Will leave a mark on your palate Where to eat the best döner, you wonder how to do it, right? As ”, we are pleased to introduce you to gourmet flavors and present our exclusive interview with Ercan Narinç, who uses Ottoman methods for a delicious doner. Let’s admit it at the outset: our mouths too!
Doner has a very old history!
Doner, which is a symbol of hospitality in Turkish society and dates back to ancient times, is praised in Evliya Çelebi’s Travel Book. Doner kebab, which takes place at every point of our lives, actually reflects the splendor and special flavors of the Ottoman Empire.
In Turkey, the World’s Biggest Revolving Restaurant Revolving Saraylı this flavor, today ranks among the best representatives. Saraylı Döner, known as the address of quality doner with its recipes and methods from the Ottoman Empire, and at the same time welcoming its guests by reflecting the glory of the Ottoman Empire, continues this representation by adhering to traditional methods.
Ottoman methods for a delicious doner
Emphasizing that the factors in the quality of doner should be cut thinly and without waiting, and this should be done when the meat loses its pinkness, Ercan Narinç, Chairman of the Board of Directors of Saraylı Döner, states that when cooked with only oak wood, it reaches its real taste. In Saraylı Döner, which uses a method inherited from the Ottoman Empire in the dressing of meat, the meat begins to be lined after 48 hours in the marina.
Our indispensable meal is doner. So how do we understand the quality? How long should it be cooked? Is only veal used for doner? Where is the meat from the animal used? How are meats seasoned? How is it held until it is sequenced?
Stating that they use halal cut meat in the production of doner, Ercan Narinç, Chairman of the Board of Directors of Saraylı Döner, lists how a good and high-quality doner should be:
How to make the best doner?
- In order for the doner to be of good quality, it must be 100% leaf and cut thinly.
- In order for the doner not to be hard, the meat should be cut when it loses its pinkness.
- In doner, 75% beef thigh, 20% lamb meat, 5% tail fat is used.
- Our dressing is special to us and we marinate the meat as used in Ottoman palaces. We only use milk and dried fruit, except that we never use Soy bouillon MSG (china powder) etc. additives.
- Our meats begin to be lined after being kept in the marina for 48 hours.
- Our döner is cooked with only oak wood. In addition, we have a special palace doner pita that we only have in our restaurant.
Ercan Narinç, Chairman of the Board of Directors of Saraylı DönerDescribes Saraylı Döner’s quality and service policy as follows;
“Meat has always been of great importance in Ottoman palaces. As Saraylı Döner, we present this importance and taste to our guests. We realize the important process of dressing meat with a mysterious recipe like in Ottoman palaces. We only use milk and dried fruit. Apart from this, we do not use substances such as soy, bouillon or MSG (Chinese Powder). Thus, as the World’s Largest Doner Restaurant, we continue to represent real taste. “
Special Tastes, VIP Lounges
There are tastes unique to Saraylı Döner and halls suitable for collective meals and organizations for 600 and 400 people. Saraylı Döner, which appeals to everyone with its 3,000-seat restaurant; In addition, your children can have a good time in the Saraylı Döner children’s playground while you eat your unique delicious döner.
Located in Atarük Boulevard, Başakşehir, Saraylı Döner continues to offer its customers different experiences with the title of World’s Largest Döner Restaurant.
