How a 250Kg Doner is Made? Behind the Scenes of Beşiktaş’s Most Famous Giant Doner! скачать в хорошем качестве

How a 250Kg Doner is Made? Behind the Scenes of Beşiktaş’s Most Famous Giant Doner!

In this video, I visit one of the most iconic doner spots in Beşiktaş, Karadeniz Döner, a place that has been drawing long lines of customers since 1973. Every day, they prepare a massive 100KG doner, which usually sells out by 5 PM. But what makes this doner so special? 🔹 The History of Karadeniz Döner This legendary shop was founded in 1973 by Asım Usta, who originally worked as a pharmacy apprentice in Rize. After moving to Istanbul, he switched careers and became a doner master, gradually turning his small shop into one of Beşiktaş’s most famous food spots. 🔹 The Secret to Its Flavor One of the key factors behind Karadeniz Döner’s success is their meticulous meat selection. They use a mix of 80% beef and 20% lamb, sourced from the Thrace and Balıkesir regions. The marination process is equally important—yogurt, salt, and black pepper are used to tenderize the meat and enhance its rich flavor. If you ever visit Beşiktaş Market, this should be your first stop! 📍 Location: https://maps.app.goo.gl/jAv2NwMaNibsj... Subscribe for more Video:    / @full-time-eater   If you ever visit Beşiktaş Market, this should be your first stop! #döner #doner #istanbulstreetfood #turkishfood #turkishstreetfood #beşiktaş #foodtour #streetfood #foodie #fulltimeeater #gotürkiye