Veal Meatballs With Spices

2 Like
- 0 / 5

- Meat
Cuisine: Turkish
Difficulty: Medium

Facebook Twitter Google+ LinkedIn Pinterest

Prep Time

35 Mins
Cook Time

25 Mins
Serving

4
View

1 823

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

- Reserve three sprigs of parsley for decoration and chop the rest.

Step 2

- Scald the tomato, peel and seed it, and crush it. Fry it for 3 minutes in oil with the chopped onion, add the parsley and let it cool.

Step 3

- Mix the meat, breadcrumbs, egg, cumin and nutmeg, half the cream, a tablespoon of mustard and the crushed tomato. Season with salt and pepper. Shape into eight large balls.

Step 4

- Prepare the sauce. Boil the broth and 2c. of cream. Incorporate the remainder of the mustard while whipping. Add salt and pepper and keep warm. Cook the dumplings 10 min. in a frying pan in 40 g of butter, turning them halfway through cooking.

Step 5

- Put them on a plate, decorate with parsley, serve with the mustard sauce. Our advice: Spice up the stuffing with 4 drops of green Tabasco.