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Prep Time25 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
Peel the oranges and remove the segments from the white membranes over a bowl to collect the juice. Cut the pomegranate in half and remove the seeds.
Cut off the base of the endives, remove the leaves and cut them into large pieces. Rinse and pit the olives. In a bowl, mix the endives, orange segments and olives.
Whisk together salt, pepper, a spoonful of recovered juice, vinegar and oil in a bowl. Add the pomegranate seeds. Drizzle the dressing over the salad, garnish with mint and serve.
Conclusion
Our Advice: Layer two sheets of brik sheets brushed with butter, line a salad bowl and and bake at (200 °C) until until they are golden brown. Arrange the salad in it and and serve immediately.
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