How to Make Döner and Dürüm | SWR Craftsmanship

SWR Handwerkskunst

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Whether rolled up or stuffed into a bread pocket: a fresh mix of meat, salad, and sauces is among the most popular and healthiest fast food out there. 'Döner' and 'Dürüm' differ only in shape and a single dough ingredient: Döner uses yeast because here a fluffy sandwich bread forms the base. The Dürüm bread puffs up massively in the oven at 350 degrees, only to collapse back into a flat flatbread afterwards. Grilled vegetables can complement the meat roasted on the vertical rotisserie – in Fatma Ugurlu’s “Vegetable Dürüm,” they even play the main role.

The casing of her “Döner à la Chefin” is a buttered, freshly baked, crescent-shaped wheat bread that nearly reaches baguette size and is sprinkled with aromatic black cumin.

She has spent a long time perfecting not only the recipes for dough and sauces but also the filling technique and shaping of Döner & Dürüm in her 'Dönerladen' in Mainz-Bretzenheim—so that the food doesn't become an art form for her customers!

IN THE VIDEO:
Fatma Ugurlu, owner of “Der Dönerladen” in Mainz Bretzenheim

CREDITS:
Author: Henriette von Hellborn
Camera: Tobias von Hellborn, Max Tiemann
Sound: Max Tiemann, Karina Gassen
Editing: Marcus Kaul
Graphics: Katharina Flamm
Editorial: Rolf Hüffer
Social Media Editorial: Land und Leute RP Online

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In 'Handwerkskunst,' each film presents a craft—from the first work step to completion. With long shots, detailed observations, calm editing sequences, and without distracting background music, everyone can understand how things come into being and grasp why good craftsmanship is also great art.

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