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Prep Time30 Mins
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Cook Time15 Mins
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Serving4
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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
Brush the clams under cold water. Trim the parsley, set aside a few leaves and chop the rest. Peel and chop the shallot and garlic.
In a casserole, sweat the shallot and garlic with a spoonful of olive oil, then add the clams. Sweat for another 3 minutes, season with pepper and add a spoonful of chopped parsley.
Mix the sausage meat, the egg yolk, two spoonfuls of chopped parsley, the crushed hazelnuts, salt and pepper. Shape them into balls. Brown them with the broken rosemary and a spoonful of oil for 3 minutes over high heat.
Degrease the pan, pour in the white wine and bring to a boil. Add the clams and the stock.
Bring to a boil for 4 minutes. Pour the soup into plates and sprinkle with parsley. Serve with toasted baguette slices with garlic.
Conclusion
Our Advice : Replace the clams with a mixture of Spanish mussels and cockles.
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