Parmentier Minced Meat With Garlic & Bell Pepper

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- Meat
Cuisine: French
Difficulty: Medium

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Prep Time

25 Mins
Cook Time

45 Mins
Serving

4
View

1 929

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

- Peel the potatoes, slice them and cook them for 20 minutes in salted water with 2 cloves of garlic.

Step 2

- Peel and chop the onion and the last garlic clove. Chop the cooked meat. Heat 30g of butter in a saucepan and fry the onion and garlic for 2 minutes. Add the meat and the broth, let simmer for 15 minutes, stirring often.

Step 3

- Cut the washed and seeded bell pepper into strips. Brown it with 20g of butter in a frying pan for 5 min over low heat. Season with salt and pepper.

Step 4

- Heat the oven (240°C). Boil the milk. Put the drained potatoes in the food mill. Add the milk and 40g of butter in pieces, salt, pepper and nutmeg, stirring well to obtain a smooth purée.

Step 5

- Butter (10g) a casserole dish. Spread the mince, add the bell pepper strips and cover with the purée. Put the dish in the oven and bake for about 15 minutes. Serve hot. Our advice: Sprinkle with breadcrumbs or cheese before the oven.