Frankfurt: New snack bar sells doner kebab with green sauce
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fromStefanie Wehr
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A new snack bar in Frankfurt shines with creative variations of the Turkish specialty. One variant in particular should attract Frankfurt residents.
Frankfurt – doner kebab with semolina sauce? And fresh horseradish with it? Yes, that works, the creation is called “SGE-Döner” and tastes really delicious. This Frankfurt version of the doner kebab, as an homage to Eintracht, goes really well with the new “Whitebox doner kebab” snack – although not quite as good as the ordinary kebab French fries box. “Nothing works without them, we noticed that quickly,” laughs Gürhan Temesel (40) and Servet Bicakci (36), the owners of the Whitebox kebab at Melibocusstraße 33.
The new shop is just a stone’s throw from the Blackbox Burger, which the two have been running for almost six years, with a kiosk in between. “We had our camp here before. Because we were looking for a new location for the kebab for a long time, we finally thought, why not choose the camp?”, Says Temesel.
Döner kebab in Frankfurt: since March we have been working on the new shop
Said and done. A few long Corona months went by until the white tiles and the SGE graffiti were sprayed on the door and the first kebabs went over the counter. We have been renovating since March. “And because of Corona, we thought for a long time whether we should even dare.” But the success proves that the two trained chefs are right: The new snack bar is well received, not only by regular burger customers.
Gastronomy in Frankfurt
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Not only special and unique things like green sauce doner, but also the normal, well-known variant with veal and garlic sauce (“delicious”) or just with yoghurt sauce (“simple”) are on the menu. All flatbread kebabs are also available as lahmacun rolled with thin dough. The topping is meat-free, with paprika-tomato paste. Speaking of meat-free: the whitebox kebab also offers a vegan kebab that has so far been rare in Frankfurt. This does not try to imitate the meat kebab, but was created as a new creation by the passionate chefs: With baked and pickled celery vegetables, fresh salad, sweet and sour beetroot and a sweet mango and chili sauce.
Gastronomy in Frankfurt: also vegan kebab at Whitebox kebab on offer
“Vegan is always asked for, and the vegan kebab has been doing well so far. But very few want vegan burgers,” said Temesel. A meat opponent asked the burger cooks to offer a vegan variant. “We reacted and started looking for vegan ingredients, including the rolls. When we were able to offer the burger, however, nobody wanted it anymore.” Perhaps the “flexitarians” who die, people who don’t eat meat every day, but also convince themselves of the vegetarian bread bags with falafel balls and fresh herb yoghurt sauce that the whitebox burger offers, could die for themselves.
“What is very important to us is quality, freshness and taste”, say the two owners. “The idea is to turn the often demonized fast food into slow food, with fresh ingredients from the region.” Because fast food doesn’t have to be unhealthy. The popular black box burger is known for its good quality in the district. Many customers come from the office city during their lunch break. Many of them have ceased to exist because people work more from home. “Corona has already bothered us,” says Temesel. We are all the more pleased that the new snack bar has already been widely praised on social media. Even from distant cities like Fulda someone recently came to try the new kebab.
Gastronomy in Frankfurt: Snack culture in the whitebox kebab
On Melibocusstraße, Temesel and Bicakci are following in big footsteps: The Blackbox Burger used to be Berta Nowak’s fast food restaurant for many years. “There were fries and burgers there, and we went there a lot as young people,” recalls Bicakci. The followers of the diner moved a few stores further, but expected to close a few years ago. The black box burger and now the white box kebab also maintain the snack culture in Melibocusstraße. For some people the price for a veal kebab (7.90 euros) is too high. “But judging by the quality, we are even cheap,” says Temesel. (Stefanie Wehr)
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