How to make Turkish Doner on Stovetop
- 500 g lamb (foreshank / belly)
- 500 g beef (round)
- 100 - 200 g lamb fat (adjust depending on the fat content of the lamb)
- 1 onion (juice only)
- 100 ml full fat milk
- 1 tsp black pepper
- 2 tsp salt
- Tomatoes, onions, lettuce to garnish
- Grate the onion and strain the juice into a mixing bowl, (don’t discard the pulp, use for koftas)
- Add 100 ml full fat milk, 1/2 tsp black pepper and 1 tsp salt
- Whisk to combine the ingredients and set aside the marinade
- Using a very sharp knife, very thinly slice the lamb and beef into large flat pieces. The slices have to be thin as possible.
- Add the meat slices into the bowl, mix to coat all the pieces.
- Cover the bowl with a stretch film and let it rest in the fridge for at least overnight, better 24 hours.
- Thinly slice lamb fat in similar sizes and set aside in the fridge.
- Remove the meat from marinade and layer 1 – 2 pieces of lamb fat in a small and narrow cake pan
- Continue with the meat slices, adding 1 layer of fat for every 2 -3 layer of meat
- Press firmly and cover the mold with a stretch film
- Put it in the freezer for 3 – 4 hours for the meat to froze slightly, this will make slicing easier
- Remove the frozen meat and cut thin slices as you need. Put the rest into the freezer for later use
- Heat up a cast iron or steel pan on high heat and wait for the pan to get really hot
- Cook the sliced doner on hot pan and flip over gently until slightly brown on the outside, for 1 -2 minutes
- Serve with lavash or doner bread, onions, tomato slices or fries