Recipe

Article And Recipe Similar To My Forever Missed Doener Kebab - Recipe

Add Step-by-Step Photos	Binky67 / All my dishes 1 year, 3 months ago This is similar to the Döners I ate at least once a week living in Frankfurt Germany but NOT the same. I'm hoping someone will see this and point me into the direction of a REAL Döner!!! Guessed at Servings, Prep & Cook Times. From Wikibooks Prep:15m Cook:240m Servings:6	Binky67
	groundbeef lowandslow

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Ingredients

Four-pounder

• 2 kg (4½ lb.) of ground beef (or other minced meat)

• 11-12 tbsp. of chicken salt

• 6 tbsp. of black pepper (amount depends on taste preference)

Two-pounder portion

• 1 kg (21/4 lb.) of ground beef (or other minced meat)

• 5½ tbsp. of chicken salt

• 3 tbsp. of black pepper (amount depends on taste preference)

One-pounder portion

• 500 g (1 lb.) of ground beef (or other minced meat)

• 2½-3 tbsp. of chicken salt

• 1½ tbsp. of black pepper (amount depends on taste preference)

If you want, you can add other spices like chili, cayenne, garlic, BBQ sauces etc.

Note: I Googled Chicken Salt and it is basically Seasoned Salt.

Directions

Döner kebab (döner kebap in Turkish) literally means "rotating grilled meat" (any type of meat applies). First döner kebabs developed in Berlin by Turkish immigrants for the sake of fitting the food and taste Germans are used to. Authentic Turkish döner is made from lamb; regardless, mostly beef or a mix of beef and lamb is used in Europe. This article has the recipe for a complete European-style pita kebab.

Mix all the ingredients into a farce-like chunk.

Use a mixer or your hands to get air out of the chunk.

Optionally, you can make a hole with a knife to the chunk so that excess fat can drain out.

Wrap it tightly in aluminum foil, and use more than two layers of foil (so it will not rupture).

Put it into the oven and set the temperature to 100 °C (210 °F).

Let it cook for 4 hours.

Note: 4 hours applies to any size. Let's say, if you want a 1 kg chunk (half of the original portion), you should NOT leave it for 2 hours, 4 hours apply for every size. The idea is that it gets cooked slowly.

When it is done, remove it from the oven, open the foil, and let it cool down. If you did everything correctly, you should be able to use a shredder or a knife to cut it in thin slices.

Sauce

Kebab is never perfect without sauce or a dressing! Here are a couple of sauces that go with kebab:

Iskender-style dressing

• 2-3 dl (4/5-11/4 cups) of unseasoned yogurt

• 1-3 cloves of garlic, chopped (amount depends on preference)

• pinch of salt

• 1 tsp. of basil

• 1-1½ tsp. of black and/or white pepper

(Optional seasoning for taste)

• green-, lemon-, or red pepper

• chile pepper/chili powder

• cayenne pepper

• Tabasco sauce

Tomato sauce dressing

• 1 can of tomato purée (70 g or 2½ oz.)

• ½-1 tsp. of salt

• ½-1½ tsp. of white pepper

• ½-1½ tsp. of black pepper

• 1 tsp. of basil

• pinch of oregano

• ketchup (amount depends on preference)

Pita

You can either wrap the fillings into a reel or make it into a sandwich, with pita bread. You may want to make the pita slightly thinner if wrapping into a reel. If you want a relatively big kebab, then make the breads into a diameter of about 30 cm (12"). Pita Bread is more popular to Lebanese Bread.

Salad

A salad consisting of tomatoes, pickles, cucumbers, and Chinese cabbage with mayonnaise is probably the most common salad eaten with kebab in Europe. There are tons of variations, of course. If you want a healthy choice, make sure you balance the cereals class (pita), meat class (kebab), and vegetable class (salad) well! You can also add chile peppers, jalapeño, red onions and such for the salad to fit your taste!

Note from Binky67: I SOOOO miss my Döner Sandwiches from Germany :-( Since returning to the US, I have been to 2 Turkish Restaurants in DC, 1 in Downtown Baltimore, 1 in Leesburg VA (ran by Germans) and was disappointed each time..... This one here, I can tell from the ingredients is not what I'm looking for either but if you have 4 hrs and the desire to try it, please let me know how it turned out for you.

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Comments

minitindel 1 year, 3 months ago said:
Ohhhhhhhhh yummmmmmmm!!!!!.... i like this one thank you ........

elgab89 1 year, 3 months ago said:
They are delicious, I have not find them here, either! I think it is also because their pickles are different - they have so many you can choose over there to add to your kebab...

lori4flavor 11 months, 2 weeks ago said:
Quite an interesting article and recipe! And I'm wondering why I have never heard of a doener sandwich in Chicago. It looks and sounds almost identical to a "gyros", served at take-away places here on just about every corner, and varies somewhat when ordered at a traditional Greek restaurant. The only difference is a gyros is typically served on an Indian type flat bread that is folded in half like a taco, served with a yogurt, garlic, cucumber sauce, along with fresh tomato and raw onion. Have you tried a gyros? I too, did a Google search and found this amusing description of a German doener; http://www.expatica.com/de/lifestyle_leisure/dining_cuisine/germanys-new-national-dish-abrthe-ubiquitous-doener-kebabbr-24333.html?ppager=0 . I will definitely be looking around town for these now! Thank you for sharing this, Binky :) ^5

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