Chocolate And Exotic Fruit Savories

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- Desserts
Cuisine: Italian
Difficulty: Easy

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Prep Time

30 Mins
Cook Time

20 Mins
Serving

6
View

1 838

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

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

Sift the flour, cocoa and salt. Add the yeast diluted with the warm milk and the beaten eggs. Mix, work the dough until it is smooth. Let it rise for 1 hour.

Step 2

Preheat the oven (210°C). Add 10 g of sugar and 50 g of melted butter to the dough, divide it into six small molds brushed with 30 g of melted butter. Let it rise until it reaches the edge of the molds. Bake for 15 minutes. Turn out the savarins onto a rack. Let cool.

Step 3

While stirring, bring 50 cl of water and the remaining sugar to a simmer for 2 min. Remove from the heat, add six spoonfuls of rum. With a skimmer, dip the savarins, one after the other one after the other in the boiling syrup. Let them soak, remove them and place them on a plate.

Step 4

Prepare the coulis. Open the passion fruit, remove the seeds and strain the pulp. Mix it with the peeled mango, diced mango, orange juice and cane sugar syrup. Add a few seeds to the coulis. Chill the coulis.

Step 5

Peel and slice the pineapple, mango and kiwis. Peel and pit the lychees, remove the seeds from the currants. With a spatula, transfer the savarins to six plates. Garnish with the prepared fruit. With a brush, brush the fruits with the cane syrup with a spoonful of rum. Spread the coulis around and serve.