Doner is a Turkish specialty, and since Germany has a lot of Turkish communities, it is now a German specialty as well, so much so that while in Italy later in the trip, we found Doner signs in German. Normally, ordering straight up “doner” (just say that one magic word) will get you a pita or gyro-wrap filled to the brim with shaved lamb meat, tomato, lettuce or cabbage, and yogurt sauce. But at one magical Munich doner hut, blissfully open late after many pints of dunkel, Doner was taken to the next level. For there, on the sign, was the Maxi Doner.
It was, quite simply, the pork sundae of the continent. Atop a layer of shaved doner chicken lay fresh-fried greasy fries, doused in garlicky yogurt goodness. It’s great food for the well-lubricated mind: greasy, hot, meaty and easy to eat and transport. Mushing all three primary ingredients together created the perfect blend of potato grease, grilled meat grease, and yogurt grease, ready to do battle with whatever you’ve drank that evening. So even though we’d eaten dinner 3 hours ago, and some spaghetti ice two hours ago, we both finished our Maxi’s without a second thought.
If someone were to open up a stand selling these next to a state school football stadium, they would become millionaires in a fortnight.