-
Prep Time30 Mins
-
Cook Time1 Hours 15 Mins
-
Serving6
-
View
From Our Shop
Fine Light Kettle
Sticky pan Green
Multiple Over pan
Deep fry cooker
Kitchen nice pan
Silit Frying pan
Frying pan Passion
Pubg Frying pan
Gas Burner pan
Super Rice Cooker
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
Drain the foie gras without damaging it, then put it in a deep dish and sprinkle it with sauternes. Cover with cling film and leave to marinate for 8 hours. Preheat the oven to (90°C).
Choose a porcelain terrine just large enough to hold the foie gras. Line it with the Parma ham. Place the foie gras on the work surface, open it by splitting the lobes with a small knife. Add salt and pepper. Spread all the diced dried fruits, then close the foie gras so as to trap them.
Place the liver in the terrine and fold the Parma ham over it. Cover the terrine with a lid or aluminum foil. Bake in the oven in a bain-marie for 1 hour and 15 minutes. Remove the terrine from the oven, let it cool, then put it in the refrigerator for at least 24 hours.
Prepare a vinaigrette with sherry vinegar, salt, pepper and walnut oil. Season the salad mixture with it and arrange it on the serving plates. Scatter some diced tomato flesh over the salad. Place one or two slices of foie gras nougat on top, then enjoy with toasted country bread.
Conclusion
Our advice : You can make this recipe up to 5 days in advance and keep it in the refrigerator, in its terrine, to make it easier to organize. The flavors will develop better and become more subtle. Preserve the foie gras easily : soak it in in very cool water water for 3 h. Sponge it then, on the internal face of the lobes, incise the flesh all along the central central vein and branches. Then pull them out gently to release them.
Recipe Reviews