The döner kebab, which was brought to Germany by Turkish immigrants in the 1950s and 60s, has become the most popular fast food in country. One of the most memorable highlights of my trip to Berlin last fall was a visit to Mustafa’s Gemüse Kebap, the little street kiosk that has a fanatical international following, and a waiting line that usually exceeds two hours on weekend nights. I went in the off hours on a weekday afternoon, so it only took me about half an hour to get to the head of the line.
It was so worth the wait!
I knew there was a restaurant in DC that specialized in the Turkish-German version of döner, but I somehow never got around to trying it until today, which is my loss.
When you enter Döner Bistro’s Adams Morgan location, it’s like walking into a döner shop in Berlin. It’s feels authentically German-Turkish.
At Döner Bistro, my döner came with the traditional Turkish spiced meat—in this case, chicken from the rotisserie–served on the restaurant’s ’s specialty flatbread with lettuce, sweet and sour coleslaw, a tomato-cucumber mix, and onions, all topped with tzatziki, a garlic-yoghurt-cucumber sauce.
It was big and messy. You don’t eat döner with a knife and fork. It’s not finger food, though, it’s more full-hands-on food, and it drips. I probably went through a dozen paper napkins during lunch, but that was part of the fun.
The sandwich was too massive to finish, so I had half of it wrapped to go, and it was so good that I also ordered a second one to take home for tomorrow.