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Fast Food News

The EU Is Considering Banning Doner Kebabs, Vendors Cry Foul

A vote in the European Parliament this week could result in the EU banning doner kebabs, and vendors who sling out the late-night favorite are not happy.

banning doner kebabs

Photo: Matt @ PEK on Wikimedia Commons

The proposed resolution, put forth by the Socialist and Green groups, blocks a move by the EU to allow and regulate the use of phosphates in doner kebab meat. Currently, the same is being done with processed meats like sausages, but phosphates are already technically banned in the EU. The ban just isn’t enforced, and the new proposal looks to do just that.

Currently, the EU doesn’t have other alternatives to phosphates as a binder in doner kebab meat, but the BBC reports that health warnings link the additives to chronic kidney and heart disease. Vendors don’t need to use that much to keep their meat juicy and to retain water, with one just adding one gram of phosphate to 10 kilograms of meat.

Some of these vendors are accusing the EU of “doner discrimination.” The kebab is wildly popular across the EU, especially Germany, but was invented by a Turkish immigrant in Berlin. Some are thus seeing the ban as a move to “hurt Turkish businesses,” as one shop owner told Business Insider.

Currently, the resolution would affect at least 200,000 jobs, and the sales of millions of kebabs daily would be suspended until either phosphates were taken out of the meats or the rules changed. The EU Parliament is set to vote on it later this week.

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#foodbeast Features Video

Doner G’s Doner Saltado Is A Turkish Masterpiece Made For MEAT STREET

FOODBEAST’s first-ever meat festival, Meat Street Presented by the Makers of Spam Brand at Main Place Mall, is right around the corner and because we’re super hyped about what’s on the menu. Let’s take a moment to admire what VIP vendor Doner G is bringing to the show.

Orange County-based Doner G Turkish & Mediterranean Grill is a local favorite, having specialized in Doner Kebab dishes and authentic Turkish cuisine for more than two decades. With two locations in Irvine and Anaheim, Doner G is ready to wow the hometown crowd with its Doner Saltado topped with special aji sauce.

This Doner Saltado starts with a sautéed onions, tomato and red peppers, mixed with French Fries and Doner Kebab. Served on a bed of white rice, it is then topped off with a fried egg and Doner G’s special aji sauce. You might want to grab a fork — and a napkin. And maybe a friend.

If you consider yourself a meat lover, then you’re probably already dreaming about the juicy varieties of meats that will be on the menu. With an All-You-Can-Consume food and beer VIP section and a Pay-As-You-Eat Marketplace section, MEAT STREET is about to bring the carnivore out in all of us. Grab your tickets here!

Stayed tuned, we’ll be previewing all the MEAT STREET creations you’ll be able to try for yourself on April 22.

For more information visit www.eatmeatstreet.com.

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Culture Now Trending Restaurants

Behold This Massive Donër That Can Easily Feed A Thousand People

No comment döner 😍İyi geceler

A post shared by © Harbiyiyorum.com 👉🏼 Yemek (@harbiyiyorum) on

This massive rotating column of tasty meat weighs in at over 250 kilograms, or at least 550 pounds. That’s insane.

The above footage, shot by Harbiyiyorum.com, was taken at Enbey Donër, a restaurant in the Beylikduzu district of Istanbul, Turkey. The donër rotates all day long and is used to create the different sandwiches that Enbey sells, which contain anywhere from roughly a quarter pound (which costs 10.5 Turkish Lira, or around $2.80 US) to a half pound of meat that will set you back $5.61 US (21 Turkish Lira).

The meat on the grill is usually lamb, beef, or a combination of the two, and slowly turns while getting charred on the outsides, creating a crusty but tasty outer layer that gets sliced off so that the the next part of the meat can get its turn to go crispy.

The result is a plethora of thousands of affordable sandwiches that can be made for each impressive donër tower, and a truly glorious meat display to behold.

My mouth is watering just thinking about it.

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Culture Hit-Or-Miss Tastemade/Snapchat

Feast Your Eyes On 11 Popular Sandwiches From Around The Globe

Here in the states, we have our staple sandwiches. Namely, the peanut butter and jelly. The ultimate. But we can’t be so short sighted to think that our staple sandwiches are the only options out there in the big world of sandwiches. In fact, each country has their own staple sandwich! Their own PB&J, if you will. Looking to expand your sandwich pallet? Let’s take a look at 11 popular sandwiches from around the world.

 

Döner — Turkey

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Photo: andBerlin

You’ve probably had Döner meat without knowing it; it’s essentially just beef, chicken, lamb or veal. If you’ve ever gone to town on one of those meat kebabs from a street cart, you’ve had Döner meat! The staple sandwich in Turkey is one of these meats, roasted on a vertical spit and then sandwiched in a pita with tomatoes, onions, lettuce, and pickled cucumbers.

 

Vegemite — Australia

vegemitesandwich

Photo: Andy’s World

I have tried this stuff before… unpleasant. Vegemite is an Australian spread made from the leftover yeast of beer making. Sounds delicious right off the bat. A vegemite sandwich is a popular breakfast dish for Aussies, usually paired with some cheese. Although vegemite is the richest known source for vitamin B, only one jar is sold internationally for every 30 sold in Australia. Shocker.

 

Cemita — Mexico

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Photo: A Life Worth Eating

This sounds like a literal dream come true. Deep-fried beef is layered with avocado, white cheese, onions, herbs, and salsa roja. The bread is light and fluffy, and is usually an egg-based brioche bread. Yum. Fun fact: the name cemita refers to the sandwich AND the bread the sandwich traditionally uses.

 

Bánh mì — Vietnam

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Photo: FEAST Magazine

Another name that means both bread and the sandwich it houses. This sandwich is the perfect combination of French and Vietnamese culinary influences, referred to as Viet-Franco food. A French-introduced baguette is used for bread and filled to the brim with mayo, cilantro, garlic and fish sauce, cucumber, pickled carrots, plus either barbecue pork, fried tofu, pork belly, ham, and pâté. They’re not messing around. The sandwich was invented in the 1920’s in Vietnam and was brought over to The States when the inventor escaped to California in 1972 to avoid the war.

 

Donkey Burger — China

donkey_burger_brandon_mcghee

Photo: Mathenoume

There is no sugar coating this one, it just is what it is —Donkey on a bun. To make matters worse, this is typically a sandwich served cold. Donkey on a bun, sure. But cold donkey on a bun? Dear God. The donkey burger is a local specialty in the Hebei province and it has a saying to go along with it: “In Heaven there is dragon meat, on Earth there is donkey meat.” Right.

 

Arepa — Venezuela

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Photo: Roaming Hunger

Arepa technically refers to the crispy yet chewy maize-based dough used to make these pockets of goodness, but it also refers to the sandwich…which is basically whatever you want it to be. Cheese, avocado, beef, pulled pork — there are no rules about what to put on an arepa. Best. Breakfast. Ever.

 

Medianoche — Cuba

media-noche-is-the-sweet-bread-version-of-the-classic-cuban-sandwich

Photo: Manolito’s

Literally translated into “midnight” this sandwich was designed for post-bar-munchies. This late night staple got its start by being served at midnight in Havana clubs and is one seriously upgraded grilled cheese. With layers of roast pork, Swiss, ham, pickles, and mustard all pressed and melted on an egg-roll, you have to imagine some very happy drunk people have enjoyed this masterpiece.

 

Bocadillo — Spain

bocadillo

Photo: Vandal

There are two types of sandwiches in Spain. The “sandwich,” which is just made on regular old white bread, and the Bocadillo, which is made of rustic barra de pan bread and a Tortilla Española. The Tortilla Española is an omelet made with eggs and potatoes, served with onions and any meat your heart desires. It’s usually topped with aioli or tomato sauce. Look at you Spain, all fancy and having two categories of sandwiches.

 

Vada Pav — India

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Photo: Vendavadapav

Veggie burgers are really the way to go in India, but with so many to choose from, the Vada Pav is still the nationwide favorite. This veggie burger consists of a batata vada potato fritter sandwiched between two slices of pav bread. It’s traditionally served with a chutney made of shredded coconut, tamarind pulp, and garlic. This beloved sandwich once started out as food for the poor, but quickly caught on and is now served at the country’s nicest restaurants.

 

Smörgåstårta — Sweden

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Photo: Voileipakaku on Pinterest

First of all, most fun sandwich name ever. Second of all, this translates into English literally as “cake sandwich,” which is even more amazing. This actual cake sandwich layers rye bread with creamy fillings such as egg, mayo, olives, shrimp, ham, caviar, and smoked salmon. You so fancy, Sweden.

 

Montreal-style Smoked Meat — Canada

schwartz-montereal-smoked-meat-sandwich

Photo: A Canadian Foodie

This is one serious sandwich. Montreal-style smoked meat is a Canadian staple, made by salting and curing beef brisket in spices and letting it absorb for a week. The sandwich is sold stacked high (too high, how do you eat this thing?!) on rye and with piles of mustard. Montreal-style meat can be ordered by the amount of fat in the brisket. There’s lean, old-fashioned, and “speck,” which is essentially all fat and no meat.