in this new video you will see how to make detailed meat doner
doner kebab between bread, Turkish doner iskender kebab
rice top coating doner kebab
lavash bread roll with wrapping, ie doner paninis kabap
fine, leaf-like preparation of doner meats
3.5 kilograms of cow meat to be used, 750 grams of very oily ground beef
2 onions, natural thyme, red hot pepper, dough baking powder
powdered cumin, mineral water, salt, black pepper and powdered sugar
goat milk, olive oil, black soy sauce, garlic
first cut the outer surface of the meat with a knife
need to extract the hard parts of meat
cow or beef hind leg meat is used to make doner kebab
The method is very simple to open meats as thin as leaves
should use a very sharp long knife
if you have such a kitchen counter, apply it
meat on a cutting board. cut from the bottom by pressing on the meat
meat should be cut as thin as possible, cutting process of meat is completed,
be made in a marinade to soften meats, chop onion and garlic very finely with mixer, powder the thyme, Add mineral water so liquid soda
add milk, add olive oil and soy sauce, add spices
Add the crushed onions and garlic, stir
Place the meat into the storage container by adding sauce
meats should be kept in the fridge in this way for 2 days
After 2 days, the meat is marinated in softened form
minced meat to be prepared
Since this ground beef is very oily, externally animal fat will not be used
if iskender kebab is to be made, doner meat should be mixed with minced meat
soy sauce, 1 onion, spices and some grits
black pepper, thyme, semolina, chili powder, cumin
mineral water, and rock salt
you'll have to crush the minced meat a bit, using a serrated tray
add rock salt, add spices, add soy sauce, Add mineral water and onion stir
crushing mince with steel crusher, chop a few times if you have a meat grinder
there is no need to crush meats like this
divide the minced meat into equal pieces and make round balls
minced meat preparation is complete, so they will wait
have a long steel skewer and have a plate to hold the meats at the bottom
After fixing the lower part, the meats will be placed on top of each other
a pointed piece of wood is added to the end of the steel skewer to facilitate
some sliced ​​meat and a piece of fat minced meat are added
butter can be added after the middle to give flavor, all the meats were placed
parts on the edge need to be cut and straightened slightly
it is best to wait at least 20 minutes for excess water to flow
The doner is placed in the cooking machine, and will turn to cook
To cut the doner kebab, use a specially made long sharp knife
In the second section, 4 edges will be cut continuously and will be square shape.
If this technique is applied, it will be easier to cook and cut more easily.
usually this way, over-fried is preferred
Here you have about 4 kilograms of doner kabap. 150 grams , 25 people
doner kebab was seen how to do, now let's see the way they are served
Let's see the most consumed form of doner kebab
doner kebab between bread
25 million pieces of bread every day in Turkey doner kebab is sold
heat the bread and add tomatoes into it
optionally pepper onion lettuce can be added or plain
at least 70 grams of meat is added, of course there is more meat here
some hot peppers are added on request and served with buttermilk or juice
For doner iskender kebab, pita bread is required on the lower part
You can use a bread you like it, you need to cut the breads
toast the bread with a little oil
Add some butter to the pan to make Alexander sauce
add tomato paste, Add black pepper, salt and sugar
Add some water, stir, and add water with stirring until consistency.
Boil for 5 minutes will be enough
preparing some fried peppers to add to the edge of the plate
toast is added to the bottom of the plate
plenty of doner kabap is added to the chopped bread
sauce added, in some cities sauce is added on bread
fried peppers and tomatoes are added
some strained yogurt, fried hot butter is added and served
Turkish iskender kebab is made this way, doner kebab on rice can be preferred
doner kebab with rice is delicious
making lavash bread for roll wrapping with lavash bread
yeast, salt, sugar, warm water
knead thoroughly with sieved wheat flour and make a soft dough
the dough in a round shape and cover it with a plastic bag
wait at least 30 minutes in this way, After the doughs rise, open them with a rolling pin.
prepare the dough according to the size of the ceiling you will cook
add the dough and cook while the pan is hot
tomato onion pepper lettuce can be added into lavash bread
strained yogurt can be added as per request
my choice is just doner kabap in the plate
doner kabap can be packed and stored in the freezer
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