Hi everyone today is the day for the recipe you've been asking for. it's the
chicken doner. Actually chicken shawarma chicken gyro
that you see all around in the world can be
made at home. It will take you maximum five minutes to
prepare it and then five minutes to cook isn't that amazing
2 minutes to eat I guess. Today i'm going to show
two different ways of eating it one is with a lavash and
inside there's a nice tomato sauce then doner and some goodies on top
and roll it and eat it like a wrap
Or we make it pilaf with you together which is form of rice and in these areas
we make the rice rather different than the italians and
rather different than the Indians and Chinese way i'm going to tell
you the differences we have pilaf with chickpeas and doner together
if you're ready we can start we need to have a treatment
a really good doner either it's meat or chicken needs to
rest a bit in a nice environment and that environment
involves some acids and in this case i have an onion
i put it into the grinder i want to give some information about
these machines it's the watts how many watts in here
for example this is 450 not very strong actually the second thing
is whether it's one blade or two blades two blades is almost necessary
when it's one blade you cannot make this perfect puree. We just want the juice
it's going to soften the meat so it's quite a lot
to this i'm going to add two tablespoons of yogurt
if you don't have yogurt you can add milk or kefir. Kefir works
miracles actually and about seven tablespoons of
tomato puree. I've used tomato rather than tomato paste
or pepper paste if you have both you can use those as well
but because it's more wildly around tomato puree would do and because our
chickens are not very fatty i'm going to add a teaspoon of
butter inside teaspoon of cumin it's going to give the
meat flavor. Very generous oregano two tablespoons,
one teaspoon of black pepper, one teaspoon of
salt and i'm going to mix it a little i'm going to add a bit more butter
actually which makes a whole tablespoon.
Let's mix it like this.
Now here comes the chicken part you can
use just chicken thighs or just chicken
breasts but ties are a little bit more tasty so i'm
going to have a mixture. Two breasts and three ties because like
this is really thick i want each piece to have its fair share of the
sauce there's always a piece like this in the chicken breast
and then this part is really thick so i'm going to cut thin slices as i've
spent more time in the home kitchen i realized some old things
are really harder to clean so what i'm trying to do i had this
piece of the plastic bag for something that i've used before
now i'm using it not to dirty up the cutting board so much.
I'm cutting thin pieces like this if your chicken has a nerve in the middle
cut that. That white thing usually disturbs the texture.
Thin pieces like this for the breasts
they go directly to the sauce and the thighs, they don't need any kind
of treatment if you have the bones cut it and then
take the bones out and they go inside like this. So three of them we mix
it all together like this and it's already
smelling amazing. I have a cooking sheet i'm going
to cut it longer than the usual if you don't have
this you can have two pieces of sheets if you
buy it like that put on top of each other with it like a bit distance and
make it long like this. I'm going to put everything to my side
in the middle and first i made this longitudinal
the first layer the second layer is lateral so
not always the same size like now third is
again to this way.
Then i'm going to very fastly wrap it like this.
And then it's like candy wrapping one hand to this side the
other hand to the other side wrap it and then do this. This is ready to go to
the freezer but actually if you have time after you
make the mixture end before you wrap it let it sit for about
two to three hours so that all the flavors get sucked in by
the meat. Why i'm saying before you pack it because
this is paper it will get too wet and there will be cracks and etc etc.
So this will go to the freezer and next day it's going to be ready to eat
This is the one actually i made yesterday. I'm going to cut this there's
no pleasant way of cutting it the first ones will not be so such in a
great shape but it will get better your hand is going to
be cold, so take a paper towel this looks it's is it
too much but because it's so cold you really really need it.
Do this, this. You have to be fast as you get into the depths of it it's
going to be harder as you can see. So when that
happens turn it and then cut from the edge like
this. Like the doner itself.
As you cut from each side again it gets harder, turn it and go on.
I've cut the first piece this can rest for a while.
Now i can go on cooking. I'm going to take a bit of butter not so
much make sure that all the bottom is covered with it.
If you have the excess take it out and then put all these pieces
to the pan. Each pan will take a portion so you're a family of four
you have two pans and have two portions each time
and put them on the side don't let the doner
melt so if one person is cutting let the other person be
cooking. Don't put one piece on one side and the other one to the other
start from one place and then turn all around and finish up at the
same place so when you need to turn it you know where to start.
now it smells heavenly. What i'm going to do i'm going to cook two portions first,
because i'm going to cook them again i just put this on the side
like this and continue more butter if you have pepper paste
and tomato paste it really changes the taste
a little bit with the tomato puree it has a younger taste so keep in mind
it works but it works better with pepper paste
and tomato paste together.
Now the second round is also done so i add my first round
for it to warm it up and then put it on the side
the pan looks a bit black but there's incredible goodness at the bottom i put
some water and to it if you have pepper paste
pepper paste if you don't have it tomato puree add a tablespoon of it mix
it well like this and bit more butter. Now if
you're ready, you can move to this side
first layer like this.
Two layers like this.
A bit more to the middle and then piece of doner.
Half a portion like this, I have lettuces here i'm going to put them in
the middle like this the crunchy parts as well it needs the
crunchiness so a lot of greens that's beauty pickles
peppers i take the top off another one and then these are rex potatoes some
potatoes if you like. This is not the traditional one this is potatoes
got in much later so while making a wrap fold from the bottom and the top like
this so they don't go anywhere and then turn it
and wrap it like this here comes the wrap.
Here comes the sun.
Now here is the doner dürüm, look at this it's speaking. Can i eat it?
This is the first way of eating it.
Another word, each episode we have a word and this word could be 'gömmek'
You burry that person you bury a treasure or something the way i
eat it this was is like gömmek, so the first one is like this.
Now let's talk about another way of uh presenting this beauty and it is
with pilaf. In the world when you go to Asia usually the rice
is first boiled or steamed and then fried or has another treatment or not
when you go to Italy and think about risotto rice is fried
and at the same time boil together slowly
adding the water and taking the starch out and
making the creamy taste. In turkey our size of the rice is rather
different and what we do we first fry it with
butter and olive oil together it's my preference usually people just
fried in butter and then we add the hot water if you
have one cup of rice you have one and a half cup of water
usually and then you move from a big flame to a simmering mode
it will cook for 10-12 minutes just before it cooks i had boiled chickpeas i
added the chickpeas and mix it up and how do i understand that
the rice is cooked you make hole in the middle if the water all went
away and it doesn't fall back then you're ready
what you should do you should turn off the heat and then put a cloth between
the lid and the pan so that it takes the extra
steam away. So that each rice is
fluffy and individually not sticky. And today
i want to show you another way of eating chicken doner.
It's going to be with rice.
When you're cooking the doner actually the pan is going to be
dark at the bottom. When you finish the first round
to be ready for the next one put a bit of water.
Okay and then this is a lot of flavor add i to the chicken.
Make a hole in the middle of the rice and you add a bit of pickle juice
and then in the middle you put the doner
and eat it from the middle
For some freshness i'm going to add some parsley and if you want
you can add some yogurt. So this is what doner kind of looks like
you can see from the shape how it is different from if you just like
slice some chicken and sew and make it it's really different
i want to show you some photos of how it is in
real life in big doner chains and you can see how the texture
is impossible to differentiate. This is almost like the half of the
chicken but with a recipe like this four people can be really full.
Two ways.
Bahar's way.
Did you say sorry to lavash?
Bahar: Take a bit of lavash and then use it as a spoon.
don't eat it on the top of.
Okay, like this a bit of chicken, a bit of pilaf
Yağız just went for the chickens.
For now that's it guys hope you liked
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