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Prep Time20 Mins
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Cook Time25 Mins
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Serving6
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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
Crush the chocolate in a bowl. Boil the milk, pour it over the chocolate and stir to melt.
Melt 60 g of butter in a saucepan, add the flour and stir for 1 minute over low heat. Add the chocolate to the milk. Let it thicken while stirring until it boils, then let it cool.
Heat oven to 210°C. Coat the soufflé moulds with the remaining butter and sprinkle with sugar.
Separate the egg whites from the yolks, add the yolks and cinnamon to the chocolate mixture.
Beat the egg whites until stiff, add the caster sugar and cocoa, beat for another 30 seconds and fold gently into the batter.
Fill the molds, smoothing the surface with a spatula. Bake the soufflés for 15 to 18 minutes. Sprinkle with powdered sugar, serve immediately. Our advice : A touch of refinement with a little finely chopped orange peel in the dough
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