Doner Nations




Out of work mapper Omar Sarhan writes:

Some friends and I were discussing how the best kebabs are Turkish, and how as you get further away from Turkey the quality deteriorates. Edits/Suggestions welcome…

Can someone please give Omar a job?

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43 thoughts on “Doner Nations

  1. Rob_G

    Are the kebabs in the Arctic circle and Somalia as good as the kebabs in Berlin? – I’ve been doing them a disservice, so.

  2. scottser

    i look no further than zaytoon on parliament st for all my kebab needs. don’t know or care about the nationality of the lads who make them

  3. Spaghetti Hoop

    Last time I had a kebab it was 1992. Serious hankerin’ for one now, albeit only ‘acceptable’ standard.

  4. Spaghetti Hoop

    I understand this is just kebabs…but doesn’t good national food and recipes travel with the diaspora? E.g. Little Italy, Chinatown, Irish stew etc. This map either indicates that Turks don’t emigrate far from Turkey or that the further they go the more they forget how to make a good kebab.

    1. Odis

      I think geography plays a big part. I would imagine a nice Irish stew would taste fairly crap in the Mediterranean countries in anything other than winter.

  5. taralara

    Best Doner kebabs are in Germany – nothing in Ireland has ever come close. It’s all about that bread they use….

    1. Kolmo

      As someone who would spend time regularly in Germania – I would have agreed with you – until I discovered Kebabish (odd name) on Clanbrassil st. in Dublin, best shishkebab on earth, fresh baked bread thing, cabbage, grated carrots, literally all the food groups in their kebabs, wear stretchy pants if you get one though….

      and afterward go for a walk downwind of populated areas,..but toadally worth it

    2. daithiblue

      I second you on the German kebabs. Used to eat one for lunch and then another one for dinner, they were that good. I remember getting some fast food after a boozy night out – a mate of mine went for the pizza option while I went for the kebab. He took one look at my kebab, chucked the pizza in the bin and joined the kebab queue…

  6. Joxer

    i really do hope Omar gets a job soon….his maps are never less than entraining and intelligent but this latest one smacks of desperation…..

        1. Omar Sarhan

          Hmmm… my Arabic and Turkish ain’t that good so I wouldn’t be able to have any bants with the lads I work with. I also may have to give up on the old vegetarianism.

          1. Joe the Lion

            I’m fairly sure nothing could be more of an incitement to vegetarianism than working in the kebab industry.

        2. Carte Blanche

          Great suggestion Joe, really helpful. Its no wonder people with talent leave Ireland with that kind of advice.

          1. Joe the Lion

            What on earth are you talking about? Do you think this man feels he has a sense of entitlement to work in his chosen profession? Like you clearly do? What’s wrong with working in a kebab shop while waiting for a better opportunity? Spit out your dummy.

  7. Eamonn Clancy

    Lads, Inchicore. At the lights passed the Spar. Kebabs? You ain’t tasted them till you’ve been to this joint.

  8. Mikeyfex

    Limerick folk. Turkuaz is my favourite. Istanbul Kebab ones taste great but they could make a run to the laundrette a bit more often.

    Zaytoon tops em all though but I’ve hear there’s a better place in Dublin now, can’t remember the name as I tend to filter out the advice of self-proclaimed ‘foodies’.

  9. Frilly Keane

    Uhh. Kebabs are too complicated and scary for me tbh.
    That meat never looks right.

    Gimme a batter burger any day

    1. scottser

      so you want the meat hidden by batter? you’d be taking your life in your hands with batter burgers sometimes.
      as an aside, the batter burger is the benchmark of any decent chipper. it’s one of the only things they usually make themselves from scratch.

      1. Joe the Lion

        is that a fact? from what –the rendered intestines of unused squirrels and other common rodents?

      2. Frilly Keane

        I’m pretty fussy about me batter burgers

        And the burger meat always look a lot better that what you’d see in the windows along Dame St Georges Street and Camden Street

        So the ponds of vomit on that same route on Sunday Mornings is no surprise

        1. scottser

          ah frilly it’s not just about the meat, some folks just can’t handle the tahini sauce. it doesn’t mix with the stout you see..

  10. SAMCRO

    Germany has some outstanding kebabs alright. Despite being in the ‘Concept grasped but Quality Poor Zone’ Australia actually have some incredible joints for kebabs due to a large Lebanese population. Honestly, Bankstown in Sydney is right up there with Zaytoon for quality kebabs.

  11. Charlie

    Here here,

    Dogubayazit in the wild east of Turkey, best kebabs ever. Proper shish mon.

    Though echo the above poster, Aussie kebabs are also top notch. Love how some places toast them in the panini press as well.

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