Question: On average, how much does the kebab in Bergen cost?
About the article "Kebab", section "In Norway".

Candidate passages:
National varieties.
In Afghanistan.
The main varieties include chapli kebab, seekh kebab, chopan kebab, lola kebab, kofta kebab, chenja kebab, juja kebab, tika kebab, shami kebab, kubida kebab and rudi kebab. 
In Norway, the kebab was introduced by Pakistani and Turkish immigrants during the 1980s.
The kebab has become a symbol of immigration from the Muslim world, and speaking Norwegian with an Arab accent or with a lot of words and expressions borrowed from the Pakistani, Turkish, Arabic, and Persian languages is sometimes referred to as "Kebabnorsk" (Kebab Norwegian).
The kebabs in Norway are served in a variety of ways, commonly in fast-food shops selling both hamburgers and kebabs.
The kebab roll has become increasingly popular, with the kebab not served in pita bread, but rather wrapped in pizza dough (making it look like a spring roll) for easy consumption.
The most "Norwegian" kebab to date is probably the whalemeat kebab sold at the Inferno Metal Festival.
As of 2008, the average price of the kebab in Norway lies around 65 kroner, or about €8.
In Bergen the average price of a kebab is around 50 kr.
In Bergen kebab is most commonly served in the dürüm variety, with two types of sauces, one standard and one optional hot chili variety.
The Norwegian Food Safety Authority in 2007 issued a warning about cheap kebabs.
According to "Verdens Gang" they estimated that more than 80% of kebab shops in Oslo use illegally produced meat.
It was warned that such meat could be dangerous to eat because it could contain salmonella or other bacteria, and that it could be connected to organised crime.
Kakori kebab is a South Asian kebab attributed to the city of Kakori in Uttar Pradesh, India.
There is much folklore about this famous kebab that takes its name from a hamlet called Kakori on the outskirts of Lucknow.
One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars (gourmet cooks) to evolve a more refined seekh kebab.
After ten days of research, they came up with a kebab so soft and so juicy it won the praise of the very British officer who had scorned the Nawab.
The winning formula that his rakabdars came upon included mince obtained from no other part but the raan ki machhli (tendon of the leg of mutton), khoya, white pepper and a mix of powdered spices. 
Types of kebabs (mainly made of beef or lamb) are:  Seekh kebab () - A long skewer of beef mixed with herbs and seasonings.
Takes its name from the skewer.
Shami kebab () - A Shami kebab is a small patty of minced beef or chicken and ground chickpeas and spices.
Chapli kebab () - A spiced, tangy round kebab made of ground beef and cooked in animal fat.
A speciality of Peshawar in Khyber-Pakhtunkhwa.
Chicken kebab () (Moorgh-Kuh-bob) - A popular kebab that is found both with bone and without.
Lamb kebab () - The all lamb meat kebab is usually served as cubes.
Bihari kebab () - Skewer of beef mixed with herbs and seasoning.
Shashlik () - Grilled baby lamb chops (usually from the leg), typically marinated  Bun kebab () - A unique kebab sandwich  Shawarma () - It is usually a kebab or lamb strips in a naan with chutney and salad.
Tikka kebab () - A kebab made of beef, lamb or chicken, cut into cubes, marinated with a yogurt blend and grilled on coals.
Boti kebab - A kebab made from fillet of meat and is popular in Multan.
Sometimes marinated with green papaya to help tenderize the meat.  
Doner kebab is only available in the capital Ulaanbaatar through a fast-food chain "Cola and Kebab".