Grapefruit With Saffron And Greek Yogurt

2 Like
- 0 / 5

- Desserts
Cuisine: Spanish
Difficulty: Easy

Facebook Twitter Google+ LinkedIn Pinterest

Prep Time

15 Mins
Cook Time

5 Mins
Serving

4
View

1 864

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

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

Squeeze a grapefruit and pour the juice into a saucepan. Add the sugar and saffron. Bring to a boil and let simmer for 5 minutes.

Step 2

Peel the grapefruits: slice the peel in wide strips from top to bottom, exposing the flesh. Detach the segments by sliding a knife blade between the thin membranes.

Step 3

Put them in a shallow dish and sprinkle them with hot but not boiling syrup. Set aside in the refrigerator.

Step 4

Beat the yogurt with the honey. Arrange the pomelo segments in a rosette in four soup plates. Spread the Greek yogurt in the center. Cover with a drizzle of saffron syrup and enjoy immediately.