"Oh Doner, Oh Doner..."
#1
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"Oh Doner, Oh Doner..."
A few years back on a trip to London I became seriously addicted to doner kabobs. Now its almost as though that is one of the main reasons I keep going back. The little stands and carts seem to be all over the Sceptered Isle. (Theres a great take-away in Great Yarmouth called London Kabobs. Speaking of London try the Star. Exit the Earl's Court Tube and go a block or two to your left).<BR><BR>Ive found several recipes on the web and found them all to be lacking, though Ive made some killer nann bread and thats a start (some use pita).<BR><BR>I live in the Midwest and have yet to find the elusive doners anywhere within 500 miles. Does anyone have any pointers for making them at home?<BR><BR>Also, why do you suppose these little delights havent caught on mainstream in the States? Theyre fast, cheap, convenient and amazingly delicious. Seems like the next big step in American fast food. I prefer the lamb and, granted, thats not big here on a wide scale, but that hardly seems to be an excuse since Ive also had doner's made from turkey, chicken, pork, and beef.<BR><BR>As an aside Ive also notice that the quality of the doner increases proportionately with the scuzziness of the restaurant. Kinda like burgers in the USA, its not uncommon for the best ones to be made in little greasy spoons that youd rather not think too much about.<BR><BR>Any suggestions for great, homemade doner kabobs, eh?<BR>
#3
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I love Doners and simmilars (like shawarmas, gyros or falafel kebabs). I think that the reason you don't see them is that most places (in Europe or elsewhere) are family owned establishments, not chains. Maybe you could start your own! You can buy the equipment and recipes in several places over the net (do a search, they are not difficult to find).<BR><BR>My brother and I thought about it, but we haven't had the time to set up a doner shop.
#9
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But remember to call them kebabs not kebobs.<BR><BR>'large doner, no salad, no sauce'. Before I moved to Edinburgh I thought the streets were paved with gold - not so, they were paved with allthe excess salad that young men throw from their kebab at 2am.
#11
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But remember to call them kebabs not kebobs.<BR><BR>'large doner, no salad, no sauce'. Before I moved to Edinburgh I thought the streets were paved with gold - not so, they were paved with allthe excess salad that young men throw from their kebab at 2am.
#12
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Well, if we're being picky, the Turkish family that are my neigbors (and several websites I've visited) actually spell and pronounce it "kaBAP," but I don't think it really matters much. Bill Bryson once commented, in his book NOTES FROM A SMALL ISLAND, something to the effect of how people could become so fond of anything that looked so much like the leg of a corpse? Apparently, he never tried one. My neighbors also told me that is not a huge, solid piece of lamb meat, rather it is rings of meet, the largest slices at the top narrowning down to the bottom tip. You live, you learn.
#13
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It certainly isn't one piece of meat.<BR>It's, how can I put this, a block made of up the offcuts of meat from larger butchers - scrap meat. I am not sure how it's pushed together.<BR><BR>To be honest I don't really care though. It tastes ****ing gorgeous and I haven't died of it yet.<BR><BR>
#15
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Actually, there are two kinds. A Shawarma is layers of lamb meat. Not necesarily scraps, but more like thin slices, one on top of the other. To prevent dryness, they put a layer of fat in between layers of meat. That fat usually renders out when cooking, so little stays on the meat.<BR><BR>A kebab is more like a paste, made with minced lamb in the shape of a cylinder. It is mixed with a lot of pepper, onion puree and fat. That's why it looks kinda like a sausage.<BR><BR>In any case, they are both brilliant!
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