Fast food
Culinary fraternization: Green cabbage kebab in Oldenburg
Doner kebab with a difference: kebab meat and kale in pita bread. Photo: Hauke-Christian Dittrich/dpa
© dpa-infocom GmbH
Kale is a northern specialty. It is traditionally served with pee and potatoes. But there is another way.
As a culinary connection between northern Germany and the Orient, a kebab shop in Oldenburg always offers a kale kebab in winter. “This is my declaration of love to the German people,” said inventor and shop owner Hani Alhay.
“Many young people eat more doner kebabs than kale.” He wanted to preserve the regional food culture in his own way. And he likes cabbage, also known as the “North German palm tree”. “When an Arab hears something about a palm tree, he’s happy.”
Kale from the pan
According to Alhay, it has always been fun to invent new recipes. His potato doner kebab, with potatoes and meat sizzling on a rotisserie, has become a bestseller in the university town. Alhay also wanted to roast kale on the rotisserie, but due to space constraints, the kale is now out of the pan. Instead, it is seasoned in an oriental way. “The spiciness is what makes my kale doner kebab.”
Instead of pinkelwurst, Alhay uses his own potato kebab bratwurst. The kale is served like a classic doner kebab with tsatsiki and salad – either in the pitta pocket or on a plate. In the North German tradition, a kale doner cabbage tour with handcarts and drinks is obvious. But these attempts, says Alhay, slowed down Corona. He also conjures up the sweet dessert baklava from the cabbage: kale in puff pastry with cinnamon and sweet syrup.