"Dennis Rekuta" > wrote in message
. ..

> >
> > I've never heard of "Donairs" although it sounds like it would be
> > related to a form of doner kebab.
>
> Depends on what part of the world your ethnic fast food restaurants come
> from in your neck of the woods. Lebanese and some Turkish places call
> the ground meat mixture on the vertical spit Donair, while most Turkish
> places stick to Doner. The Greek version is mostly known as Gyros. At
> least that is the North American experience.

Ohhhhhhhh! Well, if they're like Gyros, then I wouldn't like them. I have
had those and don't care for them at all.
>
> The thin, marinated meat slices that are stacked on the same style of
> vertical spit are called Shawarma here by both Arab and Jewish vendors,
> whether it is chicken or beef. Don't even start on the differences
> between Turkish, Yugoslavian, Balkans, Lebanese/Arab (even Pakistani)
> versions of grilled or baked Kofta/Kofte (spiced ground meat shaped like
> either sausages or flat meatloafs).
>
> I just tell them to put it on my plate, and if there is no room in my
> carb allowance, chuck out the pita bread (thick Greek style, generic
> "Arab" style, or super thin, super large Syrian style).

Thanks! Food can be soooo confusing!

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