Actually, it is quite possible to prepare anything you want at homes.
All the kebaps and dishes are Turkish Home originated after all!
Knowledge is power and it grows by sharing. I've been cooking all kinds
of kebaps professionally for 6 years now, and I never experienced any
problems preparing them at home. HOWEVER, there is a term "Usta",
meaning Master. Being a master is not quite easy. You have to keep
trying and working hard to improve your hand skills.
best regards,

Aydin
If interested just send me an email.
Tim Vanhoof wrote:
> K3 > wrote:
>
> > Excuse me if I didn't spell it right, but it's been 12 years since
I've
> > returned to the U.S. after being stationed in Heilbronn, Germany
and I must
> > say that the Donner Kabobs that used to munch on downtown at 1:30
in the
> > morning were the best! Never had them before I got there and
haven't had
> > any since I left. I'd love to try to make them at home, but I
can't even
> > remember everything that was in them.
>
> In this order: Pitta. Meat. Shredded cabbage (coleslaw without mayo).
> Tomato slices. Lettuce. Onions. Yoghurt sauce and crushed chilli.
>
> > I know that they started out with a pita and some thinly-sliced
pre-formed
> > lamb, sliced onions and sliced tomatoes, but what kind of red
pepper was
> > that stuff they used? It had the consistency of bac-o's -- not a
flake and
> > not a powder. It wasn't too hot either.
>
> My local kebab shop (and all the ones I've been in) sprinkle a little
> crushed dried chilli pepper on the top. That is hot, though, perhaps
> they do it differently in Heilbronn! Or maybe it didn't seem as hot
at
> 1.30 in the morning. Don't they drink wine by the half pint there?
:-)
> >
> > How would I go about purchasing some of that pre-formed lamb and
the red
> > pepper?
> I think, sadly, that kebab purists would consider it impossible to
> prepare the meat properly in a domestic kitchen. But you can
certainly
> produce something tasty.
>
>
> --
> Then let us pray that come it may / As come it will for a' that
> That man tae man the world o'er / Shall brothers be for a' that.
> -- Robert Burns

Aydin Composer wrote:
> Actually, it is quite possible to prepare anything you want at homes.
> All the kebaps and dishes are Turkish Home originated after all!
> Knowledge is power and it grows by sharing. I've been cooking all
> kinds of kebaps professionally for 6 years now, and I never
> experienced any problems preparing them at home. HOWEVER, there is a
> term "Usta", meaning Master. Being a master is not quite easy. You
> have to keep trying and working hard to improve your hand skills.
> best regards,
>
> Aydin If interested just send me an email. Tim Vanhoof wrote:
>
>> K3 > wrote:
>>
>>
>>> Excuse me if I didn't spell it right, but it's been 12 years
>>> since I've returned to the U.S. after being stationed in
>>> Heilbronn, Germany and I must say that the Donner Kabobs that
>>> used to munch on downtown at 1:30 in the morning were the best!
>>>


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HTH, :-)
Bob