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Prep Time10 Mins
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Cook Time15 Mins
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Serving6
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View2 277
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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
Preheat, your oven at 350 degrees Fahrenheit.
Next, brown the ground beef in a big cast iron pan (which browns quite nicely) until a deep brown crust forms before breaking it up.
Stir in the ground beef and brown until a deep crust forms on about 50% of the steak.
After you’ve removed the meat (but don’t throw away any of the fat), add the butter, onions, and bell peppers.
Let it brown for around 2 minutes before stirring, and let it brown for another 2 minutes before stirring.
Return the steak to the pan and stir well. Then, while stirring, add the ketchup, Worcestershire sauce, salt, and black pepper to the pan.
Remove from the heat and spoon the sauce into the pasta shells. Additionally, each shell should be topped with cheese cubes (use half the cheese for this).
Reheat the beef broth, milk, and cornstarch in the same pan over medium heat until the mixture is thickened.
Continue whisking in the remaining cheddar cheese a bit at a time for 3-5 minutes, or until thickened.
Pour roughly half of the sauce into the shells and set them aside. To melt the cheese, place the dish in the oven for 10 minutes.
Finally, drizzle the remaining sauce over the top of each serving.
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Follow The Directions
Preheat, your oven at 350 degrees Fahrenheit.
Next, brown the ground beef in a big cast iron pan (which browns quite nicely) until a deep brown crust forms before breaking it up.
Stir in the ground beef and brown until a deep crust forms on about 50% of the steak.
After you’ve removed the meat (but don’t throw away any of the fat), add the butter, onions, and bell peppers.
Let it brown for around 2 minutes before stirring, and let it brown for another 2 minutes before stirring.
Return the steak to the pan and stir well. Then, while stirring, add the ketchup, Worcestershire sauce, salt, and black pepper to the pan.
Remove from the heat and spoon the sauce into the pasta shells. Additionally, each shell should be topped with cheese cubes (use half the cheese for this).
Reheat the beef broth, milk, and cornstarch in the same pan over medium heat until the mixture is thickened.
Continue whisking in the remaining cheddar cheese a bit at a time for 3-5 minutes, or until thickened.
Pour roughly half of the sauce into the shells and set them aside. To melt the cheese, place the dish in the oven for 10 minutes.
Finally, drizzle the remaining sauce over the top of each serving.







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