Above, a slab of processed Doner meat.
Yesterday, around lunchtime we were near Highway 92 and Bells Ferry Road. I suggested a place we read about called Doner Frankfurt, a German Fast Food. We had a coupon.
The eatery was in a shopping center and not very big inside, maybe about the size of a Waffle House. I think it is a franchise.
You order at the counter and like Subway or Blimbie you stand there and tell them what you want on it, which isn’t much.
The two types of meat their Doner is chicken and beef. The meat appears to be a processed or pressed meat built on a stand and the slice off slivers of it to make your Doner Sandwich.
I saw on the sign they also have bratwurst.
The beef Doner taste much like a Greek gyro. If you like authentic gyros then you will like a doner. The sandwich is something similar to flatbread.
I think the gyro taste is the feta cheese and yogurt you can elect to have put on it.
They had a few sides available such as German potato salad that was in a cool box with a window. They also had a rack that had potato chips.
The owner or manager I think had a German accent and seemed unorganized. While a lady was ringing us up at the cash register he interrupted her and asked if a lady who just received her food and walked away had paid.
I always thought when the cashier is operating a cash register she is on sacred ground, She is counting money and needs to be totally focused. As far as I’m concerned his question could have waited. She paid.
Never seen meat shaped like that. A German Doner party, perhaps?
ReplyDeleteIntriguing. Such oddly shaped meat. Wikipedia says it's German Turkish food:
ReplyDelete"The more common and authentic method of preparing the meat is to stack marinated slices of lean lamb meat onto a vertical skewer in the shape of an inverted cone. The meat is cooked by charcoal, wood, cast iron, electric, or, unpreferably, gas burners. The doner stack is topped with fat (mostly tail fat), in addition to the 25% fat that is typically added to the minced meat in manufacture so that it drips down the meat stack when it is heated. At times, tomatoes, and onions are placed at the top of the stack to also drip juices over the meat, keeping it moist. In Turkey, most restaurants prepare their doner early in the morning, and serve the last portion by the end of the afternoon."
Mike D