Doner kebab in dispute: EU decides on tradition and identity!

Doner kebab in dispute: EU decides on tradition and identity!

In the heart of Bavaria, in Pfaffenhofen, things are rumbling - and not just because of the summer temperatures. The dispute over the origin of kebab, one of the most popular fast food dishes in Germany, is about to reach an important turning point. The Danube Courier reports on a planned EU-wide protection for the doner kebab, requested by the International Doner Federation (Udofed) from Turkey.

This application stipulates that kebabs may only be made from certain ingredients. This includes meat from lambs or cattle that are at least 16 months old. The preparation would have to follow strict guidelines, including that the meat would be cut into 2-5 mm thick strips with a special kebab knife. The ingredients such as bread or sauces are not part of the application. If the EU grants this protection status, it would have a massive impact on the kebab industry in Germany and throughout the EU, where around 400 tons of kebab are produced every day.

An important verdict is imminent

But not everyone is enthusiastic about this initiative. Germany has already objected to the application and has raised numerous objections at national level. The German Hotel and Restaurant Association (DEHOGA) expresses concern and warns of ambiguities and legal uncertainties that could arise from new names. In a consultation process that should lead to an agreement within six months, the EU Commission will examine the objections and take a decisive step in this debate.

The daily news informs that the objection period has already expired and that the EU Commission will now examine the objections by July 24th. There are many concerns, particularly in the catering industry, about the financial consequences that implementing the proposal could entail. Industry representatives estimate that the transition to new standards could be expensive, with a redesign of product names quickly costing thousands.

The kebab and its origins

The origin of the kebab itself is controversial. It has been prepared in the Anatolian regions of Türkiye for over 200 years. In Germany, however, the kebab has developed its own identity, primarily through adaptations by Turkish guest workers in the 1950s and 1960s. Some see Türkiye's request as an attempt to preserve culinary identity and national pride. A restaurateur in Berlin, Ali Ersöz, notes that the discussion is primarily driven by financial interests, which makes the entire issue even more explosive.

In Pfaffenhofen, some kebab sellers have already come up with new names in order to avoid possible legal problems. The EU's decision could have serious implications for its business. It is still unclear whether “rotisserie” or “kebab” will convey the feeling of fast food or tradition in the future. The Time In this context, it also describes the increasing unease in the public, where the connection between culinary heritage and economic interests is being examined in more detail.

The coming months promise an exciting development in the question of kebab - both from a culinary and an economic perspective. The people of Pfaffenhofen and the entire kebab community are excited about the EU's decision. We can only hope that the culture and tradition of the kebab is preserved in all its diversity.