International dishesBreads and SandwichesTurkeyAbout 3 hours including proving the dough
Turkish doner kebab with roast pork wraps herb scented roast meat, crunchy cabbage salad and a rich spicy sauce inside a thin flatbread. The hard part is rolling the dough very thin and roasting the meat so it stays juicy while the outside still takes on color.
The key move is to wrap the meat in foil for roasting, then open it up and roast it further. A common slip is slicing the meat while it is still hot, which shreds the pieces and lets all the juices run out.
This batch weighs about 2.7kg, at roughly 264 calories per 100g.
Method
Put 1kg all purpose flour (bot mi so 13), 15g instant yeast, 5g plain bread improver, a little salt, 23g unsalted butter and 620ml water in a bowl and mix well.
Knead with a mixer for 7 to 10 minutes until the dough is smooth, supple and elastic, then cover tightly with cling film and rest for 10 to 15 minutes.
Divide the dough into pieces of about 200g, dust the work surface with flour and roll each one out very thin.
Lay the rolled dough on a tray lined with baking paper and prove in the oven for another 1 hour at 30 degrees C with 80 percent humidity.
Set the oven to 200 degrees C for 15 minutes, then put the tray in to bake.
Rinse 500g pork collar, season with seasoning powder, black pepper, 1 tablespoon yellow mustard, 1 sprig thyme and 1 sprig rosemary, mix well and rest for a few minutes.
Wrap the meat in foil and roast at 200 degrees C for 50 minutes, then open the foil and roast for another 10 minutes so the outside turns golden and crisp. Once the meat is cool, slice it thinly.
Mix 200g Lean Mayo with 2 tablespoons ketchup, 2 tablespoons chili sauce and 1/3 tablespoon hot red chili sauce. Rinse 10g white cabbage, 10g red cabbage, 10g tomato and the lettuce, drain them, slice thinly, then add the sauce and toss.
Make the serving sauce: beat 4 egg yolks until smooth, pour in 300g cooking oil in a thin steady stream, season with salt, black pepper and 1 teaspoon lime juice, and whisk steadily until light and fluffy.
Cut the bread into 4 triangles, fill them with the meat and salad, then spoon the sauce over.
Tips
Roll the dough thin and evenly, so the bread bakes fast and stays supple enough to wrap the filling.
Roast the meat in foil to keep it juicy, then open the foil for the edges to char.
Let the meat cool completely before slicing, and the pieces stay neat rather than shredding.
Pour the oil in a very thin stream while whisking the egg sauce, so it stays fluffy and does not split.
Fresh thyme and rosemary can be swapped for the dried versions, using about one third of the amount.
Plain bread improver is sold at baking supply shops. Without it the bread still rises, with a slightly denser crumb.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.