In German those two dots are called Umlauts (oom-lowts) and they are used as a special letter in German not found in English. The letter Ö or ö is pronounced (sorta!) like "errrr" which is why you may hear the doner pronounced like "Der-ner". 

What's important is not the pronunciation but rather the "shoving it into your face" part! 

Very close!! For example A LOT of research was done researching the perfect Turkish flatbread recipe that would render a beautiful pillowy focaccia-like bread that was neither too "bready" making the doner too heavy but was also not too light rendering the bread structurally incapable of being a tasty vehicle for the ingredients.

This artisan bread is handmade by Dan and cannot be found anywhere in Northern California (it's possible this bread isn't found on the entire west coast!). 

Other ingredients such as the sumac red onion salad, sweet red cabbage salad and other fresh ingredients can also be found in doner kebab street food vendor stands all across Germany.

However, the "freestyle" Berlin Doner Kebab does allow Dan the artistic license to adapt the doner to the west coast palate while retaining an amazing flavor profile! 

Though each regional food mentioned is cooked via a spit or vertical rotating rotisserie and served with bread and vegetables there are some very distinctive differences between Berlin doner and the others. 

The most distinctive and distinguishing ingredients are the use of an array of specialty sauces that combine the culinary influences of Germany, Turkey, the Middle East and even Morocco providing a truly unique combination of flavor profiles not found in other rotisserie food. 

In addition to the specialty sauces great care is also made in the most important component often overlooked and that is the handmade panini-toasted artisan focaccia-like Turkish flatbread or "fladenbrot" that is used. This bread is light and pillowy on the inside but toasted on the outside making the bread the perfect vehicle for the rotisserie meat and fresh vegetables. 

YES!! Unequivocally "Yes!" it is meat. REAL MEAT! Because doner kebab is not a familiar food here on the west coast it can be a little unsettling seeing a giant pole of meat but not being able to recognize just what the meat is. This is understandable. 

Doner meat begins with large slabs of usually shoulder animal cuts that are then fabricated into thin slices. Those slices are then covered in a wonderful array of savory spices then covered in a yogurt-based marinade. Doner meat can marinate between 24-72 hours whereby afterwards each individual slab is placed down and stacked on the "kebab" where a meat tower is made. Because the meat has absorbed many of the colorings of the various spices and has undergone changes due to the marinade the meat slabs can take on an unrecognizable color. 

Possibly! Please contact Dan about details. 

Great question! At this time DBD's is operating at local Farmers Market gatherings in Red Bluff on Saturday mornings at the River Park and Wednesday evenings in downtown Red Bluff. We operate from a food trailer. Just follow the smells and the crowd! You'll find us!