Berlin and Ankara are once again arguing over whether the doner kebab is Turkish or already German. The details of this battle are outlined by Euronews.
The Turks want to include this popular dish in the list of geographically protected and recognition that it is traditionally Turkish. But the Germans, a large part of whose population is of Turkish origin, disagree, meaning that doner kebab is very popular in the FRG as well.
The source claims that the industry of selling doner kebab brings an annual profit of 2.3 billion euros in Germany alone, and the pan-European market is estimated at 3.5 billion euros. That is why the Federal Ministry of Food and Agriculture of Germany does not agree with Turkiye’s demand.
Ankara also insists that doner kebab should be cooked in a strictly defined way – from cattle meat aged at least 16 months (that is, this dish is not from veal, but from beef), marinade, onions, salt, thyme and pepper, as well as sauce made on the basis of yogurt.
Now the European Commission will have to decide who is right, whose doner kebab is right, and how to cook it. But there is hope that Ankara and Berlin will come to a compromise.
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