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Prep Time20 Mins
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Cook Time15 Mins
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Serving8
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The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.
Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.
Ingredients
Nutrition
Daily Value*
- Total Fat: 45.8g 32%
- Chlosterols: 224mg 75%
- Sodium: 149mg 44%
- Iron: 5 mg 30%
- Water : 150ml 3%
Directions
Place a round of parchment paper in the bottom of a 25 cm round springform pan. Mix the gingerbread into breadcrumbs, add the crushed almonds and melted butter. Pour this dough into the mold, pack it well, and let it harden in the refrigerator.
Heat the beer and milk in a saucepan. Put the gelatine in cold water. Whisk the egg yolks and sugar until they are white. Whisk the egg yolks and sugar until they are white. Pour the beer milk over the egg yolks while whisking, then return the mixture to the saucepan over low heat. Turn with a wooden spoon until the cream coats the spoon. Whisk in the gelatine. Let cool.
Whip the very cold liquid cream into a stiff whipped cream. Fold it into the beer cream. Remove the mold from the refrigerator and fill it with the preparation. Place in the fridge for at least 4 hours to firm up the mousse.
Make the caramel. Put the sugar in a saucepan and let it caramelize without adding water. Remove from the heat, add the butter, then pour the caramel in spirals on an oiled plate. Let the caramel harden, peel it off and break it into chips.
Unmold the cake, then place it on a plate. Decorate with caramel chips, small pieces of gingerbread and one or more spices of your choice. Serve chilled.
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