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When millions of Turk immigrants arrived in Germany in the 1960's they brought with them the traditional döner kebab, meat roasted on a vertical spit and served on a platter with rice.  This all changed in 1972 when Kadir Nurman began serving his restaurant's döner on toasted bread with European and Middle Eastern sauces and a "salat", consisting of seasonal and local vegetables.  Perhaps it was to keep late night revelers moving or just a way of fitting in with the fast paced Berlin lifestyle, either way the convenient sandwich has since become the most popular street food in Germany.  Today more than two million döners are sold each day in Germany, surpassing even currywurst,  with over 1300 stands in Berlin alone.