Dürum döner kebab WFD, from a place nearby — not just bc it’s still pretty chilly on the scooter & more so once the sun is low, but it’d also gotten really good reviews.
Döner kebab is basically Berlin’s cheesesteak, at least with regard to its ubiquity & popularity. Most döner kebab here is made from beef or veal, and there’s two kinds: “kıyma,” which refers to ground meat (the bologna of döner, most often what I’ve seen in the US) and “yaprak,” which literally means leaf & refers to the practice of stacking thin slices of meat onto one large skewer.
The beef or veal stack for yaprak döner is occasionally topped with a nice layer of lamb fat, which drips onto the meat, flavoring it along the roasting process 
Döner kebab is usually served in a triangular cut and toasted pocket of flatbread, but we prefer the dürüm version, which comes in a burrito-like shape wrapped in thinner flatbread. The main reason for my preference is a practical one: the triangular cut makes shit fall all over the place and drip sauces everywhere. Yeah, no.
In any event, The Lèv bakes their own flatbread & makes their own ayran (next time), and we opted for the Big Dürum Döner, although I expected the regular size to be plenty (it would’ve been 
).
Stuffed with TPSTOV, lovely fresh salad, tomatoes, red onion and the Berlin holy döner trinity of herb, garlic, and “hot” sauce — all wrapped up nicely in freshly baked flatbread.
We managed to finish one half & had a few bites of the other. The meat was very good quality, but we thought it coulda used more oomph in flavor. We added what appears to be Very Old Chili flakes 
There’s a Chili Fest this coming weekend, so we may have to stock up on a heat source or two.
