Berlin Turkish Doner Kebab Bread....
- Emily Wolff
I studied in berlin for a semester and as a student, on a student's budget, i found the doners to be utterly indispensible, since they you could find them for about $1.50 or $1.25 in the Neukoln section. you can find vendors selling them almost anywhere, inside or outside of subway stations, or in little shops along the street. They're far better and more filling than a burger or a slice of german pizza (german Pizza Hut couldn't even get it right). I've been trying to find a recipe for teh bread that the kebabs are made in. The bread is what made the kebabs great, in my opinion. i had a kebab in london, and it was served in more of a regular pita bread shell and was not nearly as good. the bread was nice and firm on the outside, usually with a dusting of cornmeal or something like taht, and the inside was wonderfully light and airy. the bread was in a big round loaf, maybe an inch or two high, kind of like a huge pita. I saw boys carrying them around in bags of 6 or 8 going to doner shops. (I'm not sure of the proper name for these. In germany, they were doners or kebabs. in london, they were kebabs.) If anyone has a recipe or knows where i could get one, please let me know. Thank you.
Now I know I am 8 years late on this one but I figured it may still be useful. Turkish flatbread has two types: sac (the thin tortilla wrap kind) and pide (the thicker, crispy on the outside, fluffy on the inside variety). I have pasted a recipe for pide below:
Preparation Time 15 minutes
Cooking Time 20 minutes
Ingredients (serves 8)
2 tsp (7g/1 sachet) dried yeast
1/2 tsp caster sugar
250ml (1 cup) lukewarm water
450g (3 cups) unbleached plain flour
1 tsp salt
2 tbs olive oil
2 tbs natural yoghurt
Plain flour, to dust
Olive oil, extra, to grease
1 egg, lightly whisked
2 tsp sesame seeds
Combine yeast, sugar and 2 tbs of the water in a small bowl, and stir until yeast dissolves. Set aside in a warm, draughtfree place for 10 minutes or until frothy.
Sift flour and salt into a large bowl. Make a well in the centre and add the remaining water, oil, yoghurt and yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
Turn dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
Brush a large bowl with oil to lightly grease. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draughtfree place to prove for 2 hours or until dough has doubled in size.
Preheat oven to 230°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough has returned to its original size. Divide into 2 equal portions and shape each portion into a 15 x 30cm rectangles. Place on 2 non-stick baking trays and press with fingers to indent surface. Brush with egg and sprinkle with sesame seeds. Loosely cover with plastic wrap and place in a warm, draught-free place to prove for 20 minutes or until dough has risen 1-2cm.
Bake in preheated oven for 20 minutes or until pide is golden brown and sounds hollow when tapped on the base. Remove from oven and place on a wire rack to cool. Cut into slices and serve with dips.
Notes & tips
You can make this pide up to 6 hours ahead.
Now can anyone tell me where I can find a decent Berlin style turkish doner in London?
kwarz1 - i am going to attempt the fladenbrod recipe today. appreciate it.any chance you can get your hands on a german-turkish doener kebab recipe? lamb, turkey, chicken, veal/beef - the meat is somewhat irrelevant. i traveled back to germany a few months ago to discuss opening a doener franchise here in the USA. things didnt work out as planned, also, couldnt get a recipe out of the deal. any help would be greatly appreciated. thanks
Dean -- 2 years later. Don't know if you're still around but I'll give it a shot.... Here's the recipe I've been searching for for years and found it a few months ago..........
2 lbs ground lamb
2 tsp salt
1 1/2 tsp ground black pepper
2 tsp flour
3 tsp ground oregano
1 1/2 tsp italian seasoning
1 1/2 garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dried mustard
1 tsp cayenne
1/2 tsp paprika
Put all ingredients into a mixer with a dough hook and mix for 30 minutes. You want the meat to be pulverized. What you do from here depends on what you have. If you have a vertical spit, you can form it into patties and build a cone. If you don't, you can form it into a loaf and back at 350 for 45 minutes to an hour. Just make sure it's pressed really tight before you bake. When it's done, slice very thin. It's the closest I've found to what I want to do at home.
I'm trying out the fladenbrot today. It's rising right now. I remember the bread being round and cut into quarters. Does anyone have the recipe for the garlic sauce they put on the "Mit alles" doeners? There was a doener stand in Boise for a while, but he disappeared after his daughter graduated Boise State.
The best doener meat that I remember consisted of real slabs of lamb and was just dripping in juice. It was in Spandau, south of the U-Bahn.
Getting ready to punch down the dough...
So, they got a little over cooked because I went outside to fly a kite with the kids and lost track of time. The bread isn't as light and fluffy as I remember. But my kids devoured the best looking one before I could take a picture. These would be perfect to fill. I didn't have time or the ingredients to try the Doener meat. I'll try that later. I did try a variation on the BLT with pea sprouts from my neighbor's garden. excellent. Next time I'll pay attention to my fladenbrot.
Anyone else try this recipe?