Doner kebab - The World's most Popular Turkish kebap dishes

Read This Controversial Article And Find Out More About DONER KEBAB

There are several types of kebabs in the world, and all are very different and good for different occasions. Every one of these types of food has its good points and negatives that can be helpful or harmful to your health.
Doner kebabs are very famous, as they are the most popular type of kebab in the world. A doner is an Afghan flatbread that can be baked in an oven or on the hearth, and it is a low-calorie, low-fat, and very nutritious snack. It is made from thin slices of a flatbread called a doner kebab. 

The Secret of DONER KEBAB

A Doner kebab is prepared by deep-frying and then wrapping it in a tarp and placing it in a pan on the stove. This takes very little time and does not involve a lot of clean up!
In the US, the Doner Kebab is usually served with spicy sauces, such as chili sauce, and some other types of sauces. The country of the Netherlands also produces a doer that is quite tasty. This type of doner is called the 'long night' doner and is more on the fatty side.
A little kebab is served hot and natural, and a medium-sized kebab is cooked slowly on the stovetop. In India, a medium-sized kebab is called a 'char kebab' and is served in two small portions. The meat inside is mostly mutton, beef, chicken, lamb, or fish.

As you may have noticed, the traditional 'Doner Kebab' in Iran is a 'Kebaboon' that is like a doner but smaller than a doer. This type of doner is sometimes called a 'Kebaboon Zanzibar,' which can easily be translated to 'volcano doner.' This type of doner is usually served with rice and yogurt sauce.
In Egypt, a doer is called a 'Zabab' (Zaba is Egyptian for 'sauce') and is a kind of pickled or fermented food with pungent, black, garlicky sauces. It is also served hot.
These days, there are other versions of the Doner Kebap in the world. The Doner Kebab in Indonesia called a Kebap is still served the same way in Indonesia, though in a different flavor.
The Doner Kebap in Sri Lanka is calling a Kebap and is a spicy, tangy dish. The Kebap is topped with sweetened coconut and cheese, which give it a tangy and savory taste. The pastry is crunchy and a cross between doner and hamburger.

In Sri Lanka, the doner has to be cooked a bit longer to ensure that the juices form a dough instead of separating from the flatbread, and this adds more nutritional value to the Doner Kebap. In Thailand, the Thai Kebap is very similar to the Doner Kebap in Sri Lanka but cooked in coconut milk instead of butter, and it is served on a bed of rice, making it a much healthier dish.
Nowadays, the Kebap is served with different sauces like Turkish and Greek sauces, and with chutneys or sour cream. In Northern India, the doner is fried to a golden brown, and the curry paste is applied on the top. This type of Kebap is called katta, and it is considered to be one of the best varieties of doner available.
So there you have it! A shortlist of the different types of doner kebabs in the world.