Gyros, shawarmas, and al pastor tacos. Besides being delicious, what do they all have in common? They are all different variations of the same food: the Turkish döner kebab. The dish consists of seasoned meat in the form of beef/lamb mix or chicken, roasted on a vertical rotating spit device. Döner can be eaten as a sandwich or alongside rice. My parents both ate döners often as children when growing up in Turkey during the 80s and 90s, whether it was a cheap version from a shop off the streets, or a better quality and more expensive version in Turkish restaurants.

My Dad, pictured above in the year 1998 next to a döner device in a Turkish restaurant in Brooklyn, described döner as a “comfort food.” When they immigrated here in the late 1990s, döner became a bridge to Turkish culture for them despite being abroad. For me, growing up in NYC meant eating many different versions of döner: whether it was from an authentic Turkish restaurant in Astoria, a gyro from a Greek food cart, a Berlin-style döner with fresh vegetables and tasty sauces, or as a home-made Iskender kebab (a different Turkish dish with döner meat). All of these foods, while delicious to eat, provide a special connection to me through döner being a cross-cultural food, allowing me to connect my childhood and the döner I eat/ate here to what my parents ate in Turkey.