((cbignore))
after the link to keep me from modifying it. Alternatively, you can add ((nobots|deny=InternetArchiveBot))
to keep me off the page altogether. I made the following changes:
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at ((Sourcecheck))
).
This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template ((source check))
(last update: 5 June 2024).
Cheers.—cyberbot IITalk to my owner:Online 06:12, 27 March 2016 (UTC)
I removed the Taxi Driver reference, "A sign for döner kebab is briefly seen in the first few minutes of Martin Scorsese's Taxi Driver, indicating that it was already present in New York by 1976", as being original research. Unfortunately, a fictional film isn't a reliable source for the stated conclusion.
I looked at the shot in the film, and it appears to be of "Syntagma Square", a Greek restaurant near Times Square at the time.[4] On the awning above the sign, you can see the words "souvlaki" and "gyros". The fact that gyros was being sold in New York is verified by the New York Times reference in the History section. That reference does also mention "doner kebab", but it's not clear if it was being sold under that name by Greeks in New York. While it's possible, it's also entirely possible that the filmmakers put the sign there as set dressing, not an unusual practice for a big budget Hollywood film. We can't know for sure. The shot looks "documentary" style, but it's almost certainly staged, and the people in it are "extras", actors. It would be interesting to know if "gyros" and "doner kebab" were used interchangeably by the same Greek restaurant, but I think we'd need an authentic photograph or other reliable source, to verify. --IamNotU (talk) 02:46, 27 June 2016 (UTC)
See WP:RFP#Doner kebab.
Just plain Bill (talk) 16:37, 9 July 2016 (UTC)
Hello fellow Wikipedians,
I have just modified 2 external links on Doner kebab. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
((dead link))
tag to http://istanbuleats.com/tag/iskender-ebap/When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template ((source check))
(last update: 5 June 2024).
Cheers.—InternetArchiveBot (Report bug) 23:18, 8 September 2017 (UTC)
Hello fellow Wikipedians,
I have just modified 3 external links on Doner kebab. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template ((source check))
(last update: 5 June 2024).
Cheers.—InternetArchiveBot (Report bug) 20:06, 12 September 2017 (UTC)
I don't believe that it can be considered a legitimate health concern about kebab that it may sometimes be consumed as a "form of fast food, often as an end to a night out when preceded by the consumption of alcohol". The drinking of alcohol is a health concern of its own.Royalcourtier (talk)
I think that only lamb, veal, or chicken are the only meats used in kebabs. — Preceding unsigned comment added by FreakyBoy (talk • contribs) 15:42, 21 October 2017 (UTC)
The result of the move request was: No consensus; revert to Doner kebab. This discussion sought to overturn an undiscussed bold move and in the absence of consensus the title must default to the status quo ante. Timrollpickering 19:38, 27 January 2018 (UTC)
Döner kebab → Doner kebab – Revert undiscussed move. Reason given was ""Doner" is not an English word", but it is. See OED, Collins, Webster, etc.; standard spelling in contemporary English is "doner kebab". IamNotU (talk) 15:58, 20 January 2018 (UTC)
((cite book))
: |edition=
has extra text (help)CS1 maint: extra punctuation (link) CS1 maint: multiple names: authors list (link)((cite book))
: |edition=
has extra text (help)CS1 maint: multiple names: authors list (link)Given that döner is (arguably) Turkish, it would be nice to see the section 'Döner in Turkey' expanded; currently there is IMHO too much emphasis on the 'regional variations' which have little to do with the original Turkish dish. Also, would be great if we could get more pictures of authentic döner (ie. ekmekarası and/or dürüm, maybe also pilavüstü), to contrast against those 'regional variations' with their salads and dressings etc. I don't know about the rest of you good folks, but in all my time of living and travelling in Turkey, I've never had döner in any form other than inside bread (ekmekarası, dürüm) or à la Iskender — either way, no salad or mayo-based dressings anywhere in sight (and so much the better for it, if you ask me!). :) DoubleGrazing (talk) 07:28, 20 June 2018 (UTC)
Hello.
The most popular kebab recipe in France is: bread stuffed with döner meat shavings, lettuce, sliced tomato and onions, with a sauce —often mayonnaise— within a choice including sauce blanche.
The ingredients should be written in that exact order, as it is typically ordered that way.
Due to the page protection, I cannot apply the changes myself.--Braaark (talk) 16:25, 22 October 2018 (UTC)
![]() | This edit request to Doner kebab has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
Change salad to lettuce, throughout article. 136.49.42.170 (talk) 15:05, 7 December 2018 (UTC)
((edit extended-protected))
template. programmingGeek(talk, contribs) 16:12, 7 December 2018 (UTC)These are common items at many non-chain Mexican restaurants throughout the US, although I'm not sure how to cite this outside of restaurant menus, which would feel too much like advertising (and don't include a large enough sample size to be meaningful regardless). I know that I can get them at nearly every "mom & pop" style Mexican restaurant I've been to in the Northern US, anyway, but that's not sufficient to make a statement here. Does anyone have thoughts on what would constitute a good reference for this? A Shortfall Of Gravitas (talk) 16:25, 29 April 2019 (UTC)
I moved from Montreal to suburban Ottawa South in 1990, and donair was already a thing here (e.g. David's Pizza). Indeed, it would be several more decades until I learned it originally came from my father's home province od Nova Scotia. Maybe "TGAM" is not the reliable source purported by other editors... 76.69.87.57 (talk) 19:36, 1 April 2022 (UTC)
![]() | This edit request to Doner kebab has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
and Mexican al pastor devired from this.[2][3][4]
change devired to derived 2A02:8109:1EBF:8FE4:DB9:1A6F:4AE7:E3D (talk) 08:59, 22 May 2022 (UTC)