Donner Kebab de vita – street food autentic, facut acasa, inspiratie la fix!Exista preparate care nu au nevoie de prea multa introducere, pentru ca stii din start ca vor fi bune. Donner kebabul este unul dintre ele. Carne frageda, bine condimentata, rumenita perfect, servita in lipie calda, cu sos cremos de usturoi si salata fresh de ceapa. Este genul de mancare care iti aduce instant aminte de vacante, de street food-ul savurat pe fuga, dar care, facut acasa, devine si mai bun. Varianta aceasta de donner kebab de vita este surprinzator de simpla si extrem de gustoasa. Folosim carne tocata de calitate, bine aromata, pe care o transformam intr-o pasta fina, apoi o coacem si o rumenim rapid, exact cat trebuie. Rezultatul este o carne suculenta, usor crocanta la exterior, perfecta pentru a fi servita in lipie, cu sos si salata. Ca de obicei, am ales carne de la vecinii de la Butcher’s Cuisine, pentru ca atunci cand ingredientul principal este bun, jumatate din treaba este deja facuta.

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INGREDIENTE (pentru 6 portii)

Pentru donner

• 1 kg carne tocata de vita
• 3 cepe albe
• 1 lingura sare
• 1/2 lingurita piper
• 1 lingura chimen
• 1 lingura oregano
• 1 lingura boia dulce
• 2 linguri pasta de ardei dulce sau picanta, dupa plac
• 2 linguri iaurt grecesc 10%

Pentru salata de ceapa rosie

• 2 cepe rosii
• 8 fire patrunjel verde
• sare
• 1 lingura ulei de masline
• 2 linguri suc de lamaie

Pentru sosul de usturoi

• 3 catei de usturoi
• 150 g iaurt grecesc
• 100 g smantana
• 1 lingura ulei de masline
• 1 lingura suc de lamaie
• sare

Pentru lipii

• 170 ml apa
• 10 g drojdie uscata
• 1/2 lingurita zahar
• 500 g faina
• 20 ml ulei de masline
• 1 lingurita sare

Incepem cu carnea. Punem carnea tocata intr-un blender, chiar daca este deja tocata, pentru ca vrem o textura cat mai fina. Adaugam ceapa tocata marunt si bine scursa, condimentele, pasta de ardei si iaurtul grecesc. Mixam pana obtinem o pasta omogena, apoi o lasam la frigider cateva ore, ca aromele sa se imprieteneasca bine.

Impartim compozitia in 3 parti egale si o intindem pe cate o hartie de copt intr-un strat subtire. Rulam fiecare hartie, exact ca in video, apoi le asezam pe o tava. Daca va plac ardeii iuti copti, puteti pune pe tava si cativa ardei iuti. Coacem la 180 de grade Celsius aproximativ 30 de minute.

Lasam sa se raceasca usor, apoi desfacem hartia de copt cu grija, sa nu ne loveasca aburul. Cand carnea este suficient de racita, o desfacem in fasii. Incingem o tigaie cu foarte putin ulei de masline si rumenim carnea 2–3 minute, pana capata o crusta usoara. La final o mai condimentam dupa gust – eu am mai adaugat putina boia dulce si oregano.

Salata de ceapa rosie este simpla si fix ce trebuie: taiem ceapa subtire, o amestecam cu patrunjel verde tocat marunt, ulei de masline, suc de lamaie si sare. Fresh, aromata si perfecta langa carnea rumenita.

Pentru sosul de usturoi amestecam usturoiul zdrobit cu smantana, iaurt grecesc, sare, suc de lamaie si ulei de masline, pana obtinem un sos cremos si echilibrat.

Trecem la lipii. Incalzim apa cat sa fie calduta, o amestecam cu drojdia uscata si zaharul si o lasam 10 minute sa se activeze. Adaugam faina, uleiul de masline si sarea si framantam pana obtinem un aluat omogen. Il lasam la dospit o ora, sub un prosop, pana isi dubleaza volumul. Apoi impartim aluatul in 6 parti egale, le modelam in bile si le mai lasam 20 de minute la odihnit. Intindem fiecare bila in discuri de aproximativ 15 cm si coacem lipiile intr-o tigaie incinsa, la foc mic, pe ambele parti.

Pentru servire taiem lipiile pe jumatate si in buzunarul format punem sos de usturoi, carne, salata de ceapa rosie. Servim imediat, cu cartofi prajiti si ardei iute copt, pentru un plus de spicy.

Detaliile video ale retetei:

Daca ti-a placut reteta de Donner Kebab de vita, iti recomandam sa incerci si alte idei de tip street food facute acasa:

English version

Beef Doner Kebab

Beef Doner Kebab – authentic street food, homemade, inspiration at its best! There are dishes that don’t need much of an introduction, because you know from the start they will be good. Doner kebab is one of them. Tender, well-seasoned meat, perfectly browned, served in warm flatbread with creamy garlic sauce and fresh onion salad. It’s the kind of food that instantly brings back memories of holidays and street food enjoyed on the go, but when made at home, it somehow becomes even better. This beef doner kebab version is surprisingly simple and incredibly tasty. We use high-quality minced beef, well seasoned, which we turn into a smooth paste, then bake and quickly brown, just enough to get the perfect texture. The result is juicy meat, slightly crispy on the outside, perfect to be served in flatbread with sauce and salad. As usual, I chose meat from our neighbors at Butcher’s Cuisine, because when the main ingredient is good, half the job is already done.

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INGREDIENTS (for 6 servings)

For the doner

• 1 kg minced beef
• 3 white onions
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon sweet paprika
• 2 tablespoons sweet or spicy red pepper paste, to taste
• 2 tablespoons Greek yogurt 10%

For the red onion salad

• 2 red onions
• 8 sprigs fresh parsley
• salt
• 1 tablespoon olive oil
• 2 tablespoons lemon juice

For the garlic sauce

• 3 cloves garlic
• 150 g Greek yogurt
• 100 g sour cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• salt

For the flatbreads

• 170 ml water
• 10 g dry yeast
• 1/2 teaspoon sugar
• 500 g flour
• 20 ml olive oil
• 1 teaspoon salt

We start with the meat. Place the minced beef in a blender, even if it’s already minced, because we want a very fine texture. Add the finely chopped and well-drained onion, the spices, red pepper paste and Greek yogurt. Blend until you get a smooth paste, then refrigerate it for a few hours so the flavors can blend beautifully.

Divide the mixture into 3 equal parts and spread each one onto a sheet of baking paper in a thin layer. Roll each sheet, just like in the video, then place them on a baking tray. If you like roasted chili peppers, you can add a few to the tray as well. Bake at 180 degrees Celsius for about 30 minutes.

Let everything cool slightly, then carefully unwrap the baking paper, watching out for the steam. Once the meat has cooled enough, tear it into strips. Heat a pan with very little olive oil and brown the meat for 2–3 minutes, until it gets a light crust. At the end, season again to taste – I added a little more sweet paprika and oregano.

The red onion salad is simple and exactly what’s needed: thinly slice the onion and mix it with finely chopped parsley, olive oil, lemon juice and salt. Fresh, aromatic and perfect next to the browned meat.

For the garlic sauce, mix the crushed garlic with sour cream, Greek yogurt, salt, lemon juice and olive oil until you get a creamy, well-balanced sauce.

Now for the flatbreads. Warm the water until lukewarm, mix it with the dry yeast and sugar, and let it sit for 10 minutes to activate. Add the flour, olive oil and salt, then knead until you get a smooth dough. Let it rise for one hour under a towel, until doubled in volume. Divide the dough into 6 equal pieces, shape them into balls and let them rest for another 20 minutes. Roll each ball into discs about 15 cm in diameter and cook the flatbreads in a hot pan over low heat, on both sides.

To serve, cut the flatbreads in half and form a pocket. Fill with garlic sauce, meat and red onion salad. Serve immediately, with fries and roasted chili peppers, for an extra spicy kick.

If you enjoyed this Beef Doner Kebab recipe, we recommend trying other homemade street food ideas as well: Tantuni Wraps – Turkish Street Food, Chicken Shaorma or Chicken Gyros.

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