The Legendary Taste: Yaprak Döner (Leaf Doner)
Turkish cuisine has many unique flavors. From kebabs to salads, from ayrans to desserts, many delicacies are offered the customers. One of these unique flavors is Yaprak Döner. The biggest feature of Yaprak Doner, one of the indispensable of the Turkish cuisine, is that it is made only of meat. Contrary to what is believed, the yaprak doner don’t made from mince.
It is a common misconception that Turkish doner has a long history in Turkish food culture. With a few centuries of history, the Döner have become an important part of the Turkish culture. It can be said that the history of Döner, which was thought to have appeared between 1700-1800, is based on the spit roasted lamb in the old Turkish festivals.
It is believed that Doner was inspired by the Crimeans. Before getting its current modern form, it was written in the 18th century Ottoman period travel books. It’s today’s final form is based on İskender Efendi in Bursa in the 19th century and it is thought that it comes from the same source of Cag kebab in Erzurum. Sheep and lamb meats are used in a large of majority of yaprak doners made in turkey.
A kind of Doner is also Yaprak Doner (Leaf Doner). Loved and consumed by almost all turkish, Yaprak Doner, is known in many countries, especially in Germany. As a result of this, Yaprak Doner have become very popular in foreign countries.
The best yaprak doner is made from leg of veal. The arm and leg of sheep or lamb are also used. The important thing is to cut the meat like leaf. In order to make the doner more delicious, fat pieces are used.
Yaprak Doner whose quality has increased as a result of various controls forms one of the most important parts of Turkish cuisine. Yaprak Doner which is a flavor that every tourist who visits Turkey should taste, waits for its gourmets.