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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
The day before, cut the prunes into cubes. Sprinkle them with the Armagnac. Turn on the oven at (210 °C). Prepare the cookie. Beat the yolks with the sugar until white. Incorporate 40 g of flour, the powder of hazelnuts, the vanilla, 20 g of melted butter and the whites assembled in snow with a pinch of salt.
Spread the dough on a baking sheet lined with buttered and floured parchment paper. Put in the oven and let it cook and brown slightly for 8 to 10 minutes. Immediately turn over the cookie on a damp cloth. cloth. Remove the parchment paper and paper and let cool.
Bring 150 g of sugar and 10 cl of water to a boil for 3 minutes. In a bowl, mix the egg yolks; while whisking pour the boiling syrup. Place in a simmering water bath and whisk so that the mixture triples in volume and the traces of the whisk remain visible. Remove from water and whisk for 10 minutes. Add the prunes and armagnac, then the whipped cream
Line a log mould with cookies. Pour the prune preparation, smooth. Cover with cling film and freeze overnight. Let a 30 x 40 cm baking sheet cool. Melt the chocolate in a double boiler, pour it onto the baking sheet and spread it thinly with a spatula. Chill for 1 hour, then at room temperature; the chocolate should become malleable.
Shape the fans. Tilt a triangular spatula at 45° to the chocolate. Press the index finger of your left hand on the left corner and push to form a fan. Let harden in a cool place on a baking sheet lined with parchment paper. Turn out the log, powder with cocoa. Powder the fans with powdered sugar; weld them to the base of the log with with melted chocolate and serve. Our advice : if you don't have a gutter mold for the log the log, use a a cake pan made of Teflon or purex. Lined with film, it will be easier to unmould. Make the fans with a painter's triangle of about 6 cm. You will find you will find in the do-it-yourself section of department of supermarkets.
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