the most characteristic food of Berlin. Annual sales of döner kebabs in Germany amounted to €2.5 billion in 2010. Beef or veal, and chicken, are widely used instead of the more expensive lamb. Turkey ("Truthahn") and vegetarian versions are becoming increasingly popular. Tarkan Taşyumruk, president of the Association of Turkish Döner Producers in Europe (ATDID), provided information in 2010 that, every day, more than 400 tonnes of döner kebab meat is produced in Germany by around 350 firms. At the same ATDID fair, Taşyumruk stated that, "Annual sales in Germany amount to €2.5 billion. That shows we are one of the biggest fast-foods in Germany." In many cities throughout Germany, döner kebabs are at least as popular as hamburgers or sausages, especially with young people. In 2011 there were over 16,000 establishments selling döner kebabs in Germany, with yearly sales of €3.5 billion. Netherlands Kapsalon is a Dutch food item consisting of French fries topped with döner or shawarma meat, garlic sauce, and a layer of Gouda cheese, baked or broiled until melted, and then subsequently covered with a layer of dressed salad greens and more sauce. The dish is usually served as fast food in a disposable metal tray. The term kapsalon means "hairdressing salon" or "barbershop" in Dutch, alluding to hairdresser Nathaniel Gomes who originated the dish when he requested his local kebab shop in Rotterdam to prepare it for him. United Kingdom Introduced by Turkish immigrants, the döner kebab with salad and sauce is a very popular dish in the United Kingdom, especially after a night out. The meat is sometimes sold on its own, but more commonly with chips (fries), in naan bread or in pitta bread. German Doner Kebab is a Glasgow-based chain operating 100 restaurants in the UK, which specialises in the dish. Americas Canada A variation known as donair was introduced in Halifax, Nova Scotia, in the early 1970s. There are competing claims about the origin, but according to Halifax resident Leo Gamoulakos, his father, Greek immigrant Peter Gamoulakos, started selling Greek-style gyros at Velos Pizza in the Halifax suburb of Bedford. It did not catch on with the public, so in 1972 he modified the customary pork and lamb recipe by using spiced ground beef, Lebanese flatbread, and inventing the distinctive sweet donair sauce made with condensed milk, vinegar, sugar, and garlic. He called it by the doner name rather than gyros,