in this new video you will see how to make detailed meat doner doner kebab between bread, Turkish doner iskender kebabrice top coating doner kebab lavash bread roll with wrapping, ie doner paninis kabap fine, leaf-like preparation of doner meats 3.5 kilograms of cow meat to be used, 750 grams of very oily ground beef 2 onions, natural thyme, red hot pepper, dough baking powder powdered cumin, mineral water, salt, black pepper and powdered sugar goat milk, olive oil, black soy sauce, garlic first cut the outer surface of the meat with a knife need to extract the hard parts of meat cow or beef hind leg meat is used to make doner kebab The method is very simple to open meats as thin as leaves should use a very sharp long knife if you have such a kitchen counter, apply it meat on a cutting board. cut from the bottom by pressing on the meat meat should be cut as thin as possible, cutting process of meat is completed, be made in a marinade to soften meats, chop onion and garlic very finely with mixer, powder the thyme, Add mineral water so liquid soda add milk, add olive oil and soy sauce, add spices Add the crushed onions and garlic, stir Place the meat into the storage container by adding sauce meats should be kept in the fridge in this way for 2 days After 2 days, the meat is marinated in softened form minced meat to be prepared Since this ground beef is very oily, externally animal fat will not be used if iskender kebab is to be made, doner meat should be mixed with minced meat soy sauce, 1 onion, spices and some grits black pepper, thyme, semolina, chili powder, cumin mineral water, and rock salt you'll have to crush the minced meat a bit, using a serrated tray add rock salt, add spices, add soy sauce, Add mineral water and onion stir crushing mince with steel crusher, chop a few times if you have a meat grinder there is no need to crush meats like this divide the minced meat into equal pieces and make round balls minced meat preparation is complete, so they will wait have a long steel skewer and have a plate to hold the meats at the bottom After fixing the lower part, the meats will be placed on top of each other a pointed piece of wood is added to the end of the steel skewer to facilitate some sliced meat and a piece of fat minced meat are added butter can be added after the middle to give flavor, all the meats were placed parts on the edge need to be cut and straightened slightly it is best to wait at least 20 minutes for excess water to flow The doner is placed in the cooking machine, and will turn to cook To cut the doner kebab, use a specially made long sharp knife In the second section, 4 edges will be cut continuously and will be square shape. If this technique is applied, it will be easier to cook and cut more easily. usually this way, over-fried is preferred Here you have about 4 kilograms of doner kabap. 150 grams , 25 people doner kebab was seen how to do, now let's see the way they are served Let's see the most consumed form of doner kebab doner kebab between bread 25 million pieces of bread every day in Turkey doner kebab is sold heat the bread and add tomatoes into it optionally pepper onion lettuce can be added or plain at least 70 grams of meat is added, of course there is more meat here some hot peppers are added on request and served with buttermilk or juice For doner iskender kebab, pita bread is required on the lower part You can use a bread you like it, you need to cut the breads toast the bread with a little oil Add some butter to the pan to make Alexander sauce add tomato paste, Add black pepper, salt and sugar Add some water, stir, and add water with stirring until consistency. Boil for 5 minutes will be enough preparing some fried peppers to add to the edge of the plate toast is added to the bottom of the plate plenty of doner kabap is added to the chopped bread sauce added, in some cities sauce is added on bread fried peppers and tomatoes are added some strained yogurt, fried hot butter is added and served Turkish iskender kebab is made this way, doner kebab on rice can be preferred doner kebab with rice is delicious making lavash bread for roll wrapping with lavash bread yeast, salt, sugar, warm water knead thoroughly with sieved wheat flour and make a soft dough the dough in a round shape and cover it with a plastic bag wait at least 30 minutes in this way, After the doughs rise, open them with a rolling pin. prepare the dough according to the size of the ceiling you will cook add the dough and cook while the pan is hot tomato onion pepper lettuce can be added into lavash bread strained yogurt can be added as per request my choice is just doner kabap in the platedoner kabap can be packed and stored in the freezerTurkish Chicken Doner Kebab Recipe on Charcoal Fire | Chicken Doner in Traditional Embers Firehttps://youtu.be/HcBS2aOs0JM