Soft Easter Cake

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- Desserts
Cuisine: French
Difficulty: Medium

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Prep Time

20 Mins
Cook Time

1 Hour
Serving

6
View

1 825

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

Boil the eggs in vinegar water for 4 minutes. Refresh them and then peel them.

Step 2

Clean the salads. Chop the shallot and garlic. Make a vinaigrette with the mustard, three spoonful's of vinegar, salt, pepper and four spoonful's of oil. Add the garlic and shallot and let it rest for 10 minutes.

Step 3

Crush the bread with a rolling pin into coarse crumbs. Brown it in a pan with the remaining oil. Add the almonds and let them toast very slightly.

Step 4

Season the salad with the dressing and divide it among the plates. Garnish with the eggs, split in half, then scatter the almond crumbs over the top.