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Prep Time30 Mins
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Cook Time20 Mins
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Serving6
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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
Break 100 g of dark chocolate and the milk chocolate into small pieces. Bring the milk to a boil. Beat the egg yolks until they are white with 160 g of sugar; while stirring, add the milk little by little. Pour it into a saucepan.
Thicken over low heat, stirring until the cream coats the spatula. Remove from the heat and add the chocolates and melt them. Add the vanilla and let the cream cool, stirring often. Put in a cool place for 4 to 5 hours.
Bring two liters of water to a simmer. Beat the egg whites with the salt. When they are almost firm, pour in 150 g of sugar little by litte, then squeeze them with a few vigorous whipping strokes. Mold the snow into dumpling with two large spoons. Place them on the surface of the water, then let them poach for 4 minutes, turning them over halfway through cooking with a skimmer. Drain them on a cloth.
Break the coconut, recover its water. Peel and grate 150 g of pulp (keep the rest in the coconut water). Lightly toast the pulp, stirring in a frying pan. Strain the chocolate cream into six bowls.
Spread the toasted coconut on a plate. Roll the snow dumplings in it and place them in threes on the cream. With a peeler, cut ribbons in the remaining coconut and decorate the cups. Drizzle with melted dark chocolate. Serve chilled.
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