Dner Kebab Bread

Ingredients
2 t (1 packet) dried yeast
1/2 t sugar
1 C lukewarm water
3 C all purpose flour
1 t salt
2 T olive oil
2 T plain yogurt
Extra flour, to dust
Extra olive oil, to grease
1 egg, lightly whisked
2 tsp sesame seeds
Steps:
Combine yeast, sugar and 2 T of the water in a small bowl, and stir until yeast
dissolves. Set aside in a warm place for 10 minutes or until frothy.
In a large bowl, sift flour and salt together. If you don t have a flour sifter, y
ou can just whisk them together.
Make a well in the center of the flour and salt, and add the rest of the water,
the oil, the yogurt, and the yeast mixture that you set aside.
Stir together with a wooden spoon until combined, then use your hands to bring t
he dough together in the bowl.
Put the dough on a lightly floured surface and knead it for 10 minutes or until
smooth and elastic.
Lightly grease the inside of a large bowl with oil, then place the dough in the
bowl and turn it to coat it with oil. Cover with a towel or plastic wrap, and se
t aside in a warm place for 2 hours (or until dough has doubled in size).
Two hours later
The dough has risen!
The dough has risen!
Preheat oven to 425F.
Punch down the centre of the dough with your fist. Turn onto a lightly floured s
urface and knead for 2-3 minutes or until dough has returned to its original siz
e.
Divide the dough into 2 equal portions, and shape each portion into 7 inch by 12
inch rectangle.
Place on 2 non-stick baking trays (or 2 cookie sheets that have been sprayed wit
h cooking spray) and press with fingers to indent surface. Brush with egg and sp
rinkle with sesame seeds.
Loosely cover the dough with plastic wrap and place in a warm place to rest for
20 minutes or until dough has risen half an inch or an inch.
Shape the dough into rectangles (or as close as you can get...), then cover with
plastic wrap and let rise a bit longer...
Shape the dough into rectangles (or as close as you can get ), then cover with pla
stic wrap and let rise a bit longer
Bake in preheated oven for 20 minutes or until the bread is golden brown and sou
nds hollow when tapped on the base. I baked it for 7 minutes, then swapped the c
ookie sheets on the racks, then cooked it for another 7 minutes. I then lowered
the oven temperature down to 350 to prep for the meat, and put the bread back in
for 3-5 minutes.
Remove from oven and place on a wire rack to cool.
My fully baked loaves! This was also my first time baking bread from scratch and
it was super easy.

My fully baked loaves! This was also my first time baking bread from scratch and
it was super easy.
So, there s your bread! You have a nice 2 hour break in the middle of that prepara
tion that is perfect to get the vegetables and the meat ready.
The vegetables
Shred the lettuce. I got a head of iceberg lettuce and chopped it myself, but th
ey also sell it pre-chopped.
Slice the tomatoes. I also de-seeded them because tomato seeds are gross.
Slice the onions. I try to slice them as small as possible because they can tast
e quite bitter.
Lettuce, onion, and tomato!
Lettuce, onion, and tomato!
Prepare the red cabbage! I prefer red cabbage to white, but it isn t served comple
tely raw.
Shred the cabbage as finely as you can. I tried to also remove as much of the wh
ite rib as I could.
Wash it until the water runs clear. I suggest being sure to do this step, as I h
ardly made an effort and my cabbage was still pretty bitter.
Add salt and pepper to taste, and then equal parts fresh lemon juice and olive o
il. I used 1 T of each with about 1/3 of the head of cabbage (saving the rest fo
r another dish).
Mix together!
You can also prep the vegetables beforehand. I shredded the cabbage and lettuce
the day before to save time.
Next, prepare the meat. I bought 1 lb of ground lamb at the store, but will prob
ably mix it with turkey next time the smell and taste of the lamb was very overp
owering.
The same forum thread with the bread recipe also had a meat recipe, so I used th
at.
Dner Kebab meat
Ingredients:
1 lb ground lamb (or equal parts ground lamb and ground turkey)
1 t salt
3/4 t ground black pepper
1 t flour
1 1/2 t ground oregano
3/4 t italian seasoning
3/4 t garlic powder
3/4 t onion powder
3/4 t dried mustard
1/2 t cayenne (if you don t like spicy food, you can put in less)
1/4 tsp paprika
Steps:
Mix together all spices, then add to meat. I kneaded it like meatloaf, ensuring
that all the spices were evenly distributed throughout. If you have a mixer, the
recipe recommends that you put all ingredients into a mixer with a dough hook an
d mix for 30 minutes. The key is to get as much air as possible out of the meat.
Then, make a tightly packed loaf and put it in a greased loaf pan. If you have a
n insert that allows it to sit above base (so it doesn t sit in its own grease), u

se it.
After mixing the lamb and spices, put the meat in a loaf pan.
After mixing the lamb and spices, put the meat in a loaf pan.
Bake the meat at 350F for 45 minutes to an hour, and turn it over halfway through
to ensure even browning.
When the meat is done cooking, take it out and raise the oven temperature to 400F
.
Then, slice the meat as thinly as possible. Since mine roasted in its own grease
, I put the slices down on a broiler pan and cooked the meat an extra 5 minutes
to try to get more of a crust on it and roast out some of the grease. A higher t
emperature and a longer time would have probably helped here, but I was getting
impatient!
Ready to broil the lamb!
Ready to broil the lamb!
So, there is meat, there is bread, there are vegetables, now you just need sauce
!
My sauce did not work out the way I wanted it to. I made a tzatziki-like sauce,
following this recipe and using half sour cream and half yogurt (I used Kroger b
rand plain greek yogurt). It was terrible, because it was far too sweet. I remad
e it with less dill and only sour cream, so I ll be trying that next.
Mixing the tzatziki sauce! Clearly I went overboard with the dill.
Mixing the tzatziki sauce! Clearly I went overboard with the dill.
Tzatziki sauce
8 ounces (1 C) sour cream
2 T olive oil
1 T lemon juice
1/2 t salt
1/2 t ground black pepper
1 T chopped fresh dill
1 clove garlic, crushed (I used 1/2 t minced garlic from a jar)
There were also recipes for yogurt garlic sauces, which was the same except with
out the dill, pepper, olive oil, and using yogurt instead of sour cream. I would
n t recommend doing this in the U.S. unless you ve made your own yogurt or can find
sour enough yogurt, because American yogurt is so sweet. I also liked that sour
cream has a much lower sugar (aka lactose) content.
Bread sliced, toasted, and all ingredients standing by ready to fill.
Bread sliced, toasted, and all ingredients standing by ready to fill.
It looks so authentic!
It looks so authentic!
So it was a success, sauce aside. I ll be trying various sauce combinations over t
he next few days as I finish up my leftovers!

ngredients
2 - lb. leg of lamb, boned and cut in slices
1 Tbls. black pepper
2 lbs . ground lamb
lamb fat(if u want)
2-3 Tbls. salt
onions, processed until a liquid-3 cups
1 cup olive oil
1 cup milk ..
1 tomato
1 tbspoon ground red pepper
2 tbspoon butter
1 tbspoon cumin
1tbspoon thyme
How to make it
Remove any bits of skin and bone from the meat. Cut into serving-size
slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or
the edge of a heavy saucepan until 1/8 cm. thick. Trim.
Prepare a marinade of onion juice, olive oil, salt and pepper, milk and soak
meat in the marinade overnight.
add to salt and pepper ground beef with spicy sauce
Knead and give it a round shape then place in the in the middel of the tenderloi
n one by one . cover up plastic wrap and put in freezer over night .. The next d
ay remove them from the fridge 45 minutes before cutting.. use a knife or meat c
utter to shred it..
then fry in a teflon pan (careful nt to over-fry) on both sides(3-4 minutes)(If
u dont have dner kebab broiler do it in a pan)
Serve inside a bread corner or on a pita or on the pilaf and tomato slices if u
like u can add lettuce and onion slices ,french fries too.

Meat[edit]
Although frozen kebab is available at convenient stores, they don't match fresh
home-made kebab and may not be consistent with your taste and spicing.
Ingredients (four-pounder)
2 kg (4 lb.) of ground beef (or other minced meat)
11-12 tsp. of chicken salt/season salt.
6 tsp. of black pepper (amount depends on taste preference)
Two-pounder portion
1 kg (21/4 lb.) of ground beef (or other minced meat)
5 tsp. of chicken salt/season salt

3 tsp. of black pepper (amount depends on taste preference)

One-pounder portion
500 g (1 lb.) of ground beef (or other minced meat)
2-3 tsp. of chicken salt/season salt
1 tsp. of black pepper (amount depends on taste preference)
If you want, you can add other spices like chili, cayenne, garlic, BBQ sauces et
c.
Preparation
Mix all the ingredients into a farce-like chunk.
Use a mixer or your hands to get air out of the chunk.
Optionally, you can make a hole with a knife to the chunk so that excess fat can
drain out.
Wrap it tightly in aluminium foil, and use more than two layers of foil (so it w
ill not rupture).
Put it into the oven and set the temperature to 100 C (210 F).
Let it cook for 4 hours.
Note: 4 hours applies to any size. Let's say, if you want a 1 kg chunk (half of
the original portion), you should NOT leave it for 2 hours, 4 hours apply for ev
ery size. The idea is that it gets cooked slowly.
When it is done, remove it from the oven, open the foil, and let it cool down. I
f you did everything correctly, you should be able to use a shredder or a knife
to cut it in thin slices.
Sauce[edit]
Kebab is never perfect without sauce or a dressing! Here are a couple of sauces
that go with kebab:
Iskender-style dressing
2-3 dl (4/5-11/4 cups) of unseasoned yogurt
1-3 cloves of garlic, chopped (amount depends on preference)
pinch of salt
1 tsp. of basil
1-1 tsp. of black and/or white pepper
(Optional seasoning for taste)
green-, lemon-, or red pepper
chile pepper/chili powder
cayenne pepper
Tabasco sauce
Tomato sauce dressing
1 can of tomato pure (70 g or 2 oz.)
-1 tsp. of salt
-1 tsp. of white pepper
-1 tsp. of black pepper
1 tsp. of basil
pinch of oregano
ketchup (amount depends on preference)
Pita[edit]
Main article: Pita
You can either wrap the fillings into a reel or make it into a sandwich, with pi
ta bread. You may want to make the pita slightly thinner if wrapping into a reel
. If you want a relatively big kebab, then make the breads into a diameter of ab
out 30 cm (12"). Pita Bread is more popular to Lebanese Bread

Salad[edit]
A salad consisting of tomatoes, pickles, cucumbers, and Chinese cabbage with may
onnaise is probably the most common salad eaten with kebab in Europe. There are
tons of variations, of course. If you want a healthy choice, make sure you balan
ce the cereals class (pita), meat class (kebab), and vegetable class (salad) wel
l! You can also add chile peppers, jalapeo, red onions and such for the salad to
fit your taste!
Serving[edit]
There are several ways and styles to serve dner. Here are a few:
Sandwich-style
Slice the pita bread from the middle, then lay the salad, kebab and dressings li
ke you would do with a hamburger.
Reel-kebab
The roll wrap for a reel-kebab can be done using the same technique as for burri
tos (using pita bread).
Kebab pizza
Simply prepare a pizza and top it with kebab.
Kebab with rice
Fill roughly over a half of a plate with kebab, and the rest with cooked rice. D
ress with ketchup or any of the sauce recipes mentioned in this article.
Kebab with chips
Same as kebab with rice except that the rice has been replaced by chips (a.k.a F
rench fries).

Serves: 4
Ingredients:doner use
1 1/2 pounds lean veal
Salt
Freshly ground pepper
1/2 teaspoon ground cumin (or a prepared doner-kabab seasoning)
2 small onions
5 tablespoons olive oil
4 cloves garlic
3/4 cup sheep-milk yogurt
1 tablespoon fresh chopped parsley
4 flatbreads (the size of your hand)

Garnishes:
2 tomatoes
1 cup red cabbage
1 cup cucumber (grated)
1 onion
Other:
4 grill skewers
Preparation:
Preheat the oven to 430 degrees (grill setting). Cut the veal into thin slices a
nd season with salt, pepper, and cumin. Place the seasoned meat on the four skew
ers
Peel the onions and grate finely. Stir half of the resulting onion paste with th
e olive oil and brush onto the skewered meat, coating all sides.
Place the skewers on a grid on the middle rack of the preheated oven. Grill for
about 20 minutes, turning several times.
In the meantime, peel and press the garlic into the yogurt, using a garlic press
. Stir in the parsley, and season with salt and pepper. Set sauce aside.
Slice the flatbreads in half, but not all the way through, to form pockets. Driz
zle a little olive oil into the pockets. Wash and dice the tomatoes.
Wash the red cabbage and cut into thin strips. Wash the cucumber and grate finel
y. Peel and halve the onion, and cut into very thin strips.
Arrange the prepared ingredients on a serving platter.
During the meat s last 5 to 8 minutes under the grill, warm the flatbread on the o
ven floor.
Remove the skewers and the flatbread from the oven. Remove the meat from each sk
ewer and place in a bread pocket. Add all of the remaining ingredients or just s
ome, according to taste, and dribble the garlic sauce over the top. Doner-kebabs
can also be served on plates, with rice and a salad.

ngredientes: (4-6 Personas)

Pierna de cordero de 1 Kg. sin hueso.
Una cebolla grande cortada en juliana
taza de perejil fresco picado.
cucharadita de pimienta negra molida
cucharadita de pimienta blanca molida
Una pizca de nuez moscada
Una pizca de clavo molido
1 cucharadita de cilantro molido

 cucharadita de canela molida

vaso de aceite de oliva extra
Zumo de un limn o 2 cucharas (soperas) de vinagre
Sal al gusto
Preparacin:
Paso 1:
Limpiar la carne de grasa y nervios y cortarla en lminas finas pequeas.
Paso 2:
Mezclar la carne, con los otros ingredientes y marinar unas 12 horas mnimo.
Paso 3:
En una sartn, calentar poco aceite y rehogar la carne marinada durante 3-5 minuto
s. Si se forman grumos mientras rehogar la carne, deshacerlos con un tenedor.
Paso 4:
Servir con pan de pita, ensalada (tomate, aros de cebolla y perejil) y salsa (ta
hini, yogur o mahonesa).

Variaciones
Se puede aadir al bocadillo de shawerma, queso fresco o patatas fritas.

El pan de pita o pan rabe es una variedad de pan plano sin miga, muy ligero y ve
rstil. Su uso es muy variado tanto para acompaar, como para bocadillo, se consume
en el mediterrneo oriental y meridional, especialmente en el cercano oriente. Como
se hace el pan pita? Aqu te enseamos la receta original del pan pita.
Ingredientes: (12 Panes)
500 gr. harina de fuerza
30 gr. levadura de panadera fresca o un sobre de levadura de panadera seca, granul
ada (se puede encontrarlas en los supermercados)
20 cc. aceite de oliva
1 cucharadita de azcar
10 gr. sal
250 cc. agua tibia
Preparacin:
Paso 1:
Colocar la levadura, el azcar y un poco de agua en un cuenco y dejarlos reposar d
urante 5 minutos.

Paso 2:
Hacer en una fuente una corona con la harina, agregar la mezcla con la levadura,
la sal, el aceite y el resto del agua.
Amasar con la mano hasta que se forme una masa compacta.
Paso 3:
Extender la masa en una superficie bien enharinada y trabajarla hasta que quede
fina y elstica al tacto.
Paso 4:
Colocar la masa en una fuente, taparla con un trapo de cocina y dejarla reposar
hasta que duplique su volumen.
Presionar la masa con el puo de la mano para extraerle el aire.
Paso 5:
Dividir la masa en 12 porciones iguales, dejar reposar los bollitos un instante,
luego estirar cada uno de los cuales, y con la ayuda de un rodillo formar crculo
s de 5 mm de grosor.
Paso 6:
Colocar en bandejas de horno engrasadas con un poquito de aceite y llevarlas a u
n horno precaliente a 250 grados durante diez minutos.
Paso 7:
Una vez sacados los panes del horno , se meten inmediatamente entre dos paos de c
ocina para que tome humedad y no se ponga duro.

El hummus es una de las recetas ms populares del Medio Oriente. Se sirve con pan
de pita fresco o tostado, y se compone basicamente de pur de garbanzos y zumo de
limn, se suele servir como aperitivo y/o acompaamiento. El Tahini es un ingredient
e importante de la receta para elaborar el autntico hummus y no puede ser sustitu
ido por otro alimento similar, pero si puedes omitirlo.
El hummus es uno de los alimentos ms antiguos y se remontan al antiguo Egipto. Sa
bemos que los garbanzos se utilizan con bastante frecuencia desde hace ms de 7.00
0 aos.
Ingredientes: (4 Personas)
Medio kilo de garbanzos (Dejar en remojo la noche anterior) un tarro de garbanzo
s cocidos
Zumo de 2 limones (o segn gusto)
3 cucharadas de tahini
3 dientes de ajo, aplastado
1 cucharadita de sal
Aceite de oliva
Perejil fresco

Preparacin:
Paso 1:
Cocer los garbanzos con sal durante 1 hora. Escurrir los garbanzos (Reservar una
taza del agua de la coccin). Pasar los garbanzos por una batidora con el agua de
la coccin hasta crear un pure homogneo.
Paso 2:
Aadir el Tahini, los dientes de ajo pelados y machacados, aadir el zumo de limn y l
a cucharada de sal. Mezcle entre 3-5 minutos hasta que quede una consistencia su
ave.
Paso 3:
Colocar en un plato para servir, y crear un hueco en el centro del humus.
Paso 4:
Agregue una pequea cantidad (1-2 cucharadas) de aceite de oliva virgen. Adorne co
n el perejil (opcional). Sirva inmediatamente con pan de pita fresco, clido o tos
tado, o cubra y refrigere.
Variaciones
Para elaborar un hummus picante, aadir un pimiento rojo de Chile o guindilla o u
na pizca de pimienta de cayena o pimienta negra.
Otra opcin para el hummus muy sabrosa es aadir encima carne picada rehogada con pio
nes fritos.
Hummus Almacenamiento
El Hummus se puede refrigerar hasta 3 das y se puede guardar en el congelador dur
ante un mximo de tres meses. Aadir un poco de aceite si le queda un poco seco.

La Salsa de tahini es muy fcil de hacer y aguanta mucho en la nevera. Gurdelo en u

n recipiente hermtico en la nevera y se mantendr durante unas dos semanas.
Ingredientes:
1/2 taza de tahini (pasta de ssamo o ajonjol)
3 dientes de ajo, aplastado
1/2 cucharadita de sal
1/4 taza de zumo de limn
1 cucharadita de perejil, finamente picado (opcional)
Preparacin:
Paso 1:
En un mortero, combine el ajo y tahini. Aadir la sal. Y mezcle los ingredientes.
Paso 2:
Sacar del mortero en otro recipiente y aadir el zumo de limn. Si est muy espeso, aad
ir una cucharadita de agua caliente hasta obtener la consistencia deseada.

Paso 3:
Mezclar con el perejil y listo. Sirva inmediatamente o refrigere.

La receta de falafel original est basada en los garbanzos pero en pases como Egipt
o se elabora principalemente con habas, por tanto el falafel de habas es otra op
cin muy sabrosa y su elaboracin es similar. Aqu os enseamos a elaborar ambas recetas
.
Ingredientes: (4 Personas)
Medio kilo de garbanzos o de habas secas peladas (dejar en remojo la noche anter
ior)
2/3 cebollas picadas
1/2 taza de perejil fresco
1/2 taza de cilantro fresco
3 dientes de ajo, picados
2 cucharaditas de comino molido
1 taza pan rallado o de harina en caso de no tener pan rallado.
1 cucharada de bicarbonato (aconsejado) o levadura en polvo
1 cucharadita de sal
1 pizca de pimienta negra
1/2 cucharadita de cayena molida (opcional)
Aceite para frer
Preparacin:
Paso 1:
Lavar con agua y escurrir los garbanzos o habas dejados en remojo la noche anter
ior.
Paso 2:
Triturar directamente los garbanzos sin cocer o habas con la batidora o picadora j
unto con las cebollas, los ajos, el perejil, el cilantro fresco y una taza de ag
ua. Mezcle hasta conseguir una textura espesa.
Paso 3:
Aadir la sal, el comino molido, la pimienta negra, la cayena (opcional) , el bica
rbonato y mezclar un poco. Dejar reposar la mezcla durante 30 minutos.
Paso 4:
Forme con la mezcla pequeas bolas o mini hamburguesas, del tamao de una pelota de
ping pong. Aplastelas un poco. Si la mezcla le queda demasiado hmeda por lo que
le es dificil formar bolitas, se puede aadir un poco de pan rallado o harina de t
rigo.
Paso 5:
Frer en abundante aceite de oliva a fuego medio/fuerte hasta que le queden dorado
s (5-7 minutos). Servir caliente.

Sugerencia para servir

El Falafel puede ser servido como aperitivo con Hummus o con Tahini o como plato
principal. En bocadillo rellenar el pan de pita con falafel, lechuga, tomates,
Tahini, sal y pimienta.
Esperamos que disfrutis de esta receta. Buen provecho.