I admit, it´s good to see you again. In Germany the Döner changed our view on fast food. You can find a "Döner Laden" everywhere within a closes circle in every city. That brings back memories, 2020 i had to spend a long time in hospitals. The very first meal i had out of the hospital was a Döner Kebab with Garlic Sauce. It was amazing!
first of all welcome back alex and hi from Turkey. well as he said at the start, kebap is actually meat on grill or more accurately on open fire. there is many style depending where you eat it but the base ones are döner, iskender/alexander döner kebap with tomato sauce, some special bread and hot butter at the end, cağ kebap as he said is the sideways one and you eat it on shish they slice it real tin on shish and serve it like that, there is also pit kebap which is the rarest one and real special one which they cook meat in a clay pot in a closed pit for so long and slow, then there is minced meat with spices kebaps like adana which is real spicy and urfa just spiced for flavor and beyti which is wrapped in tin lavaş bread its a little garlicy and with tomato sauce again. other than those anything on open fire generally called kebap any meat or poultry but generally all of them are on shish while cooking too thats another common thing about kebaps other than open fire except maybe kuyu(which means pit) kebap.
In the Netherlands we don’t have all the crazy variations they have in Paris. Here we basically have veal/beef döner and chicken döner and sometimes also Adana and Kofte. It’s usually served in bread or a durum wrap, with iceberg lettuce, onion, tomato and fresh chili, then they add garlic sauce and chili sauce. But almost never fries, unless you order a big plate with fries and kebab instead of a sandwich. The ‘normal’ veal/beef döner kebab here is a kind of pressed meat which is shaved/sliced from the spit. Some places also sell more expensive yaprak döner which is also a big vertically turning spit, but instead of pressed meat it is stacked slices of ‘real’ meat and then when it is sliced for serving you get strips of meat instead of shavings. Do they also have both these pressed meat and yaprak döner in Turkey?
I fully agree! It's common knowledge that Berlin has a huge Turkish subculture and lesser known knowledge is the fact that the döner kebab as we know it in Western Europe as a sandwich is a culinary invention made by a (group of) Turkish immigrant(s) in Berlin in the 70s.
Welcome back Alex! It's not a lie to say that I've dearly missed your videos. You bring a deep level of depth and care to the subject of cooking that's so infectious! Glad to see you again!
In Germany we have Thursday, which is called Donnerstag that is the Dönerstag. That’s the day to get a Döner Kebap from your local Turkish grill. Or any other day, but there are people celebrating the weekly Dönerstag
I've been taking about you for the lasts few weeks wondering if you were coming back and how you are! So glad you are back and looking forward to the new videos!
Alex, I am so happy to see that you are posting again. Your videos have always been a great inspiration to me and I was very sad to see you go. I look forward to your series and I sincerely hope and trust that you are doing well after well deserved time off. Thank you for the effort, passion and education that you bring to this platform.
So so glad you're back, Alex! Hope you're doing well and will continue this channel for a long time. I really appreciate your efforts and your videos simply make my day. 🥰
Welcome Back Alex! I hope your break accomplished everything you set out to achieve. I’ve been trying to make recipes from your cookbook in your absence ❤
WooHoo!!!!! The adventures are about to begin!!! Alex is BACK!! Here on the east coast of the US, a "kabab" is a grilled meat served on a skewer and often chunks of vegetables are alternately skewered with the chunks of meat. These sticks get grilled horizontally over an open flame and get lathered or basted in some sort of sauce. The world is a fascinating place when it comes to food and it's origins!!
Kebab/kabab just means "roasted/grilled meat". What you're talking about is most probably Persian kabab or Shish kebab. That's not what he's after. He's looking into learning more about Doner kebab (or Döner kebab) aka shawarma which is similar the Greek Gyros.
Alex, I'm so chuffed to see you back! And perfect timing as I have only just recently bought a Gyro Pan. I've cooked a marinated Chicken Gyro which turned out really well. My next cook was to be a Turkish style Kebab (which over here in the UK uses Lamb) and now I know you will give us the ultimate Turkish Kebab recipe... my mouth is watering already!
2nd video: Istanbul. 3rd video: build a rotating vertical barbecue. 4th video: there will be sauce and a special trick to add some butter. Special bonus: Duralex (here at 00:03:33)
Alex i never comment videos but i'm so glad you're back, i hope you're doing ok, it's so nice to a see a video from you and what a good topic, pretty excited that you're gonna be back in istanbul as your video in istanbul from the meatball series really made me have a new look on travel and food as a whole
I have never seen "no views" and "published 38 seconds ago", so I had to click. Now, 12:27 minutes later I only have one comment: In Germany, there is sauce on the döner.
But not generally fries, right? Just salad, meat, sauce (garlic sauce) and sharp (chili sauce). The fries actually remind me of the Dutch Kapsalon: fries, topped with döner meat and cheese, then grilled a bit extra to make the cheese melt, then some salad on top of that. Just another way different countries evolve their own version of originally foreign food.
Most places there offer 3 sauces: Garlic, yoghurt and hot sauce. I've eaten Döner Kebab all over Germany during my time as IT field service and never have I found any Döner without sauce.
The original Döner is from turkey, BUT the MODERN DONER IS LOCATED IN GERMANY/AUSTRIA CAUSE OF THE GUEST WORKERS FROM TURKEY IN THE 1950/60. We got so many different types of Kebap: Yaprak, Hackfleischdöner (Minced meat Kebap), Vegetable Kebap, Chicken Kebap and my favorite DÜRÜM (flatbread kinda like a Tortilla filled with Kebap)
Nice that you Back. And i truely Hope you Talk about the Invention of Döner Kebap, since the Idea of Stuffing it into a Bread was a Invention of a Turkish Kebap Restaurant Owning Family in Germany ^^
ALEX!! We are so happy to have you back!! I was JUST talking to my husband about you last night and we both agreed how much we miss you. Can't wait to watch this video. We really hope you're doing well. 💜
ALEX!!! I thought I was dreaming!! Or that you’d been back already and I missed it! Good to know my algorithm is working properly, so nice to have you back ❤
Eh that was a very frustrating video for the first 2/3rds of the time... As the professor noted: kebab has little to do with gyro or doner. Anyway in Greece we have some places that do doner - meaning gyro with lamb and the vast majority are either pork or chicken (again mostly pork). I love doner, at times even more than pork gyro - kebab served in Greece will be in most cases a type of cylindrical patty grilled in a skewer. Also the hip food of choice for the latenight or early morning people is "vromiko", which is a sandwich traditionally made like the one in the beginning of the video, but with sausages instead of gyro. The traditional afterparty food would be "patsas", which is a soup of pork, lamb, or beef belly and lots of garlic.
My friend, I was just thinking of you the other day and concerned not to hear from you I found your message about taking a break from RUclips. I am very happy to see that you are doing better and feel ready to create some content for us to enjoy again. Stay well Alex, greetings from Czechia!
Oh my god, Alex is back. It is like an early Christmas present. I missed your love and your passion for food, the energy, that you transport in your videos! I hope you are doing great!
Welcome back! I'm happy, really happy to see you back with more of a historycal/geographical cooking adventure then a simply youtube video. I think your content are more than. Simple youtube video ❤
This is great! I was doing some research on the very same topic recently and it was a real revelation that kebab/doner/shawarma are all umbrella terms that don't have any real rules other that there are ingredients cooked on a rotisserie grill. It frustrated me to no end as I also like to have experienced the most authentic version of any dish. Can't wait to see your discoveries on further research on this topic! 💖
Man the anthropologic perspective on this was so interesting. Pierre's knowledge is impressive and very enlightening. These details really change the perspective on this humble cuisine. Bien joué Ale and great to see you again. Stay healthy bro
Tellement chouette, avec cette intro au cordeau et une belle place donnée à l'interview et aux explications. En te souhaitant un bon retour sur youtube et de la joie à réaliser des vidéos !
Welcome back mate. Great subject, seems that lots of countries have their own versions of this. In Australia we have a similar version to Paris but wrapped in Lebanese flatbread and often with salad in it (lettuce, tomato, onion, cheese, tabuli). There is even a variant called a Halal Snack Pack that uses the Kebab meat but dispenses with the bread, instead having the meat, sauce and cheese on chips
The secrets of gyros/doner are very much down to an extended period of slow cooking of the layer underneath together with a blowtorch level sear of the outer crust for a few seconds. If I were to try to recreate it at home, I'd sous vide it in rendered fat plus heat tempered seasonings (I don't want fresh herb notes so I'll have to cook the marinade) and then blow torch the outsides. The easiest way to get a home souvlaki style kebab though is diced meat with a little water in a covered non-stick frying pan for 2 hours. the gentle simmer to break down the connecting tissue - once the juices are reduced completely, you get a beautiful crispy red glaze which you can lift from the pan with a squirt of lemon juice. Seasonings: Cumin, oregano, paprika, salt and pepper - for chicken, I add a smidge of baking soda.
As an Aussie, a Kebab is two different things. Pieces of meat and vegetables on a skewer cooked on the skewer is considered a kebab. Also, what's commonly known as a gyros would be considered a kebab here, meat and salad in a flatbread type wrap. We do have a similar thing with fries, but that's more a burrito thing (cali burrito). But then we also have a Halal Snack Pack, which is fries topped with kebab meat and sauces (the 'holy trinity' is sweet chilli, garlic sauce and bbq). Also we have two variations generally, chicken or doner, where doner specifies lamb meat, they're also both offered in a "mixed" kebab or HSP. We don't generally see beef or pork kebab meat.
Welcome back!!! And I'm really looking farward to seeing where this rabbithole dives! That was a fascinating discussion with M. Raffard; it was lovely to learn from him.
I was just thinking about your videos and your absence yesterday. So glad to see another series begin. Unfortunately, it ended too soon! Now I’m left anticipating the next video. Cheers, salut!
Ce bonheur incommensurable de voir cette vidéo apparaître dans mes abonnements !!! Et en plus le sourire de mon mec quand il a compris que ce serait une série "KEBAP" 😍 WELCOME BACK ALEX 🎉
I often watch a RUclips video while I eat lunch at work and I have reliable options on certain days. As I sat down today I thought, damn, it’s Saturday, I don’t have a great option since Alex quit posting. Imagine my delight as this video appeared on the top of my feed. Happy you are back.
So glad to see you back, Alex! I hope you had a good long break and have come back recharged and ready to crush the RUclips algorithm. Your channel is one of the very few that I check almost daily, to see if a new video has dropped. Yes, I have notifications enabled, but you never know! :) Salut!
Welcome back. Missed your videos. I love Turkish mince Kebab. Refika's Kitchen show's us how to make it at home and is my go to always. Tray Kebab is one of my favorites. I could eat it every day.
Welcome back Alex. I want to note that what you refer to as kebab is mainly Turkish doner kebab. There are other authentic kebabs with their history reaching back beyond 10ths century. I recommend looking up adana kebab, bonab kaban, Persian chicken kebab and barg kabab. These are mainly single portion varieties of kebab that are typically eaten with rice instead of bread.
WELCOME BACK ❤
I admit, it´s good to see you again. In Germany the Döner changed our view on fast food. You can find a "Döner Laden" everywhere within a closes circle in every city. That brings back memories, 2020 i had to spend a long time in hospitals. The very first meal i had out of the hospital was a Döner Kebab with Garlic Sauce. It was amazing!
Welcome back! I’ve really missed your videos
where have you been??
missed you 😢 what’s the next crazy engineering project?
Seconded and thirded... Er deuxième? Moi aussi
first of all welcome back alex and hi from Turkey. well as he said at the start, kebap is actually meat on grill or more accurately on open fire. there is many style depending where you eat it but the base ones are döner, iskender/alexander döner kebap with tomato sauce, some special bread and hot butter at the end, cağ kebap as he said is the sideways one and you eat it on shish they slice it real tin on shish and serve it like that, there is also pit kebap which is the rarest one and real special one which they cook meat in a clay pot in a closed pit for so long and slow, then there is minced meat with spices kebaps like adana which is real spicy and urfa just spiced for flavor and beyti which is wrapped in tin lavaş bread its a little garlicy and with tomato sauce again. other than those anything on open fire generally called kebap any meat or poultry but generally all of them are on shish while cooking too thats another common thing about kebaps other than open fire except maybe kuyu(which means pit) kebap.
this was a super informative comment, thank you! i have just one question, what is shish? is it a kind of bread? thanks
In the Netherlands we don’t have all the crazy variations they have in Paris. Here we basically have veal/beef döner and chicken döner and sometimes also Adana and Kofte. It’s usually served in bread or a durum wrap, with iceberg lettuce, onion, tomato and fresh chili, then they add garlic sauce and chili sauce. But almost never fries, unless you order a big plate with fries and kebab instead of a sandwich.
The ‘normal’ veal/beef döner kebab here is a kind of pressed meat which is shaved/sliced from the spit. Some places also sell more expensive yaprak döner which is also a big vertically turning spit, but instead of pressed meat it is stacked slices of ‘real’ meat and then when it is sliced for serving you get strips of meat instead of shavings.
Do they also have both these pressed meat and yaprak döner in Turkey?
@@asthmen Shish or "Şiş" is a thin piece of metal that you puncture the meat. It holds the meat over the fire etc
Indeed, in fact kebab/kepap is just the word for grilling in several middle eastern languages, not just Turkish but also Farsi and several others.
@@asthmenshish means skewer
Alex! What a pleasant surprise. I hope you’ve reignited your passion for these videos.
You are sorely missed. Please come back. We love you.
I could listen to Pierre talk about food history for hours, that’s so cool
Same! The guy clearly has a passion for this.
My eyes were glued to the screen during that segment.
Welcome back!
I was only checking the other day to see if there was any update. Hope your doing ok Alex
The standards of kebab in Germany are much higher than what you get in France or Netherlands
And much much much higher than in the UK.
What a nice surprise! Good to see you again! 😊
THANK YOU for coming back. You are a bright light in dark times. You are loved and appreciated. Merci!
Oooh we're getting a series out of this!
I'm so excited to see where this goes!
Welcome BACK!
Your videos are like virtual tourism. food, general knowledge/trivia. Love watching them!
Hyped for the series.
Totally down to help with the Kebab series when you, inevitably, come to Berlin.
I fully agree! It's common knowledge that Berlin has a huge Turkish subculture and lesser known knowledge is the fact that the döner kebab as we know it in Western Europe as a sandwich is a culinary invention made by a (group of) Turkish immigrant(s) in Berlin in the 70s.
the series is probably already produced completely :(
berliner kebab is delicious but it's its own thing so he has to go to the birthplace in Turkyie!
This reads like a threat, lol.
Berlin kebab is its own (dramatically inferior) thing
Welcome back Alex! It's not a lie to say that I've dearly missed your videos. You bring a deep level of depth and care to the subject of cooking that's so infectious! Glad to see you again!
WELCOME BACK ALEX!!!!
MISSED YOUR VIDEOS SO MUCH
In Germany we have Thursday, which is called Donnerstag that is the Dönerstag. That’s the day to get a Döner Kebap from your local Turkish grill.
Or any other day, but there are people celebrating the weekly Dönerstag
Salut! Glad to see you back!
I've been taking about you for the lasts few weeks wondering if you were coming back and how you are! So glad you are back and looking forward to the new videos!
Wow first video in 6 months. I was so excited when i saw this pop up!
Alex, I am so happy to see that you are posting again. Your videos have always been a great inspiration to me and I was very sad to see you go. I look forward to your series and I sincerely hope and trust that you are doing well after well deserved time off. Thank you for the effort, passion and education that you bring to this platform.
I’ve been waiting for this for so long! So happy to have you back and hope are feeling better than ever ❤
So so glad you're back, Alex! Hope you're doing well and will continue this channel for a long time. I really appreciate your efforts and your videos simply make my day. 🥰
Welcome back! Hope you’re well! And yay for this topic!
Welcome Back Alex! I hope your break accomplished everything you set out to achieve. I’ve been trying to make recipes from your cookbook in your absence ❤
Great to hear from you🎉❤ i missed your videos. Welcome back 🤗
Finally! So happy to see you back. I’ve really missed the warmth and inspiration your cooking videos bring into my life.
WooHoo!!!!! The adventures are about to begin!!! Alex is BACK!!
Here on the east coast of the US, a "kabab" is a grilled meat served on a skewer and often chunks of vegetables are alternately skewered with the chunks of meat. These sticks get grilled horizontally over an open flame and get lathered or basted in some sort of sauce.
The world is a fascinating place when it comes to food and it's origins!!
We have meat skewers too in Europe, it's very common for barbecues but will never be called "kebab". In France it would be a "brochette".
Kebab/kabab just means "roasted/grilled meat".
What you're talking about is most probably Persian kabab or Shish kebab. That's not what he's after. He's looking into learning more about Doner kebab (or Döner kebab) aka shawarma which is similar the Greek Gyros.
@@psibiza shawarma and döner kebap is not the same
@@brainrottedindividual look at the video maybe
@@brainrottedindividual correct, my “aka” was wrong
The content, the wit, the linguistics, the editing - so good. It’s this type of this work that inspires me and pulls me to want to do RUclips too!!!!!
I was just wondering yesterday when we would see you back! Hope you are well!
I felt some new energy in this video and I loved it. Thank you for coming back!
YAYYYYY Alex is back !!!! Glad to hear back from you man !
I'm very glad my favorite internet Chef is back!. ❤
I hope you had a good sabattical and are full of new idea's again.
Good to see you back
This should be a great series, Alex. Great to see and hear you again. Cheers!
Alex! I started rewatching your videos recently, and now you‘re back with a new adventure! 😵❤️
Lots of love & I‘m looking forward to this new journey!
Good to see you again, looking forward to more food adventures with you leading the charge.
He’s back!
Wonderful to see you again. Absolutely love your videos. They are so interesting and informative.
In the "I can't do this anymore" part of the intro I caught myself thinking, "Well, give it over then..." lol...
Alex!! Hope you're having such a good time off with your family. So happy to see you post again!
Hello! Salut! We missed you.
Alex, I'm so chuffed to see you back! And perfect timing as I have only just recently bought a Gyro Pan. I've cooked a marinated Chicken Gyro which turned out really well. My next cook was to be a Turkish style Kebab (which over here in the UK uses Lamb) and now I know you will give us the ultimate Turkish Kebab recipe... my mouth is watering already!
2nd video: Istanbul. 3rd video: build a rotating vertical barbecue. 4th video: there will be sauce and a special trick to add some butter. Special bonus: Duralex (here at 00:03:33)
My bet is that he'ill take a trip to Germany for German Döner Kebab.
Alex i never comment videos but i'm so glad you're back, i hope you're doing ok, it's so nice to a see a video from you and what a good topic, pretty excited that you're gonna be back in istanbul as your video in istanbul from the meatball series really made me have a new look on travel and food as a whole
0:52 Actually putting fries *in* the kebab is a specifically French thing. I mean, maybe some countries do that too, but ive only seen it in France.
Not normal here in UK, certainly.
Greece have been doing it forever.
It’s common in Greek gyros though, which is somewhat similar to kebab. :-)
In Sweden we do.
We do it in Italy too
Thankyou for coming back. Gaining more inspiration from you instantly
I have never seen "no views" and "published 38 seconds ago", so I had to click. Now, 12:27 minutes later I only have one comment: In Germany, there is sauce on the döner.
In the UK we put hot chilli sauce on the doner.
Genau, mit Scharf😊
But not generally fries, right? Just salad, meat, sauce (garlic sauce) and sharp (chili sauce). The fries actually remind me of the Dutch Kapsalon: fries, topped with döner meat and cheese, then grilled a bit extra to make the cheese melt, then some salad on top of that. Just another way different countries evolve their own version of originally foreign food.
Most places there offer 3 sauces: Garlic, yoghurt and hot sauce. I've eaten Döner Kebab all over Germany during my time as IT field service and never have I found any Döner without sauce.
@@KindGottes92 hallobittschön
Alex! I think we all missed you! where have you been mate? so glad to see your videos again. looking forward to this series!
Was only wondering when you’d be back earlier today. Glad to see your return
Welcome back Alex!!!! Really missed your videos and your personality!!!! Good to have you back
The original Döner is from turkey, BUT the MODERN DONER IS LOCATED IN GERMANY/AUSTRIA CAUSE OF THE GUEST WORKERS FROM TURKEY IN THE 1950/60. We got so many different types of Kebap: Yaprak, Hackfleischdöner (Minced meat Kebap), Vegetable Kebap, Chicken Kebap and my favorite DÜRÜM (flatbread kinda like a Tortilla filled with Kebap)
Glad to see you back doing you thing. Magnificent work as always
Nice that you Back. And i truely Hope you Talk about the Invention of Döner Kebap, since the Idea of Stuffing it into a Bread was a Invention of a Turkish Kebap Restaurant Owning Family in Germany ^^
I am so glad you are back. I missed your videos so much. ❤ Merci Merci Merci!
ALEX!! We are so happy to have you back!! I was JUST talking to my husband about you last night and we both agreed how much we miss you. Can't wait to watch this video.
We really hope you're doing well. 💜
ALEX!!! I thought I was dreaming!! Or that you’d been back already and I missed it! Good to know my algorithm is working properly, so nice to have you back ❤
Eh that was a very frustrating video for the first 2/3rds of the time... As the professor noted: kebab has little to do with gyro or doner. Anyway in Greece we have some places that do doner - meaning gyro with lamb and the vast majority are either pork or chicken (again mostly pork). I love doner, at times even more than pork gyro - kebab served in Greece will be in most cases a type of cylindrical patty grilled in a skewer.
Also the hip food of choice for the latenight or early morning people is "vromiko", which is a sandwich traditionally made like the one in the beginning of the video, but with sausages instead of gyro. The traditional afterparty food would be "patsas", which is a soup of pork, lamb, or beef belly and lots of garlic.
My friend, I was just thinking of you the other day and concerned not to hear from you I found your message about taking a break from RUclips.
I am very happy to see that you are doing better and feel ready to create some content for us to enjoy again.
Stay well Alex, greetings from Czechia!
Oh my god, Alex is back. It is like an early Christmas present. I missed your love and your passion for food, the energy, that you transport in your videos! I hope you are doing great!
Welcome back! I'm happy, really happy to see you back with more of a historycal/geographical cooking adventure then a simply youtube video. I think your content are more than. Simple youtube video ❤
So happy to see Alex in my feed again! I also love the deep dive into a food dish, really looking forward tot he next episode.
This is great! I was doing some research on the very same topic recently and it was a real revelation that kebab/doner/shawarma are all umbrella terms that don't have any real rules other that there are ingredients cooked on a rotisserie grill. It frustrated me to no end as I also like to have experienced the most authentic version of any dish. Can't wait to see your discoveries on further research on this topic! 💖
Omg welcome back Alex, it made me so happy to see your video, no one dose food tube like you, looking forward to going on this journey with you!
Alex! Welcome back! This was a pleasant surprise today!
Man the anthropologic perspective on this was so interesting. Pierre's knowledge is impressive and very enlightening. These details really change the perspective on this humble cuisine. Bien joué Ale and great to see you again. Stay healthy bro
Tellement chouette, avec cette intro au cordeau et une belle place donnée à l'interview et aux explications. En te souhaitant un bon retour sur youtube et de la joie à réaliser des vidéos !
Welcome back mate.
Great subject, seems that lots of countries have their own versions of this. In Australia we have a similar version to Paris but wrapped in Lebanese flatbread and often with salad in it (lettuce, tomato, onion, cheese, tabuli).
There is even a variant called a Halal Snack Pack that uses the Kebab meat but dispenses with the bread, instead having the meat, sauce and cheese on chips
Welcome back Alex! I truly hope you are enjoying making videos again. Looking forward to another culinary adventure!
Welcome back!!! I was just reflecting 2 weeks ago about how I miss your videos!
The secrets of gyros/doner are very much down to an extended period of slow cooking of the layer underneath together with a blowtorch level sear of the outer crust for a few seconds. If I were to try to recreate it at home, I'd sous vide it in rendered fat plus heat tempered seasonings (I don't want fresh herb notes so I'll have to cook the marinade) and then blow torch the outsides.
The easiest way to get a home souvlaki style kebab though is diced meat with a little water in a covered non-stick frying pan for 2 hours. the gentle simmer to break down the connecting tissue - once the juices are reduced completely, you get a beautiful crispy red glaze which you can lift from the pan with a squirt of lemon juice.
Seasonings: Cumin, oregano, paprika, salt and pepper - for chicken, I add a smidge of baking soda.
Why the baking soda?
Delightful to see you have enjoyed your time away from the camera and are ready to get back to this form of content.
I literally just remembered about this channel a few days ago and was re-watching some of your ramen videos. Great to see you back, Alex!
Man, I’m so happy to see you back! Life is just not the same without your videos!!
As an Aussie, a Kebab is two different things. Pieces of meat and vegetables on a skewer cooked on the skewer is considered a kebab. Also, what's commonly known as a gyros would be considered a kebab here, meat and salad in a flatbread type wrap. We do have a similar thing with fries, but that's more a burrito thing (cali burrito). But then we also have a Halal Snack Pack, which is fries topped with kebab meat and sauces (the 'holy trinity' is sweet chilli, garlic sauce and bbq). Also we have two variations generally, chicken or doner, where doner specifies lamb meat, they're also both offered in a "mixed" kebab or HSP. We don't generally see beef or pork kebab meat.
So excited to see you back with one of your amazing series!!!! ❤❤❤
You’re back! And with a series!!! I love it!
Tu nous as manqué Alex ! Ça fait du bien de te retrouver, perso je commençais à m'inquiéter. Tu es génial, ne lâche rien !
Welcome back!!! And I'm really looking farward to seeing where this rabbithole dives! That was a fascinating discussion with M. Raffard; it was lovely to learn from him.
So good to see you back Alex, and with a new food series!!
Great to see you back ! Hope it feels good for you and do not forget to take time for yourself :)
I was just thinking about your videos and your absence yesterday. So glad to see another series begin. Unfortunately, it ended too soon! Now I’m left anticipating the next video. Cheers, salut!
Great to have you back! Hope you're recharged and feeling better.
Welcome back!!! Have missed hearing your voice and watching you learn and grow. Thank you!
Ce bonheur incommensurable de voir cette vidéo apparaître dans mes abonnements !!! Et en plus le sourire de mon mec quand il a compris que ce serait une série "KEBAP" 😍
WELCOME BACK ALEX 🎉
i absolutely love this type of video! the history of a food that is so common yet so delicious made for the masses is amazing to learn about
So happy to have you back making videos!!!
I often watch a RUclips video while I eat lunch at work and I have reliable options on certain days. As I sat down today I thought, damn, it’s Saturday, I don’t have a great option since Alex quit posting. Imagine my delight as this video appeared on the top of my feed. Happy you are back.
Je suis très heureux que tu sois de retour. Tu nous as manqué. Votre passion et vos élans de fantaisie nous ont manqué !
🥐🥐🥐
So glad to see you back, Alex! I hope you had a good long break and have come back recharged and ready to crush the RUclips algorithm. Your channel is one of the very few that I check almost daily, to see if a new video has dropped. Yes, I have notifications enabled, but you never know! :) Salut!
Phew! I was beginning to think something had happened to you. So great to see another video! Thanks!! Looking forward to a new mini series
Hey Alex, You're back! Welcome back and I hope your break was well deserved!
Good to see you back. Where have you been for so long?
Welcome back. Missed your videos. I love Turkish mince Kebab. Refika's Kitchen show's us how to make it at home and is my go to always. Tray Kebab is one of my favorites. I could eat it every day.
BOn retour Alex ! Je te souhaite que du plaisir pour ces nouvelles vidéos, c'est l'essentiel !
Alex!!!!! Glad to see you're back...don't let yourself burn out again please
Welcome back Alex.
I want to note that what you refer to as kebab is mainly Turkish doner kebab. There are other authentic kebabs with their history reaching back beyond 10ths century.
I recommend looking up adana kebab, bonab kaban, Persian chicken kebab and barg kabab. These are mainly single portion varieties of kebab that are typically eaten with rice instead of bread.
Oh boy, I've been waiting for a long time for a new serie. Welcome back man!
I'm so happy that you're back. Hope you're doing well!
The King has returned! Welcome back Alex, I hope your break was refreshing and inspiring!
So glad to see you back. Loved this episode to be about history!