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Prep Time30 Mins
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Cook Time25-30 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
- Remove the stems from the herbs and immerse them in 1 liter of boiling salted water. Let them boil for 1 minute. Refresh them in cold water and drain well. Blend them into a fine purée and put it aside.
- Prepare the risotto. Peel and finely chop the onion. Melt it without coloring it in 5cl of olive oil. Add the unwashed rice and stir with a spatula until it is translucent. Pour in the white wine. Let it evaporate.
- Pour a little broth over the rice and stir. As soon as the rice has absorbed it, pour another ladleful. Continue cooking for 17 minutes so that the grains are still a little crunchy. Add the parmesan and herbs.
- While the risotto is cooking, wipe out the turbot fillets and season with salt and pepper. Sear them for 4 minutes skin side in 5 cl of olive oil. Turn them over and cook for another 1 min. Add 10 g of melted butter.
- Heat the plates. Foam the 5 cl of liquid cream with a fork, add it to the risotto. Place the turbot on the hot plates with the green risotto. Drizzle a little olive oil around it and serve immediately. Our advice: - Squeeze the herbs to remove the water, you should get a small coffee cup of puree. - Add a little chicken juice mixed with butter before serving, instead of olive oil.
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