Turkish Döner Shawarma
This is Turkish döner shawarma made with ground meat, based on a mixture of lamb, veal, lamb tail fat, spices, yogurt, onion water, and baking soda. The mixture is kneaded well, then frozen until firm and shaped into fingers or onto a skewer, then browned in a hot skillet without additional oil. It is served inside saj bread with tarator, coriander, and pickled turnips; parsley and grilled tomato or lettuce may also be added, as mentioned in the spoken instructions.
A Turkish-style döner shawarma preparation based on the dish named in the title.
Like seasoned rotating meat for wraps and sandwiches.
Ingredients
- half a kilo Finely ground lamb (high-fat)
- half a kilo Finely ground lean veal
- 250 grams Lamb tail fat, cut into small cubes
- 1 tsp Salt
- half tsp Black pepper
- 1 tsp Ground coriander
- quarter tsp Nutmeg
- half tsp Paprika
- 2 tbsp Plain yogurt
- 1 glass Onion water
- quarter tsp Baking soda (sodium bicarbonate)
- mentioned for serving Parsley
- mentioned for serving Pickled turnips
- mentioned as a serving option Grilled tomato
- mentioned as a serving option Lettuce
- 4 spoonfuls of yogurt to 8 spoonfuls of tahini Tahini
- 1 clove Garlic
- half tsp Salt for the tarator
- half a lemon Lemon juice
- mentioned for serving Saj bread
- mentioned as a drink for serving Ayran
Instructions
- Prepare a large mixing bowl and place in it half a kilo of finely ground lamb, half a kilo of finely ground lean veal, and 250 grams of lamb tail fat cut into small cubes.
- Add the salt, black pepper, ground coriander, nutmeg, and paprika to the mixing bowl.
- Add 2 tbsp plain yogurt, 1 glass of onion water, and quarter tsp baking soda to the mixing bowl.
- Knead the meat mixture well in the mixing bowl until it holds together and the seasoning and fat are evenly distributed.
- Place the meat mixture in the freezer, inside plastic wrap or the two storage bags, until it firms up and takes its shape.
- Remove the meat mixture from the freezer, then shape it into a skewer or a long, compressed finger.
- Heat the skillet over the heat, then cook the döner fingers in the skillet in the lamb tail fat contained in the mixture until browned.
- Prepare a saj bread round, then place the cooked döner inside it.
- Add tarator made with tahini, yogurt, garlic, salt, and lemon juice to the saj bread.
- Add parsley and pickled turnips to the saj bread; grilled tomato or lettuce may be added as mentioned in the video.
- Serve the Turkish döner shawarma hot.