The doner kebab is celebrating its anniversary: in Bad Tölz it is offered in six bistros
Created: 05/05/2022, 06:30
By: Felicitas Bogner
In the "Mocca" bistro, Murat Budak (right) and employee Talha Shfa offer traditional dishes such as "Iskender" in addition to the "Germanized" doner kebab.
© Proehl
A popular German dish is celebrating its anniversary.
The kebab.
Various bistros in Tölz offer the spicy snack.
The doner kebab has been known in Germany for 50 years.
But it still took a quarter of a century before the first kebab shop opened in Tölz.
For almost 25 years, the fast food has enjoyed increasing popularity in the spa town.
In Bad Tölz, six bistros offer doner kebabs
Bad Tölz – Finely sliced meat, crunchy lettuce, tomatoes, onions, red cabbage with creamy yoghurt sauce in crisp flatbread – this is the classic doner kebab that most people know.
Even if it doesn't have much to do with the original doner kebab from Turkey, it is one of the most popular quick meals in Germany.
There are now six Turkish bistros in Bad Tölz that offer the spicy snack.
The most important thing for the preparation: the love for the product
The long-established Tölzer kebab shop can be found on Königstraße.
The married couple Halit and Gülten Vural have been here for over 24 years and offer both doner kebabs and Turkish delicacies.
"But we were only the second kebab shop here," remembers Halit Vural.
He came to the Oberland from Antakya 48 years ago.
“My wife then opened the shop.
At that time I was still working as a milling cutter.
I now help out a lot here,” he reports.
In addition to the classic doner kebab, the vegetarian version is always in demand.
"We have a special recipe with marinated warm vegetables," explains Vural.
Whether with or without meat: The most important thing for the preparation is the love for the product.
"You have to make every doner kebab with your heart," emphasizes the native Turk.
The motto of the couple is: "What we would not eat,
Traditional Turkish variant not so popular in this country
In the first few years after opening the shop, he still offered the doner kebab with lamb and veal.
“This is how it is traditionally prepared in Turkey.
In addition, instead of yoghurt sauce, the hot fat from the meat is poured over it.” However, this variant was too difficult for the local customers.
"At some point we switched to poultry and sauces," explains Vural.
Speaking of sauces: the couple does not want to reveal exactly how they are made.
"A secret recipe," says Vural with a wink.
They didn't have any problems establishing themselves here with the dish almost 25 years ago: "The doner kebab was in great demand right from the start.
To this day, we mainly have regular customers.” This may also have been due to the fact that kebab was already very well known in Germany at the time.
In the "Mocca" the bread is freshly baked every morning
The "Mocca" bistro has been on Nockhergasse since 2009.
All kinds of Turkish and Italian dishes are offered there.
"We have both the classics such as doner kebab, doner kebab, Dürüm and Co. on offer, as well as unusual dishes from Turkey," explains owner Murat Budak.
He runs the restaurant together with his parents Kadir and Ayse Budak.
His recipe for the classic?
“We bake the bread ourselves and fresh every morning.
Otherwise the doner kebab only tastes half as good,” emphasizes the 36-year-old.
To do this, you have to pay close attention to the quality of the products.
"We get our meat from a Munich family business." But it's not just the classic "Germanized" doner kebab that's particularly popular with him.
But the traditional Turkish doner kebab dish "Iskender" - an oven dish made from doner kebab, bread, peppers, tomato and yoghurt sauce.
A Bavarian doner kebab is being planned to mark the anniversary
In general, he always comes up with something extravagant for his regular customers.
“Two boys eat two doner kebabs here every lunchtime.
At some point I made a three-meter doner kebab for them,” says Budak.
"They ate it up completely." There should be something special for the 50th birthday of the cult dish.
"I want to make a Bavarian doner kebab." What this creation will look like has not yet been decided.
Classic doner kebab the most popular
Nazim Islamoglu has been running the "Istanbul" restaurant on Marktstrasse for four years.
He also bakes the flatbread fresh every day.
For him personally there is no better dish than doner kebab.
"It's simply variable and always tastes good." His customer base is a diverse mix.
A lot of students would come at lunchtime, but also people who would like to get something to eat for their lunch break.
"The classic doner kebab is the most popular, closely followed by Dürüm and Lahmacun." Islamoglu grew up in the Tegernsee valley.
“At that time there was no kebab in the region.
We sometimes drove to Munich with my parents to eat a doner kebab,” he recalls.
"It was a holiday meal for me as a kid."
Nazim Islamoglu has been established in the region for four years with his kebab shop "Istanbul".
© Proehl
Turkey and chicken are more popular in this country than veal
Yildiray Kajnak has only been on the Isarkai for a year with his snack bar "By Onkel Döner".
He has been running a booth in Miesbach since 2007.
Nice service is the be-all and end-all for him. His doner kebab is “unmistakable” because of its sauces.
"I have a herb sauce, a hot sauce, and a garlic sauce.
The recipes are secret.” Similar to the Vural family, he also prepared the doner kebab with veal in the early years: “But the Germans prefer the variant with turkey and chicken meat.” He has both in his snack bar in Miesbach and at the Tölz ZOB 90 percent German customers.
Even if he likes to eat kebabs himself, the quick dish is not on the menu every day.
"I'm glad to have a wife who cooks great."
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