"Dürüm" and "döner" are often mentioned in the same breath – but what actually sets them apart? The short answer: above all, the bread. Here are the details.
The classic döner
With the classic döner, the meat cut with the döner knife is filled into a sliced-open flatbread (pide / pocket bread) – together with salad, vegetables and sauce.
The dürüm
With the dürüm, the same meat is rolled into a thin, soft flatbread (yufka / lavash) – like a wrap. In Turkish, "dürüm" literally means "rolled".
The main difference: the bread
- Döner: thicker pocket bread, sliced open and filled.
- Dürüm: thin yufka / lavash bread, rolled up.
For fresh dürüm bread, a lavash machine is worth having in the business.
Same meat, same technique
The meat and the preparation on the spit are identical – only the bread's form differs. Both benefit from a clean cut.
Conclusion: Döner in pocket bread, dürüm in rolled yufka – same meat, different bread. For both, MAVI supplies the right technology, from the döner knife to the lavash machine.
