Selfmade Döner

RIZLOID

EL Gringo
NRU Member
10 Oct 2012
890
839
133
65
London
Was never a great lover of Doner kebab, preffered shish with proper bits of meat. Doner meat is 50% bread 40% fat and the other 10% is fat as well :sick:.
Although I have had 1000s of doner kb it was always as a second course after a first course of 6-8 pints of Guiness, didnt taste so bad then :love:
 

We4re0ne

gotta tbag 'em all
NRU Member
19 Jun 2019
372
356
73
24
Germany
Well, not hard. However making all that took quite some time. The yeast dough should be made a few hours or a day earlier and preparing all the ingredients takes time too.
 

glenwilson

NRU Heed
15 Mar 2012
6,165
3,690
203
62
Falkirk, United Kingdom
Made a big mistake looking at that picture again. Really fancy one right now to go with my morning espresso!! 😁

Trouble is some foods get labelled as “junk” which is maybe true for some places that sell them. But you can get quality versions of them or even better, homemade. We usually have Thursday as a less healthy dinner day. Maybe something like egg and chips or burgers. The burgers are best quality (veggie version for the Mrs) with decent brioche buns and so on. That döner looks amazing and definitely worth the effort. We used to get a takeaway Chinese on Saturdays to have while watching a film. It was always really nice but then it changed hands and was never the same. Started making it ourselves and we prefer it and haven’t bothered with a takeaway since.

it isn’t always possible to do homemade because of the time needed but it is worth the effort.