This Kebab comes from Heaven [1] Veal [2] Pamfilya`s Yaprak Kebab Master [3] The Veal is marinated according to Pamfilya's own Recipe [5] The Veal Kebab is ready for Flash Freezing [6] Pamfilya Restaurant / Wedding, Berlin [7] All Ingredients, Taste and Texture are preserved during Flash Freezing Quality is our greatest asset [8] Everything is Handmade [9] All Bread is made In-House A bit of rest time the Best of Veal [10] Börek with Minced Meat, Cheese or Spinach Fikri Arslan / Pamfilya Boss [11] All Soups are freshly cooked In-House every Day [12] Ayran is a drink based on Yogurt, Water & Salt [13] Yufka / Dürüm - Turkish Flatbread [14] Daily Quality Test by the Boss Have you made your prayer? This Döner Kebab is come from Heaven At the beginning of the 1990s we opened the Restaurant and started with Dürüm but with a Veal Layered Meat in Turkey this is called Yaprak Döner this went perfectly with the Dürüm and then it hit like a Tsunami and when you can trust your own meat
for almost thirty years then you present your meat pure We have been trying to keep quality
at the same level since the 1990s Friends have told me that after twenty years there has been no change here
neither in terms of taste nor quality and I came especially to enjoy this taste
again after twenty years where did you come from? from Hamburg [15] Dürüm Döner Kebab He is the best Guitar Player Guitar Player yes, that's how you play Turkish Guitar [16] Adana Kebab with Lamb Meat consists of lamb chops trimmings
and lamb ribs trimmings and also some good pieces of lamb chops and lamp ribs This is what we make our Adana Kebap from [17] Classic Döner Kebab [18] Pamfilya`s famous "Nomad Plate" The Plates are kept warm here with Heat Lamps That's already finished The other Plate is waiting like at the Airport second Plane, third Plane, fourth Plane that's coming now that has to be kept warm here now now, plane started Flight to Antalya, please take off and bang so that it is fried properly please We started this in Berlin I'm not saying I was the first But because of me Dürüm has become popular in Berlin and Germany Shortly after we started every Kebab Stall, no matter how small suddenly looked for a Baker that they could also bake themselves and almost every second Stall started with Dürüm Thanks to us, Dürüm became popular in the 1990s and we were still able to maintain our
popularity of veal layer meat and that is now popular throughout
Germany, throughout Europe What is important is that we have
maintained this popularity for so long My opinion is Dürüm simply belongs to Yaprak Kebab so that you can really enjoy it [19] The Sauces are also Homemade [20] Iskender Kebap We are from Antalya the Antalya Region We were called the Nomads, the Wanderers That's why I chose Pamfilya
the old Name of Antalya 2800 years ago it was called
Pamfilya, Ataliya and now Antalya We were called the Wanderers That's why I gave this Plate the Name Nomad Plate so you can decide for yourself what you want to eat the meat with That’s called Yörük Tabagi Yörük means the Nomads Nomads Plate I'm still continuing this and trying to improve
every day for almost thirty years I'm still passionate about it I'll be 63 soon but I'm still here The Nomad Plate
