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Doner kebab
Döner kebab (, ; Turkish: ''döner'' or ''döner kebap'', (:døˈnɛɾ̝̊ ceˈbap)) is a Turkish dish made of meat cooked on a vertical rotisserie, normally lamb but sometimes beef, or chicken.〔https://books.google.com.tr/books?id=5a1ub6Q_0rEC&pg=PA109&dq=d%C3%B6ner+beef&hl=en&sa=X&ved=0CE4Q6AEwCWoVChMI9a31ndDgxgIVQRYsCh2Y-gWE#v=onepage&q=d%C3%B6ner%20beef&f=false〕
The sliced meat of a döner kebab may be served wrapped in a flatbread such as lavash or pita or as a sandwich instead of being served on a plate. It is a common fast-food item not only in Turkey but also in the Middle East, Europe, Canada and Australia. Seasoned meat in the shape of an inverted cone is turned slowly against a vertical rotisserie, then sliced vertically into thin, crisp shavings. On the sandwich version, the meat is generally served with tomato, onion with sumac, pickled cucumber and chili.
==History==
Before taking its modern form, as mentioned in Ottoman travel books of the 18th century, the döner used to be a horizontal stack of meat rather than vertical, like the cağ kebabı of Erzurum. Grilling meat on horizontal skewers has an ancient history in the Eastern Mediterranean, but it is unknown when slices of meat, rather than chunks, were first used.
In his own family biography, İskender Efendi of 19th century Bursa writes that "he and his grandfather had the idea of roasting the lamb vertically rather than horizontally, and invented for that purpose a vertical mangal". Since then, Hacı İskender is known as the inventor of Turkish döner kebap.〔Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., Cambridge World History of Food, Cambridge, 2000. ISBN 0-521-40216-6. Vol. 2, p. 1147.〕 With time, the meat took a different marinade, got leaner, and eventually took its modern shape.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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