Notwithstanding the wiener's acclaim, it appears that Germans can't get enough of the döner kebab.
The country of 82 million individuals expends two million kebabs a day, as indicated by Gürsel Ülber, representative for the Association of Turkish Döner Producers in Europe (ATDiD). Safe to state, the daintily cut meat – cooked on a vertical spit, wrapped in pita or flatbread and finished with plate of mixed greens – overrules the wiener pair as a favored fast-food alternative; a conspicuous image of the social and monetary impact of Turkish movement on German culture.
Kadir Nurman and Mehmet Aygun are the two men attributed for conveying it to Berlin almost 50 years prior. Both were a piece of the Gastarbeiter, an influx of visitor laborers got from Southern and Eastern Europe to lift West Germany's post-war economy. Furthermore, that they did, making ready for a 200,000-in number workforce today.
In spite of the fact that there's a considerable measure of theory with regards to the genuine story – with Aygun guaranteeing he created the nibble a year prior Nurman at his shop, Hasir, in 1971 – the ATDiD have formally given the respect to Nurman.
Be that as it may, regardless of who first steered, both men set the establishment for what is today a €4bn exchange Germany, turning over an astounding 400 tons of meat a day and moving this quite cherished road nibble toward a noteworthy staple of the German eating routine.
ATDiD uncovers there are around 40,000 kebab shops crosswise over Germany, with Berlin standing out at 4,000, incredibly more than Turkey's most crowded city, Istanbul, as per Visit Berlin. The German capital is nearly trailed by Munich, Frankfurt, Hamburg and Stuttgart.