Doner? – Kebab? – Doner Kebab?
Fundamentally, the term should rightly be ‘Kebap’ – the authentic Turkish spelling. However, since the 1970s, the adaptation to ‘Kebab’ has swiftly proliferated and solidified, especially across Central Europe.
Doner Kebab is a compound phrase originating from ‘Döner,’ denoting ‘rotating’ or ‘turning,’ and ‘Kebab,’ signifying ‘grilled or roasted meat.’ Essentially, Doner Kebab denotes a method of preparing meat: ‘rotating meat.’
The genesis of Doner Kebab likely traces back to Anatolia. Historical records from the 19th century indicate that during this period, lamb meat was skewered and roasted for a dish known as Şiş Kebab, then served encased in bread.
Such techniques, along with others involving horizontal spits, were commonplace throughout the Ottoman Empire. However, many urban residents living near eateries found this grilling method bothersome. This persisted until Mr. Iskender Efendi, a butcher and chef in Bursa, conceived the notion of deboning the meat, arranging the pieces on the skewer in the geometric fashion we recognize today, and grilling them vertically to circumvent the nuisances associated with horizontal grilling.
This rotating method of meat preparation soon gained widespread popularity across the country and eventually traversed the globe. Few other Turkish dishes rival the renown of Doner Kebab. Presently, this swift meal is crafted in myriad variations. Whether termed Doner, Kebab, or Doner Kebab – the paramount criterion is its delectable taste.
Our commitment: Ensuring safety, avoiding risks at all costs
Royal Döner specializes in food production. The process of producing, storing, and delivering food is a delicate and serious matter. We are fully aware of this immense responsibility and act accordingly, ensuring every step meets our stringent safety and quality standards.
To mitigate risks associated with our meat products, we adhere to the internationally recognized HACCP (Hazard Analysis and Critical Control Points) guidelines found in the FAO/WHO Codex Alimentarius. This approach is integral to the ‘General Principles of Food Hygiene’, ensuring our commitment to upholding the highest standards of food safety.
HACCP (Hazard Analysis Critical Control Points) is a control system designed to ensure quality throughout every stage of the food production process, from manufacturing to distribution and storage. This comprehensive approach guarantees the highest standards of food safety and hygiene are maintained.
INDEPENDENT CERTIFICATION
Independent, accredited certification bodies are responsible for certification.
FOR THE SAFETY OF OUR CUSTOMERS – AND OUR CUSTOMERS’ CUSTOMERS
Thanks to our preventive measures, significant hazards during the production, storage, and distribution of our food can be avoided. This ensures that our customers and our customers’ customers can always feel confident in the quality of our offerings.
Fresh cuts, transformed into delicious doner
HIGH-QUALITY RAW MATERIALS
A high-quality end product always starts with high-quality raw materials – that is, the ingredients at the beginning of the production chain. We source both meat and other ingredients exclusively from producers with quality assurance. Careful selection, strict supplier agreements, and our consistent incoming goods inspections ensure that we only process the highest quality raw materials.
EXCELLENT END PRODUCTS
After processing, our döners are packaged, labeled, and shock-frozen, then stored in our in-house freezer warehouse for regular quality checks until delivery.
IMMEDIATE MEAT PROCESSING
Our meticulously organized purchasing and production processes ensure that the primary raw material, meat, is processed by experienced employees in the shortest time possible.
We gently prepare the minced meat for our rotating spits and season it with our freshly prepared top-secret spice blend.
For our platter döner, we break down the meat into larger pieces after deboning, then further process it in specially chilled rooms. After adding our house spice blend, it is carefully marinated, layered, and shaped onto the döner spit.
We process poultry meat for our chicken döner using a gentle, specialized method. Achieving flawless slicing in this ad-hoc process requires both care and expertise, as well as precise timing and pace. A dedicated team of specialists works hand in hand to debone, season, and simultaneously assemble the spits.
Our principle: Zero compromise on safety
We Ensure Not Only Reliable and Fast Deliveries of Our Products to Your Store
We also ensure compliance with international HACCP regulations for frozen foods, right up to your business premises: including proper handling of goods during transportation, protection against contamination, and adherence to required temperatures. And we even guarantee it ourselves, thanks to our refrigerated vehicles, adequate containers, and packaging.
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Fundamentally, the term should rightly be ‘Kebap’ – the authentic Turkish spelling. However, since the 1970s, the adaptation to ‘Kebab’ has swiftly proliferated and solidified, especially across Central Europe.
Doner Kebab is a compound phrase originating from ‘Döner,’ denoting ‘rotating’ or ‘turning,’ and ‘Kebab,’ signifying ‘grilled or roasted meat.’ Essentially, Doner Kebab denotes a method of preparing meat: ‘rotating meat.’
The genesis of Doner Kebab likely traces back to Anatolia. Historical records from the 19th century indicate that during this period, lamb meat was skewered and roasted for a dish known as Şiş Kebab, then served encased in bread.
Such techniques, along with others involving horizontal spits, were commonplace throughout the Ottoman Empire. However, many urban residents living near eateries found this grilling method bothersome. This persisted until Mr. Iskender Efendi, a butcher and chef in Bursa, conceived the notion of deboning the meat, arranging the pieces on the skewer in the geometric fashion we recognize today, and grilling them vertically to circumvent the nuisances associated with horizontal grilling.
This rotating method of meat preparation soon gained widespread popularity across the country and eventually traversed the globe. Few other Turkish dishes rival the renown of Doner Kebab. Presently, this swift meal is crafted in myriad variations. Whether termed Doner, Kebab, or Doner Kebab – the paramount criterion is its delectable taste.
Doner? – Kebab? – Doner Kebab?