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The meat typically found in the Doner Kebap sandwiches served in Europe, [particularly] Germany. Made by taking undistinguishable bits of meat from various animals and twisting it up in a sheet, then banging it [on the ground] until it is of uniform [consistency]. The meat is then impaled on a spinning spike near a heat lamp and the sheet peeled off. Finally the grundle is ready to be served by shaving off chunks of animal matter and cramming into a pita shell. Yum, Yum!!!
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