KasapDöner | Doner, Doner, Kasap, Döner, Sarıtaş, Et, Restaurant, Baget, Tombik, Lavaş
TR / EN
HISTORY OF DONER
HISTORY OF DONER DONOT INCLUDES HARD SOURCES BUT CONSIST OF MYTHS. IT IS BELIEVED THAT DONER IS INSPIRED FROM MEAT FRYING METHOD OF CRIMEAN'S IN WHICH SWORD IS USED. DONER MODERN STATE RECORDED FIRSTLY IN 18TH CENTURY OTTOMAN ITINERARIES. INVENTOR OF THE DONER IS KNOWN AS HAMDI USTA FROM KASTAMONU. IT IS BELIEVED THAT IT COME FROM THE SAME SOURCE OF CAG KEBAB.
CULTURE OF DONER
DONER IS BOTH DELICIOUS, PRACTICAL, HEALTHY AND A COMPLETE PROTEIN SOURCE. GOOD DONER LEAVES A TASTE IN THE MOUTH WHILE EATING, MAKE ONE FULL BUT NEVER SWELLS OR MAKE HEAVY THE STOMACH. IN ORDER TO PERFORM THESE SELECTION AND PREPARATION OF THE MEAT IS VERY IMPORTANT. IN KASAPDONER WE MAKE DONER BY USING SPECIAL STEAK MEATS OBTAINED FROM VEALS WITH THE CORRECT MARINATING DURATION AND COOKING METHODS

ONE OF THE IMPORTANT PERSONS WHO MADE GOOD DONER IS DONER CHEF. DONER SHOULD NOT BE OVERCOOKED, OVERCOOKED DONER IS BECOME DRY AND HARD AND CORRECTLY ROLLING DONER DO NOT DRY. THE MORE THINNER THE DONER IS SLICED, THE MORE DELICIOUS IT WILL BE. ALL OUR KASAPDONER CHEFS ARE VERY GOOD IN THEIR PROFESSIONS.

DONER WHICH A DELICACY WHOM EVERYBODY FROM AGE 7 TO 77 LIKES, IS ONE OF THE INHERITED DELICACIES FROM THE OTTOMAN EMPIRE AND AMONG WIDELY CONSUMED FAST-FOODS IN THE WORLD.

TILL KASAPDONER THERE WERE NOT GLOBAL DONER BRAND.