Türkiye’s Iconic Meat Dish Earns Continental Recognition  

In a move celebrating Turkiye’s rich culinary heritage, the European Union has officially announced its intent to register the iconic doner kebab as a “traditional food” from the country. This delicious dish of seasoned, spit-roasted meat has been a staple of Turkish cuisine since the 1800s when it spread from Istanbul across the Ottoman Empire.

The Essence of Doner

So what makes a true Turkish doner? As described in the EU announcement, thin slices of beef, lamb or chicken are seasoned with a blend of yoghurt or tomato, spices and herbs. The meat is then stacked in layers on a vertical rotisserie spit and roasted over a fire, allowing the outer edges to cook to perfection while the inside remains juicy. 

A Culinary Ambassador 

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The doner’s iconic status was cemented during the wave of Turkish migration to Europe, particularly Germany, in the 1960s and 70s. As families brought the art of doner-making across the continent, the dish remained delightfully unchanged – keeping its Turkish name and preparation methods intact. Today, the savory aroma of doner kebabs wafts through cities across Europe as a beloved street food.

From Past to Present

The announcement also highlights doner’s deep historical roots, with texts from 1546 describing its signature vertical cooking style. Over centuries, the dish evolved into regional varieties like the leaf-shaped ‘doner’, minced meat ‘doner’, and mixed meat ‘doner’, all united by that irresistible charred outer texture.

An Honored Tradition  

With this landmark EU recognition, the first for a Turkish product name, doner takes its rightful place as a Protected Traditional Food. After a three-month objection period, this humble meat delicacy will earn a permanent spot on the continent’s culinary map – a triumph for Turkiye’s rich food heritage.