Binnur's Turkish Cookbook

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Tuesday, July 25, 2006

Doner Kebab

(Pilav Ustu Doner)

Doner Kebab
2 pieces of beef tenderloin, each 200 gr
200 gr medium ground beef
Salt
Pepper

Add the salt and pepper to the ground beef. Knead and give it a round shape, then place in the middle of the two pieces of tenderloin.

Cover in plastic wrap and leave in the freezer overnight. The next day remove from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred it. Then fry in a large pan (be careful not to over-fry).

Traditionally, Pilav Ustu Doner is served on a plate with rice or bulgur pilaf and a hot sauce with melted butter and ground red pepper.

Meal Ideas:
- Turkish Style Tomato Dip or Side Salad for Kebabs.


Doner Sandwich
(Ekmek Arasi Doner)

Doner Sandwich
You can serve doner in a corner of a loaf of Turkish (or French) bread or in pide (pita) with sliced onions, pickles, sliced tomatoes and shredded lettuce.

* The doner meat is normally made by slicing the meat (beef, lamb or chicken) through a rotating spit.

1 Comments:

At 4:48 PM, Anonymous Roko said...

Yum yum!

 

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