Dish · turkish
Doner Kebab
A cone of stacked meat, usually lamb, turns slowly on a vertical spit and roasts until the outer edge crisps, then gets shaved off in thin ribbons.
Where it comes from
The vertical spit is usually dated to 19th century Ottoman Bursa, though which cook first turned meat sideways instead of laying it flat over coals is disputed; the technique lets fat baste every layer as it turns.
What cooks argue about
The real dispute is whole cuts stacked by hand versus ground meat pressed into a uniform cone, trading distinct seasoned layers for a denser, uniform slice.
Versions
Nobody has published a doner kebab here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
onion