The Doner Kebab

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 7 September 2010

⏱️ 29 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Richard Johnson is on a mission to revive the fortunes of the British kebab.

A life long lover of the world famous street food he's convinced that a more authentic kebab culture can flourish in Britain. On his travels he finds out how and why it became so popular here and where most of the UK's kebabs are made.

Then, in order to understand the authentic techniques used in Turkish kebab making Richard travels to Istanbul and Bursa home of the Iskender kebab, a form of doner.

Will the family run business share its secret recipes and methods and help revive the kebab's reputation in Britain?

Produced by Dan Saladino.

Transcript

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0:49.4	W.W. dot B.C. dot co-
0:52.6	UK slash radio four and now enjoy the podcast It was 5 and the Blue Peter team had travelled to Morocco. I remember watching in awe as the
1:10.8	most exotic food stuff I'd ever seen came into view.
1:15.0	We walked up past the butcher shop to where a man was cutting up pieces of liver to make
1:19.6	kebabs. You remember the kebab stick handles I was making on the lays last week?
1:24.0	Well this is what there were for.
1:26.0	As I got older my interest in food grew, I remember reading how kebabs were a noble historical food that had spread their meaty influence throughout the ages.
1:35.6	In Europe we had gibabs. There's some dishes that look exactly like kibabs on sticks in the biotapestry.
1:47.0	By the 70s, kibabs were prime time.
1:57.0	One of the nicest things to cook over an open fire are kibabs.
2:01.0	Even Delia gave them a go with respect and reverence. So that's the mixture
	...

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