Whenever I visit Istanbul, I always have to eat döner kebap. It’s delicious, and it reminds me a little of shawarma, though it has its own unique flavor. Now you can make it at home and enjoy it too.
Ingredients
- 1 kilo ground beef+200 grams beef or lamb fat substitute with 80/20 beef fat ratio
- 10 garlic cloves, minced
- 1 tablespoon, heaping red pepper paste
Spices
- 1 tbs. paprika
- 1 tbs. Cumin, ground
- 1 tsp. 6 spices
- 1 tsp. Coriander, ground
- 1 tsp. Black pepper
- 1 1/2 tsp. Salt
- 1/2 tsp. Cinnamon, ground
- 2 tbs. Butter
- Large flour tortilla
Instructions
- Topping: dill yogurt, pickled cucumber and turnip, chopped lettuce, red onion sumac parsley mix.
- Start by mixing the beef with the spices mentioned above, use a glove so you can mix the meat well. I like to leave it overnight in the fridge for the flavors to develop.
- Spread plastic wrap, portion the meat mixture in 4, roll the meat into fat sausage and tie the plastic wrap from both ends tightly so it’s completely sealed. Wrap in foil and place in the freezer.
- When your ready to make the döner take the roll out of the freezer let defrost for 10-15 minutes, you need it to be still hard but easy to shave.
- Melt the butter cook the döner very quickly it really doesn’t take time.
- Normally döner kebap is eaten with 2 kinds of bread my favorite is the flat bread so instead of going through the hassle I just used large flour tortilla!
- Top with your favorite toppings and roll, place the roll in the melted butter so the tortilla/bread can soak up all the tasty flavors and enjoy.
- For reference each roll/sausage makes 2 döner kebap.