It’s time to take a look at the most prolific meal to come out of Berlin’s food culture: The Döner Kebap. This cheap, late night snack is known the world over for it’s seasoned meat and tasty condiments, all nestled in a warm, toasted bread. The Döner industry rakes in over 3.5 billion euros each year, and almost 600 tons of Döner meat are consumed each day. It is clearly beloved, but why? In this episode, Jill and Julia are joined by Per Meurling of Berlin Food Stories, a food blogger and Döner connoisseur. Per has been compiling and updating a list of the city’s best Döner Kebaps since 2015, eating hundreds of Döner so that we don’t have to go looking for the good stuff. From the best Döner in the city and what goes into a traditional Döner, to the mystery and lore that surrounds the origin of the food in Turkey. To its development in Germany and who the real Mustafa of Mustafa’s Gemüse Kebap is. We get into it all! Thank you Per, Pirate Studio and Shure for making these recordings possible. You can also hear this episode and the rest of Berlin Bigwigs on THF Radio. If you enjoyed this episode and would like to hear more, help us make that happen by donating to our PayPal. The linked account is [email protected] - all donors will receive a virtual hug and a loving shoutout in the next episode. Our theme music is Amber Lights by Chill Cole. This episode uses audio from Wer Will Beef, Galileo, Orkun Işıtmak, Tim Toupet, Taff, Drew Binsky, and Supercoolben.