-
Prep Time20 Mins
-
Cook Time15 Mins
-
Serving4
-
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
Leave the lobsters in the freezer for 10 minutes until they become numb. Boil water in a large pot. Plunge the lobsters into it head first. Leave them 3 min, then drain them.
Place them on a cutting board. With a large knife, split them in two lengthwise. Remove the gray parts of the head and collect the coral in a bowl. Mix the coral with the butter. Strain the mixture through a sieve or a fine sieve. While whisking, add the calvados and the cream to the preparation and season with pepper. The consistency obtained should be creamy.
A little before serving, light the grill of the oven. Place the lobsters on the drip pan, flesh side up. Spread half of the calvados cream on the surface, then slide them under the grill.
While cooking, add the remaining calvados cream. Let cook until the surface of the lobsters is slightly colored, watching that they do not burn. Serve as soon as they come out of the oven. Our advice : Break off the claws of the shellfish before placing them under the grill but do not remove the shell pieces, they will protect the flesh from excess heat. Offer finger rinses for the comfort of your guests. Forget the scented wipes in favor of bowls filled with of fresh water and with a splash of lime juice, orange blossom water or essence of cedar essence. On the surface, let float a floret or a slice of citrus fruit.
Recipe Reviews