Paphos Life

What to eat now, after drinking ten pints?
https://www.thesun.co.uk/news/5042284/d ... nge-rules/

I don't think the doners the EU is referring to are anything like the ones in the photos, which actually seemed to contain real slices of lamb. In London, that sort of doner was highly sought after. There was one near Parson's Green Tube Station and they were utterly delicious.

No, I think they are referring to the lumps of congealed fat and god know what else that most kebab shops use. And let's face it, they aren't the healthiest of meals.

What I found particularly funny about the article though, is the notion that fans of the doner think it is the phosphates that give it it's flavour. Rubbish! It is the mountain of chilli sauce.

Have to disagree there, Dom. My favourite donor kebab takeaway, was just around the corner from the Theseas. Polla Kokkinos is/was his name. Smashing bloke, silvery hair and beard, who lived just over the road from me, where he bred Americican Pit Bull Terriers.

I used to have to ask for loads of drizzled Chillie Sauce on my kebab. He would always call over to the young GCs sitting there eating their kebabs with a comment like "See? Here we have a serious kebab eater, too hot for you weaklings!"

No way would they add chillie to the base meat, Dom, as it isn't to eveyone's taste...

AL

Um, I don't think you read my post properly Al.

1. I was talking about UK kebabs. The example I gave near Parsons Green Tube Station is a bit of a trek from Paphos.
2. I was referring to the chilli sauce that gets put on the kebabs along with the salad etc.

After ten pints some of these guys would eat the polystyrene container if covered with chilly sauce and they wouldn't know the difference Over here in Larnaca theres a very busy Doner/ Yiro place, but the difference is they make every thing in house, they just use whole chickens boned and layered one on top of the other same with pork just layers of pork layered,with spices..

https://www.amazon.co.uk/Doner-Kebab-Se ... nner+kebab
Buy this and mix it with lamb mince and coriander and bake in a loaf tin. Let it cool slice and serve with Chili sauce in a pitta with salad.

No picture to see Steliosbwfc ?

Probably for the best.

Dominic wrote: ↑Sat Dec 02, 2017 7:31 pm

What I found particularly funny about the article though, is the notion that fans of the doner think it is the phosphates that give it it's flavour. Rubbish! It is the mountain of chilli sauce.

I like cooking and watch every day cookery shows in TV. I learned there that FAT is the one which improves flavour....beside salt and spices.

Back to doner: The best ever I enjoyed was in Nicosia Turkish part, the years before the war 1974. Traveling with organized bus tours from Kyrenia towards Larnaca, Limassol and Paphos, the bus always stopped there for a break and a doner.... and it was delicious, not to compare what you get offered nowadays in Paphos.

Max

WHL wrote: ↑Sun Dec 03, 2017 12:02 am After ten pints some of these guys would eat the polystyrene container if covered with chilly sauce and they wouldn't know the difference Over here in Larnaca theres a very busy Doner/ Yiro place, but the difference is they make every thing in house, they just use whole chickens boned and layered one on top of the other same with pork just layers of pork layered,with spices..

I know the place you are referring to. We were in there a few weeks ago and had the roast chicken dinner instead of the doner style. So much meat on the plate! ! Had to ask for a take out box in the end, the cat loved it. Such a nice guy that owns it.

Best doner I had was in West Norwood in London, particularly late at night after a few bevvies with fellow students! At that time of night/early morning it was safer to walk up the middle of the road than on the pavement! That was in the 1970s - now I wouldn't go there in daylight!

Going back to Paphos, the quintessential place for a decent kebab was the Taverna in Timi on the old Limassol highway, on the right turn junction to PFO. Perasmo, I think...

We went there many times as a walking group at lunchtime, after a long morning ramble up in the hills behind. Jacs used to like hers 'on the plate', where you could see that the pork was real top quality souvla Pork Tenderloin. I used to drive up for lunch many days...

Large Pork kebab and a large bottle of Carlsberg. CY£2 !!! Could never finish the kebab, so usually took a doggy bag home for supper, LOL!

LouiseCastricum wrote: ↑Sun Dec 03, 2017 8:07 am No picture to see Steliosbwfc ?

It is Donner seasoning from Amazon. Only £2 and makes the lamb mixed with coriander taste like the real deal. Tongmaster seasoning.

I have just ordered this from Amazon, I'll post an update when I have tried it.

Jackie