Juicy Paper-Thin Döner Recipe

Pinar's paper-thin döner is juicy yet crispy and best made with a mix of fatty lamb and beef. Although this recipe uses beef, lamb could be a substitute. Cooked to perfection in minutes, over a hot stove on an oiled pan, this meal is guaranteed to impress guests.

The freezing process is an inconvenience but the result is absolutely worth it.

Make sure to comment or tag us @thereadingtableblog, if you try this recipe.

Yields: 2 servings

Prep time: 2-4 hours

Cook time: 3-5 minutes

Total time: 2.5 hours

Ingredients:

• 500g fatty ground beef

• Pinar's döner spice mix

• 1 tbsp olive oil

• 1 grated onion

• 4 minced garlic cloves

Instructions:

1. In a bowl mix the grated onion, minced garlic, döner spice mix aswell as the olive oil all together.

2. Incorporate the ground beef, and once everything is mixed, put the mixture onto some cling film.

3. Shape it into a cylindrical solid form, then freeze for 2-4 hours until it is hard.

4. After freezing, slice the meat very thin (like paper) on a chopping board.

5. Heat 1 tsp of olive oil on a pan and cook the slices on medium heat until both sides are crispy and browned. It should take a few minutes for each side.

6. Enjoy!

Nutritional Content (Per serving):

• Calories: ~250–300

• Protein: ~20–25g

• Fat: ~18–22g

• Carbohydrates: ~2–4g

How to Store:

Fridge: Store cooked doner in an airtight container for up to 3–4 days.

Freezer:

• Raw shaped log: can be frozen for up to 2 months.

• Sliced raw meat: freeze in layers with parchment paper for easy use

Alternatives:

Meat options:

• Ground lamb (more traditional, richer flavor)

• Ground chicken or turkey (lighter option, but not as tasty in my opinion)

Vegetarian option:

• Use spiced mushrooms, lentil mixture, or plant-based ground meat

Serving ideas:

• Wrap in pita or flatbread

• Serve over rice bowls

• Pair with garlic sauce, yogurt sauce, or salad