It causes reactions and various comments Turkey’s initiative to ask the European Union to certify the donor.

If the Turkish request is accepted, the doner will be served in a certain way that many restaurateurs oppose.

In Greece, however, consumers state that they prefer pork gyros.

Turkey has filed an application to register in the EU the name of the country’s most famous specialty, the doner kebab.

If the proposal passes, all restaurants in Europe will have to comply with the patented production method proposed by Turkey… What is it?

Only large slabs of beef and lamb cut horizontally into pieces 3 to 5 millimeters thick will qualify as doner, while chicken pieces can be between one and two centimeters thick.

“The 3 to 5 mm when customers come to complain to us, the Turks explain to the customers who will complain that they will not eat, so it was not possible at all…” comments Alexandros Spirogiotis, Grill Restaurant Owner.

And all this while there is also the eternal…”conflict” between round and doner.

Greece, however, seems to insist on pork gyros, with consumers finding it tastier.

It is worth noting, however, that many prefer the doner, arguing that it is more satisfying.

Besides, there are those who argue that the doner is also… Greek and has been adopted by the Turks.

One of the reasons why Turkey wants the kebab to be protected by the EU is to preserve the Turkish culinary tradition.

If the proposal succeeds, it will mean that there will be a single EU standard for what can be called a doner kebab.