Döner Kebab
"Döner kebab is seasoned meat (lamb, beef, or chicken) stacked on a vertical rotisserie, slow-roasted, then shaved off in thin slices. In Istanbul, it's served in bread (ekmek arası) or over rice (pilav üstü), with tomatoes, peppers, onions, and sometimes yogurt. This is not the late-night drunk food of Europe—authentic Istanbul döner is a craft with quality meat and proper technique."
Logistics
Affordable
Vibe
Savory, Satisfying, Ubiquitous
Duration
20-30 minutes
Best For
Quick meal
The Backstory
Döner was invented in 19th-century Ottoman Bursa when cooks began stacking seasoned meat vertically to roast evenly. Iskender Efendi is credited with creating the modern döner format around 1867. The dish spread to Istanbul and became a staple. In the 1960s-70s, Turkish immigrants brought döner to Germany, where it evolved into the fast-food version known worldwide. Istanbul's döner culture remains more refined, with quality establishments using whole cuts of meat rather than processed blends.
Local Secret
"Avoid tourist traps near Sultanahmet. Look for places where locals queue and meat is actually stacked in layers (not a mystery meat log). Ask for 'az yağlı' (less fatty) if you want leaner cuts. The best döner is 'döner pilav' (over rice) rather than in bread. Drink ayran with it—the yogurt cuts the richness."