Doner Kebab, two ways, and bread (Refika)
Doner Kebab Recipe
For Doner
500 gr ground meat (plate, rib brisket)
2 tablespoons yogurt
2 tablespoons milk
1 onion
10-12 sprigs fresh thyme
Half tablespoon red pepper flakes
Half tablespoon salt
A pinch of black pepper
1-2 tablespoons butter
German-Turkish way,
Red Sauce
2 tablespoons labneh or yogurt
1 tablespoon hot pepper paste
A pinch of salt
A pinch of black pepper
A pinch of red pepper flakes
1 teaspoon vinegar
1 teaspoon ginger puree
White Sauce
4 tablespoons yogurt or labneh
2 tablespoons mayonnaise
1 small cucumber
3-4 springs of dill
4 cloves of garlic
1 teaspoon salt
Tomato and Cucumber salad (çoban salad)
1 tomato
1 small cucumber
1 thin green pepper
6-8 springs of parsley
Half of a lemon juice
2 tablespoons olive oil
Other ingredients
1 red onion
Half iceberg lettuce
Half red cabbage
1 carrot
Turkish way,
Onion Sumac salad
1 onion
6-8 springs of parsley
A teaspoon sumac
2 tablespoons olive oil
Other ingredients
3 pickled cucumbers
2 tomatoes
Potato fries (depends on your preference)
• To marinate the meat, put 1 onion into the food processor and make a puree.
• Mix 500 gr of ground meat in a bowl and add the onion juice to the meat. You can use a sieve to take out the onion juice. Now we are going to add 2 tablespoons of milk, 2 tablespoons of yogurt, 10-12 springs of fresh thyme, half tablespoon red pepper flakes, a pinch of black pepper and half tablespoon of salt to the meat.
• Give it a good mix and knead for 30 seconds until the mixture is get homogeneous. Wrap the mixture with baking paper and squeeze from both endings. Rest the mixture in the fridge for a day and then put it in the freezer and wait at least for 2 days to make it hard enough to be able to slice thinly.
• You can keep it in the freezer for 6 months and use whenever you want.
• When decide to cook, take out from the freezer and unwrap the doner. Slice as thin as possible and watch your hands! Because doner is frozen it is going to be slippery.
• If you don’t want to use the all doner you can slice as much as you want then you can put the rest back to the freezer but you have to be quick. If doner melts you can’t freeze it again.
• After slicing, put half tablespoon of butter to the pan and melt.
• Place the doner slices to the hot pan and cook both sides until they have thin brown crisp on the edges. Don’t try to flip before cooked enough, otherwise they can fall apart.
• After cooking your doner you have 2 options for the sandwich; Turkish-German way or traditional Turkish way. I recommend you to prepare salads and vegetables before cooking the doner. If you want to make the bread as well you can find the recipe down below
• For Turkish-German way, first we are going to make two different sauces,
• To make white sauce, dice a cucumber finely and chop 3-4 springs of dill. In a bowl, mix 4 tablespoons of yogurt, 2 tablespoons mayonnaise, diced cucumber and chopped dill. Add 4 cloves of mashed garlic and 1 teaspoon of salt. Mix them as well.
• To make red sauce, mix 2 tablespoons of labneh or yogurt and a 1 tablespoon of hot pepper paste. Add a teaspoon of vinegar, a pinch of red pepper flakes and a pinch of salt. Last but not least, add a teaspoon of ginger puree. You won’t believe how pepper paste and ginger make an amazing mixture together.
• For making coban (or shepherd) salad, mix 1 diced tomato, 1 diced cucumber, 1 thinly sliced thin green pepper, 6-8 springs of chopped parsley, half lemon juice, 2 tablespoons of olive oil and salt to taste in a bowl.
• For other stuffing, slice half of a lettuce. Slice half of a red cabbage and add 2 tablespoons of vinegar and a pinch of salt. Squeeze the cabbage gently to make it softer and separate slices from one another.
• Slice one red onion as semi-circles. You can also put feta cheese as well.
• To make the sandwich cut your bread in half and spread red sauce to bottom and white sauce to top half. Put doner, salads and other stuffing as much as you want. After that your doner is ready. Be prepared for the festival that is going to take place in your mouth!
• For Turkish way, we usually eat our doner simpler yet delicious.
• To make onion sumac salad; in a bowl add 1 thinly sliced onion. Slice onions as semi-circles. Add 6-8 springs of chopped parsley, 1 teaspoon of sumac, salt to taste and 2 tablespoons of olive oil and mix them.
• Slice 3 pickled cucumbers, 2 tomatoes and set them aside.
• Nowadays it is really common to add fries into doner as well. It is up to you, you can also fry a potato for your sandwich or you can eat as a side dish.
• Cut your bread in half and put the doner in bottom half. Put onion sumac salad, tomatoes and pickles. Press the top half to the pan that you cooked the doner. So it can soak up all the buttery flavors. Close it and take a bite. Bon appetite! Afiyet olsun!
For Doner Bread
200 gram (1+ 2/3 cups) all purpose flour
120 ml (1/2 cup) water
50 gr (2 tablespoons) butter
A pinch of sugar
1 teaspoon of instant yeast
1 teaspoon salt
Toppings
Sesame
Black seeds(nigella seeds)
• Heat your oven to 280 C (536 F) without fan. If you have a baking stone you can place it to the bottom of your oven.
• Mix 120 ml warm water, 1 teaspoon of instant yeast and a pinch of sugar in a bowl. Rest for a couple of minutes.
• Add 200 grams of all-purpose flour, 50 grams of melted butter and a teaspoon of salt. Butter shouldn’t be hot. Just melted is enough.
• First mix and knead for about 6 minutes until you have a smooth and elastic dough.
• Cover with a damped kitchen cloth and let it rest 40-45 minutes.
• After rising take the dough on your counter and make 4 equal balls. Shape each of them as flat and round. 15 cm (6 in) will be great. Place them on a baking paper as pairs and cover again and let it proof for 15 minutes.
• Sprinkle sesame and black seeds on breads. You can spread some melted butter or egg wash to make stick seeds to dough.
• After that place them to the bottom of your pan or onto baking stone and bake for 11-13 minutes until they are browned.
https://www.youtube.com/watch?v=ZEF354SpSxg
For Doner
500 gr ground meat (plate, rib brisket)
2 tablespoons yogurt
2 tablespoons milk
1 onion
10-12 sprigs fresh thyme
Half tablespoon red pepper flakes
Half tablespoon salt
A pinch of black pepper
1-2 tablespoons butter
German-Turkish way,
Red Sauce
2 tablespoons labneh or yogurt
1 tablespoon hot pepper paste
A pinch of salt
A pinch of black pepper
A pinch of red pepper flakes
1 teaspoon vinegar
1 teaspoon ginger puree
White Sauce
4 tablespoons yogurt or labneh
2 tablespoons mayonnaise
1 small cucumber
3-4 springs of dill
4 cloves of garlic
1 teaspoon salt
Tomato and Cucumber salad (çoban salad)
1 tomato
1 small cucumber
1 thin green pepper
6-8 springs of parsley
Half of a lemon juice
2 tablespoons olive oil
Other ingredients
1 red onion
Half iceberg lettuce
Half red cabbage
1 carrot
Turkish way,
Onion Sumac salad
1 onion
6-8 springs of parsley
A teaspoon sumac
2 tablespoons olive oil
Other ingredients
3 pickled cucumbers
2 tomatoes
Potato fries (depends on your preference)
• To marinate the meat, put 1 onion into the food processor and make a puree.
• Mix 500 gr of ground meat in a bowl and add the onion juice to the meat. You can use a sieve to take out the onion juice. Now we are going to add 2 tablespoons of milk, 2 tablespoons of yogurt, 10-12 springs of fresh thyme, half tablespoon red pepper flakes, a pinch of black pepper and half tablespoon of salt to the meat.
• Give it a good mix and knead for 30 seconds until the mixture is get homogeneous. Wrap the mixture with baking paper and squeeze from both endings. Rest the mixture in the fridge for a day and then put it in the freezer and wait at least for 2 days to make it hard enough to be able to slice thinly.
• You can keep it in the freezer for 6 months and use whenever you want.
• When decide to cook, take out from the freezer and unwrap the doner. Slice as thin as possible and watch your hands! Because doner is frozen it is going to be slippery.
• If you don’t want to use the all doner you can slice as much as you want then you can put the rest back to the freezer but you have to be quick. If doner melts you can’t freeze it again.
• After slicing, put half tablespoon of butter to the pan and melt.
• Place the doner slices to the hot pan and cook both sides until they have thin brown crisp on the edges. Don’t try to flip before cooked enough, otherwise they can fall apart.
• After cooking your doner you have 2 options for the sandwich; Turkish-German way or traditional Turkish way. I recommend you to prepare salads and vegetables before cooking the doner. If you want to make the bread as well you can find the recipe down below
• For Turkish-German way, first we are going to make two different sauces,
• To make white sauce, dice a cucumber finely and chop 3-4 springs of dill. In a bowl, mix 4 tablespoons of yogurt, 2 tablespoons mayonnaise, diced cucumber and chopped dill. Add 4 cloves of mashed garlic and 1 teaspoon of salt. Mix them as well.
• To make red sauce, mix 2 tablespoons of labneh or yogurt and a 1 tablespoon of hot pepper paste. Add a teaspoon of vinegar, a pinch of red pepper flakes and a pinch of salt. Last but not least, add a teaspoon of ginger puree. You won’t believe how pepper paste and ginger make an amazing mixture together.
• For making coban (or shepherd) salad, mix 1 diced tomato, 1 diced cucumber, 1 thinly sliced thin green pepper, 6-8 springs of chopped parsley, half lemon juice, 2 tablespoons of olive oil and salt to taste in a bowl.
• For other stuffing, slice half of a lettuce. Slice half of a red cabbage and add 2 tablespoons of vinegar and a pinch of salt. Squeeze the cabbage gently to make it softer and separate slices from one another.
• Slice one red onion as semi-circles. You can also put feta cheese as well.
• To make the sandwich cut your bread in half and spread red sauce to bottom and white sauce to top half. Put doner, salads and other stuffing as much as you want. After that your doner is ready. Be prepared for the festival that is going to take place in your mouth!
• For Turkish way, we usually eat our doner simpler yet delicious.
• To make onion sumac salad; in a bowl add 1 thinly sliced onion. Slice onions as semi-circles. Add 6-8 springs of chopped parsley, 1 teaspoon of sumac, salt to taste and 2 tablespoons of olive oil and mix them.
• Slice 3 pickled cucumbers, 2 tomatoes and set them aside.
• Nowadays it is really common to add fries into doner as well. It is up to you, you can also fry a potato for your sandwich or you can eat as a side dish.
• Cut your bread in half and put the doner in bottom half. Put onion sumac salad, tomatoes and pickles. Press the top half to the pan that you cooked the doner. So it can soak up all the buttery flavors. Close it and take a bite. Bon appetite! Afiyet olsun!
For Doner Bread
200 gram (1+ 2/3 cups) all purpose flour
120 ml (1/2 cup) water
50 gr (2 tablespoons) butter
A pinch of sugar
1 teaspoon of instant yeast
1 teaspoon salt
Toppings
Sesame
Black seeds(nigella seeds)
• Heat your oven to 280 C (536 F) without fan. If you have a baking stone you can place it to the bottom of your oven.
• Mix 120 ml warm water, 1 teaspoon of instant yeast and a pinch of sugar in a bowl. Rest for a couple of minutes.
• Add 200 grams of all-purpose flour, 50 grams of melted butter and a teaspoon of salt. Butter shouldn’t be hot. Just melted is enough.
• First mix and knead for about 6 minutes until you have a smooth and elastic dough.
• Cover with a damped kitchen cloth and let it rest 40-45 minutes.
• After rising take the dough on your counter and make 4 equal balls. Shape each of them as flat and round. 15 cm (6 in) will be great. Place them on a baking paper as pairs and cover again and let it proof for 15 minutes.
• Sprinkle sesame and black seeds on breads. You can spread some melted butter or egg wash to make stick seeds to dough.
• After that place them to the bottom of your pan or onto baking stone and bake for 11-13 minutes until they are browned.
https://www.youtube.com/watch?v=ZEF354SpSxg