Podcasts about Kebab

Behnam Ben Taleblu is senior director of the Foundation For Defense of Democracy's Iran Program, and a senior fellow specializing in Iranian security and political issues.We ask this noted scholar the burning questions of the day like, “Do you lose weight on Ramadan?” and “What's it like to have a fatwa on your head?”We also discuss the potential for an American (and Israeli?) strike on Iran, the incredible resilience of Iranian society, how Ayatollah Khamenei is playing us all, where Behnam is more hawkish than his Israeli colleagues.Follow Behnam on X and check out his writing at the FDD.Happy Purim, Ramadan and Nowruz to all!Also:* No one has done a better job at secularizing Iranian society than the Islamic republic itself.* What is Iran?* We're all from Malta now.* Is Ramadan intermittent fasting?* I'm sorry I can't come to your event, the Iranianss are after me.* Where is Hezbollah now?* Iranian society deserves a collective Nobel Peace Prize.* Bumbling idiot or 7D chess player?* The knife and the handshake.* The JCPOA created this mess.* This is a war of choice, and Iran chose it.* Khamenei needs to thank Trump, instead he's leaving him on “read”.* Tucker Carlson didn't like the Ben Gurion Airport McDonald's.* No one and everyone has a right to exist.* Benham has a favorite Hamentaschen flavor.* Persian food with a Shmear.* Kebab and Chinese This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit askajew.substack.com/subscribe

Nella puntata di oggi Alice e Leo commentano insieme le storie di Daniele e Christian. Preferiresti dimenticare un amico e ritrovarlo svenuto sulle strisce pedonali oppure essere il responsabile di una rapina in casa tua?

What if the most romantic dinner of the year didn't require a reservation, a prix fixe menu, or a sink full of dishes?It's Valentine's Day, and in this episode I'm sharing the simple but extravagant menu that Marty and I are making as part of our relaxed weekend at home. We're cooking a dinner that feels special without being fussy, the kind of dinner that will let us sit and chat at the table chatting, without spending tons of time making it first.My guest today is Ashley Covelli from Big Flavors from a Tiny Kitchen. She cooks delicious, vibrant meals in a small space, and she joins me to talk about managing a pantry so it actually works for you and building bold flavor from everyday ingredients.Ashley also shares her Broiler Kebab Sheet Pan Dinner. It's straightforward, packed with flavor, and designed for real small-house life. Big taste, minimal space, and no complicated techniques required!Ashley's Links:Broiler Kebab Sheet Pan Mealhttps://bigflavorstinykitchen.com/Instagram: https://www.instagram.com/bigflavors/Facebook: https://www.facebook.com/bigflavors/Pinterest: https://www.pinterest.com/bigflavors/Christine's Links:Valentines Day RecipesHow to Make a Perfect Shrimp CocktailGarlic Butter Argentine Red Shrimp RecipeHow to Cook Filet Mignon PerfectlyHow to Make the Best Tossed SaladHow to Bake Potatoes in the MicrowaveVanilla CustardChili RecipeChicken Salad RecipeEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's Newsletter

Le French tacos est né dans la région lyonnaise au début des années et il a été popularisé en Suisse romande depuis une quinzaine d'années. Il s'est aujourd'hui imposé comme un incontournable du fast-food chez les jeunes. Format XXL, prix attractif, phénomène des réseaux sociaux mais bombe calorique : a-t-il détrôné le kebab et pour combien de temps encore ? Journaliste: Anne-Julie Ruz Réalisation: Mathieu Ballmer >> Pour aller plus loin: - Le French tacos : phénomène générationnel et défi nutritionnel, A bon entendeur du 9 décembre 2025 (Play RTS) - TACOS ORIGINS | PARTIE 1/3, documentaire de Bastien Gens (Youtube)

En este episodio hablamos con Carlos Esteve el CEO de Jekes – Kebabs, pero bien sobre uno de los mayores retos de la hostelería actual: transformar un producto popular en una marca diferencial en un mercado cada vez más competitivo.Analizamos cómo han cambiado los hábitos de consumo, por qué ya no basta con abrir otro kebab más y qué papel juegan la calidad, el branding y la experiencia de cliente para construir un concepto que realmente destaque.Una conversación honesta sobre emprendimiento, expansión, operativa y marketing real, y sobre cómo convertir una idea sencilla en una marca reconocible sin perder el foco.Ya disponible en todas las plataformas.

On this week's episode, host Savanna talks with Jennifer and Elise about dating as a vegan, their experiences good and bad, online dating and Valentine's Day ideas.  If anyone is interested in being interviewed for Jennifer's PhD research on dating, you can email her at: datingculturesresearch@gmail.com  Music: Animal Liberation by Los Fastidios. Pencil Full of Lead by Paolo Nutini. Hello Kitty by Marina. Birds of a Feather by Billie Elish.

A diverse food scene is an interesting food scene. Without it, we'd all be stuck in some dystopian future where every restaurant is a Taco Bell.Luckily, Milwaukee is worlds away from that scenario because of how global our city's flavors are. In this episode, we touch on two recent examples that bring tastes from two distinctly different regions to Milwaukee.First up is a name familiar to the area's food lovers: SapSap. Chef Alex Hanesakda's excellent food truck has been just one of the reasons to brave the cold at Zócalo Food Park since it nestled into a parking spot earlier this year. As of last week, you don't need to worry about the weather because SapSap has a new location at the 3rd Street Market Hall.Just like the Zócalo version (which will continue cooking), SapSap's stall in the former Grand Avenue Mall will serve Chef Alex's signature Lao-American offerings, including his Mama's Eggrolls and brisket fried rice. According to Ann's always-informed reporting, the new location will also expand its menu to include a few more Southeast Asian options.Our second globally flavored news item spins the globe to Germany's take on a street food that originated in Turkey: döner kebab. Ray and Elma Ramic opened a fast-food joint of the same name in Hartford back in 2023, sending curious eaters up I-43 to wolf down the gyro's European cousin. They shortened the commute by opening a second Döner Kebab at 138 E. Capitol Dr., and Ann stopped by as part of her most recent Dining Tidbits.Also in this episode, you'll hear us flap our wings (or mouths) about: Broasted chicken, the unsung hero of the supper club. Milwaukee's latest batch of James Beard Award semifinalists. A former convenience store on the South Side that will transform into a destination for Mexican seafood.

00.00.00: Aussie Battlers Montage 1 00.04.21: What Happened at the Kebab Shop? 00.15.23: Bryce's Horror Weekend 00.19.00: Aussie Battlers Montage 2 00.22.08: Bathurst Chat with Duncan Heyde 00.27.49: Post-Surgery Conundrums 00.40.10: UFC 324 Recap 00.43.37: Aussie Battlers Montage 3 00.46.52: Mastermind Monday - Rog v Bryce 00.51.33: Aussie Snake Story + Stats 00.56.46: Foo Fighters in Tasmania

Skip the plane ticket! Sophie Sadler is here with the homesick cook's answer to Germany's most surprising street food: homemade döner kebab, right down to making the bread.Sophie specializes in German cooking on her blog Dirndle Kitchen, and in this episode we talk about how döner, while not traditionally “German,” is so woven into everyday life in German.We discuss the real-deal components that make döner taste like the ones she remembers and Sophie walks us through building that classic döner experience at home, from the seasoned meat to the creamy sauce and fresh toppings, with homemade bread that seals the deal. In this episode, I also share why I love 3 day meal plans and how they can make your week go more smoothly, easily.Join COOKforTWO and get our new flexible 3-day meal plans!Sophie's Website: Dirndle KitchenSophie's Döner Kebab RecipeSophie on Instagram: @dirndle_kitchenSophie's cookbook: German Home KitchenGround Beef and Mushroom SkilletEvaporated Milk Mac and CheeseEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook (#ad)

On Episode Twenty-One; Kebab = ready to go, Burrito = Wait 5 to 10 minsSee omnystudio.com/listener for privacy information.

Welcome to episode 313 of the Löw Tide Böyz - A Swimrun Podcast!It's our first show of 2026 and as per tradition, we are kicking off the year with a banger of an episode. Joining us in ringing in the new (Swimrun) year are the reigning ÖTILLÖ World Champions Arnaud de Lustrac and Jérôme Gueguen, A.K.A., Team The Kebab League. This was an awesome conversation about their friendship, training, racing, and so much more. Not only are they stud athletes but Arnaud and Jérôme's love for Swimrun is as obvious as it is infectious and it is impossible not to root for them after listening/watching this conversation.Enjoy!~~~That's it for this week's show. If you are enjoying the Löw Tide Böyz, be sure to subscribe to the show on your favorite podcast player and leave us a five-star rating and review since that's the best way for people to discover the show and the sport of Swimrun. You can find us on Apple Podcast, Spotify, and on YouTube. Check out our website for Swimrun resources including gear guides, tips, how-to videos and so much more. Also make sure to check out our meme page @thelowtideboyz on Instagram. If you have any suggestions for the show or questions for us, send us a dm or an email at lowtideboyz@gmail.com. Finally, you can support our efforts on Patreon…if you feel so inclined.Thanks for listening and see you out there!

Street food flavor, pantry prices—that's my ultimate kitchen mantra!

Klicka på länken för att lyssna på "Henry frågar ChatGPT":https://linktr.ee/henryspoddarVar kommer kebaben ifrån? Hur kom den hit till Europa? Var kebab verkligen en exklusiv rätt förr i tiden? Och vad för slags sås är det som gäller här?Wikipedia säger sitt om kebab. Hosted on Acast. See acast.com/privacy for more information.

#59 Die Sonne geht langsam auf, ihr wart die ganze Nacht feiern, eure Füße sind müde und ihr habt nicht nur vor Lachen Bauchweh, sondern auch vor Hunger. Und dann seht ihr in der Ferne eine vom Neonlicht erleuchtete Theke: ein Döner-Laden! Ihr hört euch "Einmal alles mit scharf!" sagen und ein paar Minuten später habt ihr den rettenden Döner in der Hand. Das warme Fladenbrot ist - wie immer - in einer weißen kleinen Papiertüte, von der euch der Döner-Mann verlässlich anlächelt. Life's good.Aber Moment mal!Wie ist der Mann da eigentlich hingekommen? Gibt es ihn vielleicht wirklich?In der 4. Takeover-Folge übernimmt Gina als Gast-Hostin das Mikrofon und erzählt euch die Geschichte hinter dem ikonischen Döner-Mann. Außerdem klärt sie auf, wer den Döner überhaupt nach Deutschland gebracht hat, was das ganze mit dem Wirtschaftswunder in den 1950ern zu tun hatte und ob man nun einen Döner, Kebab oder einen Döner Kebab bestellen soll.Jetzt reinhören!Mehr von Gina:Gina bei Instagram Empfohlener Podcast:OBSESSED - Döner Papers Quellen:OBSESSED – Döner Papers, Podcast des Bayrischen RundfunkHandelsblattBayerischer RundfunkSWRLandeszentrale für politische Bildung Baden-WürttembergTerra X HistoryNiedersächsisches Landesamt für Verbraucherschutz und LebensmittelsicherheitIch bin in der Winterpause, deswegen übernehmen in den folgenden Wochen Marketing-GeschichteN-Hörer*innen das Mikrofon. Wenn euch diese Art der Winterpause gefällt, schreibt mir doch eine Mail oder einfach einen Kommentar.Danke fürs Zuhören!

Årets næstsidste Småt Brændbart sætter ild til kommunikationen hos DR, eller rettere deres angst for at danskerne, der ser Danmarksindsamlingen skal blive alt for forskrækkede. DR har åbenbart samme målgruppe som TV2 Charlie. Producenten af det community-baserede og mega trendy polyester træningstøjsbrand Planet Nusa (der vel at mærke bygger på værdier som åbenhed, fællesskab og empowerment)praktiserer ifølge 7 tidliges medarbejdere, ikke hvad de selv prædiker. Nærmest tværtimod. Glem alt om Mexihatte på KU og den danske sang er en ung blond pige på CBS, for nogle ækle hvide mænd har tilladt sig at lave en kebab, der rent faktisk smager godt og er dyrere end dem, man kan få i en original mellemøstlig biks til 35 kr. inkl. dårlige lønninger. Sagen virker satirisk men det er den ikke. Lyt selv. Søren Fauli har for 9 år siden tjent 50 millioner på at sælge nogle aktier, som han fik for noget arbejde, han i den grad var dygtig til, og det har han det virkelig skidt med. På en måde er Faulis historie en lille bitte smule komisk men også rørende. PS. Vi har fået et par klager over Martins tatoverings-kunst-projekt. Det taler vi også om. Martin Martensen-LarsenAnna Thygesen Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Wir nehmen den 30. Jahrestag des Dayton-Abkommens zum Anlass, mal wieder eine Episode über unser Lieblingsland auf dem Balkan zu machen: Bosnien-Herzegowina. Krsto erzählt uns, was er vor Ort so erlebt hat und wie der Döner Kebab langsam die Ćevapčići verdrängt. Außerdem geht es um die Präsidentschaftswahlen in der Republika Srpska, darum, warum Aca Lukas bei Dodik in Ungnade gefallen ist, weshalb der öffentlich-rechtliche Sender BHRT kurz vor der Pleite steht und warum die EU dennoch beschlossen hat, eine Milliarde Euro für Reformbemühungen bereitzustellen. Und wir sprechen auch über ein Thema, das im Ausland in den letzten Wochen viel Aufmerksamkeit erregt hat – unter dem zynischen Titel „Sarajevo Safari“: die Geschichte, dass reiche Ausländer während des Bosnienkriegs dafür bezahlt haben sollen, auf Zivilisten zu schießen. In den News sprechen wir zudem über die Proteste in Bulgarien, den Trump Tower in Belgrad, der nun wohl doch nicht gebaut werden soll, sowie über Korruptionsvorwürfe gegen die albanische Regierung.

Épisode cosy vibes à 1h du matin ☕Je suis KO, j'avais pas la force de lancer un énorme sujet… mais j'avais trop envie de reparler dating

Épisode 3 du PODMAS ! Aujourd'hui, je vous partage 5 témoignages d'auditrices autour de leurs pires et meilleurs coups de foudre

El polémico encuentro entre Trump y Bin Salman: "Se justifica públicamente un crimen como fue hacer kebab con un disidente en el consulado saudí"

If you'd like weekly ad-free episodes of the Podcast you can subscribe to McCarney Plus at www.markmccarney.com/signup

𝑫𝒆𝒓 𝑲𝒂𝒑𝒐𝒍𝒐𝒈𝒆, 𝒆𝒍 𝒑𝒐𝒅𝒄𝒂𝒔𝒕 𝒅𝒆𝒍 𝑪𝒂𝒑𝒐𝒍𝒐𝒈𝒊𝒔𝒕 𝒅𝒆𝒔𝒅𝒆 𝐁𝐞𝐫𝐥𝐢𝐧. 𝑪𝒐𝒏 𝐀𝐧𝐝𝐞𝐫 𝐈𝐭𝐮𝐫𝐫𝐚𝐥𝐝𝐞 𝐲 𝐆𝐮𝐢𝐥𝐥𝐚𝐮𝐦𝐞 𝐁𝐨𝐲𝐞𝐫 Tercer episodio de nuestras aventuras en la ciudad alemana con todos los detalles de los de un sábado de muchos eventos en la previa del encuentro. Twitter: @ElCapologist Twitch: https://www.twitch.tv/elcapologist Youtube: https://www.youtube.com/watch?v=br4bwIXvCjE&;;;;t=811s

Anne-Marie and Peter continue their journey through Babylon 5 S1 covering Believers. The Babylon 5 theme was written by Christopher Franke. On Tuesday 20th November they look at Surviors. Over on their Borgcast feed, on the 13th, they cover the Animated series' The Ambergris Element. Feel free to send your thoughts in (just keep the feedback to less than 5 minutes please). Borgcast@gmail.com

Christopher & Jobst im Gespräch mit WestBam. Wir sprechen über den Traum Mittelstürmer zu sein, sein 19-jähriges Ich an die Wand spielen, mit Traditionen brechen, leichter gewordenes DJing, täglich durch den Tiergarten gehen, hin- und hergerissen zu Johnny Rotten sein, ein Lied mit Iggy Pop machen ist wie das 7 zu 1 gegen Brasilien, als junger New Waver ins legendäre Metropol, eine laufende Soundwelle, die Geheimkunst des Mixens, seit Anfang der 90er gen DJ tanzen, auf einer Seite mit Genesis P. Orridge, das Manifest "Was ist Record Art?", musikalischer Spätzünder sein, drei Jahre lang "Oh Mandy" hören, ein späterer Mr. Universum, andere Hardrocker unterhielten sich über Punk-Gesang, ein gutes Hardrock-Album mit komischen Vocals drüber, Gewürze in Hengelo kaufen, Spiky Hair statt lange Haare, Sicherheitsnadel durchs Ohr stechen, Hassliebe auf die Engländer, musikalische Erziehung durch BFBS & John Peel, das Album "Ein Produkt der Deutsch-Amerikanischen Freundschaft", frühe Fad Gadget, "Holidays in Cambodia", in den frühern Achtzigern hatten Bands den technischen Fortschritt mit drin, sich gegen die antiautoritären Eltern widersetzen, Krautrock roch nach Moschus, ein Harlem Globetrotters-Flipper im Odeon, das Hundehalsband von Sally, alles Scheiße in der Provinz, selbstgemacht Batik-Shirts mit Kaninchenfellmänteln und Gummistiefeln, Feuerlegen und Isetta-Fahren, "Wir gegen die Spießer", Kinder sind konservativer als Eltern, ab 11 Kampfsport machen, eisenharte Disziplin, abgefahrene Bilder vom Acid-Freak-Erzieher Peter, rauchend ohne Sicherheitsgurt im Auto, der frühe Tod des Vaters, Kunststudent mit Uniformjacke, Annabelle von Bow Wow Wow lieben, bei Annette Benjamin pennen, Crazy Colors & Bondage-Hosen, der Stern der DJ-Ära, nie im Sounds gewesen sein, "Wir Kinder vom Bahnhof Zoo", Döner in Shibuya, die beiden großen Berlin Smells Döner & U-Bahn, in die Music Hall am Walther-Schreiber-Platz pilgern, "Der Mussolini" & "Papa´s got a brand new pigback", David Bowier: Der schönste Mann im Westen, auf Punk-Urlaub von den Eltern weg, die Groschen sind alle, im Zeichen der Fische geboren, die D-Punks, die Chaos-Tage in Hannover, verfolgt von englischen Soldaten, schnorren für n Kebab, Norbert von VD, Highlander der Jugendkultur sein, für das Recht auf Ungemütlichkeit kämpfen, schon immer erwachsen sein wollen, vom Bassisten vom Stranglers mit ins Konzert genommen, Salomé & Die geilen Tiere, nichts üben aber gleich alles können, die Disco Riot-Reihe auf Low Spirit, Punk war der letzte Versuch von Rock´n´Roll sich gesund zu schrumpfen, Ende der 80er-Jahre im Tempo über DJing schreiben, der Beginn einer neuen Ära, als junger Punk in West-Berlin verliebt sein, das Buch "Schulhorror", der Ober-Punk von Berlin DJ Fetish, Bestellungen fürs World´s End aufgeben, "Temptation" von Heaven 17, Killing Joke im Odeon, zum Dom-Radio aus Münster nicht Nein sagen, religiöse Tiefen im Punk nicht so ausleben können, die Hiltrup-Punks wollten einen knattern, immer alles ausprobieren wollen, William und die Anzüge aus dem Korrekt, mit der Legende DJ Chris überworfen haben, bester Berliner DJ im Tip, von 1 bis 9 Uhr auflegen, 130 BpM High Energy, das Label Trax Records, eine Sehnsucht nach Werken haben, NDW ist nicht an Fräulein Menke gestorben, der sogenannten Ausverkauf, das erste Rave-Erlebnis mit Wick Vaporup & Ectasy, die Macht der Nacht, mit den Stereo MCs in der Werner-Seelenbiner-Halle, nur weil es klein ist ist es auch nicht immer ein gutes Publikum, viele Leute haben ein Dünkel, WestBams eigene Kultur-Theorie, Björk ist Geschmacks-Mittelschicht, der Gönner aller Schnorrer sein, gern mal für 700 Euro essen gehen, westfälisch klug wirtschaften, TikTok-DJs mit 180BpM, süchtig nach YouTube Shorts, der Untergang der Welt, uvm.Zwei Songs für die Playlist1) Ein Lieblings-Punk-Song von Westbam: WIRE - 12XU2) Ein Lied, das den Spirit des frühen Techno am besten vermittelt: DEAD OR ALIVE - You Spin Me Round

De midnight snack van menig student of nachtbraker: de döner kebab. Een van de varianten van gegrild vlees van een draaiend spit. Ontstaan in Turkije en inmiddels overal te krijgen in allerlei vormen en soorten. Maar wat is het eigenlijk, en kun je het ook zelf maken?We gaan aan de slag met de originele Yaprak döner (de originele Turkse versie) en de Berlijnse gemüse kebab. Jeroen at bij een topzaak in Rotterdam, Jonas vond de perfecte thuishack zonder spit, en Jesse bakte zijn eigen Turks brood. Verder praten we over vlees, brood, sauzen, toppings en hoe je met een vriezer heel dicht bij echte döner komt.Dit is een voorproefje. De volledige aflevering is exclusief voor De Brigade. Als lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast.ShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Word lid van de BrigadeAls lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast.4x Delicious + de nieuwe Patisseriebijbel nu voor € 34,95.Ga naar www.watschaftdepodcast.com/delicious om van deze aanbieding te profiteren (geldig tot 4 november 2025) Hosted on Acast. See acast.com/privacy for more information.

FULL SHOW : Big Day for the AFL and Xander McGuire is in to talk all things trading, Nathan Buckley is on the move to Geelong, we wanna know who is the most famous person in your phone contacts and Roo will find out what he can't face. Catch Mick in the Morning LIVE from 6-9am weekdays on 105.1 Triple M. To watch your favourite new Breakfast Radio crew in action, follow @molloy and @triplemmelb on InstagramSee omnystudio.com/listener for privacy information.

Er braucht freien, sicheren Luftraum für sein neues Geschäftsmodel: Die "Söder Döner Dröhne" powerd by "Söder Kebab". Heißer Döner, sicher umwickelt vom geschützten "Söder Kebab" Schriftzug, innerhalb von Minuten beim Wähler. Was sich der Dröhne in den Weg fliegt, wird "mit allem außer scharf" abgeschossen. Kommt der Inhalt der "SöDöDrö" kalt an, ist grundsätzlich die Opposition schuld, aber mindestens die alte Ampel. Freien Flug für freie Döner. Eine Glosse von Helmut Schleich.

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on Kop End Fracas, join Krish, Julian and Manny to dive deep into the latest happenings in the world of Liverpool Football Club. On this episode the trio discuss: The Reds poor form in subsequent defeats The Konate conundrum New system issues and personnel adjustments Whether it's transfer talk, tactical insights, or matchday breakdowns, Kop End Fracas brings you sharp analysis and passionate debate from the fan's perspective.

Schmid, Kathrin www.deutschlandfunkkultur.de, Studio 9

durée : 00:04:07 - Le Dialogue des cuisines - par : Mory Sacko - En parlant de son adolescence, Mory Sacko ne s'attendait pas à la résumer… à un kebab ! Du "Grec" parisien des années 90 aux nouvelles enseignes qui revisitent la recette, il explore comment ce sandwich iconique est devenu pour lui un marqueur à la fois sociétal, générationnel et culturel.

Germans are in kebab angst. They worry that their most beloved street food option, the spicy, juicy kebab in a pita that can be found on every street corner across Germany, may get more expensive—or even worse, that the country may be sliding into a national kebab shortage. Even if these fears may sound exaggerated at first, they aren't unfounded. Workers at one of Germany's biggest kebab factories are locked in a bitter and ongoing fight with their employer over wages and working conditions. For weeks, workers at the Birtat Meat World SE factory in southwestern Germany have repeatedly stopped the production line by walking off their jobs in "warning strikes," demanding wage increases of 375 euros ($434) per month. Birtat, which is located in Murr, 30 kilometers (nearly 20 miles) north of Stuttgart, has been making kebab skewers for more than 30 years. The company says on its website that it makes skewers of ground beef, veal, chicken or turkey kebab that can weigh up to 120 kilograms (260 pounds). The workers chop up the meat, marinate it and push chunks of the raw meat onto long metal skewers. The meat is then shock-frozen and delivered to restaurants all over the country. Birtat says it supplies thousands of kebab stands and fast-food places and reaches more than 13 million consumers every month. Some restaurant owners worry that should the workers decide to go on a long-term strike, the Germans' favorite fast-food snack may indeed become more expensive or even scarce. Germans already complain that the meaty snack, which used to be a cheap staple that sold for 2.50 euros about two decades ago, has become too expensive, with most places charging at least 7 euros ($8) or more. Halil Duman was pondering the state of the kebab business as he was busy slicing off thin pieces of ground beef at Pergamon Döner, a small eatery at Berlin's Friedrichstrasse train station, where people were lining up for lunch. "It's all getting more and more difficult," the 68-year-old Turkish immigrant said. "The produce is becoming more expensive, and we barely make profit anymore." This article was provided by The Associated Press.

Markus Söder ist schon 'ne Marke – und jetzt auch im Lebensmittelbereich. Die CSU bzw. eine ihrer Tochterfirmen in Bayern hat sich den Begriff ‚Söder Kebab‘ rechtlich schützen lassen – offenbar, weil der Söder-Dönerverkauf derzeit besser läuft als andere Geschäftsbereiche…

(01:08) As we step into Sultan Döner Kebab and Baklava on 6th Street in downtown Pittsburgh, owner Sinan Camozu moves with practiced precision as he operates a specialized machine imported from Turkey—one of a kind in our region. From it emerges impossibly thin sheets of phyllo dough, translucent enough to see your hand through, destined to become his extraordinary baklava.(07:43) "Nobody does this other than us," Sinan explains with justified pride. While most restaurants use frozen phyllo, Sinan creates his from scratch in a temperature and humidity-controlled room. The results yield pastries with a remarkable puffiness and delicacy that simply can't be achieved with mass-produced ingredients. The vividly green pistachios nestled within come directly from his wife Fatma's family farm in Turkey, where they tend hundreds of trees.A commitment to authenticity extends throughout the menu. The restaurant's namesake döner (meaning "spinning" in Turkish) features house-marinated meats being stacked and slow-roasted on vertical spits. Even the pita bread receives special attention, baked fresh twice daily rather than just once in the morning.Sinan came to America in 2009 simply to improve his English. "I wanted to explain my foods when I'm cooking to my guests," he shares. What was meant to be a one-year stay evolved into a permanent move and, eventually, the realization of an entrepreneurial dream—opening during the challenging days of the pandemic.Now, with a growing reputation among downtown diners, cultural trust visitors, and sports fans crossing the Clemente Bridge, Sinan has his sights set on expansion. His goal? Selling his handcrafted baklava across the United States. (31:24) Later in the episode, Catherine Montest recommends Albarino as the perfect summer wine for picnics and porch sipping, and Rick Sebak shares his special cowboy cookie recipe featuring ancient grains from Weatherberry Farm. Bring your appetite. Support the showLiked the episode? We'd love a coffee!

Jordan has finally had enough of William's ridiculous food etiquette videos and has decided to teach him how to eat proper food like a normal person. Ever hungry for the limelight, Producer Ben makes an appearance with a completely normal demonstration of how to eat a pickled egg.This episode of Help I Sexted My Boss includes some eating on the podcast, so there may be background sounds and mouth noises that could be uncomfortable for listeners with misophonia.If that's you, please take care while listening. Hosted on Acast. See acast.com/privacy for more information.

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk about grilled meat on skewers! There are so many different kinds of kebabs in the world- donair, doner, shawarma, shish kabob, souvlaki, kefta, tacos al pastor, the list goes on and on. Cooking meat over an open flame is universal, and there's nothing quite like a kebab to get us in touch with that beautiful, primal feeling. Plus, the extremely difficult challenge of running chorizo, turnips, and smoked paprika through the Random Meal Generator. WHOLE MILK ENJOYER SHIRT: https://podcavern.myspreadshop.ca/whole+milk+enjoyer+no+bad+food-A68505fa8c99f34694e92b43d?productType=812&sellable=XNqjzl4EdrFrpjd11LjD-812-7&appearance=1 MILK FAT GANG SHIRT: https://podcavern.myspreadshop.ca/milk+fat+gang+no+bad+food-A685062077514523c1dbf264e?productType=812&sellable=OL3yzAL2R7iJd9LEyD9y-812-7&appearance=1 Three of Cups Tea! https://www.etsy.com/ca/shop/3ofCupsTeas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

Mads Pedersen og Jakob Egholm er tilbage med tredje episode af ’Lang Distance + Politiken’, hvor den professionelle cykelrytter bedre kendt som Mads P og hans cykelkammerat sammen trækker lytterne ud i alle hjørner af cykelsporten og ikke mindst det igangværende Tour de France. Sommeren er over os - vi vender det evige sommerdilemma: is eller pizza? Svaret er selvfølgelig begge dele. Vi kommer også forbi ugens højdepunkter fra Touren, Skjels exit, Remcos snoede hjelmstropper, Roglic' ankelsokker, udstyrs-nørderi, interimistisk lyd, anbefalinger og meget mere i denne episode af 'Lang Distance' bragt i samarbejde med Politiken.See omnystudio.com/listener for privacy information.

Do you worry about whether to be hot or pretty? Do you always drop your shish kebab mushrooms through the grate? Well, instead of worrying, just crank up this episode and we'll get it all solved for you!

All Belgian media wanted to know how he felt after his second spot in stage 8 of the Tour de France. We translate it for you in this episode. Next to that we have a chat with our performance nutritionist Gabriel Martins about his work, our riders' preferences and the importance of not only healthy but also tasty food.

BEST OF : Mick in the Morning is taking a short break, but in the meantime we're reliving some of the best stuff from the show so far in 2025. Today Mick announces that he has mad a big purchase; We delve into the great Kebab thief; We float the idea of an Olympic games where only normal people compete; and we discuss some of the great aussie boats. Mick in the Morning with Roo, Titus and Rosie will return LIVE to 105.1 Triple M Melbourne on Monday July 21. To watch Mick in the Morning in action, follow @molloy and @triplemmelb on Instagram.See omnystudio.com/listener for privacy information.

Mcgrath as been to Ireland AGAIN and he mightve eaten the most raw Kebab we've ever seen! Join our Patreon - https://www.patreon.com/sloppyjoespodcast We have merch! https://sloppyjoespod.com YOU NEED OUR HELP? Send in your advice question to: SloppyJoesPodcast@gmail.com Find us: twitter.com/SloppyJoesPod tiktok.com/@sloppyjoespodcast https://www.instagram.com/thesloppyjoespod/?hl=en Presenters: Joe Smith: https://twitter.com/Joesmith93 Joe McGrath: https://twitter.com/RadioJoeM Dom:  @DommyBW   Ethan James: https://twitter.com/EthanJamesMedia #sloppyjoes #comedy #food #foodreview

McGrath as been to Ireland AGAIN and he mightve eaten the most raw Kebab we've ever seen! Join our Patreon - https://www.patreon.com/sloppyjoespodcast We have merch! https://sloppyjoespod.com YOU NEED OUR HELP? Send in your advice question to: SloppyJoesPodcast@gmail.com Find us: twitter.com/SloppyJoesPod tiktok.com/@sloppyjoespodcast https://www.instagram.com/thesloppyjoespod/?hl=en Presenters: Joe Smith: https://twitter.com/Joesmith93 Joe McGrath: https://twitter.com/RadioJoeM Dom:  @DommyBW   Ethan James: https://twitter.com/EthanJamesMedia #sloppyjoes #comedy #food #foodreview

See omnystudio.com/listener for privacy information.

Welcome to episode 257 of The All Seeing Guys Podcast with Greg and Joe, This month the guys reflect as they celebrate TEN YEARS of the show, however, they're be something for that next episode, Greg goes to a friends musical (Rob who made our theme song) Joe still exists, then its onto the eavesdropping segment, Geezedropping, which has been the shows longest running segement thanks to you listeners.  In a throwback to the very first podcast episode, the guys look at the winners of The British Kebab Awards across all categories.  This and more with plenty in between…

Read with us: Philippians 1:3-11 Check out our website: https://faithcommunityma.com/

Comedians Ian Smith and Amy Gledhill catch up on the weirdest stories from t'North.Headlines this week include a flock of sheep on a roof, and a review of a hot mess of a kebab.Featuring guest correspondent, Joe Kent-Walters!Joe is taking his brand new show 'Joe Kent-Walters is Frankie Monroe: DEAD!!! (Good Fun Time)' to the Edinburgh Fringe. For tickets and information head to edfringe.com.And follow him on Instagram @joe_is_frankiemonroeWant Extra! Extra! content? Join our Patreon for weekly bonus episodes, videos, live show discount codes, BTS clips and more...Got a juicy story from t'North? Email it to northernnewspod@gmail.com.Follow Northern News on Instagram @NorthernNewsPodcastRecorded and edited by Aniya Das for Plosive.Artwork by Welcome Studio.Photography by Jonathan Birch. Hosted on Acast. See acast.com/privacy for more information.

Samer og vaffel med reinshjerne - Kebab - En oppsummering av ting vi ikke lurte på Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

Lucas har såklart tyska kompisar på hotellet. Jonas tycker att Stockholm är ett jippo. Calle skulle inte plocka lejonbajs för nöjes skull. Dessutom djupdykning i tysk filmkultur. Välkomna! Lyssna på Mellan Himmel och Jord med JLC, helt utan reklam, på Podme. Signa upp dig på podme.com - de första 14 dagarna är gratis. Ladda sedan ner Podme-appen i Appstore eller Google Play.

Very fun episode this week as we are joined by the Kebab master himself - The Ox Show. We learn all about Ox's journey into the kebab world, how he began, industry secrets, HSP Appreciation Society, Gold Coast Kebabs and he actually shows us his resume.We have our first guest for 2025 and as per usual, the game of choice for our guest is “Bullslut'' as Ox goes head to head against Rohit and Miguel.We end this week with a TCB classic segment with a twist - “Corporate Rare Units.” We love to hear about rare units here at TCB and one of our favourite genres of rare units are the ones you find at work. Sen and Ro share some weirdos they've worked with before Ox drops some classics.___________________________________________________________YOU CAN FIND THE OX SHOW HERE:

The follow-up to the winner of our Narrative Sashimi Award Citizen Sleeper 2: Starward Vector is finally here, Frank's back from a trip to Japan with tales of Xtreme Racing and delicious Kebab, and Jeremy shared the gauntlet of mayhem that is Heroes of Hammerwatch II. Citizen Sleeper 2: Starward Vector: https://store.steampowered.com/app/2442460/Citizen_Sleeper_2_Starward_Vector/ Tokyo Xtreme Racer: https://store.steampowered.com/app/2634950/Tokyo_Xtreme_Racer/ Heroes of Hammerwatch II: https://store.steampowered.com/app/619820/Heroes_of_Hammerwatch_II/ iTunes Page: https://itunes.apple.com/us/podcast/noclip/id1385062988 RSS Feed: http://noclippodcast.libsyn.com/rss Spotify: https://open.spotify.com/show/5XYk92ubrXpvPVk1lin4VB?si=JRAcPnlvQ0-YJWU9XiW9pg Soundcloud: https://soundcloud.com/noclippodcast Watch our docs: https://youtube.com/noclipvideo Crewcast channel: https://www.youtube.com/channel/noclippodcast Learn About Noclip: https://www.noclip.video Become a Patron and get early access to new episodes: https://www.patreon.com/noclip Follow @noclipvideo on Twitter Chapters: 0:00:00 - Intro 0:03:10 - Thanking our supporters! 0:06:29 - Citizen Sleeper 2: Starward Vector 0:28:18 - Tokyo Xtreme Racer 0:37:42 - Frank's Japan Trip Recap 1:10:12 - Heroes of Hammerwatch II 1:21:20 - Q: What game would you want to play again for the first time? 1:26:20 - Q: Do you do the intro item showcase in silence? 1:27:55 - Q: How do you handle all of the footage for the documentaries? 1:38:55 - Sign Off