the takeaway secret

sb44

I have always used the Lamb Doner Kebab recipe from the original book, but I see that the recipe in the More Takeaway Secrets book differs slightly and is called Mediterranean Lamb Doner Kebab.

Has anyone who has made both noticed a great difference in the taste?

If there isn't then I shall just continue using the original recipe.

Ta.

sonastin

I love the mediterranean doner kebab from the second book - haven't gone back to the original since we tried it. Loads more flavour in the new recipe (and I thought the first was tasty enough!)

Worth noting that its based on twice as much lamb as the first recipe though. I usually forget, measure out the herbs and spices and then have to decant half of it off because I've only got one pack of lamb mince available!

kittycat204

sonastin wrote: »

I love the mediterranean doner kebab from the second book - haven't gone back to the original since we tried it. Loads more flavour in the new recipe (and I thought the first was tasty enough!)

Personal taste i suppose, I did the one from the second book but liked the one in the first book much more.

auditbabe

molly_malone wrote: »

The flatbreads look lovely auditbabe, were they easy to make?

I didn't make them they are Kevie192's photos which I used as the quote :beer:

molly_malone

Sorry, my mistake.

sb44

sb44 wrote: »

I have always used the Lamb Doner Kebab recipe from the original book, but I see that the recipe in the More Takeaway Secrets book differs slightly and is called Mediterranean Lamb Doner Kebab.

Has anyone who has made both noticed a great difference in the taste?

If there isn't then I shall just continue using the original recipe.

Ta.

Ok, I made the new version tonight, well both versions as I hate using the oven for such a long time for just one kebab slab.

I halved all of the ingredients as I only used a 400g pack of lamb mince.

Anyway, the main difference I found was the newer version is quite hot, due to the 3/4 of a tsp of paprika (1½ tsp in the recipe).

It is very tasty and the only difference ingredient wise is the addition of ground coriander and paprika.

Def worth trying if you haven't already done so.

Badrick

I've refined the pan fried donner method by placing a ball of kebab mix between 2 sheets of clingfilm and roll it as you would pastry to about 8mm thick, peel one sheet off and placing face down over frying pan, ease one edge off clingfilm and let it drop into pan. Seems to go further than making loaf and slicing
I've also discovered if you let it cool in pan after cooking, it reabsorbs the fat and juices (not sure if that's a good thing)

sb44

Badrick wrote: »

I've refined the pan fried donner method by placing a ball of kebab mix between 2 sheets of clingfilm and roll it as you would pastry to about 8mm thick, peel one sheet off and placing face down over frying pan, ease one edge off clingfilm and let it drop into pan. Seems to go further than making loaf and slicing
I've also discovered if you let it cool in pan after cooking, it reabsorbs the fat and juices (not sure if that's a good thing)

The best way to make it stretch further is to leave it in the fridge overnight then use either an electric food slicer or a handheld slicer/mandoline (borner http://www.swisscatalogue.com/swissmar/usa/FMPro?-db=swissmardb&-format=record_detail.htm&-op=eq&SKU=V-4000&-Script=Counter&-find= ) .

We get at least 8 kebabs this way as we add quite a bit of shredded salad and sauces which bulk it out.

See my very short blog which shows how much meat I got from 400g of lamb mince.

http://low-budget-meals.blogspot.co.uk/

ClootiesMum

Can I ask a really dim question? If I made the lamb donner - we won't use it all a once so can I freeze the rest?

Badrick

ClootiesMum wrote: »

Can I ask a really dim question? If I made the lamb donner - we won't use it all a once so can I freeze the rest?

Yes, I bag it into individual portions and freeze it as I'm the only kebab fan in our household.
I usually make up a batch of flat breads while I'm at it and freeze those too.