Döner Kebab
Photo: de:Benutzer:Wollschaf, CC BY-SA 3.0
Döner kebab at home is a slow-baked block of seasoned minced beef that slices thin like the real thing. The meat is wrapped in foil and cooked at 100 °C for 4 hours, a gentle method that works at any size. Two sauces, a yogurt and garlic one and a tomato one, go with it. Serve it in pita, rolled, on pizza, or over rice or chips.
Instructions
Mix the meat with the seasonings until it forms one dense, uniform mass, like a farce. Work it with a mixer or your hands to press out trapped air, so the finished block holds together.
If you like, poke a hole through the block with a knife so excess fat can drain out while it cooks. Wrap the block tightly in aluminium foil, using more than two layers so the foil does not split.
Put the wrapped block in the oven set to 100 °C (210 °F) and cook it for 4 hours. The time stays at 4 hours even for a smaller block, so a 1 kg piece is not cooked for 2 hours. The aim is slow, gentle cooking.
Take the block out, open the foil and let the meat cool. When it has been done properly, it can be cut into thin slices with a knife or a shredder.
Stir together the ingredients for the yogurt sauce, and separately the ingredients for the tomato sauce, until each is well mixed.
For a sandwich, split a pita through the middle and layer in salad, sliced kebab and sauce, as you would for a hamburger. For a roll, wrap the same fillings in pita the way you would a burrito.
For a kebab pizza, top a prepared pizza with the sliced meat. For a plate, fill a little over half with kebab and the rest with cooked rice or chips, and dress with ketchup or either sauce.
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