A Taste of Türkiye...
Rana Taste of Turkish has been serving traditional Turkish döner kebab pitas and dishes to the KW area since 2007. The Homemade Döner Kebab cones "included Beef lamb and chicken" at RANA made fresh daily.
Döner kebab, or in short döner, is known almost all around the world. Sure, ingredients and sauces vary, and often it even comes under a different name. Shawarma, gyros, tacos al pastor, sufllaqe or kabab Torki are some of the derivations of it.
But the döner basics remain the same: beaten pieces of meat are seasoned with suet, local herbs and spices, skewered on a spit and grilled vertically. Originally the meat used for döner kebab was lamb. Today, in Istanbul, it is made of a lamb and beef mixture, or even only beef.
In his 18th century travel books, Ottoman traveler Evliya Çelebi mentions kebab as a horizontal stack of meat. In the 1860s Iskender Efendi from Bursa contributes to the kebab with a new angle - vertical grilling and serving it in thin slices. The döner kebap, which simply means rotating kebab, stands out as an innovation in the history of Turkish cuisine.