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Prep Time30 Mins
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Cook Time20 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
Soak the sole fillets in cold water. Scrape the mussels and wash them, pour them into a saucepan with the wine, lemon juice, chopped shallot and pepper (no need to add salt). Cover and open them for 4 minutes over high heat while stirring.
Heat the oven to 210°C. Remove the shells from the mussels and filter the juice.
Place the drained sole fillets rolled up on themselves in a buttered dish with the mussels. Add a little salt and pepper and moisten with the mussel juice.
Cover with aluminum foil. Slide into the oven and bake for 10 minutes. Keep mussels and sole fillets warm.
Pour the cooking juices into a saucepan, add the chopped carrot and reduce by a third. Add the cream and reduce by half again.
Lower the heat, add the saffron, then little by little the butter in parcels, whisking to obtain a smooth sauce.
Coat a hot dish with the sauce, place the mussels and sole fillets on top. Sprinkle with chervil and chopped chives, serve without further ado. Our advice: Less expensive, flounder fillets can replace the sole.
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