Editing Doner kebab (section)

== History ==
[[File:Cağkebabı5.jpg|thumb|Earlier method of horizontal cooking, here used with [[Cağ kebabı]]]]
[[File:Dönerci, 1855.jpg|thumb|The earliest known photo of döner, by [[James Robertson (photographer)|James Robertson]], 1855, [[Istanbul]], [[Ottoman Empire]]]]

In the Ottoman Empire, at least as far back as the 17th century, stacks of seasoned sliced meat were cooked on a horizontal rotisserie, similar to the [[cağ kebab]].<ref name="Isin 2018">{{cite book |first1=Priscilla Mary |last1=Isin |title=Bountiful Empire: A History of Ottoman Cuisine |url=https://books.google.com/books?id=0D5tDwAAQBAJ&pg=PT170 |publisher=Reaktion Books |date=15 May 2018 |isbn=978-1-78023-939-2 |via=Google Books}}</ref> The vertical rotisserie was introduced no later than the mid-19th century.<ref name="Isin 2018" /><ref name="Marks 2010" /><ref>{{Cite book |last=Yerasimos |first=Marianna |title=500 Yıllık Osmanlı Mutfağı (500 Years of Ottoman Cuisine) |language=tr |publisher=Boyut Kitapları Yayın Grubu |year=2005 |location=Istanbul |page=307 |isbn=975-23-0111-8}}</ref> The town of [[Bursa]], in modern-day Turkey, is often considered the birthplace of the vertically roasted doner kebab.<ref>{{cite book|editor1-first=Kenneth F.|editor1-last=Kiple|editor2-first=Kriemhild Coneè|editor2-last=Ornelas|title=The Cambridge World History of Food, Volume 2|pages=1147|quote=Bursa is the town that gave birth to the world-famous ''doner kebab'', meat roasted on a vertical revolving spit.|url=https://books.google.com/books?id=Vr2qnK_QOuAC&pg=PA1147|publisher=Cambridge University Press|date=2000 |isbn=9780521402156|via=Google Books}}</ref> According to Yavuz İskenderoğlu, his grandfather [[İskender Efendi]] as a child in 1850s Bursa had the idea of roasting the lamb at his father's restaurant vertically rather than horizontally; it was a success, and some years later became known as ''doner kebap''.<ref name="Legend Of İskender">{{Cite web |last=İskenderoğlu |first=Yavuz |title=The Legend Of İskender |publisher=Kebapçı İskender |url=http://iskender.com/the-legend-of-iskender/the-legend-of-iskender/499 |access-date=3 August 2016 |archive-date=20 August 2016 |archive-url=https://web.archive.org/web/20160820235605/http://iskender.com/the-legend-of-iskender/the-legend-of-iskender/499 |url-status=dead }}</ref> {{Primary source inline|date=June 2017}} However, he may have been preceded by Hamdi Usta from [[Kastamonu]] around 1830.<ref>{{cite book |author=Peter Heiner |chapter=Döner in Deutschland: Migration und kulinarischer Wandel |editor1=Markus Ritter |editor2=Ralph Kauz |editor3=Birgitt Hoffmann |title=Iran und iranisch geprägte Kulturen: Studien zum 65. Geburtstag von Bert G. Fragner |publisher=Reichert |location=Wiesbaden |year=2008 |isbn=978-3-89500-607-4 |page=427 |language=de}}</ref><ref>{{cite magazine |author=Nail Tan |title=Kastamonu'nun ünlü yemek, yiyecek ve içecekleri |trans-title=Famous dishes, food and beverages of Kastamonu |magazine=Türk halk kültürü araştırmaları [Turkish folk culture researches] |publisher=Halk Kültürünü Araştırma Dairesi [Department of Folk Culture] |location=Ankara |volume=1 |year=1990 |url={{Google books|oEraAAAAMAAJ |keywords="Hamdi Usta" |plainurl=y}} |page=109 f |language=tr}}</ref><ref name="Zeit 1996-05-10">{{cite news |url=http://www.zeit.de/1996/20/Doener-Fieber_sogar_in_Hoyerswerda/komplettansicht |archive-url=https://web.archive.org/web/20170516183658/http://www.zeit.de/1996/20/Doener-Fieber_sogar_in_Hoyerswerda/komplettansicht |archive-date=16 May 2017 |url-status=live |title=Döner-Fieber sogar in Hoyerswerda |author=Eberhard Seidel-Pielen |date=10 May 1996 |website=Die Zeit |language=de |trans-title=Doner fever even in Hoyerswerda |access-date=6 May 2016}}</ref>

A version popular in the [[Arab world]] became known as ''[[shawarma]]''. By at least the 1930s, it had been brought overseas, and was sold in restaurants in Mexico by Lebanese immigrants.<ref name="Prichep 2015"/> Doner kebab likely arrived in Greece in the 1920s with the [[population exchange between Greece and Turkey]], later transforming into ''[[Gyro (food)|gyros]]''.<ref>{{cite book|first1=Alan|last1=Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA259|publisher=OUP Oxford|date=21 August 2014|isbn=978-0-19-104072-6|via=Google Books}}</ref>

It was not until a century after its invention that doner kebab was introduced and popularized in Istanbul, most famously by [[Beyti (Istanbul)|Beyti Güler]]. His restaurant, first opened in 1945, was soon discovered by journalists and began serving doner and other [[kebab]] dishes to kings, prime ministers, film stars and celebrities.<ref name="skylife">{{cite magazine |url=http://www.thy.com/en-INT/skylife/archive/en/2000_12/konu4.htm#1 |archive-url=https://web.archive.org/web/20120209070609/http://www.thy.com/en-INT/skylife/archive/en/2000_12/konu4.htm#1 |archive-date=9 February 2012 |title=Three Renowned Turkish Restaurants: Beyti Meat Restaurant |magazine=Skylife – Turkish Airlines magazine |issue=12 |year=2000 |pages=1–4}}</ref> It has been sold in sandwich form in Istanbul since at least the mid-1960s.<ref name="Zeit 1996-05-10" />

The doner kebab and its derivatives served in a sandwich form as "[[fast food]]" came to worldwide prominence in the mid- to late 20th century. The first doner kebab shop in London opened in 1966<ref name="Telegraph 2015-01-08">{{cite news |url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11332021/British-Kebab-Awards-are-these-Britains-best-kebab-shops.html |archive-url=https://ghostarchive.org/archive/20220111/https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11332021/British-Kebab-Awards-are-these-Britains-best-kebab-shops.html |archive-date=11 January 2022 |url-access=subscription |url-status=live |title=British Kebab Awards: are these Britain's best kebab shops? |author=Raziye Akkoc |date=8 January 2015 |website=The Daily Telegraph |access-date=6 May 2016}}{{cbignore}}</ref> and such shops were a familiar sight in provincial cities by the late 1970s. Gyros was already popular in Greece and New York City in 1971.<ref name="The Food Timeline: history notes--sandwiches">{{cite news |url=http://www.foodtimeline.org/foodsandwiches.html#gyros |title=The Gyro, a Greek Sandwich, Selling Like Hot Dogs |date=4 September 1971 |newspaper=The New York Times |pages=23 |access-date=22 February 2016}}</ref><ref name="New York 1971">{{Cite magazine |year=1971 |title=(unknown title) |url=https://books.google.com/books?id=cFEpAQAAIAAJ&q=%22doner+kebab%22 |magazine=[[New York (magazine)|New York]] | at=vol. 4 |access-date=28 January 2018 |quote=doner kebab, also known as a gyro, the by-now-familiar compressed seasoned lamb cooked on a vertical rotisserie, slices of which are served as a sandwich on Greek pita bread}}</ref> A Greek-Canadian variation, the ''donair'', was introduced in 1972, eventually becoming the official food of [[Halifax, Nova Scotia|Halifax]], and spreading across the country.<ref name="coast" /><ref name="CBC 2015" /> By the 1960s, the ''[[taco al pastor]]'' in Mexico had evolved from the shawarma.<ref name="Prichep 2015" />

In Germany, the doner kebab was popularized by Turkish [[Gastarbeiter|guest workers]] in [[Berlin]] in the early 1970s.<ref name="auto">{{cite web |title=From Berlin to the world – the doner kebab |website=[[The Local]] | url=http://www.thelocal.de/20131031/doner-kebab-inventor-kadir-nurman-dies |date=31 October 2013 |access-date=3 August 2016}}</ref> The dish developed there from its original form into a distinctive style of sandwich with abundant salad, vegetables, and sauces, sold in large portions at affordable prices. It would soon become one of the top-selling fast food and [[street food]] dishes in Germany and much of Europe, and popular around the world.<ref name="USATODAY.com">{{cite news |url=http://usatoday30.usatoday.com/travel/destinations/2010-04-11-germany-doner-kebab_N.htm |title=Doner kebab becomes Germany's favorite fast food |last=Grieshaber |first=Kirsten |date=11 April 2010 |newspaper=USA Today |agency=Associated Press |access-date=27 February 2016}}</ref>