Although it’s difficult to pinpoint an exact birth date for döner, its origins trace back to the nomadic Turks of Central Asia, who had a tradition of roasting meat over an open flame. This practice was brought to Anatolia and eventually became the foundation of döner as we know it today.The 17th-century traveler Evliya Çelebi, in his famous travelogue, described dishes resembling the early forms of döner. This indicates that döner has a history stretching back to ancient times.

Döner took its modern form in the 19th century. İskender Efendi from Bursa revolutionized the preparation method by skewering boneless lamb and beef and roasting them vertically. This innovation led to the rapid spread and popularity of döner.

Döner spread to many countries thanks to Turkish immigrants. It gained particular popularity in Germany, where it was adapted to local tastes, resulting in new variations. In Turkey, döner is not only a dish but also a cherished cultural heritage.

Döner is prepared differently across regions and countries. The most well-known varieties include: İskender Kebab: A specialty of Bursa, featuring döner served over pita bread, topped with tomato sauce, yogurt, and melted butter. Döner Wrap (Dürüm): Döner wrapped in flatbread (lavash) with greens and sauces. Classic Döner Kebab: A simple serving of döner meat without additional garnishes.

Döner is not just a delicious meal but also a rich cultural heritage. Originating from Central Asia and spreading across the world, this delightful dish continues to evolve, blending with different cultures to create new flavors.