How to make doner kebab? Döner is prepared twice a day. They make 30 tons doner kebab every month. Delicious Turkish street food in Adana. Follow our channel for the best street food.
Alors la je suis estomaqué!!! Les techniques qu'ils employent,les recettes,la viande gratinée dans une espèce de pierre chaude ,j'avais jamais vu ça de ma vie ,étant cuisinier de métier je dis chapeau Ils font leur chiche(la broche) eux même et vous avez vu c'est du taf !!!!❤ Ça donne l'eau à la bouche tout simplement
@@Taker2K23 döner kebab is NOT turkish. the sorta dürum was in yufka, yufka is not the type a döner kebab uses, this was done with a lahmacun type of dough, hence it was DÜRÜM. also the 2nd döner was straight up döner with special habits, no kebab at all. you try to argue with a german, while germany is the most döner kebab consuming country,by far.
The locals are so lucky to have such Beautiful, Immensely healthy, and Organic cuisine on their doorstep, in some other countries people would be so grateful for such a wonderful place. Great video thankyou.
First of all, I would like to thank you very much for explaining and understanding Turkish cuisine, our quality, clean cuisine, where organic taste is transformed into healthy foods, with such beautiful and justified reasons. If you come to Turkey, I would be honored to host you, dear @sloopycat1954 Please take care of yourself. Lots of love from Turkey.🏵💮☘🌻🌼🍀🍁🌶🫓🧀🍾🍷🎯🧿
@@Dominus2025I've been eating it for years and I've never had any problems. The people who make real doner kebab are the Turks! Greetings, only those who eat it can taste the döner made with old techniques. 😊
Adana'da at ve merkep eti çok yaygın bir şekilde kullanılır. Müşterilerin dikkatine. İstanbul'daki adalardan gelen atların akibeti karanlık ama atlar kesilip çoktan adana kebap ve döner olarak yapılıp satıldı bile...
Impressionnant! C'est la première fois que je vois une broche aussi grosse et cuite au feu de bois! Et les recettes ont l'air vraiment sympa! Vous devez ouvrir en France ^^
Adana'da bir şey yenmez. Sokak tablacısından restoranına kadar herkesin bir sağlık karşıtlığı var. Odun, kerestecinin elinden geçtikten sonra tahta oluyor. Marangozlar o tahtaları kimyasallarla işleyerek bir eşya elde ediyor. Arta kalanları da Adanalılar alıp köz niyetine kullanıyor. O tahtaların dumanı tavuğa sinip kalıyor. Kimyasalla işlenmiş o tahtaların dumanı, solunum yollarını tahriş ederek solunum problemlerine neden oluyor. Çeşitli kanserlere, astım ve bronşite, tek tek sayamayacağım kadar çok fazla hastalığa sebebiyet veren durumdur tahta dumanı. İş Sağlığı ve Güvenliği Kanununda dahi yer alır bu. Üstelik pişmekte olan dönerin üstünde alüminyum folyo saatlerce sarılı duruyor. Alüminyumun yiyeceklerle olduğundan fazla teması ile insan bünyesinde birikinti oluşturması da modern dünyada yaygın çeşitli hastalıkları ortaya çıkarmıştır. Bu hastalıklar ülkemizde çok yüksek yüzdelere sahip. Biraz sağlığımızı önemseyelim. Üstelik bu dönerin lezzetli olduğunu da düşünmüyorum. Kemiğinden sıyrılmış tavuğun göğsü, derisi ve diğer her şeyiyle muhtemelen süte batırılmış şekilde kullanılıyor. Dönerde deri gibi şeyler hiç hoş olmuyor. Köz ateşinde tavuk biraz geç pişer, bu tavuklar da gördüğümüz üzere bembeyaz. Tavuğun kızarmışı lezzetlidir. O tavukların arasına Adana gibi bir yerde çok yaygın bulunabilen kapya biberlerden koyup; tahta yerine de meşe odunu kullanılsalar lezzeti de çok farklı olurdu. Ya işlenmemiş odun kullanın ya da şu tahtalarla özel bir şey yapıyormuşuz gibi davranmayın. Bir Çukurovalı olarak Adana'nın sokak yemek kültürü benim hiç ilgimi çekmiyor.
hayır, bence çok önemli bir noktaya değinmiş. Hurda kerestelerin içine sinen kimyasalların uçucularının ete sinmesinden bahsediyor; bu bir iddiadır, araştırılması lazım. Doğruysa çok tehlikeli.@@geordiejones2
@@Jim-Slip or that their spinning rod didnt spin that much, or that they took waste fat to make the meat heavier. this honestly was quite nasty and every german 6€ döner would prob have higher hygiene.
WOw looks so good, I was in Istanbul , Nisantasi, Sisli, there was not a signle Doner/Sharma stand in the entire neibhourhood.... i wanted to try so much of Turkey's fast food, no burek no baklava, nothing.. :( when i enter a shop first thing i said was brother no baklava here... :D Istanbul is a really magical city
Thank you for sharing your amazing video .... we watched from start to finish ... great skilled workers and much delicious food servings. Nice environment and clean establishment. Workers dressed professionally. We L❤ve it !!
Bu kasari sadece kahvaltida citir ekmek arasinda seviyorum. Donere veya baska bir seye girince lezzet falan kalmiyor. I love the mozarella cheese only in the breakfast with between of crispy bread. If you put that in doner kebab or something like that, there is no taste on it.
Geil der junge Mann ist der beste ,er liebt seine arbeit.sein Herz ist an der richtigen Stelle ,der ist für mich ein Sterne hoch,wie viel liebe er ins Jochen reinsteckt.er muss selber vor Freude grinsen wenn er das Gemüse und die Kräuter schneidet und mischt ,ich schwöre Bruder er ist King
This looks really good. My only question is: does anyone ever get sick from the center of the spinning meat log staying at a warm but not cooked temperature for so long (before the outside has been whittled away exposing the inside enough to cook). No shade, just curious
Well, it has to stay hot when cooking has started, and when you stop, you have to put it in the fridge asap. Basically, the bacteria builds up on the outside layer while it’s hot, and it quickly dies when cooked. The person cutting the meat is also usually only cutting the surface, which is usually cooked a bit deeper than the part that is actually cut, so there’s no issue. TLDR: As long as it’s kept hot (around 60 Celsius), and the served part is fully cooked, there’s no issue. You never cut deep enough to hit raw meat.
@@LukePighetti Luke, today's standards for meat consolidation's/safety insurances are set ridiculously high because of mass quantity. For instance, USDA calls for most cooked above 160 degrees, which is ludicrous for taste. Temperature is key for eliminating bacteria. Refrigerated raw meat is used for consumption, (steak tar- tar) for example. Dried meat GROWS bacteria as a preservative, and will quickly envelope the product safely in cold temps. Deer hunters will hang their harvest in dark/cold environments to improve flavor, and I'm sure you've heard of "aged "fresh" hams" fermenting for long periods of time. The foods you're seeing here are consumed at once, and the intense heat immediately destroys anything detrimental. AFTER IT'S COOKED is when problems arise. ~Best
If a place is good enough to sell one ton of meat per day then I would say they are the experts. You are most likely to get sick buying food from a place that sells one kilo of meat per day.
Bu döner i biliyorum, bende Taksim de yedim mesur taksim de istanbul da bambi dönerci var orda yedim ben kendisine has özel döner diye biliyorum kendisi de Istanbul da Taksim olsun Kadıköy olsun baya şubesi var ve tanınmış ünlüler de gidiyor kaşar li döner dürüm 🌯 ama onlar tost makinesi ne koyuyor, bu yer da 41 kerem Masallah çok güzel 👍 görünüyor inşallah Adana ya giderim ve tadına bakarım Ailemle birlikte ustalar in eline sağlık ❤
Good looks great. People in the comments are being too hard on the young kid, he’s doing his thing! Why not focus the energy on all those who aren’t trying to make anything of themselves.
If you are preparing raw meat and poultry, you should use a red chopping board. Raw meat is a high risk food as it contains bacteria. This is why using a separate chopping board to prepare raw meat is key to preventing cross
@@ferhatnohut4787 Aha... Jak dopiero zrobicie czyli poprawnie wedle języka polskiego nie macie takiego kebaba i macie to w planach. No chyba, że robicie takiego kebaba to sorry. Wiem może dla Ciebie polski język być trudna języka wtem polecam wrócić do szkoły, a nie myśleć o kebabach ...
I love how the young kid is trying to make everything flashy and fancy, but then it cuts to the old man just cutting meat. That’s because you don’t always have to be flashy when you have good food. If your food is good enough, you allow the taste to be flashy instead of your actions or what you say. He is just way too extra and uses way too much of his ingredients, I mean half of what he was making ended up on the floor. I’ll bet when he works that the food cost are increased by at least 35%. He is just way too wasteful.
I was absolutely flabbergasted by that kid... When he tries to show his cutting skills. I would jeeet him out of my kitchen in 30 seconds flat! When he "sharpens 1cm of the knife and not deburr... brr. Thank you @david for not thinking I am a hardass 🥲😄
