The Döner Kebap from Heaven | Yaprak Döner Kebap | Turkish Street Food in Berlin

We proudly present you “The Döner Kebap from Heaven“ preparation of the famous Turkish Original Yaprak Döner Kebap from the best Veal in this “Turkish Street Food in Berlin” Episode.
In addition to the Main Star, the Original Yaprak Döner Kebap, there is also the original Iskender Kebap, Handmade Minced Meat Börek as well as grilled Chicken and Lamb Chops and some other Specials such as the Nomad Plate, juicy Yaprak Doner Kebab served on a Plate with delicious fresh Dürüm Bread. Get in the mood with a delicious culinary journey through Southern Anatolia.
If you want to enjoy an Original Yaprak Döner Kebab made since 30 Years from best Veal Quality with handmade Dürüm Bread and many other delicious Homemade Turkish Street Food in Berlin Germany, then you can’t miss Pamfilya. Affiyet Olsun!

Pamfilya Restaurant
Luxemburger Str. 1
13353 Berlin

Instagram: https://www.instagram.com/restaurant_pamfilya
Facebook: https://www.facebook.com/restaurantpamfilya
Website: http://www.pamfilyarestaurant.de

00:00 – Intro

00:52 – [1] Veal

01:37 – [2] Pamfilya’s Yaprak Kebab Master

03:35 – [3] The Veal is marinated according to Pamfilya’s own Recipe

02:04 – [3.1] Cut Slices of Meat

03:45 – [4] Aydin Döner Produktion GmbH, Berlin

03:48 – [4.1] The Master builds the Kebab Tower

09:21 – [5] The Veal Kebab is ready for Flash Freezing

10:05 – [6] Pamfilya Restaurant / Wedding, Berlin

11:29 – [7] All Ingredients, Taste and Texture are preserved during Flash Freezing

11:48 – [8] Making Börek / Everything is Handmade

16:39 – [8.1] The Kebab becomes Nicer

16:51 – [9] All Bread is made In-House

19:08 – [9.1] The Kebab will be even Nicer

19:19 – [10] Börek with Minced Meat, Cheese or Spinach

20:22 – [11] All Soups are freshly cooked In-House every Day

21:06 – [11.1] Doner Kebab Ingredients Preparations

22:37 – [11.2] The Kebab is getting nicer and nicer

22:59 – [12] Ayran is a drink based on Yogurt, Water & Salt

23:28 – [13.1] The Kebab is Cut for the First Time

24:19 – [13] Yufka / Dürüm – Turkish Flatbread

25:02 – [14] Daily Quality Test by the Boss

26:29 – [15] Dürüm Döner Kebab

29:17 – [16] Adana Kebab with Lamb

30:42 – [17] Classic Döner Kebab

31:52 – [18] Pamfilya`s famous “Nomad Plate”

32:40 – [18.1] Heat Lamp for the best quality for the Guest

33:52 – [18.2] Grilled dishes on the charcoal grill

37:46 – [18.3] It continues with delicious Doner Kebab

38:38 – [18.4] How the Dürüm Kebab came to Berlin

43:38 – [19] The Sauces are also Homemade

44:28 – [19.1] Adana Kebab Dürüm

46:35 – [19.2] Homemade Pide with Minced Meat

46:55 – [19.3] Two Nomad Plates

48:47 – [20] Iskender Kebap

49:50 – Pamfilya`s Roots & Future Interview

50:53 – Outro

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This Kebab comes from Heaven [1] Veal [2] Pamfilya`s Yaprak Kebab Master [3] The Veal is marinated according to Pamfilya’s own Recipe [5] The Veal Kebab is ready for Flash Freezing [6] Pamfilya Restaurant / Wedding, Berlin [7] All Ingredients, Taste and Texture are preserved during Flash Freezing Quality is our greatest asset

[8] Everything is Handmade [9] All Bread is made In-House A bit of rest time the Best of Veal [10] Börek with Minced Meat, Cheese or Spinach Fikri Arslan / Pamfilya Boss [11] All Soups are freshly cooked In-House every Day [12] Ayran is a drink based on Yogurt, Water & Salt

[13] Yufka / Dürüm – Turkish Flatbread [14] Daily Quality Test by the Boss Have you made your prayer? This Döner Kebab is come from Heaven At the beginning of the 1990s we opened the Restaurant and started with Dürüm but with a Veal Layered Meat in Turkey this is called Yaprak Döner

This went perfectly with the Dürüm and then it hit like a Tsunami and when you can trust your own meat for almost thirty years then you present your meat pure We have been trying to keep quality at the same level since the 1990s Friends have told me that after twenty years

There has been no change here neither in terms of taste nor quality and I came especially to enjoy this taste again after twenty years where did you come from? from Hamburg [15] Dürüm Döner Kebab He is the best Guitar Player Guitar Player yes, that’s how you play Turkish Guitar

[16] Adana Kebab with Lamb Meat consists of lamb chops trimmings and lamb ribs trimmings and also some good pieces of lamb chops and lamp ribs This is what we make our Adana Kebap from [17] Classic Döner Kebab [18] Pamfilya`s famous “Nomad Plate” The Plates are kept warm here with Heat Lamps

That’s already finished The other Plate is waiting like at the Airport second Plane, third Plane, fourth Plane that’s coming now that has to be kept warm here now now, plane started Flight to Antalya, please take off and bang so that it is fried properly please We started this in Berlin

I’m not saying I was the first But because of me Dürüm has become popular in Berlin and Germany Shortly after we started every Kebab Stall, no matter how small suddenly looked for a Baker that they could also bake themselves and almost every second Stall started with Dürüm

Thanks to us, Dürüm became popular in the 1990s and we were still able to maintain our popularity of veal layer meat and that is now popular throughout Germany, throughout Europe What is important is that we have maintained this popularity for so long My opinion is Dürüm simply belongs to Yaprak Kebab

So that you can really enjoy it [19] The Sauces are also Homemade [20] Iskender Kebap We are from Antalya the Antalya Region We were called the Nomads, the Wanderers That’s why I chose Pamfilya the old Name of Antalya 2800 years ago it was called Pamfilya, Ataliya and now Antalya

We were called the Wanderers That’s why I gave this Plate the Name Nomad Plate so you can decide for yourself what you want to eat the meat with That’s called Yörük Tabagi Yörük means the Nomads Nomads Plate I’m still continuing this and trying to improve every day for almost thirty years

I’m still passionate about it I’ll be 63 soon but I’m still here The Nomad Plate