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Sandwiches: Submarine sandwich, Taco, BLT, Doner kebab, Shawarma, Gyro, Lettuce sandwich, Bratwurst, Cuban sandwich, Peanut butter, banana and bacon s
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| Source: Wikipedia. Pages: 82. Chapters: Submarine sandwich, Taco, BLT, Doner kebab, Shawarma, Gyro, Lettuce sandwich, Bratwurst, Cuban sandwich, Peanut butter, banana and bacon sandwich, Montreal-style smoked meat, BK Veggie, Cheese sandwich, Reuben sandwich, Po' boy, Torta, Butterbrot, Open sandwich, Chipped beef, Bánh mì, Beef on weck sandwich, Bacon, egg and cheese sandwich, Steak sandwich, Smørrebrød, Deli Choices, Francesinha, Ham sandwich, Croque-monsieur, Choripán, Breakfast sandwich, Egg sandwich, Sausage sandwich, Grease Trucks, Panini, Tuna fish sandwich, Maxwell Street Polish, Doubles, Cemita, Sandwich wrap, Cold cut, Ham and cheese sandwich, Crisp sandwich, Cudighi, Sincronizada, Al pastor, Vada pav, Torta ahogada, Kokoretsi, Rou jia mo, Jibarito, Muisjes, Donair, Chivito, Wrap roti, Bauru, Chicken sandwich, Gatsby, Baked bean sandwich, Bologna sandwich, Sandwich loaf, Club sandwich, Vegetable sandwich, Tongue toast, Slider, Bun kebab, Jam sandwich, Mollete, Market Fresh Sandwiches, Fried cauliflower, Chicken salad, Pocket sandwich, Mother-in-law, Toast Hawaii, Pan-bagnat, Fischbrötchen, Chocolate sandwich, Zapiekanka, Melt sandwich, Wurstbrot, Sandwiches de miga, Tramezzino, Donkey Burger, Smörgåstårta, Bosna, Fried aubergine, Prawn roll, Salmon burger, Corned beef sandwich, Pebete, Medianoche, Pork chop bun, Bocadillo, Mortadella sandwich, Dyrlægens natmad, Ham and egg bun, Porilainen, Kottenbutter, Sol over Gudhjem, Pistolette. Excerpt: Doner kebab (Turkish: ) or sometimes döner kebap, lit. 'rotating roast', often shortened to Doner (Turkish: ), lit. 'turn around', also spelled "doener", "donair", "donar", "doner", or sometimes "donner") is a Turkish dish made of lamb meat (mainly) cooked on a vertical spit and sliced off to order. There are many variants in the composition of the meat, the ways of serving it, and the garnishes. Derived dishes include shawarma in Arabic and gyros in Greek, although ingredients and sauces differ. The term kebab in some countries refers specifically to doner kebab. Cag kebabi, a related dish. Note that the meat is horizontally stacked.Before taking its modern aspect as mentioned in Ottoman Travelbooks of the 18 century, the doner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the Cag Kebabi of the Eastern Turkish province of Erzurum. In his own family Biography, Iskender Efendi from the 19 century Bursa claims that "he and his grandfather had the idea of roasting the lamb vertically rather than horizontally, and invented for that purpose a vertical mangal". With time, the meat took a different marinade, got leaner, and eventually took its modern shape. Doner being carved in BursaThe meat used for doner in Turkey is mostly lamb, but the chicken variant has also made its way into the very large Turkish street food milieu. There are two basic ways of preparing the meat for doner kebabs: Iskender kebapIn modern Turkey, the doner is served in diverse ways as main courses or street snacks: Tombik or gobit (literally "the Fatty", doner in a bun-shaped pita, with crispy crust and soft inside, and generally less meat than a dürüm)Ekmekarasi ("in a bread", generally the most filling version, consisting of a whole (or a half) regular Turkish bread filled with doner) Doner kebab sandwich served in a thick pita (Turkish: ).Doner kebab is now widely available across Europe and North America, mostly in the variant developed in Ger |
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