It is an honor to dedicate my first post on a sandwich blog to world famous Turkish delicacy, the Doner Kebab. These things sustained me for three months of essentially living off the land and squatting in a ramshackle attic during a three-month artist residency in Leipzig, Germany during the Summer of 2010. 3, maybe 4 euro a day is all you need to eat like a king. The process begins as the Doner Man elegantly slices that plump rotating cone of hot lamb into thin strips, which are then placed gently inside a warm, panini-pressed pita pocket. Fresh vegetables and power accents are then layered upon the succulent meat: lettuce, tomato, onion, cucumber, cabbage, olives, feta, halloumi and the like lay the foundation for the plethora of cooling and hot sauces that marry the ingredients in this sandwich together. But Buyer Beware: Not all Doner Kebabs are created alike and please, be weary of the chicken. Go with the classic lamb or falafel option.
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