
-
Prep Time20 Mins
-
Cook Time25 Mins
-
Serving4
-
View2 461
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
Heat the oven to (200 °C). Rehydrate the dried morels in half a liter of warm water for 20 minutes or wash them fresh and drain them.
On a floured surface, roll out the dough to a thickness of 5 mm and cut out four triangles of about 12 cm each. Place them on a baking sheet, brush with egg yolk and chill for 15 minutes. Take out the baking sheet, check the triangles with the tip of a knife. Bake for 15 min.
Peel and chop the shallots. Melt them with the butter in a frying pan, add the morels, salt and pepper. Sweat them for 10 minutes over low heat. Pour in the wine, boil for 2 minutes then add the cream. Simmer for 5 minutes, adjust the seasoning.
Take the puff pastries out of the oven, divide them in two with a saw-knife and spread the morels on top with a little sauce. Cover them with their flaky cap, decorate with chervil and serve hot.
You May Also Like
Leave a Review Annuler la réponse
Morel Puff Pastry
Follow The Directions

Heat the oven to (200 °C). Rehydrate the dried morels in half a liter of warm water for 20 minutes or wash them fresh and drain them.

On a floured surface, roll out the dough to a thickness of 5 mm and cut out four triangles of about 12 cm each. Place them on a baking sheet, brush with egg yolk and chill for 15 minutes. Take out the baking sheet, check the triangles with the tip of a knife. Bake for 15 min.

Peel and chop the shallots. Melt them with the butter in a frying pan, add the morels, salt and pepper. Sweat them for 10 minutes over low heat. Pour in the wine, boil for 2 minutes then add the cream. Simmer for 5 minutes, adjust the seasoning.

Take the puff pastries out of the oven, divide them in two with a saw-knife and spread the morels on top with a little sauce. Cover them with their flaky cap, decorate with chervil and serve hot.
Recipe Reviews