What is a trip to Istanbul without a kebab? Like a dog without his bone. Welcome to PTJ kebab etiquette, a step by step tour of how to dress up some rotisserie meat and roll it in some bread for the ultimate snack. The Turkish sure know what they’re doing when it comes to doner kebab.
First of all, meat that has been slowly roasting away in it’s own fat is sliced off into bite sized pieces. The crispy and tender bits join hands to make for a wonderful texture in the roll. Next the condiments. Sweet tomato, sour pickles, rich fries that will soak up any liquid, and if you like sauces or sliced onion, cheese, or lettuce then you are free to choose. I’m easy to please, I like to keep it simple. For extra deliciousness and a slightly crisp outer edge, the kebab is rolled and slid into an industrial sized sandwich press. You will start to hear the juices start to sizzle and smell the bread starting to toast… then finally it’s dropped into it’s perfectly sized paper bag and handed over like precious cargo.
Stepping out into the cold never felt so right with a steaming hot snack in hand, ready to be devoured. The paper bag perfectly rips to reveal it’s tasty contents, bite, share, explore some more. Satisfying at the least.