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Prep Time30 Mins
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Serving4
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View1 930
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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
With an apple corer, remove the core from the apples and, without peeling them, cut them into 1 cm slices. Peel the bananas and cut them into beveled sections.
Lightly beat the whole egg in a bowl. Whisk in 15 cl of ice water. Pour this mixture over the flour in another bowl, stirring without insisting with a fork.
Quickly dip the fruit as you go into the batter. Fry them for 2 minutes in small batches in oil at 180°C, turning them over. Drain on paper towels. Sprinkle with sugar and serve hot.
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Apple And Banana Tempura
Follow The Directions

With an apple corer, remove the core from the apples and, without peeling them, cut them into 1 cm slices. Peel the bananas and cut them into beveled sections.

Lightly beat the whole egg in a bowl. Whisk in 15 cl of ice water. Pour this mixture over the flour in another bowl, stirring without insisting with a fork.

Quickly dip the fruit as you go into the batter. Fry them for 2 minutes in small batches in oil at 180°C, turning them over. Drain on paper towels. Sprinkle with sugar and serve hot.
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