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Prep Time40 Mins
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Cook Time1 Hour 30 Mins
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Serving4
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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
Brown the rabbit for 5 minutes in 20 g of butter. Add the chopped onion, thyme and bay leaf. Pour the white wine and the 10 cl of vinegar, add a little salt and pepper. Add water to the height. Leave to cook over a low heat for 1h15, adding water from time to time.
Chop 4 shallots. Brown them in 20 g of butter, add the bacon, a pinch of salt salt, pepper and sugar, and water up to 2 cm on top. Let cook for 20 minutes, until you get a consistency of compote. Blend to a puree.
Peel the potatoes, wash and dry them. dry them. Cut them lengthwise into thin strips. thin slices. Heat the frying oil. Dip the chips in it chips in batches of five. As soon as they are golden, drain them on two sheets of paper towel.
Reduce the rabbit cooking juice to 10 cl. Add the 3 c. of vinegar, incorporate 30 g of butter while whipping. Rectify the seasoning. Finely chop the last shallot. Bone the rabbit, fray the flesh, incorporate the shallot.
Brown the rabbit flakes for 3 minutes in 10 g of butter. Warm the shallot puree and spread it on the plates. Assemble the millefeuilles by alternating chips and rabbit, ending with chips. Decorate with salad and serve immediately. Our advice: Take floury potatoes so that they will hold together when cooked. Brown them just before at the last moment in the frying oil.
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