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Prep Time20 Mins
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Cook Time30 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
Preheat your oven to (200 °C). Cook the macaroni in plenty of boiling salted water, according to the instructions on the package (about 10 min).
Fry the frozen mushrooms, half a clove of garlic and finely chopped parsley in a large non-stick pan with the oil and 15 g of hot butter. Season generously with salt and pepper.
Heat the crème fraiche in a large saucepan, add the well-drained macaroni and stir for 2 minutes over low heat. Season with pepper and add half of the two cheeses. Stir again.
In an oven dish buttered with 15 g of butter, pour half the macaroni. Spread the sautéed mushrooms on top, then cover with the remaining macaroni. Sprinkle the remaining cheeses and the remaining butter cut into pieces.
Slide the dish into the oven and let it melt and bake for about 20 minutes. Serve very hot. directly in the baking dish.
Conclusion
Our advice: Rather than heavy cream, use full cream, which is much more stable for this high temperature cooking.
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