Pan-fried Cones With Green Peppers From The Basque Country

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- Vegetarian
Cuisine: French
Difficulty: Easy

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Prep Time

25 Mins
Cook Time

8 Mins
Serving

4
View

1 903

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

Wash the squid, then slice the tentacles flush with the eyes. Remove the cartilage, empty the bodies. Rinse the ink pouch and remove the skin (easier, ask your fishmonger to prepare them). Wipe them dry.

Step 2

Rinse the peppers, cut them lengthwise and remove the seeds. Cut them into three or four pieces, depending on their size. Peel and chop the garlic. Wash and chop the parsley leaves into two tablespoons. Heat the olive oil in a pan over high heat.

Step 3

Fry the squid and their tentacles for 5 minutes, turning them from time to time. Add the chopped peppers, stir and cook for another 2 minutes on high heat. Add a pinch of Espelette pepper, salt and the chopped garlic clove. Mix.

Step 4

Deglaze the cooking juices with vinegar by scraping the bottom of the pan with a spatula. Add the chicken juice and chopped parsley, stir just until time to warm up and serve immediately. As a side dish, offer golden brown potatoes or grilled.