How to Make Authentic Turkish Bursa Doner Kebab: Traditional Techniques and Tips

Dating back to the mid-1800s, Bursa Döner Kebabı is prepared with thinly sliced meat and minced meat cooked over a wood charcoal fire and served on traditional Turkish tırnak pide. The kebab is topped with hot melted butter, while its meat fat content must not exceed 25% by weight under its geographical indication registration.

What Is Bursa Döner Kebabı?

According to the Turkish Patent and Trademark Office, Bursa Döner Kebabı is a traditional kebab made from layers of thinly sliced meat and minced meat obtained from sheep and cattle. The meat is cooked over a wood charcoal fire, placed on tırnak pide (traditional Turkish flatbread with a dimpled surface), and topped with hot melted butter. According to its geographical indication registration, the fat content of the meat must not exceed 25% by weight.

HOW IS BURSA DÖNER KEBABI MADE?

When preparing Bursa Döner Kebabı, the pide is brushed with fat from the kebab meat, toasted or heated on a grill, and cut into small pieces.

HOW IS IT SERVED?

Bursa Döner Kebabı is served on a wide, shallow porcelain or metal plate that has been heated. Depending on preference, it may be served with yogurt, tomato or tomato paste sauce, grilled peppers, sliced tomatoes, or patlıcan herse (a traditional roasted and mashed eggplant preparation).

WHEN DID IT ORIGINATE?

The history of Bursa Döner Kebabı dates back to the mid-1800s.

• Its production uses thinly sliced meat and minced meat obtained from sheep and cattle.
• Thinly sliced meat accounts for between 10% and 40% of the total, while minced meat accounts for no more than 90%.
• The kebab can be made entirely from sheep or lamb meat, or with sheep or lamb meat accounting for 60% of the total.
• Up to 40% beef may be added to balance the fat content of the meat from small livestock. The fat content must not exceed 25% by weight.
• The carcass meat is trimmed of bones and sinew, then cut into thin sheets approximately 0.5 cm thick.
• The meat that is not cut into sheets is cut into small pieces for mincing.
• The meat intended for slicing and mincing is rested for two or three days before the döner is prepared, without marination.

• The sliced meat and the meat intended for mincing are salted when the döner is about to be prepared. The salt content is approximately 2% by weight.
• Onion juice is then added to the meat intended for mincing, at approximately 1.5%. The meat is minced and kneaded. No spices other than salt are used.
• The sliced meat and minced meat are layered in successive sheets on a long vertical rotisserie spit.
• The meat is trimmed to shape it into a cylinder, hexagonal prism, or octagonal prism, depending on the length of the spit.
• The döner is preferably cooked over oak charcoal, positioned vertically 10–15 cm from the fire, at a moderate heat that will cook the meat without burning it.
• As it cooks, the spit is slowly rotated in the same direction.
• As the outer layers cook, they are shaved off from top to bottom in thin slices using a döner knife.
• Depending on the chef's skill and technique, the slices are approximately 2–2.5 mm thick and around 3.5–4 cm wide.
• The sliced meat is placed on pide that has been brushed with fat from the döner meat, toasted or heated on a grill, and cut into small pieces. Hot melted butter is then poured over the meat.

HOW IS IT SERVED?

• Bursa Döner Kebabı is served on a wide, shallow porcelain or metal plate heated to a temperature that is comfortable to handle.
• Depending on preference, it may also be served with yogurt, tomato or tomato paste sauce, grilled peppers, sliced tomatoes, or patlıcan herse.

You can also read our article, "How to Make and Drink Turkish Coffee."