Cag Kebab or Doner Kebab Essay Example

was served on March 2, 1971, at Hasir, his restaurant in Berlin.

He invented the doner kebab nearly 40 years ago. Kebab meat, consisting of roast lamb and spices, had traditionally been served with rice but in the moment of the idea, Mr. Aygun saw that the future lay in putting the meat inside pita bread. That allowed customers who had been drinking to eat easily. Mr. Aygun once said: "I thought how much easier it would be if they could take their food with them."

However, they failed to have their creation legally protected, and it was copied at lightning speed by numerous other restaurants and fast-food outlets. Berlin's industry and commerce bureau estimates there are more than 1,500 doner sellers in Berlin also now kebab evolution in the world. Adana Kebab is most popular in Turkey it was delicious, beautiful, interesting, and hands made. Adana Kebab it was coming from city of Adana. The Adana Kebab took it for the name city of Adana, the fifth largest city of Turkey. Adana Kebab was firstly made in the old vegetable market, the maker was Hasan Kolcuoglu in 1910.

Adana kebab 1970 s started to become famous. The original Adana Kebab is made from ground lamb; meat is cleaned of its silver skin and mixed with fat from the lamb tail. Originally the meat is hand-chopped but often you will see it machine ground in a single pass, mixed with fat in a proportion of one to four. If they use it for hands transform the meat to mince them, use a big knife named 'ZIRH'.

When meat is transformed do, mincemeat is made by hand has a much

better taste than the mincemeat which is made by the machine. Only salt and dried red pepper flakes are added to the meat. Normally Adana kebab maker does making Adana kebab they put it a little bit hot but someplace does not use hot pepper. Adana Kebab to do a skill, talent and ability cannot make everyone like.

They should cook charcoal every place in Turkey we cannot say they are not using other methods but I did not see or hear about anything. During the grilling, the fat melts and burns on the charcoal. The fire is not allowed to reach the meat; otherwise, it leaves black soot on the meat. The dripping fat is usually removed by a piece of fresh lavas bread or pide. Usually, we drink with Adana kebab Ayran or Salgam. "Ayran" is a diluted yogurt drink; "Salgam" is turnip juice.

The world's biggest Kebab shop in the Adana is named Hasan Usta Kebab. Hasan Usta Kebab Chairman of the Board says Sakir Oral we started In a small car in 1986. Hasan Usta Kebab is continuing to develop for the last 21 years, our journey is still continuing. Our business is growing at a balanced pace

Hasan Usta kebab serves up to 7.000 kebabs each day. Hasan Usta kebabs are fully reliable and have high-quality service throughout Adana (Turkey), they use modern style Fast Food but healthy. They serve your order in 5 to 8 minutes and that is a short time to serve. Kebab is usually cooked for a longer period. In addition, you get a range of salads within your order, all free of charge. Nowadays people think that kebab

is one of the unhealthiest food but I think that the kebab in England is not the same as in Turkey because they put extra ingredients which changes it.

However, kebab is not the same as Fast Food but in Europe and UK, they seem it as fast food whereas in Turkey the serving style is much more different, which doesn't make it fast food. The original kebab is cooked from coal, but in the UK unfortunately they are use grill this is one of the big reasons why the taste is different. Another big issue is the meat they use in the UK is different from the meat in Turkey. This is because the sheep has in the UK are treated and fed differently compared to Turkey.

Finally, I prefer to eat Adana kebab because it tastes more delicious than the other types of kebabs. I can say it is more healthy than doner kebab, it is known doner kebab has all sorts of meat in it, in addition, they use all parts of the meat also they use the nerves of the animal and usually, they are not cleaned. Adana kebab makers also use male lamb meat because it is soft and especially used for making Adana kebab, hence Doner kebab makers use all the meat they got in their hands and, also they try to go for the meat that is cheaper. I ate and make it also I cooked both types of Kebabs and I recommend you to eat Adana Kebab or Sis Kebab rather than Doner kebab. In my opinion, there is a great difference between the kebab in UK and Turkey;

I think the kebab tastes much better in Turkey.