Doner Wrap

History

The doner wrap — distinct from the plate-served döner kebab — was popularized in 1970s Berlin by Turkish immigrant Kadir Nurman, who wrapped shaved rotisserie meat in flatbread for easy eating on the go. It became Germany's most popular fast food and spread across Europe, becoming a late-night staple in cities from London to Amsterdam. While closely related to the döner kebab and shawarma, the wrapped form with its combination of meat, fresh salad, pickled vegetables and creamy garlic or chili sauce in a soft dürüm wrap has become its own beloved street-food tradition.

Ingredients

• Soft dürüm flatbread (thin wheat wrap)
• Seasoned rotisserie lamb or chicken, shaved thin
• Iceberg lettuce, shredded
• Tomato, sliced
• Red onion, sliced
• Pickled red cabbage
• Garlic yogurt sauce
• Chili sauce
• Fresh parsley
• Salt and pepper

How to Make

1. 1Warm the dürüm flatbread on a griddle or in a dry pan until soft and pliable.
2. 2Spread a generous stripe of garlic yogurt sauce down the center.
3. 3Layer shaved doner meat (lamb or chicken) on top of the sauce.
4. 4Add shredded lettuce, sliced tomato, red onion and pickled red cabbage.
5. 5Drizzle with chili sauce and scatter fresh parsley.
6. 6Roll tightly, tucking in the ends, and wrap in paper to hold its shape.
7. 7Serve immediately.

Known for it

• Mustafa's Gemüse KebapMehringdamm 33, 10961 Berlin, Germany