-
Prep Time30 Mins
-
Cook Time45 Mins
-
Serving4
-
View
From Our Shop
Fine Light Kettle
Sticky pan Green
Multiple Over pan
Deep fry cooker
Kitchen nice pan
Silit Frying pan
Frying pan Passion
Pubg Frying pan
Gas Burner pan
Super Rice Cooker
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
Cut 200 g of foie gras into small cubes. Chop the liver of the pigeons. Soak the crumbled bread in the milk, then wring it out and put it in a bowl with the foie gras, the pigeon liver, the truffle fragments (reserve the juice), an egg white, the parsley, salt and pepper. Mix, then stuff the pigeons with this preparation. Close the opening with a wooden spade.
Brown the pigeons in butter in a casserole dish, turning them to brown them on all sides. Cover and cook for 15 minutes; remove from the pan and cool on a plate. Preheat the oven to 210°C. Divide the puff pastry into four portions and roll them out thinly on a floured surface.
Place a pigeon on each portion, breast side down, after removing the stick. Cover them with pastry and trim the excess. Place them upside down on a baking sheet. Cut out patterns from the puff pastry scraps and stick them on the pigeons in the crust. Brush the pastry with egg yolk and a spoonful of water. Bake in the oven for 30 minutes.
Cook the frozen vegetable brunoise for 8 minutes in a pot of boiling salted water; drain. Pour the juice from the pigeons into the casserole. Add the rest of the foie gras cut into pieces and let it melt over low heat. Add the truffle juice and the liquid cream, and adjust the seasoning.
Pour a bed of sauce into a hot serving dish. Arrange the squabs on top, and garnish with vegetable brunoise. Cut a slice of puff pastry with scissors, place it on the side puff pastry, and serve. Our advice : Save time by using already rolled-out puff pastry. Count on one disk for two squabs. Pure butter, it will be much tastier. Squabs are ideal for one person when they reach about 350 g. Choose four birds of equal weight to ensure even cooking.
Recipe Reviews