|Slicing meat off a döner kebap's grilled surface (Photo taken from Wikipedia)|
Serving döner in Seattle is not easy for instead of the original lamb meat also here beef or chicken is stacked on the vertically rotating spit. The Turkish bread called pide accompanying the meat is unknown in the State of Washington. Thus Victor, the owner of the fast food, asked to have it specially baked. American Law requires that meat once prepared must be consumed within half a day, so Victor uses shorter spits to grill smaller meat quantities. The döner varieties he offers with sauce, salad, and pide are called The Mehringdamm or somewhat spicier The fiery Kreuzberg, named after places in the traditional Turkish quarter in Berlin. Still Victor's many ardent customers consider döner to be a typically German food. One enthused girl said when she learned that in Berlin there are döner stands on every corner: You Germans must be happy people.
Let me know when the first döner stand opens in Madison.