[69][70] The name of the dish was selected by the Macquarie Dictionary as the "People's choice Word of the Year" for 2016. [18] Historically found only in Atlantic Canada, the dish's popularity has expanded throughout Canada. Traditonal Turkish pita, pide, lavash or yufka bread in fire baking stone wood oven also known as "Tandir or Tandoor" - Buy this stock photo and explore similar images at Adobe Stock Sales: 888-649-2990 Numerous people have made competing claims to have introduced the dish sometime in the 1960s, and its mass-production in the 1970s. Yufka, a very thin and round bread, still constitutes the staple food in Turkey in rural areas. Each country has its own bread baking culture. [77] In Germany, any döner kebab meat placed onto the rotisserie must be sold the same day. [19] The dish developed there from its original form into a distinctive style of sandwich with abundant salad, vegetables, and sauces, sold in large portions at affordable prices, that would soon become one of the top-selling fast food and street food dishes in Germany and much of Europe, and popular around the world. [38] There are over 1,000 currently active restaurants that serve kebab foods[39] in Finland, making one kebab restaurant for every 5,000 people in mainland Finland. Obi non or lepyoshka is a kind of flat tandoor bread popular in Afghan, Tajik and Uzbek cuisine. [71], Health concerns regarding döner kebab, including the hygiene involved in overnight storage and re-heating of partially cooked meat, its quality, as well as high salt, fat, and calorie levels, have been reported in the media. [11] Doner kebab likely arrived in Greece in the 1920s with the population exchange between Greece and Turkey, later transforming into gyros. Yufka, which originated from the Central Asian Turkish tradition, was the basic and earliest form of bread prepared by nomadic Turkic tribes in Anatolia from the 11th century onwards. [17] There are competing claims about the origin, but according to Halifax resident Leo Gamoulakos, his father, Greek immigrant Peter Gamoulakos, started selling Greek-style gyros at Velos Pizza in the Halifax suburb of Bedford. [52], Al pastor is a variation of döner kebab via Lebanese shawarma. Rolling out the dough can be a tricky process for those unskilled at the process. That shows we are one of the biggest fast-foods in Germany." Also known as filo dough, the bread is also Mediterranean in origin. As there were vineyards in this region, it is thought that this bread could have been a raisin bread. [46] Over time, it developed into a dish with abundant salad, vegetables, and a selection of sauces to choose from. [51], Introduced by Turkish immigrants, the döner kebab with salad and sauce is a very popular dish in the United Kingdom, especially after a night out. History. The thinness of the cooking utensil helps with working the dough so it reaches maximum thinness. Using a thick rolling pin with handles on both sides, the cook rolls the bread out to around 8 inches (20 centimeters) in breadth. Download Yufka bread stock photos. Made like yufka bread from an unleavened dough, it is baked on a sac. The flour used, however, is generally all-purpose flour, bread flour, or plain flour. Throughout Hanoi and Ho Chi Minh City many döner kebab stalls can be found. [49], In 2011 there were over 16,000 establishments selling döner kebabs in Germany, with yearly sales of €3.5 billion. In Paris, this variation is called Sandwich grec ("Greek sandwich"). Some have guidelines specific to döner kebab handling and preparation. In the Ottoman Empire, at least as far back as the 17th century, stacks of seasoned sliced meat were cooked on a horizontal rotisserie, similar to the cağ kebab. Pining for (al) pastor? Dough pieces (ca. Affordable and search from millions of royalty free images, photos and vectors. They are predominantly made of chicken but occasionally beef, and called simply "kebab". While kebab has been used in English since the late 17th century, doner/döner kebab is known only from the mid-20th or later. The long keeping properties of yufka bread was important for the Turks in their nomadic lifestyle. It is a thin, round and unleavened flat bread similar to lavash, about 18 inches (40–50 cm) in diameter usually made from wheat flour, water and table salt. Kebap in Germany, any döner kebab sandwich may be referred to as... The long keeping properties of yufka bread are usually termed as the foods of the most characteristic of! 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