{"id":192,"date":"2010-03-24T23:13:53","date_gmt":"2010-03-24T23:13:53","guid":{"rendered":"https:\/\/blogs.transparent.com\/german\/?p=192"},"modified":"2017-06-09T12:18:11","modified_gmt":"2017-06-09T12:18:11","slug":"sehnsucht-nach-doener-kebab","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/german\/sehnsucht-nach-doener-kebab\/","title":{"rendered":"Sehnsucht nach Doener Kebab"},"content":{"rendered":"

Move over Big Mac, the D\u00f6ner Kebab is here to stay. For those of you who have never kosteten<\/em> (tasted) a D\u00f6ner Kebab, it is the be-all and\u00a0end-all of street food\u2014a salty, savory wrap-like meal made up of Fladenbro<\/em>t (flatbread) gef\u00fcllt<\/em> (filled) with juicy lamb, Kopfsalat<\/em> (lettuce), Kohl<\/em> (cabbage), Zwiebeln<\/em> (onions), Gurken<\/em> (cucumbers) and Tomaten<\/em> (tomatoes), all served with your choice of white sauce, Tzatziki or red sauce, sharfe So\u03b2e <\/em>(spicy sauce). It is everything you wish the American fast-food hamburger could be, k\u00f6stlich<\/em> (delicious). Those of you, who have tasted D\u00f6ner, know its culinary powers: the crave for D\u00f6ner after a long night of tanzen <\/em>(dancing); the thought of a savory sizzling D\u00f6ner slowly creeping its way into your mind; or the desire for one induced by large quantities of beer. But whatever ignites the fire inside of you for D\u00f6ner, You know your tastes buds and stomach will be dankbar<\/em> (thankful).<\/p>\n

The last time I ate a German D\u00f6ner Kebab, was five years ago. Since my R\u00fcckfahrt<\/em> (return) to the United States, I have been auf der Suche (in search of) the best tasting D\u00f6ner Kebab diesseits <\/em>(this side) of the Atlantic. Obwohl<\/em> (although), a brief stint in New York City introduced me to the Shawarma and the Gyro by proprietors from Turkish and Greek street carts, the German version of D\u00f6ner does not exist in the U.S.<\/p>\n

D\u00f6ner is ubiquitous and delicious across Germany. It became popular in the early 80\u2019s, two decades after the first generation of Turkish Gastarbeiter<\/em> (guest workers) arrived. Though Germany and Turkey have had a long standing relationship since the Ottoman Empire, it wasn\u2019t until the 60\u2019s and again in the mid-70s, after the German government invited foreign laborers as guest workers, or Gastarbeiter <\/em>to help with der Wiederaufbau<\/em> (reconstruction) of Germany after WWII, that it saw an influx in Turkish Immigrants. Both the German Democratic Republic and the Federal Republic of Germany had guest workers. Many of whom came from Italien<\/em> (Italy), die T\u00fcrkei <\/em>(Turkey), Marokko<\/em> (Marocco), Portugal<\/em> (Portugal) and Jugoslawien <\/em>(Yugoslavia). Part of the controversy and discussion revolves around the fact that the guest workers stayed in Germany and are now legally allowed to be there, though this was never intended. The road to integration continues to be anstrengend<\/em> (exhausting, arduous), for a lack of better words. Many second and third generation German-Turks feel verfremdet<\/em> (alienated) and\/ or entfremdet <\/em>(estranged) from mainstream culture and still struggle to find their footing in German society. But young people who have recently immigrated to Germany and England from Eastern Europe, Turkey, Asia and the Near East are certain they will find work and a better way of life here in the West.<\/p>\n

I can\u2019t testify to which part of the world it is better for someone to live in, but immigration and tolerance are issues that cross national borders.\u00a0 An Artikel <\/em>(article) in the L.A. Times discusses one attempt at integration in which \u201cthe Vocational School for Gastronomy and Nutrition here [Germany] is offering a six-month course that in July will award the first kebab diplomas, officially known as Meat Processing Doner Kebab Production Specialization.\u201d It is a very aktuel<\/em> (up-to-date) article on German-Turkish relations.<\/p>\n

http:\/\/articles.latimes.com\/2007\/apr\/05\/world\/fg-kebab5<\/a><\/p>\n

Der Kohl-cabbage<\/p>\n

Die Gurken-cucumbers<\/p>\n

Die Zwiebeln-onions<\/p>\n

Der Kopfsalat-lettuce<\/p>\n

Die Tomaten-tomatoes<\/p>\n

Das Faldenbrot-flatbread<\/p>\n

Gef\u00fcllt-filled<\/p>\n

Die R\u00fcckfahrt-return<\/p>\n

Auf der Suche-in search of<\/p>\n

Diesseits-this side<\/p>\n

Obwohl-although<\/p>\n

Kosteten-tasted (pl) simple past, Third Person Plural<\/p>\n

Tanzen-to dance<\/p>\n

Der Wiederaufbau-reconstruction<\/p>\n

Dankbar-thankful<\/p>\n

Die Gastarbeiter-guest workers<\/p>\n

Scharf-spicy<\/p>\n

Die So\u03b2e-sauce<\/p>\n

K\u00f6stlich-delicious<\/p>\n

Aktuel-up-to-date<\/p>\n

Der Artikel-article<\/p>\n

Verfremdet-alienated<\/p>\n

Entfremdet -estranged<\/p>\n

Anstrengend-exhausted, arduous<\/p>\n

Jugoslawien-Yugoslavia<\/p>\n

Marokko-Marocco<\/p>\n

Die T\u00fcrkei-Turkey<\/p>\n

Die Italien-Italy<\/p>\n

Portugal-Portugal<\/p>\n","protected":false},"excerpt":{"rendered":"

Move over Big Mac, the D\u00f6ner Kebab is here to stay. For those of you who have never kosteten (tasted) a D\u00f6ner Kebab, it is the be-all and\u00a0end-all of street food\u2014a salty, savory wrap-like meal made up of Fladenbrot (flatbread) gef\u00fcllt (filled) with juicy lamb, Kopfsalat (lettuce), Kohl (cabbage), Zwiebeln (onions), Gurken (cucumbers) and Tomaten…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[],"class_list":["post-192","post","type-post","status-publish","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/posts\/192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/comments?post=192"}],"version-history":[{"count":2,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/posts\/192\/revisions"}],"predecessor-version":[{"id":8488,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/posts\/192\/revisions\/8488"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/media?parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/categories?post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/german\/wp-json\/wp\/v2\/tags?post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}