Doner, at least the authentic variety, is by definition an artisanal creation. When made as it's supposed to be made, an usta ("master" in Turkish) selects cuts of meat to marinate and then stack into a towering cylinder shape. As it roasts on its vertical spit, the usta then creates each doner sandwich to order, slowly slicing off strips of meat one juicy strip at a time.
As it migrated west, though, this original slow food has morphed into a mostly soulless variant of fast food. As anyone who has visited London or New York can attest, in those cities doner usually comes from a factory molded piece of mystery meat that is as far from handmade as is the vinyl dashboard of an automobile. No wonder the English refer to doner as "elephant leg," a dish usually downed in the wee hours of the morning in a boozy, post binge-drinking haze.
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