Greesy kebabs with a lot of sauce 'spicy, mild or mix?' are a European invention I think. I've been to a few middle-eastern countries including Turkey and haven't seen sauce in kebab ever (still they give sauce in Berlin).
That is because they are Shwarma's and are completely different again. The kebab is a Berlin invention (according to TimeOut Berlin). Which makes sense, a marriage of the German sausage + bread culture with some dish from the middle east.
Wait, wat? Kebab is middle-eastern food with hundreds of years of history. 'Doner kebab' (the popular one in a bread) is Turkish. German sausage has nothing to do with it.
There are lots of ways you can serve kebab/shoarma and none of them are 'wrong' per se. The popularity of doner and roll is probably just a matter of convenience for customers and business owners. The sauce thing was just an observation, and frankly I don't know how what local influence made it served that way in Europe.
according to Time-Out Berlin. Yeah, according to Wikipedia, I'm wrong. Never trust a travel guide. I've been to the Emirates and what they have there is entirely different to what they have in Germany. Australia, France and the Czech Republic have something different, which is 'the greasy thing'.
and that's what I said. cultures mix, cuisine is imported, adapted to local preferences, exported again around other regions, that's how it works. You were only wrong saying that kebab was invented in Germany, it's just that there's where the modern well-known in Europe Turkish doner started do gain broad popularity - that's probably what your guide meant. I assume it was the saucy thing we have all around Europe.
All dishes are different around the world - spaghetti, sushi, pizza, hamburger, etc. Sometimes a dish is luxury in one country and casual food in the other. It always differs, even across regions of one country, regional influences, etc. It doesn't mean it's a different dish by definition.
No, literally - the middle-eastern "kebab" is called cevapcici in Europe (at least in Ausria/Germany), it's a totally different dish from dönner kebab.
Before taking its modern form, as mentioned in Ottoman travel books of the 18th century,[6][7] the doner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the Cağ Kebabı of the Eastern Turkish province of Erzurum.
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".[8] With time, the meat took a different marinade, got leaner, and eventually took its modern shape.[7] The Greek gyro, along with the similar Middle Eastern shawarma and Mexican tacos al pastor, are derived from this dish.[9] There are several stories regarding the origins of gyros in Greece: One says that the first "gyrádiko" was "Giorgos" who brought gyros to Thessaloniki in 1900[citation needed]; another legend from a meat production company states that döner was first introduced in the 1950s in Piraeus by a cook from Istanbul.
