The International Döner Federation (UDOFED) has requested the European Union protect the term “Döner”, meaning sandwiches would have to meet certain standards.
The International Döner Federation (UDOFED), based in Turkey, has requested the EU protect the name “Döner” so that sandwiches meet certain requirements before cafes and restaurants can use the term to describe their products.
Similar to production and origin regulations applied to certain foods, such as olives oils, cheeses and beers in the EU, a sandwich would have to contain beef or lamb that has matured for at least 16 months to be sold as a Döner and only seasoned with a certain selection of herbs and spices.
The meat would have to be sliced from top to bottom of the spit with a 55-centimetre knife into cuts between two and five millimetres thick. The specific distance between the meat and the grill will also be required. With its application to the EU, the UDOFED hopes that the Döner can be protected as a “traditional speciality”.
“We have begun the registration process for the traditional Döner, including the exact specifications for the meat, the marinade, skewering and cooking time,” UDOFED representative Huriye Özener said.
Now that the organisation has submitted its request, the EU has six months to decide whether “Döner” will be a protected food label. If the proposal is accepted, Dönerläden across Germany will have to meet the new specifications or rename their products.
The thousands of Döner sold in Germany each day already have to meet certain standards. “German Döner” must be made from lamb or beef, but can contain up to 60 percent minced meat. Chicken and turkey Döner can also be sold, but only when they are explicitly advertised as such.
With a history stretching back to the 17th century, the Turkish sandwich cemented its place in modern German cuisine in the 1970s. It is estimated that Germany eats 1,3 billion Döner annually - Berlin alone eats 400.000 each day - amounting to 7 billion euros in nationwide annual sales.
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