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Prep Time30 Mins
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Cook Time35 Mins
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Serving6
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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
Bring one liter of water, the lemon juice and 500 g of sugar to a simmer. Add the vanilla pod, cinnamon, cloves and star anise. Peel the pears, keeping the stems. Poach them in the syrup for 20 minutes, keeping them firm. Let them cool in the syrup.
Scald the washed rice for 2 minutes. Refresh, drain. Bring the milk to a boil with 50 g of sugar, 20 g of butter, vanilla powder and salt. Pour in the rice. Stir until it boils, lower the heat, cook on very low heat until all the milk has been absorbed (about 30 min.), then add the whole egg and the yolk beaten in the omelet. Stir for 1 minute. Remove from heat and stir in 20 g of butter and grated chocolate.
Cut the almonds into fine sticks. Lightly toast them in a dry pan. Add them to the rice pudding. Cut a cap on two thirds of the pears. Hollow out the pears to remove the core and some of the pulp.
While stirring, heat the honey and cream. Pour in the chocolate and the cinnamon. Relax the sauce with a little syrup from the pears. Fill the pears with chocolate rice pudding, put the caps back on. Place them on cold plates and surround them with chocolate sauce and toasted almonds.
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