Turkey has abandoned its attempt to impose strict regulations on how doner kebabs are prepared across the European Union, a move that would have significantly impacted Germany’s thriving kebab industry. The proposal, which sought a ‘Traditional Speciality Guaranteed’ label, aimed to standardize ingredients and preparation methods, including meat types, slicing thickness, and marinades. However, the bid faced strong opposition, particularly from Germany, where the doner kebab has evolved into a distinct culinary tradition. German officials argued that the kebab has become an integral part of their national cuisine, diverging from its Turkish origins. The Turkish International Doner Federation (Udofed) had proposed that only specific meats, such as beef, lamb, or chicken, be used, while banning veal and turkey. The German version, often made with veal and served in flatbread with vegetables and sauces, would have been at odds with these rules. The bid’s withdrawal on September 23 followed widespread objections and failed compromise attempts. Germany’s kebab industry, which employs 60,000 people and generates €2.4 billion annually, celebrated the decision. Former German Agriculture Minister Cem Özdemir, of Turkish descent, emphasized that the doner kebab ‘belongs to Germany,’ reflecting its cultural integration.