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Prep Time45 Mins
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Cook Time5 Mins
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Serving8
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View2 227
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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
Line a 1.5-liter half-sphere pan with cling film, letting the edges hang over the pan. Squeeze the oranges. Pour the juice into a soup plate with the Cointreau. Soak 25 ladyfingers in it. Arrange them in the mold, against the wall and at the bottom, without leaving any gaps. Put in the refrigerator for 15 minutes.
Chop the pistachios and hazelnuts. Chop the orangettes. Whip the cream to a whipped cream, adding the powdered sugar at the end. Take a quarter of the cream and add the dried fruits and oranges. With a spatula, spread this mixture in a layer on the cookies, following the round shape of the mould. Put back in the fridge.
Melt the chocolate in a bain-marie. Add the butter and let it melt. Stir to obtain a smooth and warm paste. Stir it into the remaining whipped cream to give it the consistency of a firm mousse. Line the inside of the pan with it. Smooth the surface.
Soak the remaining lady fingers in Cointreau orange juice. Cut them in the thickness to cover the mousse. Fold the cling film over the cookies, cover with a plate topped with a weight and place in the refrigerator.
The next day, remove the pan from the from the refrigerator and open the cling film. Turn out the charlotte and remove the film. Sprinkle generously with cocoa. Decorate with chocolate shavings or and candied orange peel. Our advice : Prepare this dessert 48 hours in advance and keep it in the refrigerator. It will taste even better. The whipped cream will be easy to make if you put the bowl and the whiskers in the freezer for 10 to 15 minutes. Take liquid cream marked "fresh". Whip it with an electric whisk set to moderate speed. If you don't have a half-spherical mold, use a deep enough bowl that is not too wide.
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Follow The Directions

Line a 1.5-liter half-sphere pan with cling film, letting the edges hang over the pan. Squeeze the oranges. Pour the juice into a soup plate with the Cointreau. Soak 25 ladyfingers in it. Arrange them in the mold, against the wall and at the bottom, without leaving any gaps. Put in the refrigerator for 15 minutes.

Chop the pistachios and hazelnuts. Chop the orangettes. Whip the cream to a whipped cream, adding the powdered sugar at the end. Take a quarter of the cream and add the dried fruits and oranges. With a spatula, spread this mixture in a layer on the cookies, following the round shape of the mould. Put back in the fridge.

Melt the chocolate in a bain-marie. Add the butter and let it melt. Stir to obtain a smooth and warm paste. Stir it into the remaining whipped cream to give it the consistency of a firm mousse. Line the inside of the pan with it. Smooth the surface.

Soak the remaining lady fingers in Cointreau orange juice. Cut them in the thickness to cover the mousse. Fold the cling film over the cookies, cover with a plate topped with a weight and place in the refrigerator.

The next day, remove the pan from the from the refrigerator and open the cling film. Turn out the charlotte and remove the film. Sprinkle generously with cocoa. Decorate with chocolate shavings or and candied orange peel. Our advice : Prepare this dessert 48 hours in advance and keep it in the refrigerator. It will taste even better. The whipped cream will be easy to make if you put the bowl and the whiskers in the freezer for 10 to 15 minutes. Take liquid cream marked "fresh". Whip it with an electric whisk set to moderate speed. If you don't have a half-spherical mold, use a deep enough bowl that is not too wide.
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