In a significant move, Turkey has filed an application to the European Union seeking special protection for its renowned döner kebab, aiming to place it alongside other European culinary treasures such as Neapolitan pizza and Spanish jamon serrano. This bid underscores Turkey’s effort to safeguard the authenticity and traditional preparation methods of one of its most iconic dishes.
Germany’s most popular street food, the döner kebab, is now vying for recognition under the EU’s special protection label. This designation is already enjoyed by beloved European delicacies like Neapolitan pizza and jamon serrano. The word ‘döner’ is derived from the Turkish verb ‘dönmek’, meaning ‘turning’. Across Europe, it is widely recognised as döner kebab, a term that includes the Arabic word for various meats cooked in front of a fire.
Turkey’s application seeks to register the name döner in Europe, restricting its use to producers who adhere to specific production methods and product specifications. Should the application succeed, only large slabs of beef and lamb, horizontally sliced into cutlets with a thickness of 3-5 mm, would be labelled as yaprak (or sliced) döner. For poultry döner, chicken cutlets can be 1-2 cm thick. This precise definition aims to maintain the dish’s integrity and ensure consumers enjoy the traditional taste and texture.
The döner kebab industry in Europe is substantial, with an estimated worth of approximately €3.5 billion. This figure highlights the economic importance of döner kebabs, supported by the Association of Turkish Döner Producers in Europe (ATDID). Established in 1996, ATDID has been representing the sector across the continent, advocating for the recognition and protection of this culinary staple.
