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Food from Turkey including börek and sarma Adana kebabı. Fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey. Some traditional Turkish foods, especially köfte, döner, kokoreç, kumpir, midye tava, börek and gözleme, are often served as fast food in Turkey.
In Finland, doner kebabs gained popularity after the 90s, when Turkish and other Middle-Eastern immigrants started to arrive in the country in considerable numbers, opening restaurants and importing their traditional dishes. Kebabs are generally seen as fast food, often served by late-night pizzerias. [46]
Çiğköftem is a Turkish fast food chain and franchise [1] that mainly sells vegan çiğ köfte. [2] The chain also sells products with cow's milk dairy and is overall certified with the vegetarian V-Label. [3] In 2020, the brand encompassed around 130 restaurants. [4]
English speakers from countries outside North America may also use the word kebab generally to mean the popular fast food version of the Turkish döner kebab, [65] or the related shawarma or gyros, and the sandwiches made with them, available from kebab shops as take-away meals. This usage may be found in some non-English parts of Europe as well.
Turkish Delight, Seattle This page was last edited on 16 December 2024, at 13:29 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 ...
A kebab shop is a quick service food establishment specialising in various fast food and street food dishes, primarily doner kebab and related sandwiches, including falafel. [ 1 ] [ 2 ]
A dürüm (Turkish pronunciation:, "roll") or dürme is a wrap that is usually filled with typical döner kebab ingredients. [1] The wrap is made from lavash or yufka flatbreads. It is common as a street food in Turkey and many other European countries, but can also be found in sit-down restaurants. [2]
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.