"Sometimes you have to do something good to the world. So this evening again. Our family included would-be son-in-law was donating blood or blood plasma in Dresden. Since we were all complete, our youth suggested that we reimburse the money or at least some of it in the Dresden Neustadt. When the youth is on their own, they always go to the “Keke” and eat a “Kartoffeldöner”. You may call us old, but that was strange to my wife and me. So we had to try this, and that's how I write a review about a dönerimbis today. Bistro Keke So after the donation date, it went for us five with the mobile base to the busy Neustadtviertel. They were our problems again. Finding a parking lot is almost a miracle. After we finally solved this problem adequately at the edge of the road, almost one razing cyclist had taken off the walkway and fed the one-armed bandits of the city of Dresden, it went towards the old main fire station of the Dresden fire department on the Luisenstraße. The “Keke”, which according to the youth offers the only “Kartoffeldöner”, a so-called Kumpir here, is located obliquely opposite. Advertisement for the Kumpir In the “Keke”, we have the opportunity to take a seat in the outdoor area, typically a new city fan, on a table on the walkway. However, man can also take place in the cozy, turquoise interior outside the large counter. Typical outdoor area of a bistros in the new town The menu flyers are available on the tables. From an extensive range of Döner, Lahmacun, Dürum, Pide to the said Kumpir in all possible variations, you get what the Dönerherz likes. We decided to: · 5x Kumpir Turkey with butter, cheese, dönerfleisch, tomatoes, cucumbers and cucumbers for each 7.00 € As drinks we took: · 1x 0.5ér bottle Radeberger Pilsner for 2,50 € · 2x 0.5ér bottle Coca Cola for each 2,50 € · 1x 0.33ér bottle Fritz Cola for 2,50 € The order must be delivered even in the bistro at the typical Döner. The finished dishes are then delivered to the table. No 10 minutes later it was so far, our “Kartoffeldöner” stood before us. What was different to the normal döner? There was no fladen bread here, but also a large oven potato called Kumpir in Turkish language. Wikipedia writes: Kumpir is a dish prepared from large, milky-boiling potatoes. These are baked in special three-storey ovens, the two lower floors being used for cooking and the upper ones being used for keeping warm. Once the potatoes are at all, they are cut up in the middle without cutting them completely. With a fork, the potato interior is loosened, mixed with butter and grated cheese and, if desired, occupied. Meanwhile, Kumpir is an integral part of the Turkish fast food kitchen. The word Kumpir has passed into the Turkish language and means kiln or foil potatoes there. Originally, it originates from the Palatinate/Almanian Grumbier or Krummbeere “Grundbirne”. In this form it was also used by German-style settlers in south-eastern Europe, the Danube Swabians, where it entered the Serbian language as krumpir or crompir and as krumpli into the Hungarian language, and was spread from Balkan Turks who had contact with these German-speaking people to Anatolia. Unlike Patates potato, it refers to the prepared kiln potatoes. This word is increasingly reimported in Germany as Kumpir-ci. This is a Turkish snack offering potato specialities. Kumpir Turkey with butter, cheese, dönerfleisch, tomatoes, cucumbers and spice cucumbers Our “Kumpir Turkey” here in Dresden was now a large baking potato. This was pleasantly mild, soft, the interior of the potato was cleared and mixed with butter, cheese and small spice cucumber pieces. Potato cucumber with cheese and spice cucumber, over it Dönerfleisch After that all came back into the oiled baking potato before the normal Döner ingredients were added. Here in the Dresdner „Keke“ fresh cucumbers and tomatoes, cut into coarse pieces and fresh onion rings were added to the season. On top then a thick portion of diner meat with the desired corresponding sauces such as herbs, garlic and chili, or as you say at the dönermann once with everything. The dönerfleisch here consists of minced meat, certainly a mixture of lamb and pork as with most dönerimbissen. The meat juicy, well fried and pleasantly spicy. Man can also get the döner or the Kumpir as a chickendöner. There is also the pumpir instead of diner meat as variations with sausages, spinach or tuna. There are probably no limits to the ingenuity. The Kumpir, our “Kartoffeldöner” tasted very good to us. I always don't have to have it, so I prefer to have the right diners in the fladen bread, the right meat skewer and everything. Kumpir Turkey with butter, cheese, diner meat, tomatoes, cucumbers and spice cucumbers After we were finished with food, we made our plates into the bistro and had to pay our food and drinks now. That's brave. Our conclusion: we left exactly 45 euros in the “Keke” in the Dresden Neustadt. There are many bistros, cafés and restaurants. The keke with its offer of the Kumpir, according to its website the first in Dresden, is something completely different. If it turns out we'll be happy to come back."
Dresden
