The passage describes the popularity of "yaprak döner" in Sivas, a city known for its rich gastronomic offerings. Yaprak döner, a type of Turkish cuisine, is particularly in demand, and the interest from the public is quite high. The passage highlights that this type of döner, made from animals raised in Sivas' pastures, receives significant attention throughout the year.
The yaprak döner is a product of extensive effort, with animals raised in Sivas' environment providing the main ingredients. The döner, a result of a two-day process, is known to satisfy the palate of those who try it. The meat for Sivas döner is sourced from specific parts of the animal, including the topak (rump) and but (thigh) sections.
Hasan Sönmez, explaining the process of making Sivas döner, mentions, "Sivas döner is made from the prime meat of young cattle and calves, raised in the air, water, and pastures of Sivas. The skilled hands of our chefs transform these animals into high-quality döner. Our sales are normal compared to winter months, but during the summer, there is a significant increase in demand, with variations in the weight of the döner due to the excessive demand. In the summer, we also have foreign visitors, which naturally increases the demand for döner."
The passage mentions that the döner is cooked over low heat and provides insights from Tamer Acar, a döner master with 21 years of experience. According to Acar, being a döner master requires precision and finesse. The döner is specifically made from the rump and thigh sections of the animal, and sometimes even using lamb tail. Yaprak döner, as described, is without minced meat and is placed on a skewer. The skewer, weighing between 800-900 kilograms and sometimes reaching up to 1 ton, is brought to the location using a forklift. The döner is then cooked over low heat. Afterward, they perform the leaf cutting and knife cutting before presenting it to customers. Acar notes that those who try the döner are pleased with the taste, and they continue to choose their establishment.
Sizlere daha iyi hizmet sunabilmek adına sitemizde çerez konumlandırmaktayız. Kişisel verileriniz, KVKK ve GDPR
kapsamında toplanıp işlenir. Sitemizi kullanarak, çerezleri kullanmamızı kabul etmiş olacaksınız.
En son gelişmelerden anında haberdar olmak için 'İZİN VER' butonuna tıklayınız.
Web.tv
Palate-bursting flavor: Sivas Döner
Palate-bursting flavor: Sivas Döner
The passage describes the popularity of "yaprak döner" in Sivas, a city known for its rich gastronomic offerings. Yaprak döner, a type of Turkish cuisine, is particularly in demand, and the interest from the public is quite high. The passage highlights that this type of döner, made from animals raised in Sivas' pastures, receives significant attention throughout the year.
The yaprak döner is a product of extensive effort, with animals raised in Sivas' environment providing the main ingredients. The döner, a result of a two-day process, is known to satisfy the palate of those who try it. The meat for Sivas döner is sourced from specific parts of the animal, including the topak (rump) and but (thigh) sections.
Hasan Sönmez, explaining the process of making Sivas döner, mentions, "Sivas döner is made from the prime meat of young cattle and calves, raised in the air, water, and pastures of Sivas. The skilled hands of our chefs transform these animals into high-quality döner. Our sales are normal compared to winter months, but during the summer, there is a significant increase in demand, with variations in the weight of the döner due to the excessive demand. In the summer, we also have foreign visitors, which naturally increases the demand for döner."
The passage mentions that the döner is cooked over low heat and provides insights from Tamer Acar, a döner master with 21 years of experience. According to Acar, being a döner master requires precision and finesse. The döner is specifically made from the rump and thigh sections of the animal, and sometimes even using lamb tail. Yaprak döner, as described, is without minced meat and is placed on a skewer. The skewer, weighing between 800-900 kilograms and sometimes reaching up to 1 ton, is brought to the location using a forklift. The döner is then cooked over low heat. Afterward, they perform the leaf cutting and knife cutting before presenting it to customers. Acar notes that those who try the döner are pleased with the taste, and they continue to choose their establishment.
Kaynak: İHA
En Çok Okunan Haberler