Döner kebab

Turkish immigrant workers who arrived in Germany in the 1960s and 1970s brought Döner kebab with them. Kadir Nurman, one of the first street vendors, began selling döner kebab sandwiches at West Berlin's Zoo Station in 1972, and the dish quickly spread throughout West and East Berlin, as well as the rest of Germany.

From its humble Berlin beginnings, when a döner kebab only contained meat, onions, and a small amount of salad, it has evolved into a dish with plenty of salad, vegetables (often grilled), and a variety of sauces to choose from.

Spits of veal and chicken, as well as the ever-popular lamb, are widely used, with vegetarian and vegan versions becoming increasingly popular.While the classic Döner as a filled flatbread sandwich is the most popular, there are also Dürüm and Yufka variants in rolled pita bread. The shaved Döner meat and vegetables can also be served on a plate with rice or French fries as a proper main course.