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Prep Time35 Mins
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Cook Time45 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
Turn on the oven to (180°C). Prepare the macaroons. Whip the whites with a pinch of salt, pour in the powdered sugar. Whisk until the snow is firm; add 125 g of powdered sugar mixed with the walnut and almond powders and the cornstarch.
Draw two circles (20cm) on baking paper. Using a smooth piping bag and starting from the center, place the dough in circles. Powder with powdered sugar, wait 15 minutes and powder again. Put in the oven on a baking sheet. Bake for 35 minutes, keeping the oven door ajar with a spoon handle. Put them on a rack.
Prepare the mousse. Dice the pears. Sprinkle with alcohol. Soak the gelatine in cold water. Prepare an amber caramel with 110 g of sugar and 2 spoons of water. Off the heat, add a spoonful of water, cover, then add the hot milk. Put back on low heat and stir.
Whip the yolks with the remaining sugar for 5 minutes, pour in the milk. Thicken on low heat while stirring. Remove from heat and add the gelatine and strain into a bowl. Let cool, stirring often. Incorporate the whipped cream.
Place a macaroon in a pastry circle of 20 cm high and placed on a serving dish. Pour the mousse and sprinkle it with diced pears. Place the second macaroon. Place in a cool place for 4 hours. Serve unmoulded with powdered sugar and sprinkled with toasted flaked almonds. Our advice : Prepare the macaroons the day before, they will be even better. If necessary, cut them with a saw knife to fit the exact diameter of your mold. When you are ready to assemble the cake, place a macaroon in the bottom of the pan, smooth side down. Pour the caramel mousse over it, then cover with the other macaroon, fluted side up. Stop the cooking of the caramel by adding a spoonful of cold water. Be careful to cover the pan immediately to avoid burning projections.
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