Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: loveitspicy on March 05, 2016, 02:10 PM
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Doner (Lamb) Kebab out of a tin
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Very impressive, Rich. And it looks delicious! Think I'll need another read through to get my head around the method, though! :)
Read it again - I'm definitely going to try this! :)
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Naga
Its so simple mate - mix up and stuff in a can and cook - cant get much easier !
If you like more spices or you have a different recipe try -
Hope to hear of see the results
best, Rich
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Video Link (https://www.facebook.com/TheFoodBibleLB/videos/1071678626188413/)
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LOL
I guess its a good way of knowing exactly what your eating if your a Doner fan.
Better than eating shaving's from your local takeaway and not knowing whats in it.
I worked in a fish and chip shop as a teen and was put off kebab when i saw both the ingrediant list attached to the frozen hunk of "meat?" and how many times the kebab was re heated and chilled in a week.
If i ever fancy a kebab again i will try this. Actually made me a bit hungry looking at the pics.
You have cured my Doner phobia, well done
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You've beaten me to this one lovitspicy I've already made this twice but I used razors kebab mixture instead it's a great idea
Was going to make a short video of it brilliant idea
Bob.
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Excellent post, thanks very much for this idea Rich, I'm more a chicken donner man but will be giving this bad boy a crack for sure. 8)
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Brilliant
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Fantastic! Looking forward to trying this and making Shazanz Sherpur donner meat from scratch.
Rob :)
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looks very good making me want to go and get one now lol
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That looks really authentic Rich, excellent idea mate. How close is it in taste to the real thing would you say?
Coincidentally I was in Farmfoods last week and noticed they do a bag of frozen donner meat slices and thought I must try that soon. Has anyone tried it?
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was put off kebab when i saw both the ingrediant list attached to the frozen hunk of "meat?" and how many times the kebab was re heated and chilled in a week.
I always wondered, in fact still do, how they manage to slip that past the Health and Safety Nazis. How are they allowed to constantly heat and reheat raw meat and also leave it sitting overnight at the mercy of the local rat and fly population? It's basically the book definition of what you shouldn't do with raw meat.
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I always wondered, in fact still do, how they manage to slip that past the Health and Safety Nazis. How are they allowed to constantly heat and reheat raw meat and also leave it sitting overnight at the mercy of the local rat and fly population? It's basically the book definition of what you shouldn't do with raw meat.
any sliced meat or meat left on the doner kebab when you close must be thrown away. This meat should not be cooked or reheated again. To avoid waste the doner kebabs should be kept as small as possible
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SS as far as taste mate - its OK taste wise - not sure what the real deal taste is back in Blighty been that long mate to be honest - I put in the post if anyone had any other spice recipe - but no one has come forward with one..
As it happens i making this again today for tonights salad - with the hot sauce and yogurt mint - salad - etc its great
The thing is with this - this is cooked through after you take it out of the can - so this aint raw meat -
It does make a decent amount to be honest - haven't frozen any yet but - had it on and off for a week - i like it
best, Rich
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The thing is with this - this is cooked through after you take it out of the can - so this aint raw meat -
Yes I get that rich. I was talking about the way it's kept in thge Kebab places here in the UK. And thinking about it I'm not even sure it is raw as the colour and texture is all wrong for that so it must be cooked before it's delivered to the shop(I think).
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SS as far as taste mate - its OK taste wise - not sure what the real deal taste is back in Blighty been that long mate to be honest - I put in the post if anyone had any other spice recipe - but no one has come forward with one..
As it happens i making this again today for tonights salad - with the hot sauce and yogurt mint - salad - etc its great
The thing is with this - this is cooked through after you take it out of the can - so this aint raw meat -
It does make a decent amount to be honest - haven't frozen any yet but - had it on and off for a week - i like it
best, Rich
Look up my diy shawarma post on here if you want an alternative 'spice' recipe. Shawarmas (lamb) taste comes alive from the tahine sauce made from the unhusked version of tahine.
http://www.curry-recipes.co.uk/curry/index.php/topic,13466.0.html
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Look up my diy shawarma post on here if you want an alternative 'spice' recipe. Shawarmas (lamb) taste comes alive from the tahine sauce made from the unhusked version of tahine.
http://www.curry-recipes.co.uk/curry/index.php/topic,13466.0.html
But the tahine is a sauce to put on the meat isn't it rather than a spicing to go in the meat? Or am I misunderstanding?
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SS i knew you got it mate - i was making sure that folks were aware that this is fully cooked .
Made again today and will make some more tomorrow - made up too much mix for the size of the cans i use.
I use the QBB Ghee cans that we have here - excellent to use because they have their own plastic lid - so when you put it in the fridge to keep for a couple of days the lid id on...
best, Rich
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tahine sauce goes over the salad / meat mixture as a dressing - not 'in' the meat.
Here is ano spice blend from a Bahraini used in Shawarmas
Ground spices
1 1/2 tsp ground loomi ( dried black lime )
1/2 tsp zafran / saffron
1 1/2 tsp dhania / coriander powder
1 1/2 tsp jeera / cumin powder
1 tsp ground kala miri/ black pepper
1 tbsp lal mirchi / red chillies ground. I used sankeshwar chillies but you can use whatever you like.
1 1/2 tsp dalchini /cinnamon powder
1 tsp powdered lavang / cloves
1 tsp powdered elaichi / green cardamom
1 tsp jaiphal/ powdered nutmeg
I ground each ingredient seperately in the coffee grinder so that they were all about the same size and then mixed the lot together.
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I made this, (no garlic or onion powder to hand though), maybe I did not compress it enough though, maybe some scales weights over night in the can to help?
Not as I remember Donner/doner/donor tasting from any kebab shop though. My son who helped with the final flame grilling says it was the best he has had. Though I would not fancy it at 0200 on a sunday morning (any more)
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I like the look of this, but is it really lamb mince in most doner kebabs? Or more likely mutton I suppose.
Reason I ask is my local takeaway has a sign up saying our doner kebabs are made with 100% beef mince, and they taste just like any other kebab I've had. So either they are full of BS (likely) or there is a mix of lamb and beef doner recipes about, which is a surprise.
Despite the generous seasoning, I imagine the meat flavour is still the predominant one in doner, so can there really be variation in the meat the shops are using, or do they in fact use a blend of mutton, beef, dog, etc..?
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I like the look of this, but is it really lamb mince in most doner kebabs? Or more likely mutton I suppose.
Reason I ask is my local takeaway has a sign up saying our doner kebabs are made with 100% beef mince, and they taste just like any other kebab I've had. So either they are full of BS (likely) or there is a mix of lamb and beef doner recipes about, which is a surprise.
Despite the generous seasoning, I imagine the meat flavour is still the predominant one in doner, so can there really be variation in the meat the shops are using, or do they in fact use a blend of mutton, beef, dog, etc..?
It's definitely the case , and in Scotland ,the figure quoted in some kind of mystery shopper investigation was that 1 in 3 places were guilty of it. As for dog, I've read in some countries the only thing with four legs they don't eat is the table, but only cheap Chuck beef was found in this case , which can be almost half the price of lamb. I remember the investigating 'body' refused to name the offenders. Could probably find out by a freedom of information request but life's too short
Even worse, I've seen kebab and 'curry meat' being delivered in non refrigerated vans, frequently in one of the worst areas of Glasgow :-\
Regards
ELW
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It's definitely the case that takeaways use beef mince instead of lamb? Or that donners are definitely made with mutton instead of lamb?
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It's definitely the case that takeaways use beef mince instead of lamb? Or that donners are definitely made with mutton instead of lamb?
I reckon only the suppliers know what those donner rolls contain, chicken definitely, although maybe not so much in the chicken donner.
I think 'Which' ran a test and found pork in donner meat labelled halal.
I wouldn't touch the standard Glasgow kebab meat with a twenty foot pole, so I'd welcome good homemade lamb donner recipes.
Beef instead of mutton instead of lamb in curries is rife here, I'd find it difficult to tell in a curry tastewise, although I think the texture is different
ELW
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I made Doner last night for an easy family meal but I didn't use the tin method. I have used the method in the past but this time I just did a lamb mince based meatloaf in the oven. I actually bought 4 Lamb, Garlic and Rosemary burger patties (640 g in total) and spiced them up a bit more and formed the loaf. Too easy and it turned out pretty good. You wouldn't know the difference. I used this Authentic Turkish Doner recipe. ( ??? it uses Italian herbs) http://allrecipes.co.uk/recipe/23670/authentic-turkish-doner-kebab.aspx (http://allrecipes.co.uk/recipe/23670/authentic-turkish-doner-kebab.aspx)
Italian Seasoning https://web.archive.org/web/20140706202533/http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-italian-seasoning (https://web.archive.org/web/20140706202533/http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-italian-seasoning)
Italian Herbs https://web.archive.org/web/20140708152436/http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-italian-herbs (https://web.archive.org/web/20140708152436/http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-italian-herbs)
I used the Italian Herbs but left the Rosemary out as it was already in the patties. I don't have Savory.
As some prefer chicken I also did these. https://www.recipetineats.com/homemade-chicken-doner-kebab/ (https://www.recipetineats.com/homemade-chicken-doner-kebab/). I was sceptical about the finished cooked chicken skewers turning out like the photos on the recipe site but I can tell you that they turned exactly as pictured by the author. There is none left with the remaining skerricks going onto my son's lunch today. Having just done Tikka, there isn't really a lot of difference.
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Well I gave this a go. Technique definitely has potential but the flavour wasn't what I was looking for, not close to a kebab shop and generally too "herby" so I will adjust that down next time. I did sub minced beef for lamb though, but according to the signs in my local shop the kebabs around here are made with beef (or more likely horse...).
I used an electric pressure cooker to pressure steam it for an hour, then cooled it in fridge before slicing as it was definitely too crumbly when freshly cooked.
Some photos to keep Elsie happy....
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Well I gave this a go. Technique definitely has potential but the flavour wasn't what I was looking for, not close to a kebab shop and generally too "herby" so I will adjust that down next time. I did sub minced beef for lamb though, but according to the signs in my local shop the kebabs around here are made with beef (or more likely horse...).
Which one did you give a go Sv? I'd love a good doner recipe. For me I like to do them on the BBQ or failing that i just put in the oven.. Kebab-y type things are on this years hit list to do.
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Don't forget the shawarma style - much better than any doner kebab imho - http://www.curry-recipes.co.uk/curry/index.php/topic,13466.0.html - it's the tahini sauce that really makes the lamb shawarma zing with that extra taste - use unhusked tahini paste.
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Well I gave this a go. Technique definitely has potential but the flavour wasn't what I was looking for, not close to a kebab shop and generally too "herby" so I will adjust that down next time. I did sub minced beef for lamb though, but according to the signs in my local shop the kebabs around here are made with beef (or more likely horse...).
Which one did you give a go Sv? I'd love a good doner recipe. For me I like to do them on the BBQ or failing that i just put in the oven.. Kebab-y type things are on this years hit list to do.
I followed the recipe in the OP, but I used dried mixed herbs instead of dried oregano. Maybe that's why it came out too herby. Today I made kebab pizza with the kebab meat. Will put a pic of that into my pizza thread.
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Don't forget the shawarma style - much better than any doner kebab imho - http://www.curry-recipes.co.uk/curry/index.php/topic,13466.0.html - it's the tahini sauce that really makes the lamb shawarma zing with that extra taste - use unhusked tahini paste.
Thanks gholie, I will certainly check it out :)
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Bit rot on this thread. The original post (including the recipe) is gone. Good thing I've got Rik on "chat" to find out how he originally did it.
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Bit rot on this thread. The original post (including the recipe) is gone. Good thing I've got Rik on "chat" to find out how he originally did it.
I was a bit miffed as well when I saw it was gone, the original poster made reference to John Kirkwood’s site so I may give that a spin.
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Rik's put it up on his YouTube Channel. Backyard Chef.
https://www.youtube.com/watch?v=fY8d5IB0RAc (https://www.youtube.com/watch?v=fY8d5IB0RAc)
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:like:
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Ok, I have a screenshot of the original post, but am experiencing some trouble attaching it to this post, so here goes nothing. ( which is what you might see )
Regards pap rika
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Well I can see it in the original thread, looks like it worked.
Regards pap rika
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There was a FB video on this - https://www.facebook.com/watch/?v=1071678626188413
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The closest I've come to actual takeaway doner kebab meat is King Kebab which is available from Iceland here in the UK (https://www.iceland.co.uk/p/king-kebab-house-doner-kebab-meat-350g/91174.html). It's very close but a little under spiced compared to the real thing and not quite lamby enough because lamb's not the main ingredient. Never heard of chicken doner when I used to get takeaway but that was nigh on 30 years ago now. None of that white-sauce crap either, only blisteringly hot chilli sauce. What a joy that was after a skinfull.
Talking about a lamb doner kebab recipe in general though there are a couple of things that it must have to compare to takeaway meat. First it has to have lamb fat from around the kidneys. And second it will have chicken in it but probably as the lesser ingredient after lamb or possibly mutton.
I was trying to find a recipe that matched the takeaway but then I came across the King Kebab from Iceland and that basically put an end to my search. The red chilli sauce is another story. I tried a few from youtube and they didn't really come close. In the end I settled on Doritos hot salsa which while not being a perfect substitute is pretty close. I blend it a bit to take the chunks out and add Encona original hot pepper sauce to get the heat right.
Between the King Kebab meat an the Dorito/Encona chilli sauce it's pretty darn close to what I used to get from the takeaway.
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Haven't tried the king kebab meat from Iceland, but on your recommendation I will give it a try, my first taste of kebabs was approx 40 years ago in earls court, then it was served with a house sauce or lashings of lemon juice.
Now if I ask for lemon juice on top I'm greeted with looks of bewilderment, anyone else ever recall their kebabs served with lemon juice or was it regional to earls court.
Regards pap rika
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Now if I ask for lemon juice on top I'm greeted with looks of bewilderment, anyone else ever recall their kebabs served with lemon juice or was it regional to earls court.
Regards pap rika
I likely discovered Doner Kebabs about 40 years ago, staggering home along the Old Kent Road.
I only remember Lemon Juice which used to come from a big yellow squeezy bottle, and always asked for extra. I love citrus and a squeeze of lemon over most things was always an improvement.
T63
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My eldest son cooks Doner Kebab in the slow cooker and often brings one to a family BBQ with all the trimmings.
The finishing process in a sandwich press is reminiscent of the shawarma, these seem to be growing in popularity at present.
They prove a hit when he brings them round. Now I am going to try and best him with the cook in a tin version.
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Haven't tried the king kebab meat from Iceland, but on your recommendation I will give it a try...
It's definitely worth a try but don't get over excited because it's nowhere near perfect. But it is, as I said, the closest I've found to the real thing so far. A tip on the cooking to get it just right (in my opinon): put a clump of the meat on a couple of folded paper towels on a plate and microwave at max for about 30 seconds. All you're doing here is trying to defrost the clump to separate the individual strips of meat. So then separate the strips and spread them out all over the paper towel. Then microwave at maximum again for no longer than 1 minute (check at 30 seconds). This stuff is already cooked so you're only aiming to heat it up sufficiently. If you overcook it it'll shrivel and lose some of its flavour. Those are rough timings so obviously adjust for your microwave. The paper towls are to soak up all the grease that comes out of them so if you want the grease then ditch the towels but I find it closer to the real thing if I use paper towels.
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Cheers SS, I'm gonna try it both ways. With and without the use of paper towels, I personally find it more authentic when the grease is ozzing out of the kebab and dribbling down the side of my mouth, like a good burger ( sounds gross, but hey it's a kebab) with a final added blast from the blowtorch for more authenticy.
Regards pap rika
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A tip on the cooking to get it [the King Be]bab meat] just right (in my opinon): put a clump of the meat on a couple of folded paper towels on a plate and microwave at max for about 30 seconds. All you're doing here is trying to defrost the clump to separate the individual strips of meat. So then separate the strips and spread them out all over the paper towel. Then microwave at maximum again for no longer than 1 minute (check at 30 seconds). This stuff is already cooked so you're only aiming to heat it up sufficiently. If you overcook it it'll shrivel and lose some of its flavour.
Microwave ovens are notoriously bad for drying out food — I am minded to invest in some Iceland King Kebab meat and try re-heating it under the Tepro steak grill on minimum power ...
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** Phil.
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Now if I ask for lemon juice on top I'm greeted with looks of bewilderment, anyone else ever recall their kebabs served with lemon juice or was it regional to earls court.
Regards pap rika
I likely discovered Doner Kebabs about 40 years ago, staggering home along the Old Kent Road.
I only remember Lemon Juice which used to come from a big yellow squeezy bottle, and always asked for extra. I love citrus and a squeeze of lemon over most things was always an improvement.
T63
That's the one, when you added so much lemon juice that the bottom of the pitta bread fell of the kebab before you had finished it
Regards pap rika
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I am minded to invest in some Iceland King Kebab meat ...
but beware — don't get ripped off as I have just been. Charged £4-00 for a 350gm pack, went back to the hotel to find that they do a 750gm pack for only £6-00 ...
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Noted Phil, many thanks.
Regards pap rika.
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Never heard of chicken doner when I used to get takeaway but that was nigh on 30 years ago now.
No chicken doner in the 90s? Blimey! Although I agree garlic sauce is an unhelpful addition to civilization :Clown:
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Well, I've not encountered chicken doner to this day ... Chicken blended with lamb, without a doubt (look at the cost saving) but 100% chicken (modulo rusk, spice, etc) never.
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** Phil.
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On the subject of kebabs, I was in Lidl a few days ago and noticed that, for the first time, they had unminted lamb kebabs ("Birchwood Lamb Shish Kebabs (https://www.lidl.co.uk/p/birchwood-12-lamb-shish-kebabs/p5229009)", 720gm for £6-99), of which I cooked three this evening (about a week after their "use-by" date). I pulled them off their little wooden skewers, inserted my rather more substantial square cross-section stainless steel kebab skewers (with wooden handles) and cooked them under the Tepro steak grill for about ten minutes at minimum power, turning them regularly but not oiling or greasing them in advance. I then wrapped each of the three in one half of a freshly grilled chapati and ate them with mint raita — absolutely superb. Lidl call them "shish kebabs", but to my taste the spicing indicated that they were, in fact, seekh kebabs as I had hoped.
Try !
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** Phil.
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Well, I've not encountered chicken doner to this day ... Chicken blended with lamb, without a doubt (look at the cost saving) but 100% chicken (modulo rusk, spice, etc) never.
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** Phil.
If we're demanding 100% lamb as well, then I doubt you would ever have found that in the 90s either! Both of those elephant legs turned, and both dripped the same amount of god's good fat down their sides as the other...
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The Iceland product is primarily beef, followed by chicken and with only a very small amount of lamb. It's probably a similar mix to what I've occasionally enjoyed from kebeb shops and vans over several decades. Thank you SS for pointing it out.
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The Iceland product is primarily beef, followed by chicken and with only a very small amount of lamb.
Agreed. 56% beef, 33% chicken, 6% lamb, 5% mutton, which adds up to 100%. However, the total meat content is only 58%, the remainder being soya protein, rusk, spices, etc.
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Have been having LA Diner Cooked and Cut Doner Kebab Meat from Farm Foods recently. 65 % mech sep chicken, 10 % beef and 5 % lamb. Rusk, a pile of stabilizers, MSG and a couple of spices. £2 for a 600 g bag. It's not great so I toss in a little Laziza paste. Then it is OK'ish. Reckon Manchurian/Chicken 65 style spicing would be good with this product. Would give a similar doner kebab as was available from Shazanz Kebab House here in Birmingham.
Rob
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Have been having LA Diner Cooked and Cut Doner Kebab Meat from Farm Foods recently.
Fairly sure I have tried that one in the past and was not impressed. If that is the case, I may well have some lurking in the freezer — I will take a look (tomorrow) !
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I am minded to invest in some Iceland King Kebab meat and try re-heating it under the Tepro steak grill on minimum power ...
Cooked some that way this evening — initial reaction was positive, but pleasure started to fade long before I had finished the pitta. Rather bland, needs salt, not really a patch on the Real Thing™. The Lidl "shish" (= "seekh") kebabs, on the other hand, remain excellent and I now have 5 packs of six in the freezer and one in the 'fridge. The only thing that really livened up the Iceland doner kebab was a pickled chilli that I must have had in the 'fridge for well over three months !
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** Phil.
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Rather bland, needs salt, not really a patch on the Real Thing™.
Well I did warn you that it wasn't as good as the real thing but I still think it's the closest to it of all the brands out there. And also, as an inveterate halophile, almost anything would taste bland to you. It's not perfect but the one thing it isn't is in need of is more salt.
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I am minded to invest in some Iceland King Kebab meat and try re-heating it under the Tepro steak grill on minimum power ...
Cooked some that way this evening — initial reaction was positive, but pleasure started to fade long before I had finished the pitta. Rather bland, needs salt, not really a patch on the Real Thing™. The Lidl "shish" (= "seekh") kebabs, on the other hand, remain excellent and I now have 5 packs of six in the freezer and one in the 'fridge. The only thing that really livened up the Iceland doner kebab was a pickled chilli that I must have had in the 'fridge for well over three months !
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** Phil.
I feel I may be missing out. From memory I don’t believe I have ever set foot in a Lidl and certainly haven’t been in an Iceland in over 20 years.
Was Iceland once Bejam or similar?
T63
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It's not perfect but the one thing it isn't is in need of is more salt.
So what should I add to liven it up (apart from pickled chillies) ? And please don't tell me "chilli sauce" because I Do Not Eat Chilli Sauce With Doner Kebabs (or any other kebab, for that matter). In fact I don't eat chilli sauce at all, because I dislike the vinegar content, but I do eat a very great deal of chilli oil (with shrimps or scallops) with Chinese food.
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** Phil
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I feel I may be missing out. From memory I don’t believe I have ever set foot in a Lidl and certainly haven’t been in an Iceland in over 20 years.
Was Iceland once Bejam or similar?
In brief, and to the last, "well, sort of". In 1988, Bejam bought the Victor Value supermarket chain off Tesco. Then, while it was still hugely successful, Apthorp [the founder of Bejam] sold Bejam to Iceland in 1989, and all of the stores used the Iceland name.
As to "I don’t believe I have ever set foot in a Lidl ", I suppose if one has Fortnum's, Harrod's and Selfridge's on one's doorstep, one has little need for Aldi or Lidl, but for those of us banished to the colonies (read: Cornwall), one has little option ...
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** Phil.
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I don't eat chilli sauce at all, because I dislike the vinegar content ...
Seriously? That's like spotted dick without custard or sausages without mash. The chilli is what makes the kebab for me. But if you don't like vinegar then fair enough. That Doritos hot chilli salsa that I use doesn't taste at all like vinegar to me, maybe try that? Or maybe the cheaper but pretty similar equivalent from LIDL.
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Phil if you don’t use chilli sauce because of the vinegar content you’re using the wrong chilli sauce / hot sauce. I too hate vinegary things like ketchup and mayo and those overly tart chilli sauces but there are many, many hot sauces out there. The missis got me a subscription for a couple of years where I got 4 hot sauces delivered once a quarter. Never looked back.
I must have at least 10 different hot sauces in the fridge at any one time and I know they’d be great on a kebab type thing.
A doner without chilli sauce is as unthinkable as a doner without beer and having to walk home, for me.
Robbo
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As to "I don’t believe I have ever set foot in a Lidl ", I suppose if one has Fortnum's, Harrod's and Selfridge's on one's doorstep, one has little need for Aldi or Lidl, but for those of us banished to the colonies (read: Cornwall), one has little option ...
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** Phil.
Never set foot in Fortnum’s (I don’t even know where it is) as for Harrods and Selfridges, read Tesco and Sainsbury’s. Admittedly I like Waitrose and M&S but there is no Waitrose within ten miles of us and we venture into M&S only when there are certain products we are after.
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(Chilli sauce with doner kebab) I honestly don't see the point — I want to taste the lamb (or the beef mixed with chicken mixed with lamb mixed with mutton mixed with the sweepings from the abbatoir) and its spicing, and I can't do that if it has chilli sauce on it.
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I too hate vinegary things like ketchup and mayo ...
Oddly enough, I don't taste any vinegar in either tomato ketchup (into which I frequently dip any remaining chips/fries once the other parts of the dish have been eaten), nor do I taste vinegar in the egg mayonaise as made at my wife's hotel. But I do taste the vinegar in the majority of commercial egg mayonnaises, which is why I don't eat them. In a decent mayonnaise, the vinegar content, if present at all — one can use lemon juice, is (a) white wine vinegar, as opposed to malt vinegar, and (b) completely masked by the sheer volume of oil, egg, etc.
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** Phil.
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Why reinvent the wheel? A doner kebab isn't complete without red sauce and toum.
https://allfoodi.com/doner-kebab-red-sauce/ (https://allfoodi.com/doner-kebab-red-sauce/)
https://dobbernationloves.com/food-drink/kebab-garlic-sauce-recipe/ (https://dobbernationloves.com/food-drink/kebab-garlic-sauce-recipe/)
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Why reinvent the wheel? A doner kebab isn't complete without red sauce and toum.
https://allfoodi.com/doner-kebab-red-sauce/ (https://allfoodi.com/doner-kebab-red-sauce/)
https://dobbernationloves.com/food-drink/kebab-garlic-sauce-recipe/ (https://dobbernationloves.com/food-drink/kebab-garlic-sauce-recipe/)
Sauce Al Toum is, without question, a gift from the gods and I usually make a batch whenever we have people over for a BBQ. But as mentioned elsewhere on this thread for me it has to be lemon juice only, the only option available when I tucked into my first Doner kebabs back in the 1970’s.
I noticed that there is a German Doner outlet opened in Chelmsford, their menu mentioned beef and chicken options but no lamb.
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Why reinvent the wheel? A doner kebab isn't complete without red sauce and toum.
Most hamburger eaters would same the same about a hamburger ("must have the salad / mayonnaise / tomato ketchup / gherkin / w-h-y"), but I'm sorry, I disagree. When I have a hamburger, I want to taste the burger and the bun, nothing more (apart from lashings of salt, that is, and cheese and/or bacon if I am after that particular variant that day). And I am exactly the same with my kebabs — kebab meat, pitta bread, lemon (for shish kebab, not for doner) and some pickled chillies, nothing more. Each to their own, of course, but if I can't taste the primary ingredient unadulterated by salad / mayonnaise / tomato ketchup / gherkin / red sauce / toum / w-h-y, then I don't want to know.
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** Phil.
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apart from lashings of salt, that is, and cheese and/or bacon ...
So salt, cheese (salty) and bacon (salty). Are you seeing a pattern here Phil? I have serious doubts you can differentiate any food from any other except by its degree of saltiness.
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Most hamburger eaters would same the same about a hamburger ("must have the salad / mayonnaise / tomato ketchup / gherkin / w-h-y"), but I'm sorry, I disagree. When I have a hamburger, I want to taste the burger and the bun, nothing more (apart from lashings of salt, that is, and cheese and/or bacon if I am after that particular variant that day). And I am exactly the same with my kebabs — kebab meat, pitta bread, lemon (for shish kebab, not for doner) and some pickled chillies, nothing more. Each to their own, of course, but if I can't taste the primary ingredient unadulterated by salad / mayonnaise / tomato ketchup / gherkin / red sauce / toum / w-h-y, then I don't want to know.
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** Phil.
Did you not eat a proper Australian hamburger when you were here Phil? No mayonnaise, gherkin (pickle) or ketchup anywhere near our Aussie burgers mate. The basic burger, or plain hamburger as it is known, consists of the pure beef pattie, fried onion, tomato slices and lettuce on the toasted and buttered sesame seed bun, with barbecue sauce but the main thing is that it has to have slices of sweet beetroot. From here you build with the extras being cheddar cheese slice, bacon, fried egg (runny yolk) and if you order a burger with the works you will get all of the above with a slice of pineapple as well. As we say over here, wrap your laughin' gear around that. You can't be satisfied unless you have beetroot and beef juices mixed with runny egg yolk running down your forearms and dribbling from your elbows.
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No, I confess that I didn't, Livo. And from your description, I would not have enjoyed it had I done so. I don't want fried onion, tomato slices, lettuce, barbecue sauce, sweet beetroot, or a slice of pineapple. I really do like my food plain and unadulterated. The finest hamburgers I have ever encountered were served in the faculty club of the University of Waterloo (Ontario, Canada). A hamburger to die for, but they served the first one with fried potato skins, which I had to explain to my server were the part of the potato that we throw away in the U.K.
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** Phil.
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As you said Phil, each to their own. Sadly, the real hamburger is disappearing. McDonalds has done the damage and the Takeaway that used to be found in almost any town are mostly gone. Just another piece of history. Fortunately for me, one of the remaining few is right at the bottom of my street and they (he) makes great burgers. The ones that do remain are very popular and the trade workers keep them busy for breakfast and lunches. They are another one of those mysteries like BIR and the Doner. You can make it at home but it just isn't the same as buying one cooked on the big flat top.
My wife and I had to do a drive yesterday and to my surprise, we passed a mobile food trailer on the side of the road. It was colourfully painted and decorated and had signage declaring it to be Mr Sheesh with the words Kebabs and Doner in big letters. I haven't seen a roadside doner van in years. Unfortunately, we were on a schedule and couldn't stop.
New thread on the burger.
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For those who like a garlic sauce with their Donner Kebab, I found this small batch Lebanese Garlic Sauce (Toum) at this site.
http://chichoskitchen.blogspot.com/2010/04/toum-garlic-lebanese-sauce-recipe.html
If you’ve ever made Toum most recipes call for a cup or more of garlic, 3 cups of neutral oil with lemon juice and salt in good measures. Only for it to split at the last moment
This Toum is made from only 5 cloves of garlic and one cup of oil. It does have 1 egg white which is a little unusual.
Having made it for the first time today in a few short minutes I am really pleased with the result, it is the lightest and creamiest recipe for Toum that I have used.
I made mine in this small Kitchen Aid (a gift from the kids) which has a small well in the top that allows the oil to drip in at the right speed. I kept the mini-chopper at the lowest speed setting throughout.
https://www.kitchenaid.co.uk/food-processors/859794315020/mini-food-chopper-830ml-5kfc3516-onyx-black
Ingredients:
5 cloves of garlic
1 egg white
1 cup of neutral oil (sunflower is fine)
Juice of 1 lemon
a good pinch of salt
1 cup of iced water of which you will use around 2 tbsp
Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend on medium and scrape the sides down when the garlic goes flying everywhere. Add the egg white and blend on medium.
Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good.
At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.
Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.