Ingredients

Units Scale

Ingredients for Pide (Döner Kebab Bread):
2 tsp. (1 packet) dried yeast
1/2 tsp. sugar
1 cup lukewarm water
3 cup all purpose flour
1 tsp. salt
2 Tbsp. olive oil
2 Tbsp. plain yogurt
Extra flour, to dust
Extra olive oil, to grease
1 egg, lightly whisked
2 tsp. sesame seeds
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Ingredients for creamy garlic sauce (combine together, and salt and pepper to taste):
150 g (5 oz) Greek yogurt
150 g (5 oz) full-fat sour cream, TFD endorses only Daisy brand
100 g (1/2 c) mayonnaise, TFD endorses only Best Foods/Hellman’s brand or Duke’s brand
1 Tbsp. finely-grated onion
3 cloves finely-grated garlic
1 Tbsp. Salat Krönung dried herb mix from Knorr (TFD addition, not in original)
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Ingredients for red scharf (spicy) sauce:
6 red Fresno or red jalapeño peppers
1 lb. sweet red peppers
1 Tbsp. white vinegar
Salt and sugar to taste
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Ingredients for Döner meat:
1 lb. lamb breast meat
100g breadcrumbs
7 1/2g kosher salt
2 1/2g freshly-ground cumin seeds
2 1/2g freshly-ground coriander seeds
2 finely-grated cloves garlic
1 coarsely-grated white onion
1 1/2 tsp. Aleppo chili flakes (TFD addition, not in original recipe)
1/2 tsp. freshly-ground clove (TFD addition, not in original recipe)
2 tsp. dried marjoram, rubbed between the palms (TFD addition, not in original recipe)
Salt to taste
An empty, clean 1 lb. can
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Other Ingredients:
Sliced heirloom tomato, de-seeded
Sliced purple onion (TFD preference, original was white onion)
Grated white cabbage and thinly-sliced Asian cucumber (thinner and with no seeds, this was a TFD change from regular cukes) – marinate them both for 1 hour in some white wine vinegar, olive oil, a little sugar, salt and pepper
Crumbled Bulgarian sheep milk feta cheese
Some fresh mint leaves (TFD addition, not in original recipe)
Sea salt and freshly-ground black pepper

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Instructions

To make the red scharf sauce:
Clean the peppers by cutting off stems and de-seed them. Cut into pieces and cook them in one cup of water until soft. Blend the mixture (straining optional) with an immersion blender or food processor and add vinegar, plus salt & sugar to taste.
To make the pide bread:
Combine yeast, sugar and 2 T of the water in a small bowl, and stir until yeast dissolves. Set aside in a warm place for 10 minutes or until frothy.
In a large bowl, sift flour and salt together. If you don’t have a flour sifter, you can just whisk them together.
Make a well in the center of the flour and salt, and add the rest of the water, the oil, the yogurt, and the yeast mixture that you set aside.
Stir together with a wooden spoon until combined, then use your hands to bring the dough together in the bowl.
Put the dough on a lightly floured surface and knead it for 10 minutes or until smooth and elastic.
Lightly grease the inside of a large bowl with oil, then place the dough in the bowl and turn it to coat it with oil.
Cover with a towel or plastic wrap, and set aside in a warm place for 2 hours (or until dough has doubled in size).
Preheat oven to 425°F.
Punch down the center 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 the dough into 2 equal portions, and shape each portion into 7 inch by 12 inch rectangle.
Place on 2 non-stick baking trays (or 2 cookie sheets that have been sprayed with cooking spray) and press with fingers to indent surface. Brush with egg and sprinkle with sesame seeds.
Loosely cover the dough with plastic wrap and place in a warm place to rest for 20 minutes or until dough has risen half an inch or an inch.
Shape the dough into rectangles (or as close as you can get), then cover with plastic wrap and let rise a bit longer.
Bake in preheated oven for 20 minutes or until the bread is golden brown and sounds hollow when tapped on the base. I baked it for 7 minutes, then swapped the cookie sheets on the racks, then cooked it for another 7 minutes. I then lowered the oven temperature down to 350° to prep for the meat, and put the bread back in for 3-5 minutes.
Remove from oven and place on a wire rack to cool.
After baking, sprinkle with some water, then cover with a clean kitchen towel until cooled down (it will help the loaf stay soft).
To make the Döner meat:
Cut the meat into 2cm squares, and pass the meat through a meat grinder using the coarse plate. Combine with remaining ingredients using a rubber spatula, spread on a baking sheet and place in the freezer until cold but not frozen.
Pass the cold mix through the mincer again, this time on the finest plate, then form into patties. Line any clean 1lb can with two layers of clingfilm, then layer in the patties, squeezing them down to remove air gaps.
Fold over the top edges of the cling film to seal, place the tin in a bain marie of boiling water and cook in the oven at a gentle 150C, until the temperature at the centre is 75C. Then allow to rest for at least 15 minutes before removing from the tin.
Scorch the surface with a kitchen blowtorch before slicing vertically. A fork thrust into the top will stabilise the whole operation.
For one sandwich, cut open ¼ of the pide bread to the outer edge, but not all the way through (warm for a couple of minutes on a panini grill if you have one), then open the ‘pocket’.
Start by adding some white sauce on the bottom half, then the meat, then cucumber/cabbage, lettuce, tomato, onion, mint, and feta cheese. Put a bit of the red spicy sauce over it and enjoy.

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