When I was 20 years old, I took a year off from university and took off to Germany for 6 months of bible college. Besides the fair bit of homesickness, it was a great experience. It was really neat to live in Europe for 6 months, and I’m glad that I was able to do it.
One of the foods I discovered while there were donairs, although the Turkish guy at the little corner place that sold them called them donar kebabs. Since coming home I’ve learned that you can actually get them at plenty of places here too, but I had never had them before.
At any rate, whenever the food at school wasn’t very good, that’s where a bunch of us would go to get supper. It was just down the street, and the donairs? So, so good. Now I still don’t think I’ve ever bought one since being home, it was one of those things that I really enjoyed while in Germany, but haven’t looked for since coming home. But this recipe reminds me of those donairs.
It’s not even that they’re the same, the meat he used I think had lamb involved, which I definitely want to try adding to this, because I think it would be awesome. And I don’t have a giant rotisserie to cook the meat and shave it off. Oddly enough. But for a homemade version, it’s pretty darn close. And the bread is definitely close. Now if only I knew what kind of cheese he used, they would be pretty close to perfect. If anyone knows please enlighten me! I used feta which was good, but not the same. Even with the differences though, every time I make these it reminds me of school in Germany and buying donar kebabs from the Turkish shop on the corner.
Now if I can just find a recipe for apple strudel that’s the same as the bakeries there!