For the first time, the European Commission has officially acknowledged doner kebab, one of the foremost flavors associated with Turkish cuisine. The registration will be deemed final if no objections are raised within the three-month objection period.
The announcement of this application in the Official Journal of the European Union received extensive coverage in the Greek media. This development is anticipated to have an adverse effect on Greece, specifically on establishments that sell doner in Europe.
Greek media have used phrases such as “Doner wars in Europe” in headlines. The European doner market is valued at 3.5 billion euros ($3.76 billion). According to Greek media reports, if Türkiye’s application is not opposed within three months, a significant number of doner-selling establishments in Europe will experience financial losses.The controversy centers around the possibility of regulations dictating how doner is prepared, including a reported requirement for meat to be sliced between 3 and 5 millimeters thick if the Turkish application is approved
Gyros
Doner, known as gyros in Greece, is typically made with pork. Gyros come in traditional cuts, thick or thin slices, or variations like “7” (beef) and simply “doner” (ground meat). Interestingly, Greek preference leans toward thicker, more flavorful gyros, and they find Turkish-style doner less satisfying. This preference even extends to the origin story, with Greeks claiming gyros, not doner, is the original recipe and that the Turks adopted it.
In March, Greece previously claimed the Ottoman admiral and cartographer Piri Reis was of Greek descent, too.
Source: Newsroom
