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Prep Time35 Mins
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Cook Time1 Hour
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Serving4
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View2 451
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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
The day before, wrap the cottage cheese in a cloth and drain it in a colander with a weight on top.
The same day, soften the gelatin sheets in cold water.
Whisk the cottage cheese in a bowl with 60 g of sugar and the juice of one lemon.
Whip the cold cream in a chilled bowl, add 30 g of powdered sugar.
Drain the gelatine and melt it over low heat in a saucepan with 2 tablespoons of water. Stir it into the cottage cheese, along with the whipped cream.
Moisten four small bavarian circles and place them on a dish. Fill them with preparation with the white cheese, put them 3h in the refrigerator.
Quickly rinse and hull the strawberries. Mix 300 g of them into a coulis and add the juice of the second lemon and the remaining powdered sugar. Give another turn of the blender and filter the coulis through a fine conical strainer. Put it in a cool place.
Just before serving, remove the cakes from the moulds cakes, decorate with strawberries and mint. Serve with the coulis. Our advice : Avoid soaking the strawberries in water, they will lose their flavor.
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Strawberry Cheese Cakes
Follow The Directions

The day before, wrap the cottage cheese in a cloth and drain it in a colander with a weight on top.

The same day, soften the gelatin sheets in cold water.

Whisk the cottage cheese in a bowl with 60 g of sugar and the juice of one lemon.

Whip the cold cream in a chilled bowl, add 30 g of powdered sugar.

Drain the gelatine and melt it over low heat in a saucepan with 2 tablespoons of water. Stir it into the cottage cheese, along with the whipped cream.

Moisten four small bavarian circles and place them on a dish. Fill them with preparation with the white cheese, put them 3h in the refrigerator.

Quickly rinse and hull the strawberries. Mix 300 g of them into a coulis and add the juice of the second lemon and the remaining powdered sugar. Give another turn of the blender and filter the coulis through a fine conical strainer. Put it in a cool place.

Just before serving, remove the cakes from the moulds cakes, decorate with strawberries and mint. Serve with the coulis. Our advice : Avoid soaking the strawberries in water, they will lose their flavor.
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