Pairs well with Homemade Doner Kebab
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Homemade Doner Kebab
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A recreation of the authentic doner kebab flavors from Istanbul, adapted for home cooking. This recipe involves creating a meat 'lasagna' with layers of marinated veal and lamb, freezing it, and then slicing it thinly for grilling.
00:15:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- veal - 60% of the meat mixture (thinly sliced)
- lamb - 40% of the meat mixture (thinly sliced)
- onion - watch the video to see (grated and strained)
- yogurt - watch the video to see
- salt - to taste
- black pepper - to taste
- zatar - a tiny amount (strained to remove sesame seeds)
- lamb fat - watch the video to see (for frying, optional)
Instructions
- Prepare the Marinade: Combine grated and strained onion, yogurt, salt, black pepper, and a tiny amount of strained zatar in a bowl to make the marinade.
- Marinate the Meat: Create layers of thinly sliced veal and lamb in a Tupperware, applying the marinade between each layer. Close the Tupperware and let it marinate in the fridge for at least 24 hours.
- Freeze the Meat: After marinating, transfer the meat to the freezer for at least 2 hours until it is completely frozen.
- Slice the Meat: Remove the frozen meat from the freezer and cut it into thin slices, mimicking doner kebab slices.
- Cook the Meat: Fry the meat slices in a pan, optionally using lamb fat for added flavor, until they are crispy yet juicy.
- Serve: Serve the cooked meat slices on bread or as desired. Enjoy the homemade doner kebab that closely replicates the authentic flavors experienced in Istanbul.
