this post was submitted on 25 May 2024
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[–] [email protected] 6 points 1 month ago (5 children)

Nobody denies its Turkish roots though. AFAIK putting Kebap in bread isn't really a thing in Turkey and although one might argue how big a contribution that is, it's that step that combined a Turkish dish with German Imbiss culture and made this a huge success all over Germany.

You're welcome to try the same thing with Schnitzel and if you attain the same level of success and cultural significance, I'd rightfully call you the "inventor". (though I have to inform you, that "Schnitzelsemmel" is a thing already, so maybe think of a different example)

[–] [email protected] 2 points 1 month ago* (last edited 1 month ago) (4 children)

The shawarma and dürüm variants got popular in Turkiye after 2010’s. Before that, we were always eating it in bread. It had veggies too.

If you want to say “it has this specific vegetable and that makes difference” then that’s another perspective I don’t agree with.

[–] [email protected] 3 points 1 month ago (1 children)

You keep telling us about the 90s. The dish had been around for 30 years by then. Enough time for the idea to travel back to Turkey, don't you think?

[–] [email protected] 2 points 1 month ago

Yeah

  • no one put it in a bread from 1800s to 1960
  • one of the 5m Turkish immigrant invented it
  • that variant got back to Turkiye
  • that variant became most popular in Turkiye

Makes sense. Unfortunately I don’t want to continue this conversation with assumptions. So you can assume as you want.

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