Growing up in Long Island, New York, my cultural palate never experienced many cuisines outdoors, Italian, Chinese, American, and Moms. Turkish food turned into by no means an option, so now, at 38 years old, I can appreciate the excellent, sweet, peppery, and heat flavors this delicacy, wealthy in a subculture, offers.
When the hazard of sauce robbery is so not unusual that an area has to cling up a signal saying, “Sausflesjes mogen niet naar buiten” (“Sauce bottles are not allowed outside”), something unique has to be taking place internally! Leeman Döner has been a family-owned and operated commercial enterprise since 1992, with two areas in Amsterdam.
Except for one month in step with yr, the rather hard-running Kilic family cranks 200kg or 400lbs of döner PER DAY!
What is döner?
It’s an inverted cone of meat seasoned with Turkish spices and slowly cooked vertically on a rotisserie to make any Fat Kid susceptible to the knees.
Spinning, spherical, and round
I stroll in; I’m almost drooling! Serving up Turkish Pizza, Lamb or Chicken Döner, Dürüm, Kebab, Falafel, Börek and even Baklava, you may pick out just about whatever is on the menu and best pay some euros for it! I supply my order, “Kip broodje,” and luckily locate a place to sit down. Entranced, I watch the four meat saunas paintings their magic!
Spinning around and around, the döner slowly chefs while clean, made-to-order pieces of bread are covered up, ready to be known into action. “Hondered drieentwintig!” They call out. “Hondered drieentwintig” They yell out again…” Then, “Number 123!” “Shit!” I assume that’s me. “Sorry. Dank Je, well,” I say as I clutch my bird package and deal with joy like a newborn.
The equipment I need for war, napkins, and extra garlic sauce is inside, putting distance as I watch my first chunk. I dive in! The crunch of the lettuce, a piece from the onion, and the earthiness of the cilantro combined with the flavor of paprika, salt, black pepper, garlic, cumin, oregano, and pink pepper touch my palate, developing holy matrimony of flavors with the fowl.
Physically unable to put my sandwich down, I chuckle, looking at the lunchtime video game unfolding before me. Everyone there’s “Pac Man” ingesting: chomp, chomp, chomp without stopping. My personal Fat Kids model of “Eat, Sleep, Rave, Repeat” starts offevolved gambling in my head as I douse my sandwich with greater garlic sauce!
Like machines, without pronouncing a phrase, together we are garlic sauce “Brothers-in-arms”, passing the bottle to and fro to every different after every chunk till there may be no more sandwich left!
Out of breath, I cave as I contemplate any other sandwich. “Why now not?” I say as I re-enlist my stomach for every other excursion of duty. It’s simply that excellent.
Remember, no matter where you come from, where you’re at, or wherein you’re going; meals allow us to come together no matter cultural or nonsecular variations. Stop in today and say hello to my buddies at Leeman Döner!”
Traditionally, it’s miles said no Turkish woman must marry until she has mastered the artwork of creating börek. Börek is made from Yufka, a skinny paper pastry rolled or stacked in layers with numerous fillings consisting of cheese, potatoes, spinach, meat, etc. Börek is light and crisp and perfect for breakfast or tea. These are easy to grab on the go, and you will locate börek everywhere in Turkey.
Köfte or meatballs are available in all styles and sizes primarily based on how they’re prepared and cooked in exclusive regions of Turkey. These are constantly positive fireplace winners where ever you are. Köfte is crafted from finely ground meat, onions, and whole spices, then fried, baked, or boiled. Köfte is cooked and served with green peppers, tomatoes, and sliced potatoes. When journeying, discover the neighborhood köfte strong point and try it. You will no longer be upset.
This terrific Turkish dessert is made from kataifi, like shredded wheat. Cheese is positioned among thin kadaif layers and cooked in a small round copper plate. Syrup, including sugar, water, and more than one drop of rose water, is poured into the pastry during the last mins of cooking. It is crowned with clotted cream and pistachios. It appears to be an odd combination. However, that is a dessert you may desire more of after you come home from your excursion to Turkey.