Here’s how they do it at Koylu Doner (“Village Doner”) located at 65 Paradiesgasse 65 in Frankfort. (Above, Sirkin Akkok carves doner from a giant roast.)
The meat marinates for 48 hours prior to roasting.
Homemade flatbread–a sort of Turkish foccacia.
Here’s what to look for.
An appreciative eater!