The original recipe for Doner kebab, a Turkish specialty that is easy to make. The meat is tasty and soft, the mixture is : beef minced meat, vegetables and various spices gives it an even better aroma. It is served with salads and different sauces, in a warm bun-Naan bread see the recipe here, or pilaf or baked potatoes. There are a lot of similarities in Serbian, Greeks, and Turkish cuisine, certainly all cuisines are fantastic! Follow recipe.
Ingredients: simple, total time:40 min. standing : 2 days, 2 servings
Doner Kebab Mixture:
500 g ground beef (rib)
2 Tablespoons yogurt /or kefir /or sour cream
2 Tablespoons milk
1 large onion/ puréed
12 springs fresh thyme/ leaves picked
1/2 Tablespoon red pepper flakes
1/2 Tablespoon salt
1/2 tsp of black pepper
1–2 Tablespoons of butter/ for frying
Red Sauce:
2 Tablespoons yogurt /or sour cream
1 Tablespoon hot pepper paste
pinch of salt
pinch of black pepper
pinch of red pepper flakes
1 teaspoon vinegar
1 teaspoon ginger purée
White Sauce:
4 Tablespoons yogurt /or sour cream
2 Tablespoons mayonnaise
1 small cucumber/chopped
3–4 sprigs of dill /chopped
4 cloves of garlic/ puréed
1 teaspoon of salt
Çoban Salad -Shepherds Salad:
1 tomato/ diced
1 small cucumber /diced
1 thin green pepper /diced
6–8 sprigs of parsley /chopped
1/2 of a lemon's juice
2 Tablespoons olive oil
Turkish way:
2 Naan breads/ halved
3 pickled cucumbers /sliced
2 tomatoes/ sliced
potato fries
Other way:
2 Naan breads/ halved
1 red onion/ sliced into semicircles
1/2 of a small lettuce/ thinly sliced
1/2 of a small red cabbage/ thinly sliced
1 carrot/grated
2 pickled cucumbers / sliced
Onion sumac salad:
1 onion / sliced into semicircles
6–8 sprigs of parsley/ chopped
1 teaspoon ground pomegranate- powder
2 Tablespoons olive oil
Preparation:
Do this 2 days before preparing the donor kebab. The mixture must remain in the refrigerator for 1 day and then transfer to the freezer for 1 day. Because that way it will absorb all the ingredients better and get a better taste when baking this specialty!
Put the onion in a super chopper and chop it at the highest speed, then strain the onion juice through a strainer and add the minced meat, add all the other ingredients as described above. Mix it all well with your hands, so that the mixture is assembled and uniform.
Place this mixture on baking paper and roll it into salami, closing both sides of the paper.
Put it in the refrigerator for 1 day first and then put it in the freezer for one day
When 2 days have passed, take the piece of mixture you made out of the freezer, unwrap it from the paper and cut thin layers of this meat with a large knife.
Take a large pan and put the butter and wait until it melts on medium-moderate heat.
Fry the thin sheets of this meat on both sides until they are well browned, turning them with the help of larger tongs.
When they are fried, take them out of the pan and put them on a plate. Before this, it would not be bad if you already have ready sauces and salads that you will combine with this dish.
Make salads and sauces in separate bowls, as described above in the recipe.
If you want, you can make fantastic buns-Naan bread, that go with this specialty, and you can find the recipe here. With the fact that you will spread one sauce on one side of the bottom and the other side of the top.
Baked potatoes are also good for you. When you bake them, make sure the potatoes are dry, so they don't splatter all over you. Dry them well with a kitchen cloth and pour enough oil or fry them in a deep fryer if you have one.
Buon appetito!
NOTE: if you want to bake less than this quantity, cut as much as you need and put the packaged meat back in the freezer.
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