"Gemüse Döner" is made with chicken and usually comes with fried veggies. To me, it's the best variety of Döner - I need to know if you share my opinion!

@Pammellam

4 жыл бұрын

My Name Is Andong :::: Dear Andong, is your squarespace page up to view? Is there a link? I want to make your sauce but I think I would take the lazy route and use one of those Costco roasted chickens and take the meat off the chicken. And then add some of your spices and roast that. While I was roasting the chicken, I think I would also roast all the vegetables because I don’t want the eggplant to soak up all that fat. Or at least not all of it. Then, since this is the lazy route, I would just get some pita bread (I don’t have one of those grilling machines either) and put all the roasted chicken and roasted vegetables and fresh vegetables and your wonderful sauce on that. I know this is less than authentic but it seems more possible for me to do although your handmade bread looks very nice. I think for us folks living here in Japan, your wonderful sauce and your hints about the cooking method of the chicken with the spices would get us closer to a German Doner. What do you think??

@BoweFrankema

4 жыл бұрын

For sure! I almost never get a regular döner unless I know they use quality veal/beef like at Hizar. Thanks for the video, I think I'm going to skip the bread part (with so many Turkish shops around the corner) but all the other stuff is going to be awesome to make!

@Extra.Tere...

4 жыл бұрын

Bist du deutscher?

@buzzymm

4 жыл бұрын

you want a higher hydration dough, and use a high gluten bread flour. Looks like focaccia

@rainerzufall101

4 жыл бұрын

@@Extra.Tere... hört man doch...

I'm so happy that the series is concluding. After I watch these videos I always end up walking over to the nearest Döner shop and buying one

@nicktankard1244

4 жыл бұрын

Nothing like a good Berlin Döner

@UnbenutzerKanalname

4 жыл бұрын

@@nicktankard1244 or Ruhrpott Döner

@Tropicalpisces

4 жыл бұрын

If only I lived in Berlin. 🤤 But its ok. Im gonna try to make this masterpiece at home. 😁 My parents and brother will flip.

I'm reading "The Turkish Cookbook" published by Phaidon over here, and the bread you are going for is apparently Tirnakli Ekmek. The recipe here states you should use 50g of fresh yeast per 250g of whole-wheat flour and 175g of water, which sounds like a crazy amount of yeast for this amount and makes a really hydrated dough much like a pizza dough on steroids. If this is accurate, then it would explain how it turns so fluffy and light. Converted to normal dry yeast it would be something like 21g or 3 sachets of 7g each.

@niko-ml8zd

4 жыл бұрын

"Tırnaklı Ekmek" means bread with nails in Turkish. Reason of this bakers form the surface of bread with tips of their fingers to shape it something like foccacia bread

@erichlf

3 жыл бұрын

@@niko-ml8zd and focaccia is super high hydration. The bread you were handling want even close.

@sagichdirdochnicht4653

3 жыл бұрын

Fresh yeast to dried yeast convertion is around 1:3, so 50g would equal to around 16.7g of dried yeast. But to tell you in all honesty: That recipe SUCKS. That is WAY to much yeast. The truth is, that the vast majority of cooks don't know shit about bread. As a baker, almost every single time I look into a cooking book, that feautres a bread recipe, it's absolute garbage. Seriously. Some cooks can bake and publish decent bread recipes, but it's absolutely rare. IMO cooks should stay far away from bread, unless they take the effort and do learn stuff, because believe it or not, cooking and baking are complete different fields and baking got some deep knowledge to get. Yeast is a living organism. It'll replicate if you give it time and resources. And if you don't throw in a metric shitton, it may take a while, but they need that time to develope some deep flavours trough fermentation. Plus, the bread is more digestable. I bake a quite fluffy Pide Bread at work every day, that is pretty damn tasty and very fluffy. 100% Wheat Flour (type 550 in Germany), 75% Hydration, 2.2% Salt, 0.5% fresh yeast. 24 hours of cold fermentation. That 50g of fresh yeat in that garbage recipe is enough for my entire Batch with 10kg of Flour. Tough it requires a little more knowledge and experience to "read" dough. It's just quite a bit harder, then the instant action of redicolous yeast amounts, that will pretty much allways work, as the dough will have risen enough after 30 Minutes no matter what with those ludacris amounts of yeast.

@aamirrza888

2 жыл бұрын

@@sagichdirdochnicht4653 bro, how do you shape the fluffy pide bread dough?

@Niedzwiadekk01

2 жыл бұрын

21 3 7 got it

Since I have been to Berlin, I could not eat any "kebabs" that my city has to offer. I just did your chicken gemüse and I'm writing this in a state of blissful food coma! So delicious, when I closed my eyes, I was practically teleported back to Berlin! Thank you so much, this is a much needed substitute until I can go back to Berlin once again :)

11:56 I think the word he's looking for is Der Gerät

@minecrafter023

4 жыл бұрын

"Der Gerät schneidet Döner Schweiß frei" :D

@azudemttila

4 жыл бұрын

Seeing your Döner being made "before" your eyes

@JamesG.Griffin

4 жыл бұрын

@@minecrafter023 *das dönerfleisch

@thomasschafer7268

4 жыл бұрын

@@minecrafter023 hab ich gesehen. 8500€ für der Gerät

@petersieben8560

3 жыл бұрын

und das Geraet ... sorry, had to ...

Great video. Here is another aspect: In Turkey where doner is originated as you all know, we eat doner kebap(beef) in such a plain way: in most cases only with an onion based salad inside a roll of turkish pide(rollable turkish bread). But chicken doner is quite different in Turkey it is mostly served with tomato based sauces but I wouldn't say it is that aromatic, it is more like a basic tomato paste with some few aromas in liquid form. But I never saw that kind of a sauce like secret sauce or a sauce that crates the taste and wholeness. I am pretty surprised how immigrants from Turkey and host people developed this culture. Loves from Turkey

@vito3388

4 жыл бұрын

Alperen Yilmaz thank god you didnt complain like a butthurt italian about pasta kardeşim

@alperen58bjk

4 жыл бұрын

@@vito3388 Im just a gastronomy student who is ready for anything new!! I feel you kardeşim

@dushshhsbsbshsb7799

4 жыл бұрын

I live in amsterdam and im originally from sivas turkey. The garlic mayonaise sauce (secret sause) was used by the dutch people with their deep fried fish. When the first turks here started their restaurants they adapted some of the dutch culture which is yse sauces with almost everything. The garlic sauce just clicked with most of out turkish meals.

@alperen58bjk

4 жыл бұрын

@@dushshhsbsbshsb7799 I just love how those kind of migration stiuations (i know it sounds negative) creates new cultures and habits. It is so interesting to see how Turkish people adapted new ways of doner kebab even tough they were trying to create a safe zone for their cultural identity by opening doner or kebap restaurants. Btw we are 'hemşeri' :)

@Jamirio

Жыл бұрын

@@dushshhsbsbshsb7799 The "secret sauce" doesn't have mayonnaise in it

Ich bin so froh das ich deinen Kanal gefunden habe. Wohn seit 14 jahren in Cleveland und vermiss die Dönerbuden jeden tag. Vielen vielen dank für dieses video. Muss ich jetzt echt mal probieren.

I really like this guy's attitude. and this looks amazing. there is a man in my town who used to live in germany and he has a berlin style kebab shop. I'm going to learn how to cook these myself now...

ahhhh nice, als ich den videotitel gelesen habe bin ich erstmal los und hab mein lieblingsdöner gekauft, jetz ist gönnungstime, guten appetit euch allen :)

@DonCorleone73

4 жыл бұрын

Ehre

Looking forward to making this 😍

Thanks Andong, i really appreciate these video's!

This looks so delicious. To be honest ever since I have become vegetarian Döner is the thing I miss the most.

@CamaroMann

4 жыл бұрын

You can still go (or made it by yourself) for a Gemüse Döner (lit.: vegetable döner). Just replace the meat with slightly fried slices of potato, worked fine for me (it's not the same, but it's still pretty damn yum!)

@vanardnb

4 жыл бұрын

Falafel instead of chicken in that, is quite nice aswell !

@Hydracat404

4 жыл бұрын

Do the recipie of Andong, use instead of chicken, King Oyster Mushroom. Done!

@powerpeache1692

4 жыл бұрын

vanar dnb I love falafel but it just isn’t the real Döner experience

@user-2499

4 жыл бұрын

@@powerpeache1692 I love to change up the Meat with store-bought Vegan Chicken-Style Strips and just season it with spices to make it taste more like Döner Meat. Or Just use Gyros-Style Vegan Chicken. For the Sauce i just use vegan Joghurt (some mild one and nothing with coconut!), Season it up and there we go. Essamble the bread with the veggies in the Video and enjoy :)

It's been four years since I was last in Berlin. I can't eat Kebabs anywhere else after experiencing how beautiful the Berlin döner is! Thank you for showing this im from Australia and need to make this now!

This was a magical journey

your content is so relatable i love it

Living outside of germany for 2 years i really miss döner, still vaguely remember when they closed a bakery and opened a döner shop 50 m from where i lived. Nothing better than a döner for 1 euro on the opening day, i ate 5 during the whole day, saw several people during the day buying over 30 döners.

A lot of great ideas on this channel. Inspiring me to do things also. Like the Hummus video also. Funny how you are in Germany and you have videos to interest a New Yorker. Wild world. Thank you. -Jeff Goes Random

In germany we say: An erster stelle freue ich mich für mehmet

@Tommyred82666

4 жыл бұрын

haha geil^^ xD

@lionheartbritain420

4 жыл бұрын

akne mutter in uk we saying who carss

@leboy5789

4 жыл бұрын

@@lionheartbritain420 fuck you

I always leave out the mayo and sugar in the special sauce, and use tahin, lemon juice, and feta along with yoghurt, parsley and or dill and, and of course garlick. I totally agree with the problem of fresh herbs and garlick though. Thanks for another great video.

These look awesome gonna try, love your channel.

Made this today for my GFs birthday and it turned out fantastic! I'm basically phobic of baking, but despite that the bread turned out awesome and is absolutely the thing that made it. Thanks so much!

Awesome video! Tried this recipe out with a few minor adjustments (left mayo out of sauce, added in more tahini) and it worked super well - I'd say it was 90% there to being a doner kebab, which is amazing when you live in California and there is nothing here resembling a true Berliner doner kebab.

You do a great job. I am a retired culinary arts instructor and have to say I learn multiple new techniques with product knowledge on everyone of your videos. Thanks.

Ty 4 eating ... lol na endlich kann ich einen vernuenftigen doener machen dank deiner anweisung ... Super kanal, ist aboniert !

I took your advice and had Ruyam Doener in Berlin last week and it's been on my mind ever since. Yesterday I saw mint growing in my garden and that was the inspiration I needed to try to make my own. With this video's help, I'm doing it today!

Ich schreibe es hier nochmal: Ohne den Teig richtig zu kneten oder wenigstens einige Strech&Fold, besser noch laminieren, wird es nichts mit etwas größerer Porung und damit einem fluffigeren Endprodukt. Außerdem kann man den Textur und Frischhaltung mit einem Mehlkochstück (Tangzhong) verbessern, dazu 5% der Mehlmenge mit 4facher Menge Wasser erhitzen.

Thanks for doing these videos! I lived in Berlin for a year and loved the döner. There's nothing similar in Canada. Can you do a vid for the Knoblauch and Scharf sauce? Danke schön!

This series was great, definitely gonna try this! Also, Andong, where did you get that "餃子"-neon sign? I love gyōza and I need that sign in my life! Hoffe das kriegt man in Deutschland :/

Cool dude! I'm going to try this at home. Never been to Berlin, but many places in Germany, can't wait to see if I can make this work. Thanks for the great videos.

Love yur channel m8 , keep it up.. Always loved cooking and been thinking bout making a cooking channel myself, but hesitant haha

I'm an American who moved to Germany 2 years ago and omg I love Döner! What a great series!

Superb! You have a hack for all ingredients. German memories of my student life are asking me to try with limited resources I have now.

Made this from scratch today with the lamb meat - fantastic. Made the bread, the sauce, the salad and the meat from scratch and had it with a lovely smoked Bavarian beer. Thanks for the recipe!

Very interesting...ur version of preparation... make's sense...nice going..

Watching your videos on the Döner is truly brining me back to my drunken time in Germany munching on the Kebab walking back to base

Wow, super rezept. Du bist der beste. 👍

LOOKS PERFECTION!!! Looks just as good as my favourite Ruyam Gemuse Kebab on Hauptstrasse in Schoneberg

Hi from Melbourne Australia, love your posts and your cute little dimples lol.

Just finished making this and MY GOD it is sooooooo damn good!!!! Thank you for this video!

Subbed since you have like 200 subs love your channel

Hahaha can I finish that! He loved it! Top recipe. I’ll give it q try for sure! Thanks for sharing 👍👍

Thanks Andong for this video. I lived in Berlin two years. I´m a passionate IT Project Manager from Spain living now in Medellin (COL). This video helped me to cook the authentic Berlin Döner. Here you can´t find those. (Y)

Turkish food is amazing, I got hooked on it since the first dish I had of it.

This looks amazing from the sauce to the chicken. In the UK most Kebabs are served with either Pita bread or Naan so definitely going to give yours a try when i have time!

Hey man. Bin vor einigen Monaten nach Berlin gezogen und habe mich in den Gemüse Kebab in Schöneberg verliebt! Danke für das Rezept, werde ich nachmachen

I was inspired by this video to make my own gemüse döner. (with just normal pita though). I have just finished it and it was goddamn fantastic. I think the best kebab shop in my city is temporarily my apartment, because the fried vegetables are transformative. Thank you so much for this fantastic video!

great video man, insightful and lots of interesting testing information. keep it up. I live in copenhagen. Kebabs here Suuuuuuuuckkkkkk

Love your videos Andong. I live in Sweden and love bread. I LOVE how soft and yummy that original Döner bread looks, and seems to be great for eating as a regular sandwich. Do you know of any online stores that sell original döner bread? Also, what are the most common brand of döner bread?

This is a pretty cool video. But i live in Berlin and i'm blessed with choice. Just went to Rüyam Gemüse Kebab this evening which is 15 min from my house and it's majestic. Gonna revisit this series if i ever move away from Berlin. Anyway good job!

Thanks man tastes awesome

Great video!

I followed instruction to make the sauce exactly the same way but has aftertaste to it stay for hours?

Do you know what's typically in the spicy sauce that is used in Doners ?

Great video! What's the sauce you put on top of the meat to reheat it (10:04)??

I used to live in Austria, and one of the things i miss the most is Döner, one my favorite sandwich. Thanks for this vidéo , i havent had one in years 😭😭😭

@willywodka1924

3 жыл бұрын

When you are in Wien the next time, go to a place called "Pariser Döner". This guy does an amazing Kebap for just 3€ and is worth visiting.

Wunderschön! Den eigenen Döner kochen-backen-braten-wieauchimmer scheint ja doch gar nicht so schwierig zu sein, wenn man weiß wie es geht. Wunderbar. Vielen Dank für die Videos in dieser Reihe! Ich werde versuchen, dass mal nachzustellen. Danke! Videowunsch für die Zukunft: andere Türkische Gerichte, die man in Deutschland bei vielen Türken bestellen und essen kann. Das wäre super!

Bravo. Quite the journey you've taken on with this sammi.

Looks amazing! What’s the sauce you put on the chicken and grilled veggies at the end? I’m determined to recreate this

I made this last night and everything the chicken, the veggies, the sauce qas pure perfection, and made me homesick.Bravo and thank you so much for all your hard work! My kids and neighbors loved it so much I have been asked to make it again tonight. I am having some issues with the bread rising and am wondering if making I didn't convert the grams correctly. Would you happen to have the conversions for grams to cups? Thank you again so much!!

This is Amazing could you PLEASE make a video on the Chilli Oil they sometimes add on top... its a little vinegary and with heat...... soooo Good!!!!!!

For the European garlic sauce: 1 part Greek/Turkish yogurt 2 parts fatty mayo A bit of olive oil, quite a lot of sugar, fresh garlic and powderd garlic. And a bit of dried herbs (most times its parsley or chives which haven’t any taste dried. But its more for the color anyways haha) And then some salt and pep. I like to ad some chilies, lime-zest and mint.

Much better than Micheal Green‘s video! You really tried to nail the bread and no special gadgets are required. Well done mate!

Oh my god thanks for the recipy!!

"and kräuter" .... ;-)

hello Andong! always a fan of ur channel. I like how passion you are to all kinds of food. have you heard utane / tang zhong 湯種 method? in Asia there is this utane bread ( its hot water + flour mix as a glue kind of thing and mix it in the dough) and it is very popular. As the bread made in this way are very soft and fluffy but still remain some chew, even overnight the bread is still good! I havent tried the doner bread before, but it sounds and look like it share many similarity with this utane dough. I make this dough to make sausage bread and it never fail me. Maybe u can give it a try to make the doner bread...although it might not be the original way to make it. ;) good luck and happy lunar new year(it is the lunar new year day here in Hong Kong)

This Squarespace sponsorship really reminds me of Adam Regusa :D

I live near an a Döner Kebab Restaurant and its awesome

You should do more videos about the fluffy bread, I really like those.

In southern Germany ( Swabian Mountains) most döner shops bake their own small döner-bread wich tastes 100x times better than the döners made from a huge loaf

@oknovine

4 жыл бұрын

in austria they use those small bread rolls as well, and as far as i can remember, it is quite present in berlin as well. at mustafa's gemüse kebab they also use individual bread rolls that happen to be homemade 😍

Hey andong eine Frage woher hast du ich sag jetzt Mal japanischen Schriftzeichen im hintegrung die Lampe schonmal danke im voraus

What is the dark sauce you drizzled the chicken with before serving?

I am thinking of covering the chicken in buttermilk instead of yoghurt... Any thoughts on that?

There's something way off with that bread recipe or I must have misunderstood something. How long do you rest it before you roll it out? I did ten mins and then rolled it out, the final product was underproofed, looks more like a pita. Looks a bit underbaked as well. What temp do you bake at?

What did you pour on the chicken at the end that made it sizzle? This looks amazing I am going to try recreate it this weekend! Thanks for all the hours you put into this series, great work!

@TheHappychickadee

Жыл бұрын

Was wondering the same thing! Please share😊

That's great man. I am a Turkish guy living in Turkey. But I have never heard of Berlin Doner, which looks great. Wanna taste some time.

Suddenly feeling very nostalgic for being young in Berlin and cooking with friends.

Super recipe 👌

Nice nice, thanks! Don't know how it is in Germany, I'm Dutch and live in France, so here we have yoghurt in small cups, so one package is 16 two times 8 little cups of yoghurt . I store half of what we buy in a separate fridge and leave it for weeks, during that time the whey separates and can easy be poured off, the remaining yoghurt is very creamy and is very useful as mayo substitute in sauces and specially for cold sauces, I can make so much dips and sauces in two minutes since I start doing this.

@samvhell9104

4 жыл бұрын

Take "Fromage Blanc" instead !

@Quibus777

4 жыл бұрын

Yes that was my way to go. But then I forgot about one package of yoghurt in a secondary fridge. It was a month beyond its "best before" date and well we know those dates are an advice and way to boost sales and yoghurt is a product with a dominant culture in it already so I thought it was a shame to just toss the 16 little cups out and opened one. The whey was clear on top and the yoghurt beneath was the same as a creamy fromage blanc . I like the packaging of 16 cups, like for a nice sauce with terragon for steak for my son and me I use two, but for a bbq sauce for the family I need at least 3. The fromage blanc comes in different packagings, not as handy and the yoghurt is also cheapest per kilo so well no brainier, cheaper, easier and more handy servings, triple win :)

OK. i made this, eating it now. A+++ super yummy!

Cooles Video!! Hast du den Teig auch mal mit Backpulver für etwas mehr Volumen versucht? Grüße 👋🏻

Where do you get the wax paper wrapper/holder?

Dude, as a Turkish I would like to say that I respect what you have done. The video was hilarious. I think it is a kind of German way to do :) At least from a perspective of a professional Turkish Food Processor a.k.a me. The ratio of bread and döner, crunchiness coefficient, total weight, Bread to filling ratio, equal size of veggies, xx percent of mayo, etc. Too many objective considerations :). That's why I call it the German way. I also love trying some homemade kokoreç, döner, Adana kebap, etc since I live away from my home country but... Trust me, the best way to cook is to give up objective considerations and stick to the subjective ones. When we eat great food we say "Oh no, definitely the cook has flavors in his hand". :) Thanks for the great content. :)

awesome!

How big is that bread baking pan, I need to make this

just for some unnecessary knowledge, here in turkey, no type of döner or dürüm (kinda like long roll with lavash) contains a yogurt based sauce, literally 0. i believe its popularized in germany.

@yazanmowed

3 жыл бұрын

In Syria it does, but for Shawerma

@robertkuhlmann8113

3 жыл бұрын

oh realy? didn´t thought that. i´m from germany and you get yoguhrt based sauce even in turkey restaurants whrere you eat iskendar and other turkey food. is there no white sauce in turkey?

@atakavak102

3 жыл бұрын

@@robertkuhlmann8113 with iskender we always get yogurt without exception but its not a sauce just basic yogurt and there isnt any yogurt based sauce in any of our durums whatsoever

Where do I find your Squarespace website? I want to check it out!

The first time I ate "German Kebab" was in Sigmaringen, 20'ish years ago, it was a Dürüm and I loved it... The "secret sauce" was just sour cream with some herbs (no mayo), add some "sharf" and you get the perfect combo :) I've had gyros (with tzaziki), shawarmas, switched to falafel rather than meat, tried "interpretations" with cocktail sauce... I came to the conclusion that a sour cream base + herbs is perfect, keep it simple, avoid mayo ;)

02:04 mix yeast in water before adding to wheat floor. You can also use frozen yeast or block industrial baking yeast for better results. Add a small quantity of sugar as it will act as food for yeast.

'Hmmmm.... 香!' 😄 I am seriously craving a döner now, damn you!!

Damn! That crispy sound of the bread! So ASMR!

@joesantamaria5874

4 жыл бұрын

Marc Osterland so on point!

What do you drizzle at the end on the meat?

So cute how your guest was excited to eat your döner. Er hatte n richtig tropfenden Zahn. 😊

In Canada we call it Donair and the sauce is condensed milk and sugar based.. On shawarma its typically garlic sauce that's just liquified garlic and oil.

I made this after moving somewhere that doesn't sell any german doner. It.was.PERFECT. That sauce is for the gods. Thank you!

Beim Pide machen musst du mehrere "eindrücke" machen. Und vorallem viel tiefer und soweit ich weiss musst du frische hefe benutzen und eis (ja eis also ein kaputter eiswürfel) das eis sorgt für mehr flüssigkeit im teig das ganze musst du dann relativ lange kneten.

Did you ever make a published website for your doner recipes?

i think we can get better result for the the bread .... I think you should talk to the bakers..But in general you are great

Can you give any tips for the orange sauce some shops put inside the kebab? 😫

Berlin ist Stolz auf Dich Bratan! Du bist der kulinarische Botschafter der Hauptstadt! :)

I lived in Berlin nearly 30 years ago, and the taste of a Berlin Döner Kebab is high on the list of the things I miss the most from the city. I'm going to try to replicate the taste at home.