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  2. İskender kebap - Wikipedia

    en.wikipedia.org/wiki/İskender_kebap

    The prepared doner kebab is placed in front of the burning fire at a distance of 10–15 cm from the previously lit doner kebab fire. The doner kebab is cooked slowly over this fire, and after it is cooked, it is cut thinly with a knife from top to bottom. Thus, the doner kebab is ready for service.

  3. Doner kebab - Wikipedia

    en.wikipedia.org/wiki/Doner_kebab

    The doner kebab and its derivatives served in a sandwich form as "fast food" came to worldwide prominence in the mid- to late 20th century. The first doner kebab shop in London opened in 1966 [21] and such shops were a familiar sight in provincial cities by the late 1970s. Gyros was already popular in Greece and New York City in 1971.

  4. List of Michelin-starred restaurants in Turkey - Wikipedia

    en.wikipedia.org/wiki/List_of_Michelin-starred...

    The Guide originally launched in 2023, reviewing restaurants solely in the Turkish city of Istanbul. [1] In 2024, the Guide expanded to also review restaurants in the Turkish seaside regions of Bodrum and İzmir Province.

  5. Kadir Nurman - Wikipedia

    en.wikipedia.org/wiki/Kadir_Nurman

    Kadir Nurman (c.1933 – 24 October 2013) [1] was a Turkish restaurateur, widely credited with having in 1972, in West Berlin, introduced or "invented" the fast food sandwich commonly known as the "kebab" (German: der Döner), consisting of traditional Turkish döner kebab meat stuffed together with mixed salad into a flatbread.

  6. Turkish cuisine - Wikipedia

    en.wikipedia.org/wiki/Turkish_cuisine

    Gürsoy, Deniz, Turkish Cuisine in Historical Perspective, Istanbul, 2006. ISBN 975-329-564-2. Halıcı, Nevin, Konya Yemek Kültürü ve Konya Yemekleri, Istanbul 2005. ISBN 975-6021-16-0. Halıcı, Nevin, Sufi Cuisine, Saqi 2005. Lambraki, Mirsini & Akın, Engin, Aynı Sofrada İki Ülke, Türk ve Yunan Mutfağı, Istanbul 2003. ISBN 975-458 ...

  7. Ottoman cuisine - Wikipedia

    en.wikipedia.org/wiki/Ottoman_cuisine

    A 17th-century report says that the used of spice in Istanbul was moderate and mostly limited to black pepper, but as the intensity of spice is subjective, other reports differ. The 16th-century Flemish herbalist and diplomat Ogier Ghiselin de Busbecq described the Ottoman culinary culture as "very frugal", with a simple meal of bread and salt ...

  8. Cağ kebabı - Wikipedia

    en.wikipedia.org/wiki/Cağ_kebabı

    Now, the kebab is very famous in Erzurum, Istanbul and many states in the EU. [5] [6] [7] Etymology. The Turkish word ca ...

  9. Donair - Wikipedia

    en.wikipedia.org/wiki/Donair

    The donair is a version of the Greek doner kebab originated in Halifax, Nova Scotia, Canada in the early 1970s. A proper donair consists of four main ingredients: donair meat, toppings, donair sauce, and pita bread. Donair meat is made from spiced ground beef sliced off a rotating cone.