It doesn't do Cihan Anadologlu justice to call him a "kebab man".

"Doner kebab expert" would be more appropriate.

But even this label falls short.

A year and a half ago, the forty-two-year-old wrote a great cookbook on the subject of doner kebabs entitled “Einmal mit alles” and shortly thereafter opened his highly recommended craft doner kebab shop “Hans Kebab” in Munich.

Peter Badenhop

Editor in the Rhein-Main-Zeitung.

  • Follow I follow

Actually, the son of a Turkish guest worker family, who was born in Baden-Württemberg, is above all a fairly well-known bartender and has traveled quite a bit around the world: New York, Hong Kong, London and Munich, where he was the head bartender in the famous for four years "Schumann's Bar" was.

He has won international competitions, won numerous awards and created the official cocktail for the 2014 Academy Awards in Los Angeles.

That's why he has two books on the subject of drinks: the "Bar Bible" and "Classic Cocktails".

Family culinary heritage

Why has he now made a vegetarian cookbook of all things?

Well, on the one hand, that might have something to do with the fact that the topic is currently in vogue.

On the other hand, probably also with his change from a professional night owl to a health-conscious father.

At least that's what it says in the opening credits to "Meatless", which was published by the Munich-based Gräfe-und-Unzer-Verlag.

There Anadologlu has collected 80 recipes on 240 pages, an international mix of classics and personal favorites from the simple tomato cream soup to falafel, hummus, spinach tortilla and ratatouille to the kimchi cheese sandwich and crispy quinoa burger.

The fact that the culinary heritage of his family is important to him despite his cosmopolitanism, which brings together European and Asian as well as Arabic and South American recipes with a light hand, can be seen from a large number of dishes that come from Turkish cuisine, such as his zucchini Dürüm, the red lentil soup, the snail börek or its versions of Mücver and Menemen.

Yes, and of course there is also a doner kebab - vegetarian, of course.

With vegetables, lettuce, onions, tomatoes, grilled tofu, guacamole, pear, grapefruit and yoghurt sauce.

Like all the recipes in the book, this one is not rocket science and can be easily copied.

Meatless

Cihan Anadologlu, Gräfe-und-Unzer-Verlag, Munich 2022, 240 pages, 29 euros.