Author Topic: Doner Kebab (updated)  (Read 3123 times)

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Offline ucanel

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Re: Doner Kebab (updated)
« Reply #25 on: May 24, 2021, 11:13:46 pm »
...

Post WW1 Turkish migration/workers is why you have so many I suspect. When I was in Turkey it was German or French as a second language with the general population with a lot of the younger population with English as theirs but still German and French are common.
...

There is no suspicion about it :) this situation also have mentioned in some of our popular Turkish movies, especially the Turkish comedy movie legend Kemal Sunal's movies.
Usually ironicly handled, similar to novel from John Steinbeck named "of mice and men"

The German and French was taught in the schools as second languages up until 30 years ago.
Nowadays it is English but not so successfull
as if you can understand from me :)
I think atmost 5 percent success rate, rest of us just knows hello, how are you, fine thanks and you, what is your name, i am ....
« Last Edit: May 24, 2021, 11:15:34 pm by ucanel »
 

Offline Teledog

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Re: Doner Kebab (updated)
« Reply #26 on: June 17, 2021, 09:16:42 pm »
My fave donairs (doners, WHY) are/were from Halifax, Nova Scotia - pizza corner- with the sweet sauce!  :-+
Trying to clone them here on the wet coast.
Got a vertical rotisserie from Australia & put a 240V outlet in the kitchen.
~95% there..
 
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Offline ucanel

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Re: Doner Kebab (updated)
« Reply #27 on: June 17, 2021, 09:41:23 pm »
The invention that makes Turks jealous.

My fave donairs (doners, WHY) are/were from Halifax, Nova Scotia - pizza corner- with the sweet sauce!  :-+
Trying to clone them here on the wet coast.
Got a vertical rotisserie from Australia & put a 240V outlet in the kitchen.
~95% there..
Meat does not look right to me.
It looks like grounded- minced meat.

It needs to be sliced into strips and a little bit seasoned overnight like milk seasoning ( i do not know the exact terminology seasoning flavoring curing i mean the thing that you do one day before you cook the meat)

Then you place the strips into that nail like thing to get a silindirical shape.

When you are cooking you will cut very thin as thin as you can cut and try to cut very long pieces.
It's full name is Yaprak doner Yaprak = Leaf
when the doner cut into pieces it's shape needs to be like a big thin leaf.
 

Offline Teledog

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Re: Doner Kebab (updated)
« Reply #28 on: June 17, 2021, 11:46:02 pm »
The doner/donairs here in N. America are typically ground burger;
https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-delicious-history-of-the-halifax-donair/
Alton Brown (Food Network television) purees the meat (as I do) in a food processor
https://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710

I HAVE done the marinated sliced meat (chicken, beef, etc.)
In Mexico they call them Tacos Al Pastor (often done with marinated pork)
 

Offline Microdoser

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Re: Doner Kebab (updated)
« Reply #29 on: July 21, 2021, 12:19:05 am »
Thank you, Microdoser for the recipe!
Just a question: light beer or the dark one?

Whichever beer you like ;)

Personally, I like Guinness, but if I can't get that then I drink either Spanish or Czech Lager.
 


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