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Thread: The first German-Turkish "Döner" Food Restaurant in the US:

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  1. #1
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    Default The first German-Turkish "Döner" Food Restaurant in the US:


  2. #2

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    I was actually at this restaurant back in July during the Dampfnudeln trip... Döner is the best fast food from Europe, especially after a night of drinking :P The döners at the Seattle place was good, the best I've had in America, but it's not the first one in America. There's one döner kebap shop in Chicago and I've seen two or three in other parts of the US.

  3. #3
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    Yeah, Döner are amazing :-) It's cheap, it's delicious, it's not unhealthy (compared to the junk from Burger King/McDonals/etc.).

  4. #4

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    Only three more weeks till I can drink Augustiner all day and then go back to my favorite Munich kebap shop afterwards

  5. #5
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    i can write a howto to make your own döner

    for the meat get cow meat slim steaks and 50% minced meat

    then put the minced meat into a bowl and put Salt , eggs, minced onions, oil, milk and yogurt and spices like paprika and pepper and chili into it!

    now knead it!!!

    then you put the slim steaks and the minced meat with spices alternately in rotatory on a spit! in a circle way to get the circle you can use plastic foil and now you put it into an freezer you need to freese it completely because you need the stability!

    now you need to make the bread you need flour, yeast,bakery soda,salt and very important turkey caraway seed

    put the flour and the salt and the yeast into a bowl put water into it for 500g flour you need 350g water and 0,5g salt and knead it!!! then wait 2 hour then put the bakery soda and knead it again!
    now make a flat bubble of a handfull dough but some turkey caraway seed on the top and now put the bubble into an professional wood heater 500C heater 5-8 minutes or an electric version 450C 10 minutes or an non professional noob oven 250C for 20 minutes.

    now you have a flat peace of döner breat! now you need to fire up your döner meat the best taste you get with wood fire and you can cut of the döner meat with a knife but only the edge so you get many pices of crispy fried strips so you can put it into your breat

    now you need salad on it and mice and tomatoes and onions and a yogurt source and chilly on it !

    now you have a professional German-Turkey Döner!

  6. #6

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    Quote Originally Posted by Qaridarium View Post
    i can write a howto to make your own döner

    for the meat get cow meat slim steaks and 50% minced meat

    then put the minced meat into a bowl and put Salt , eggs, minced onions, oil, milk and yogurt and spices like paprika and pepper and chili into it!

    now knead it!!!

    then you put the slim steaks and the minced meat with spices alternately in rotatory on a spit! in a circle way to get the circle you can use plastic foil and now you put it into an freezer you need to freese it completely because you need the stability!

    now you need to make the bread you need flour, yeast,bakery soda,salt and very important turkey caraway seed

    put the flour and the salt and the yeast into a bowl put water into it for 500g flour you need 350g water and 0,5g salt and knead it!!! then wait 2 hour then put the bakery soda and knead it again!
    now make a flat bubble of a handfull dough but some turkey caraway seed on the top and now put the bubble into an professional wood heater 500C heater 5-8 minutes or an electric version 450C 10 minutes or an non professional noob oven 250C for 20 minutes.

    now you have a flat peace of döner breat! now you need to fire up your döner meat the best taste you get with wood fire and you can cut of the döner meat with a knife but only the edge so you get many pices of crispy fried strips so you can put it into your breat

    now you need salad on it and mice and tomatoes and onions and a yogurt source and chilly on it !

    now you have a professional German-Turkey Döner!
    Seems like a lot of time would be needed.... Time that could be well spent working on code or writing. (Or drinking beer.) There's not enough time in a day. Thanks for the recipe but I think I'll just wait till I am in Germany in September for my next Döner. Though next time I have a German Frau over here I will have her work on making the döner recipe

  7. #7
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    Quote Originally Posted by Qaridarium View Post
    for the meat get cow meat slim steaks and 50% minced meat then put the minced meat into a bowl and put Salt , eggs, minced onions, oil, milk and yogurt and spices like paprika and pepper and chili into it! now knead it!!! then you put the slim steaks and the minced meat with spices alternately in rotatory on a spit! in a circle way to get the circle you can use plastic foil and now you put it into an freezer you need to freese it completely because you need the stability!
    Interesting - I've seen "traditional Turkish recipes" calling for slices of marinated meat stacked on a skewer and recipes calling for minced meat but never one that uses both. Is this something you get in Germany ?

    You didn't mention cooking times for the meat - do you cook it through before slicing or is there some kind of "just in time cook" going on where the outside is cooked, the inside might not be, and hopefully the rate of cutting & serving does not get ahead of the rate of cooking ? Do you cook from frozen or thaw before cooking, or does it just spend enough time in the freezer to chill but not freeze ?

    Quote Originally Posted by Qaridarium View Post
    now you need to make the bread you need flour, yeast,bakery soda,salt and very important turkey caraway seed

    put the flour and the salt and the yeast into a bowl put water into it for 500g flour you need 350g water and 0,5g salt and knead it!!! then wait 2 hour then put the bakery soda and knead it again! now make a flat bubble of a handfull dough but some turkey caraway seed on the top and now put the bubble into an professional wood heater 500C heater 5-8 minutes or an electric version 450C 10 minutes or an non professional noob oven 250C for 20 minutes.
    Maybe a typo, but you mention baking soda in the list of ingredients but not in the instructions. Any chance your 0,5g of salt (0.1%)should be 5g (1%) ?

    My usual recipe is along the lines of :

    2 cups / 305g flour
    7/8 cup / 190g water (63%)
    3/4 tsp / 4g kosher salt (1.3%)
    3/4 tsp / 3g Fleischmann's Quick-Rise instant yeast (1%)

    As Q says, the amount of yeast is a function of both the type of yeast you are using and the amount of time you plan to let it work before baking. I use roughly the amount above if I'm planning to bake the dough within a few hours of mixing, but go down to maybe 1/4 tsp if I'm going to leave the dough in the fridge for a few days and pull it out when needed (eg when people drop by and "feel like pizza" not realizing that I live about 30km from the nearest pizza place).

    Quote Originally Posted by Qaridarium View Post
    now you have a flat peace of döner breat! now you need to fire up your döner meat the best taste you get with wood fire and you can cut of the döner meat with a knife but only the edge so you get many pices of crispy fried strips so you can put it into your breat
    Presumably the doner meat is cooked at this point (either cooked through or at least cooked on the outside) and you are just shaving off the cooked bits from the outside ?

    Quote Originally Posted by Qaridarium View Post
    now you need salad on it and mice and tomatoes and onions and a yogurt source and chilly on it ! now you have a professional German-Turkey Döner!
    Our local restaurants also have rodent problems but I normally leave the mice out when cooking at home. Do you think that affects the taste very much ?

    Inspired by this thread I made a sort of "Canadian breakfast doner-kebab" - fresh baked pitas using the recipe above divided into 8, some rolled flat & others "pulled" flat like a pizza crust. I wasn't really paying enough attention to know which ones rose better, but the pita shaped like circles definitely rose better than the ones shaped like, say, Madagascar. Oven at 500F / 260C ("non-professional noob" ) on a pre-heated baking sheet, maybe 4 min for the first side and 2-3 min more after flipping them over. There does seem to be an optimum size - the smaller ones become almost spherical - I would probably divide into 6 next time rather than 8.

    Filling was thin slices of leftover meatloaf cooked up with some onions, hot peppers and chopped up leftover potatoes, then scrambled with a couple eggs and stuffed into half-pitas along with some more (raw) onions. In the absence of authentic Turkish sauces I found that a combination of sriracha and commercial coleslaw dressing (hey, I have to keep it in the house, some people like it) was surprisingly good.

    A good wheat beer would have been better than coffee, of course, but coffee was what I had...
    Last edited by bridgman; 08-27-2011 at 12:35 PM.

  8. #8
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    Quote Originally Posted by Qaridarium View Post
    now you need salad on it and mice and tomatoes and onions and a yogurt source and chilly on it !
    the "mice" here is a so called "bad friend" its sounds like "mais" but i mean Fresh-Corn here.

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