One of the best parts about traveling is the food. But that experience is usually bittersweet, at least as soon as you discover that you can’t find that food when you return, or find it offered in a different way than you remember it. During a recent trip to Vienna, dürüm and döner kebabs were those foods for me. Popularized in Europe by Turkish immigrants, a spit (similar to ones for gyros) is speared with lamb or chicken, which is then thinly shaved and quickly browned in a pan.

Doner kebab from Urfa Tomato Kabob (Alicia Mazzara). Dish of the Week: Doner kebab Ahh, the elusive doner kebab. A close relative to the gyro, doner kebab is a popular late-night snack in Europe and the Middle East, but remains relatively obscure in the U.S. This Turkish specialty is typically made with slices of lamb, stacked on a vertical spit, and basted in its own fat as it roasts. The meat is then served…