If you go to Berlin, don’t miss this kebab. Secret ingredient? Row

At Berghain there is not even such a queue, but here at least there is a guarantee that you will eat the best kebab in Europe for many. We tried it and we can say that it is a good kebab, period. In any case, if you don’t know it, make a note of this address for your next trips to Berlin.

Gemüse Kebap from Mustafa

If not the best kebab in Europe, it is certainly the most famous in Berlin. From the kilometer-long queue that precedes it, you will understand that you have arrived at the desired height of Meringdamm. Let’s talk about Mustafa’s Gemüse Kebap, a kiosk opened Tariq Kara in 2006 (it doubled in Munich in 2017) and over the years has become an essential stop if you come to the German capital. Nowadays they wait to take a bite of the kebab, mostly tourists, but there was a time when it was very popular even among Berliners, thanks to the good chicken kebab, as well as the queues; let’s be serious: the secret of Mustafa’s Gemüse Kebap is that you wait in line so that you arrive at your destination hungry. Waiting increases hunger and excitement, queuing causes queuing.

Tariq Kara from Mustafa's Gemüse Kebap features in Diesel campaign

Tariq Kara features in Diesel campaign

Do you think they were also noticed waiting? Kanye West and his current wife Bianca Censors. They seemed to ask to skip the line, but after the owner refused, they waited like all mere mortals, and then ate while sitting on a bench. However, you will take our advice: if you are accompanied, in the meantime, send your companion for currywurst at the nearest Curry 36 restaurant.

Video created 11 years ago by the advertising agency DOJO, which, in particular, brought a fortune Gemüse Kebap from Mustafa

What about the kebab at Mustafa’s Gemüse Kebap?

As mentioned above, this is a good kebab, but there are better ones, especially in Berlin (the supposed father of the modern version of kebab, Kadir Nurman, emigrated here). Its peculiarity is that countless layers of chicken alternate with several layers of vegetables, these layers are “cut” from a skewer and fall onto a hot plate, where grilled vegetables also lie, then everything is seasoned with a mixture of spices, placed inside a classic lightly toasted pita bread, enriched three sauces: herbs, garlic and classic spice. Then fresh vegetables are added and the finishing touch is a squeeze of lemon and a sprinkle of Greek feta.

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