German producers have sparked a dispute by filing an opposition to a Turkish application to grant the döner kebab’s special status at the EU level, initiating a six-month period to resolve disagreements.
A Turkish application to the European Commission for the döner kebab to be given similar EU recognition as the Neapolitan pizza and Spain’s jamon serrano has been opposed by Germany, sources close to the issue have told Euronews.
As reported, in April Türkiye filed an application to register the name döner in Europe so that it can be used only by those producers conforming to the registered production method and product specifications.
Besides, the majority of döner sold in Europe is just congealed meat.
Very much not the case in Germany. I’m not sure the German requirements are even that dissimilar to what Turkey came up with… which shouldn’t be surprising, they’re practically written by Turks in the sense that “this is what this thing means” in German food law is always based on “this is what good and proper cooks preparing it agree on”, and when the guidelines were set those all happened to have been Turkish immigrants.
Not to mention that the industry association complaining are precisely those Turkish immigrants.
I’ve seen the ingredients on commercial döner meat in a German Döner shop. It’s mostly chicken skin
Edit: “meat”, and downvote all you like, it doesn’t make it untrue
Section 2.511.7, page 65 in the pdf. 18% skin max and no ground meat at all in the case of poultry Döner. If you saw more you either a) didn’t see a Döner but a Drehspieß or b) should’ve contacted authorities.
Birds have skin what do you suppose we do with it, throw it away?
It didn’t have percentages, just a list of ingredients and, from what I know, they are listed in order of amount
I meant the info as support for the comment that it was just congealed meat. There were a lot of starches and binders as well
