1 hour ago, KennethT said:I was curious about the doner - here, we have 2 different varieties of something similar - gyro which is basically a giant (doner sized) caseless relatively finely ground sausage revolving on the spit, and shawarma which is thin pieces of marinated meat stacked up on the spit to doner size, then shaved from the sides. It seems like the German doner is more of what I would call shawarma - is that right?
In Germany, Döner needs to be comprised of stacked slices of marinated meat. It is, however, allowed to add a certain amount of minced meat, typically to smoothen the mass out and giving it a more uniform appearance. It also lowers the cost. A skewer just made from stacked meat slices is considered of higher quality.
