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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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View1 884
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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
In a casserole dish, brown the garlic clove and the 3 finely chopped shallots with a tablespoon of olive oil.
Place your monkfish medallions in the casserole and brown them carefully on each side (over high heat).
Moisten with the white wine and 15 al of water then add the tomato pulp and the olives. Simmer for about ten minutes (low heat).
At the end of cooking, add a tablespoon of of fresh cream. Add salt and pepper and stir gently before sprinkling the dish with basil. It's ready!
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Medallions Of Monkfish Provençal Style
Follow The Directions
In a casserole dish, brown the garlic clove and the 3 finely chopped shallots with a tablespoon of olive oil.
Place your monkfish medallions in the casserole and brown them carefully on each side (over high heat).
Moisten with the white wine and 15 al of water then add the tomato pulp and the olives. Simmer for about ten minutes (low heat).
At the end of cooking, add a tablespoon of of fresh cream. Add salt and pepper and stir gently before sprinkling the dish with basil. It's ready!







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