Turkish Doner Kebap (Gyro)

Döner kebab is filets of meat stacked on a vertical spit and roasted at a vertical grill.
Döner means "turning:" the vertical spit is rotated, or turned, in front of the heat source (charcoal, gas or electric). When the meat directly opposite the heat source is properly roasted, the spit is rotated so that the cooked meat may be sliced off with a huge knife, and an uncooked portion of meat exposed to the fire.

Because the meat is vertical, it is self-basting, which helps to account for its rich flavor.

(In Greece döner is translated as gyro, but may also be called doneri.)The thin slices of meat are served lots of different ways: plain on the plate, stuffed into Turkish bread (döner sandviç), rolled into flat bread (dürüm), or laid atop diced flat bread and topped with sauces.

Traditional döner is made from milk-fed lamb but in the 1980s a heart-healthier alternative—tavuk (chicken) döner—became popular as well. Today it's not unusual to see twin döners, lamb and chicken, sizzling side by side.

The supremo of döners is Iskender Kebap ("Alexander's Roast Lamb"), named for a chef in the city of Bursa who created the dish: lamb raised on the thyme-covered slopes of Mount Uludag (which rises south of Bursa) is roasted à la döner, spread atop diced flat pide bread, then topped with savory tomato sauce and browned butter and served with a dollop of yogurt on the side. More...
I consider this dish addictive!

Why Turkish food is world class?

When the best cuisines in the world are judged it comes as a surprise to most people that Turkish cuisine has been rated as one of the three great cuisines of the world, along with French and Chinese.
However, if you take a look back in time, the explanation for the extraordinary Turkish food is more understandable.
It was during the 700 years of Ottoman rule that Turkish culinary skills were developed.
Access to fresh ingredients was easy and infinite varieties of fish, poultry, fruit and vegetables and a countless number of spices were used.
At the same time many people from different cultures settled in the country and this brought further inspiration to the cooking.
Among other things found by archeologists was a board from ancient times and the various signs and symbols thereon have been deciphered to reveal a kind of cook book with a list of familiar ingredients and spices.
All this is ours to enjoy today! Only at the Bosphorus Turkish Cuisine of Orlando, specialties are numerous and certainly worth a try.

Köfte is ground meat (usually lamb or mutton) mixed with crumbled bread, minced onions and spices, shaped into little cylinders and grilled.

The most common form of the dish is Izgara Köfte, grilled köfte, usually garnished with sliced onions, chopped parsley and a sprinkle of paprika, and served with yogurt and a pile of fresh Turkish sourdough bread.

A good drink to sip while eating izgara köfte is ayran (yogurt blended with water and a pinch of salt).

Turkish Kebabs (Roast Meats)

Kebab (or kebab) simply means "roasted," and usually refers to lamb roasted in some form, but may refer to chicken—or even (roasted) chestnuts—as well.

The most familiar Turkish kebap is shish kebap: chunks of lamb roasted on a skewer. It sounds simple enough, but to make it best you need Turkish free-range lamb, a true charcoal grill, and the knack for getting the outside singed while the inside of each chunk remains soft and succulent.