Every time I watch Jamie Oliver I get a big smile. Thanks to his heart and the
way he cooks, he's the reason I'm here today because I got the courage from him
to be in front of the camera and to cook more and not be ashamed of loving to
cook more. So he very recently made mushroom shawarma which is very clever and
it's a very nice technique that he used, a very simple one and also another
person that I follow is Pro Home Cooks, he made German style dinner and it's
really really nice. But as a person who grew up with doner, doner means to turn,
it's also called 'çevirme'; the word shawarma comes from çevirme or.. we can
argue about that. The Greeks have gyro. Whatever it is, I'm not going to get into
who invented shawarma or doner but I can say around these soils we grew up
with it. So, I have developed a technique which you can prepare the doner in five
minutes and cook it in another five and I promised you the taste is really
really amazing.
We have half a kilo of minced meat, beef and onion. Onion is one of the best acids
to tenderize the meat; so I'm going to put this into a food processor and I'm
just going to use the water with a sieve
I let the water out. Actually, Turkish people are one of the best users of
onions, we have tons of different ways to make us cry; that's the reality and we
used raw onions much more than many of the people in the world and it's a
really good antibiotic. So, my mom when I got sick like I'd say went out with a
light shirt or something as a punishment she would make me eat the whole onion
raw. Yes, so I have started eating raw onion at the age of 30, really late
actually. Now, we have acquired all the water and I'm going to add 2 tablespoons
of yogurt, if you do not have yogurt, you can add a bit of labneh or kefir.
Kefir would work well. Two tablespoons of milk, half a tablespoon of salt, half a
tablespoon of red pepper, pinch of black pepper. This is the treatment of doner.
Normally, they put like layers of meat but really good old-fashioned doner
makers treats it with a marinade each doner master keeps its mixture to
himself or herself. Finally, I add fresh thyme if you cannot
find fresh thyme you can always have dried oregano or thyme. This is more of a
lemony taste and I like it. Because like in the old days again, when while sheep
are going around usually they would eat wild oregano and their meat would
smell like that. so we're trying to regenerate that with freshness. Now I let
the marinade inside the meat. By the way if it's hard for you to find minced meat
or you have slices of beef and a home you can use those with the same
technique. Normally, doner has its layers and half
of it usually is meet and half of it is minced meat. Now it's very traditional to
make the whole doner from just slices of meats which we call its 'et doner' but
it's not it's in its tradition it's usually a mixture, so you can use either
just layers of meat or minced meat or together. Today I wanted to make it as
easy as possible, so I use minced meat and I'm more childish it's easy to cut
layers better and the taste goes much faster and better in this I believe so I
prefer this one because when you use meat because it has less fat content you
have to add also the tail fat of a sheep or a cow to increase the amount of
fats inside. So the meat is ready, today I'm going to wrap it immediately.
Normally, an original doner would wait for at least two days. What I did, I
increase the amount of herbs a bit so that I can do it immediately and for you
guys make it simply. So, I put my meat into the baking paper and wrap it like
this. Let me say, if you have time, ideally put it into the refrigerator for at
least a day and then to the freezer ideally two days and the taste will go
in itself very much. Now, I'm going to put this to the refrigerator, this is all
the preparation I needed to make doner and now it's time to cook.
All frozen mixture is here. What are we going to do, now it's almost lunchtime in
Istanbul. So everyone's looking very hungry. What
I'm going to do is first, I would like to cut like long slices like this. The first
ones would be harder but once you have a straight angle, it will be easy. Deeper
you go, it's going to be harder, so change the surface or I can change the
knife, if you have another knife like this and if your hand is getting
cold, you can put a napkin like this. And then continue. Almost two portions of
doner is here. I'm going to cook these but because we're really crowded and
we're going to use all of it now Burak also is going to continue cutting but if
you don't want to, you can just immediately take this to the refrigerator and use
it another day back from work and etc. I have two pans, one for each person. I'm
going to turn on the heat highest and let it warm for a while. What I'm going
to do is I have butter because we do not have that fatty piece on top of the
doner which melts we use butter for it. I make sure that the bottom of the
pan is hot and all buttered. I put each doner piece as it gets the
heat from the fire like this. Now, we turn each piece, first portion is ready.
I take all this.. Yummy, yeah!
We have to finish all these for the whole team and all for one one for all,
we're going to eat all together. Meanwhile when we're doing this, I would
like to show you the German-Turkish way and Turkish Turkish way of how to eat
doner. There are preparations one has a lot of like red cabbage, carrots, onions
and lots of sauces inside because this beauty is very tasty, in Turkey we
like to eat it plain, just bit of onions and pickles maybe and sometimes
potatoes. While we are finishing please watch those. German-Turkish way; mix
cucumber, tomato, green pepper, parsley and add the lemon dressing. Grate carrots,
slice red onions as semi circles, thinly slice lettuce and red cabbage, add salt
and vinegar to red cabbage and gently squeeze them to separate from one
another and have the taste a little better. Set them aside. For red sauce, mix
yogurt, red pepper paste, vinegar, red pepper flakes, salt and ginger puree. For
the white sauce, mix yogurt and if you don't have yogurt labneh, mayonnaise,
garlic puree, cucumbers, dill and a bit of salt for your taste and when they all
meet in the sandwich with doner, it's a taste festival for your mouth or your
mind or your soul. For Turkish-Turkish way doner, slice white onions as
semi circles, mix with parsley and sumac and olive oil.
Squeeze them to enhance the flavors to one another. Slice pickles and tomatoes,
simple it incredibly delicious.
All of the doner is here, now I'm warming everything up. Here comes the amazing
breads of the supersonic Burak Arpak which helped
me do the doner and at the same time cook these beautiful, beautiful breads.
Hope one day you're going to do this on the channel, no? So please, if you
like him to make some bread videos, please tell us. Write down. This
bread is still hot and great. This one is for you, because work the hardest.
We are going to make the German style, no? What kind of sauce do you like?
So then, first I put the sauce as sauce acts like an insulator because it has
butter so the bread doesn't go soft and bad.
I want it all, ok!
We call this in Turkey 'çoban' salad,
Sheppard salad, then I put a bit
more of the sauce here but from Turkish side I'm going to add
some pickles because he's Burak and I want him to eat it perfectly.
no no no....
Now, I would like to make mine more of a traditional way. This hot and a bit of
buttery meats goes in directly and this top of the bread gets inside and soaks
old nice juices, like this. And inside, traditionally just a bit of onions and a
bit of tomatoes. Very recently, some Turkish people could be angry at me
but people put fried potatoes as well so we can add because it's very often we
put right now. I want to show you this and then lots of pickles.
that's not the
original way to compete with the German one in terms of flam boys, it could be
added but no, now I eat it separately.
I should say there isn't a clean way to eat this but
it's worth getting dirty.
I hope you like it, I hope you try it
and I hope you share with your loved ones. Now that's it, take care.
Bye bye from Istanbul..