500g / 18oz Minced / ground Lamb (20% fat)
2 slices of bread (approx 50g / 2oz)
1 Onion (medium size)
1 Egg (large)
20g Fresh Coriander (cilantro)
20g Fresh flat leaf Parsley
1 tsp / 8g Salt
½ tsp / 2g Ground black pepper
1 tsp / 4g Ground Coriander
1 tsp / 4g Ground Paprika (smoked)
1 tsp / 4g Ground Chili powder (Hot)
1 tsp / 6 g Garlic granules
Once all of your ingredients are assembled preheat you oven to 180°C that’s 355°F or gas mark 4
Place all of the ingredients apart from the fresh herbs in a food processor
Run your machine for one minute, then add the fresh herbs and run for a further minute, you may have to scrape down the sides of the bowl a couple of times.
Once processed your Doner mix should be a thick smooth paste
Turn out your mix onto a piece of greased aluminum foil, and manipulate it into a brick shape as shown in the video.
Close the foil into a parcel and bake in the preheated oven for 50 minutes.
Allow the meat to rest for 15 minutes before carving thinly.
Enjoy.
Pita
375g / 13oz Plain or all purpose flour
240g / 240mls / 8½oz Lukewarm water: approx 40°C / 104°F
7g / 2tsp instant dried yeast
15g / 1 tbls Olive oil
15g / 1tbls Sugar
8g / 1tsp Salt
Add all of the ingredients to a bowl or stand mixer.
If you’re using a stand mixer use the dough hook attachment and mix for 10 minutes.
If you making the dough by hand, knead the wet dough for 4 minutes until it comes together, then knead for a further 6 minutes.
Place the processed dough in a lightly greased bowl, cover and allow proving for at least 45 minutes, this time may vary depending on the temperature of your kitchen.
After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 10 minutes.
After the 10 minute rest roll out the dough balls into 15cm / 6” circles and place onto parchment lined baking trays.
Cover with tea towels and rest them for 30 minutes
When there is only 10 minutes left on the timer preheat a skillet or hot plate to a temperature of 300°C that’s 570°F.
Place each raw pita on the hot skillet and cook for 30 seconds on one side, flip it over and cook for a further 2 to 3 minutes or until the pita blows up like a balloon.
Remove from the skillet onto a warm plate, continue until all 8 pitas are cooked.
Fill with your favorite filling.
Enjoy.
John Kirkwood - https://www.youtube.com/watch?v=wy-d_AodwKw&ab_channel=JohnKirkwood