Local variations of a classic reveal much about the Turkish diaspora – but one man is determined to prove the ‘Sydney-style’ kebab is the best
“I don’t want to do this, I really don’t. But I have to. I speak for the whole kebab industry when I say, if you take a shot at us, someone is going to clap back.”that’s offering “Berlin-style” kebabs, which he says differ significantly from a “Sydney-style” kebab, and a trend the kebab-shop owner says should be resisted.
“A Berlin-style kebab usually comes in much thicker bread, almost like a burger,” he says. “And they add things like pickled cabbage, they have a specific spicy sauce, it’s just different.” “This style of kebab is iconic, it’s unique in the world, and is a trusted food in Australia. You can’t get something like that in Turkey, or from other diasporas.”
Around this time, a man named Muammer Tüysüz arrived in Australia with his family and only US$20 in his pocket.Our Australian afternoon update breaks down the key stories of the day, telling you what’s happening and why it mattersTüysüz had worked in catering for the Turkish prime minister, and around 1974 attended a wedding in Australia that served doner kebabs.
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