OTTO Turkish Street Food

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Published Mar 27, 2021

Doner kebab is beloved in many parts of the world — Germany alone eats more than 2 million per day. Dating back two centuries to the Ottoman empire, the dish of meat cooked on a vertical spit is the ancestor of the gyro in Greece, shawarma in the Middle East, and tacos al pastor in Mexico.

With a background in fine dining, Sevindi and Turgay had long imagined they would open a high end restaurant together. But, when the COVID-19 pandemic hit, they shifted to something more affordable. For that, they turned to Turkey’s beloved street food, doner kebab, which they thought would lend itself well to a fast casual concept. After months of research and practice, they seem to have it down.

They start with three cuts of beef – brisket, chuck, and sirloin – which they marinate in minced onions, salt, and pepper. Next, they stack slabs of the beef high on a vertical rotisserie, which chars the outer layer brown with flavor, while the interior stays moist. To serve, they shave off thin slices by cutting vertically down the exterior. There is also a chicken doner made from slabs of breast and thigh, shaved the same way.

The menu offers three ways to enjoy doner – wrap, bowl, or sandwich — along with a choice of Turkish toppings and sauces, like sumac onions, hummus, tzatziki, and esme, a Turkish red pepper paste. Sevindi’s favorite is a sandwich stuffed in fluffy, house-made pita bread.

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**i do NOT own any of the music used in this video
** This video is made for fun only.

Kategorien: Corona Virus aktuelle Videos

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