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Prep Time30 Mins
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Cook Time35 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 the oven on (180 °C). Roll out the dough to 3 mm thick, place it in a buttered pie pan and press the bottom and edges, cut off the excess. Put it in a cool place for 30 minutes. Line with parchment paper and dried vegetables. Bake for 15 min, then remove the ballast. Put back in the oven for 5 min. Let cool.
Set the oven to (150 °C). Break the chocolate into small pieces. In a saucepan, bring the milk and cream to a boil, for the mixture over the chocolate the mixture over the chocolate, stirring to smooth it.
In a bowl, beat the whole egg with the yolks and powdered sugar. While still whisking, pour in the melted chocolate little by little. Mix to obtain a homogeneous cream and pour it on the bottom of the pie. Smooth with a spatula. Refill 20 min. The cream must be taken while remaining very smooth.
Let the tart cool and unmold it carefully on a rack. Slice the plumet and the base of the pineapple (keep some soft leaves). Peel and slice the pineapple and cut it into regular triangles. Melt the butter in a large frying pan. Add the brown sugar and let it brown.
Add the scraped pulp of the vanilla pods, the ginger and the pepper. Cook the pineapple triangles, turning them with a spatula until they are golden but still firm. Remove from the heat and drizzle with the warmed rum. Flame them and let them cool. Garnish the center of the chocolate pie with the pineapple triangles and pineapple triangles in the center of the pie and place small leaves on top.
Conclusion
Our advice : Easy shortcrust pastry. Leave it at room temperature for 20 minutes, it will be easier to roll out. To place it in the mold without breaking it, roll it out on the rolling pin.
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