(Pilav Ustu Doner)
2 pieces of beef tenderloin, each 200 gr
200 gr medium ground beef
Add the salt and pepper to the ground beef. Knead and give it a round shape, then place in the middle of the two pieces of tenderloin.
Cover in plastic wrap and leave in the freezer overnight. The next day remove from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred it. Then fry in a large pan (be careful not to over-fry).
Traditionally, Pilav Ustu Doner is served on a plate with rice or bulgur pilaf and a hot sauce with melted butter and ground red pepper.
- Turkish Style Tomato Dip or Side Salad for Kebabs.
(Ekmek Arasi Doner)
You can serve doner in a corner of a loaf of Turkish (or French) bread or in pide (pita) with sliced onions, pickles, sliced tomatoes and shredded lettuce.
* The doner meat is normally made by slicing the meat (beef, lamb or chicken) through a rotating spit.
History of Döner:
The writings of Evliya Celebi tells us that it has been made first by Crimeans and prepared horizontally. Probably, the Döner was first cooked in vertical fire by Ottomans.
The final version of the current Doner is based on Iskender Effendi in Bursa in the years of 1800’s. Döner is prepared in different ways in various countries.
It is usually called Shawarma due to the similarity of the word (in Turkish it means "çevirme") in Arab countries. But, Döner’s and Shawarma's ingredients and tastes are not the same.