doener

Doener, also spelled döner, doner, or doener, refers to a dish of seasoned meat cooked on a vertical rotisserie, shaved off as it roasts and served in various ways. The name derives from the Turkish döndürmek, meaning to turn or rotate, a nod to the cooking method. The dish originated in the Ottoman Empire in the 19th century and, in its modern form, spread from Turkey to Europe and beyond, becoming a popular street and fast-food item.

Traditionally, lamb was common in Turkey, but beef and chicken have become widespread options, with other meats used in different regions. The meat is marinated, stacked on a tall spit, and slowly roasted by radiant heat. As the exterior cooks, thin slices are shaved off in front of customers. The shaved meat is then used in a variety of preparations and combined with regional spices and sauces to create a consistent flavor profile.

Serving styles vary. Döner can be wrapped in a dürüm (flatbread) or served in a pita, or plated as a doner bowl with vegetables and rice. Common accompaniments include lettuce, tomatoes, onions, cucumbers, and sauces such as yogurt-based garlic sauce, chili sauce, or tahini. In different countries, regional styles have developed; for example, in Germany the dish is widely prepared as a sandwich with cabbage and sauces, while in Greece a related dish is gyros.

Nutrition depends on ingredients and portion size; döner can be high in calories and fat, especially with rich sauces. Plant-based or lean-meat versions have emerged in many markets. See also gyros, shawarma, kebab, and dürüm.