Salut my people :) ! A few tips if you want to recreate this döner meat at home : - Don’t fall for the miniature Kabab Spits available online, they suck. No heat, no browning, not enough volume, not enough meat, no power. Forget about it, it’s a gimmick for kids. - Get the saucepans here : salutcompany.com (ooo you got me, this is no a kebab tip) - Don’t use hot water to unmold the frozen meatloaf, cold water works just fine and on the long run it’s safer. You got some time, but don’t push it too far : so get the meat back in the freezer asap after slcing. - Warning when you’re cutting slices from the frozen loaf, it’s an expert move. Secure it in place with paper towel under it AND on top of it. - Don’t make them too thin, they would burn otherwise and get dry too quickly. - Instead of adding more lamb fat to the pan, use more (like a lot more) fat in the meatloaf ! That’s what I should have done. - If you’ve got a deli slicer, please use it ! ps : Also why do you have one ? pps : And also, why don’t I have one ? - I only cook the meat on one side to mimic what I witnessed in Istanbul. Love and happiness and kebabs Alex
Alex, I love your videos and kebabs. This was the first time I really found myself waiting for the next episode of anything on RUclips! I have one question though. What about the smoke? Would you consider adding some liquid smoke to the marinade?
I have a deli slicer! I got it because I am gluten intolerant and have other allergies. So I am able to slice meat and cheese. Plus I save money, buying presliced cheese is very expensive. I get a good sized block of cheese and slice it thin for sandwiches and cooking. Plus it makes even slices of meat for sandwiches. You have to be careful the blade is incredibly sharp and it is spinning very fast. The other caution is cleaning it; you need to take it apart, scrub it then wipe it down with a sanitizing solution like dilute bleach. Also it can be used to slice firm vegetables. Take care!
Lamb is fatty , the fat will melt down and the donar rolls , typically they place the fat trimmings on the very top so it melts down and flavors the meat
I was thinking the same, it's mostly the juices that work their magic on the meat. Same thing with the lemon juice on a carpaccio, or using pineapple to tenderize a cheap steak.
@@markmulder996 One of my friends in mexico showed me how they make tacos al pastor while he was visiting and i had no idea that part of the marinade contained pineapple juice for that reason and it also adds some caramelized sweetness while cooking on the rotisserie. Did know they put pineapple on top of the spit before they start cooking but i missed the key to some of the flavor i was missing when i tried to make it at home.
@@justarel Yeah, pineapple have enzymes that break down proteins, so it tenderizes meats. In Korean cooking, they use pears, which also has stuff that helps tenderizes.
@@Tekazurik looks like lavash the same thats used to make tantuni (another turkish meat and bread dish thats also amazing) , i get mine from a local mid east shop
one mistake I noticed was the using the grated onion, most Turkish marinades do it the other way, onion juice not pulp is used, as that tenderises the meat.
Hey Alex. i'm really glad you're posting videos again. i've been waiting for you! DO KEEP IN MIND that if you're not feeling good you don't have to post. you definetly have to take care of yourself before you care about your viewers. That being said, i still love you passsion and enthousiasm. I love you, i love your videos. thank you for being the person who you are.
I was really hoping you'd do a colab with "My Name is Andong" considering his 5 episode series focused on the Berliner Döner Kebab, which is really the origin point for the kebabs you encounter outside of Turkiye
Awesome video as always Alex, cheers! I wish everyone in RUclips would have as high a quality as yours are, a real treat to the eyes & ears. Finnish dude here, love kebabs as well! ;)
I just want to say how happy I am that you're back. And, on topic, as a Brit living in the US (Utah specifically) one of the things I still miss, after 20 years here, is the late night kebab. Kebab culture just doesn't exist here
@@connor.chan.jazzman we get our kebabs from Spitz (there are a few around), but it's the late night kebab that I miss most. When I've had a few adult beverages I crave a late night kebab, and I can't get one anywhere
You nailed it Alex!! I know it by just looking. It's a top quality homemade döner. As someone who loves döner as all other Turkish people, I also make it in home like how you do until freezing but I also mix it when cooking. However, I liked the idea of creating the crisp on one side and not touching the other side. I can imagine how tenderness can this bring. I'll definitely try this method too.
Alex, you are the man! I can see you have been more dedicated to your physic than in recent history than shown in your videos. That is admiral, but regardless of that know we all love you for authentic representation of self... good and bad, and everything in between.Please share more of your passions. Your editing is amazing, but your raw insights our far more valuable, interesting, and marketable.
you may still have to reupload it, if that container that you called a "tupperware" isn't actually tupperware brand, they've copyright striked much smaller youtubers than you for that before, have to be careful with that in particular
im liking this new style of video, nothing crazy, not trying to make the most over the top food (in this case Döner Kebab) just keeping it real, and showing how to best make the most realistic version that anyone at home can attempt to make too
Oui!! Alex is back to crazy attitude, kitchen engineering and most importantly coming up with methods that simplify dishes so that we can actually try them!
Always a pleasure following your adventure. That kebab looks delicious. The frozen kebab meat alone is a great tip for late night snacks regardless if you have lamb fat or not.
Noooo!!! I kinda wanted this "season2 to be longer! Even though you covered everything I needed to know. The main reason; I hope to see more of you, and that you enjoy to be back. Hoping to see another series soon.
Alex from a few years back would build the doner grill and try to perfect the cooking process. Still good to see an almost authentic doner preparation, thanks!
Aaah, much better. I though my new monitor was on the fritz with your previous incarnation of this episode. BTW, My new large pan with lid arrived last night. There had been a late flight, nut it still got to me on the due date. Lid is a beautiful snug fit, & the general fit & finish if excellent. Have to decide something special for its inaugural cook. Many thanks to you & the makers in Turkey. 👨🍳👌
This is great, and tracks with things that Andong brought up when he did his Döner deep dive. It's all possible, you just need the right techniques at the home scale. I am going to try this meat prep mixed with Andong's Berliner Döner fixings and bread to get that experience here in the States. Personally, I think that Döner in Europe fills a lot of the cuisine niches that Mexican fills in the States.
Great series! Would love to see a follow up to try the Mexican evolution of Doner Kebab, Tacos Al Pastor, to see if this method works just as well there. My instinct is that pork wouldn't perform as well as lamb+veal at going from frozen to flat top, but maybe experimenting with par cooking in the oven or sous vide before freezing, slicing, and frying would be the trick!
Chapeau monsieur! I would not have expected what you have done. It looks good. Of course not for me as I can go and munch whenever I like here in Istanbul :) Many people have mentioned below but using onion juice may improve things a bit. Also for outside cooking a barbecue can be used: cook one side of your frozen block. Once cooked cut a thin slice. And repeat. Potentially first slices will get cold by the time you are eating. But you are the cook so you will eat them as they are cooked...
For anyone who wants to follow a homecook friendly (and easy) version, Refika (whom Alex collabed wih a couple of years ago) has a really easy "freezer Döner" recipe in her english channel and she also gives the tricks for the marinade and cooking the frozen döner :) you can have fun with it. Also, great video as always Alex
This idea is amazing but it would have to go Stack, Marinate, Freeze, Slice, Freeze... They might thaw a little too much if you slice them all. Unless you slice and immediately refreeze but i am not sure.
Alex....I can not stress enough how happy it makes me to see you back online. Hope you had a good sabbatical and that you and the fam. are all good and in a happy place :)
Hi Alex, I feel like this is your first series in a long whiles where you made a series that found a solution in only one or two episodes. I think it's awesome that you didn't succumb to the YT temptation to 'oops' something in the process to generate more content or steps to get here out of the process, and gave it to us real. Now we'll all have to keep guessing on every episode whether or not you'll nail it by the end, which is an awesome feeling you've made sure we can still have!
Hey Alex, j'aime beaucoup tes vidéos. J'en suis sure que ton kebab a le gout de l'original. Je vais definetement l'essayer le plus tot possible. Et j'ai une demande, stp prépares une serie de videos pour Lahmacun.
Alex always makes insane deep dives into overly specific dishes, yet everytime, it so happens to be an obsession i share, and he always makes it so entertaining
For sure! I've been CRAVING a decent döner kebab since I got back from Germany YEARS ago!!! I gave up some time ago, so I'm really excited for this. I hope to be able to recreate it, one day. 😅❤
Salut Alex! Thank you so much for your content. Keen to give this doner kebab recipe out. If you're ever thinking of new content, could you attempt to make the (close to) perfect Portuguese tart (Pastel de nata)? I am on a journey to recreate my experience of the tart I had at Pastéis de Belém
This looks amazing. What a great project to recreate doner at home. I wonder if an alternative approach would be to cut a the block into 3cm x 3cm x 15cm "logs" when it is partially frozen. Those could then be stored frozen and defrosted and cooked like a sausage except that as each side browns it can be carved off and moved to a cooler partt of the pan. That might allow more browning of the meat without the risk of overcooking and drying it out as the fat on the centre of the "log" would only slowly render out (like on the big rotisserie).
You can use a tall narrow cake mold with a removable bottom lined with plastic wrap when putting the döner in the freezer. Makes removing the döner as simple as warming the outside and pushing down.
Great job Alex, still waiting for the Syrian shwerma , ,try adding some mace to the marinate you can use blowtourch to increase the browning of the meat
I think I will definitely be having a go at this. The last time I had a kebab I was so drunk I made my brother fall over laughing when I asked him if he wanted to get a keblab!
I love how you approach cooking like a math problem especially this doner episode. It's like 5+5 = 10 for Istanbul doner and you approach it 3+1+3+2+1 =10 for you kitchen doner.
Could you use a supermarket sandwich meat slicer instead of knife cutting? should get consistent slices at what ever thickness and size you want (to make the big thing)
hi im from turkey. when my mom makes stuff like this at home she puts the meat in the freezer a little bit until its a lilttle bit frozen which makes it way easier to cut of thin slices.
I LOVE the way you say "replicate". I'm not bad at accents, and voices, but I'm Australian. When I try to say it with your accent, I sound like a sheepdog with kennel cough. Incidentally, I was in a band called Dogsday for 30 years and all our gear was stencilled with an image of a sheepdog (Australian Kelpie) suffering from kennel cough.
Man, if you told me a long time ago that someday I'd be genuinely looking forward to watching three whole videos about a genial French guy making doner, I would have thought you were crazy.
Hi alex, great video. From one chef to another ive had an idea. Why not freeze each joint of meat for 2 hours, so that you could then quite easily slice it thinly.Then stack it on to a bbq rotisserie, so exactly like a mini version of the reall thing. Lots of people have rotisseries now either for the bbq or the indoor house oven
Salut Alex, j’adore tes vidéos, ça nous fait voyager, saliver mais surtout ça donne envie de cuisiner 👌🏻 Pourrais-tu faire une recette de cette «tortilla» 🙏🏻 Tu est le boss - keep it that way 🤝🏻
Love it! Alex, your cooking studio could use a little acoustic treatment, it will help clear up your voice in videos. You just need some soft surfaces on the wall behind the camera or ceiling.
I did not expect you to make at home kebab so "easy". Clicking on the video I expected to never do whatever you where going to attempt. After watching it I feel like this is something I now have to do, and soon.
I do miss french kebab more than anything else though :/ There was this amazing little "hole in the wall" kebab shop in Versailles close to my flat that will always have a special place in my heart, having long since left the country!
alex mentions french kebabs not being authentic ( because most aren't ) but ive been to many places around europe that do it the authentic way so you could'v been lucky enough to find such a place ;)
hi alex im from turkey. when my mom makes stuff like this at home she puts the meat in the freezer a little bit until its a lilttle bit frozen which makes it way easier to cut of thin slices.
This is what I was thinking. It makes it firm, but not hard. I used this technique to make Philly cheese steaks, but I will have to try to make doner now because I love the British version of doner, and I'm sure this will be even better
Salut my people :) !
A few tips if you want to recreate this döner meat at home :
- Don’t fall for the miniature Kabab Spits available online, they suck. No heat, no browning, not enough volume, not enough meat, no power. Forget about it, it’s a gimmick for kids.
- Get the saucepans here : salutcompany.com (ooo you got me, this is no a kebab tip)
- Don’t use hot water to unmold the frozen meatloaf, cold water works just fine and on the long run it’s safer. You got some time, but don’t push it too far : so get the meat back in the freezer asap after slcing.
- Warning when you’re cutting slices from the frozen loaf, it’s an expert move. Secure it in place with paper towel under it AND on top of it.
- Don’t make them too thin, they would burn otherwise and get dry too quickly.
- Instead of adding more lamb fat to the pan, use more (like a lot more) fat in the meatloaf ! That’s what I should have done.
- If you’ve got a deli slicer, please use it ! ps : Also why do you have one ? pps : And also, why don’t I have one ?
- I only cook the meat on one side to mimic what I witnessed in Istanbul.
Love and happiness and kebabs
Alex
Thanks For this Alex! Your tips are always useful! Happiness and kebabs to You too
Great advice (and self promo ;) )
Alex, I love your videos and kebabs. This was the first time I really found myself waiting for the next episode of anything on RUclips! I have one question though. What about the smoke? Would you consider adding some liquid smoke to the marinade?
I have a deli slicer! I got it because I am gluten intolerant and have other allergies. So I am able to slice meat and cheese. Plus I save money, buying presliced cheese is very expensive. I get a good sized block of cheese and slice it thin for sandwiches and cooking. Plus it makes even slices of meat for sandwiches.
You have to be careful the blade is incredibly sharp and it is spinning very fast. The other caution is cleaning it; you need to take it apart, scrub it then wipe it down with a sanitizing solution like dilute bleach.
Also it can be used to slice firm vegetables. Take care!
you should have used onion juice . pulp has nothing in it
- 'we use 40% lamb so the flavour isn't too strong'
- a minute later
- 'we'll fry it in lamb fat for more flavour'
all part of the process
the thing is all the fat is dripping form the skewered meat so it is likely that its lacking in flavour when cooked with neutral oil
Lamb is fatty , the fat will melt down and the donar rolls , typically they place the fat trimmings on the very top so it melts down and flavors the meat
How is it even possible to have too much Lamb flavour? It tastes so good
It's a special type of breed @@positivesquad
Hey Alex they usually use onion juice for the marination and not the onion itself and for the spice mixture we use cumin aswell.
I was thinking the same, it's mostly the juices that work their magic on the meat. Same thing with the lemon juice on a carpaccio, or using pineapple to tenderize a cheap steak.
@@markmulder996 One of my friends in mexico showed me how they make tacos al pastor while he was visiting and i had no idea that part of the marinade contained pineapple juice for that reason and it also adds some caramelized sweetness while cooking on the rotisserie. Did know they put pineapple on top of the spit before they start cooking but i missed the key to some of the flavor i was missing when i tried to make it at home.
@@justarel Yeah, pineapple have enzymes that break down proteins, so it tenderizes meats. In Korean cooking, they use pears, which also has stuff that helps tenderizes.
Low-energy under-the-weather Alex is almost as energetic as the average YT cook.
I hope that this is his only problem!
F! I had a broken voice during this video. It's the worst
I kinda liked the a bit chill, more quiet Alex :D
@@johannesr8709 It's giving a "je ne sais quoi" vibe... I like it
@@FrenchGuyCooking Dont stress it too much I really liked it a lot anyways! Amazing video I'm certainly gonna try this great idea!
thank you alex as a turk i never imagined döner can be made at home. but here we go you have done the unthinkable!
Hey Alex, use the onion juice for the next time and also don't forget to stack some lamb neck or tail fat in between SOME of the layers !
This ! I mentioned it in in my comment
Kuyruk yagi = life
Do you use those Central Asian lambs with the big blob of fat in the tail?
@@donwald3436 Exactly!
Onion juice is a very important addition. You can also use pork fat instead of lamb, maybe even guanciale
@@FrenchGuyCooking
*The Bread! The Bread! Alex, s'il vous plait, give us the recipe to make the flatbread to eat with the kebabs!*
Came here to say this. Totally glossed over an important ingredient that is clearly not your everyday pita. Looks laminated perhaps?
@@Tekazurik looks like lavash the same thats used to make tantuni (another turkish meat and bread dish thats also amazing) , i get mine from a local mid east shop
A French version of Fantasy Island: Ze Bread! Ze Bread! 😂😂😂😂
RUclips is your friend 😂
Yes the bread!
one mistake I noticed was the using the grated onion, most Turkish marinades do it the other way, onion juice not pulp is used, as that tenderises the meat.
Indeed, the pulp is usually an ingredient for “Köfte”
This is how mom makes it at home in Istanbul. Great video as always Alex.
I swear you have a talent for making these videos about the foods I've been craving every time, can't wait to add this to my list of recipes from you!
Love the new search! This time without the corrupted frames 😂
The ad-situation was so so much better in this video, thank you for changing that!
Also I want to make Döner now.
Hey Alex.
i'm really glad you're posting videos again.
i've been waiting for you!
DO KEEP IN MIND that if you're not feeling good you don't have to post.
you definetly have to take care of yourself before you care about your viewers.
That being said, i still love you passsion and enthousiasm.
I love you, i love your videos.
thank you for being the person who you are.
I was really hoping you'd do a colab with "My Name is Andong" considering his 5 episode series focused on the Berliner Döner Kebab, which is really the origin point for the kebabs you encounter outside of Turkiye
He is/was in Berlin so there will be an Andong colab for sure
Awesome video as always Alex, cheers! I wish everyone in RUclips would have as high a quality as yours are, a real treat to the eyes & ears. Finnish dude here, love kebabs as well! ;)
What a clever Food Hack and It's so nice to see you back Alex 🙏
I just want to say how happy I am that you're back. And, on topic, as a Brit living in the US (Utah specifically) one of the things I still miss, after 20 years here, is the late night kebab. Kebab culture just doesn't exist here
I hear you. I can't find a good falafel anywhere near where I live.
Kebabs and (real) baguettes both seem near nonexistent in the US. Seems like an opportunity!
@DarthBilious dang we both live in Utah? That's wild. Do you know if there's any local places that sell kebabs? Or do you just make them yourself?
@@connor.chan.jazzman you two should start a kebab business.
@@connor.chan.jazzman we get our kebabs from Spitz (there are a few around), but it's the late night kebab that I miss most. When I've had a few adult beverages I crave a late night kebab, and I can't get one anywhere
Im glad you returned to RUclips with another series. I really enjoy your videos. Always entertaining and educational. Stay well. Merry Christmas!
the practicality of this is really really cool!
This is the most french accent i have ever heard, loved it !
You nailed it Alex!! I know it by just looking. It's a top quality homemade döner. As someone who loves döner as all other Turkish people, I also make it in home like how you do until freezing but I also mix it when cooking. However, I liked the idea of creating the crisp on one side and not touching the other side. I can imagine how tenderness can this bring. I'll definitely try this method too.
C'est la première vidéo qui me donne vraiment envie d'essayer le döner maison. Je like et m'abonne. Mercii.
I have the feeling that I have watch this video
Yeah this is a reupload. I watched a day or two ago.
@@bigsaggyvaagsame here, can't see the difference so very confused
@@dararobinson6193 the other one had very "unique" visuals XD
@@dararobinson6193 There were crazy video effects and distortion on the original video.
The previous upload had a lot of visual problems.
Your chill down to earth presentations is so refreshing
So happy to see you back Alex! Very exciting project. It's a must try. 👍💗👍
Alex, you are the man! I can see you have been more dedicated to your physic than in recent history than shown in your videos. That is admiral, but regardless of that know we all love you for authentic representation of self...
good and bad, and everything in between.Please share more of your passions. Your editing is amazing, but your raw insights our far more valuable, interesting, and marketable.
For real this time? Hooray!
Hurray ! This one has 0 glitches now ;)
you may still have to reupload it, if that container that you called a "tupperware" isn't actually tupperware brand, they've copyright striked much smaller youtubers than you for that before, have to be careful with that in particular
Finally Alex! More sharing than showoff ;) Taking popcorns and watching this episode :)
im liking this new style of video, nothing crazy, not trying to make the most over the top food (in this case Döner Kebab) just keeping it real, and showing how to best make the most realistic version that anyone at home can attempt to make too
Oui!! Alex is back to crazy attitude, kitchen engineering and most importantly coming up with methods that simplify dishes so that we can actually try them!
Always a pleasure following your adventure. That kebab looks delicious. The frozen kebab meat alone is a great tip for late night snacks regardless if you have lamb fat or not.
Went to Spain this past summer and had this for the first time and fell in love with it definitely going to try to make this
Noooo!!! I kinda wanted this "season2 to be longer! Even though you covered everything I needed to know.
The main reason; I hope to see more of you, and that you enjoy to be back. Hoping to see another series soon.
I'm so glad you're back. I've watched all the episodes.
Alex from a few years back would build the doner grill and try to perfect the cooking process. Still good to see an almost authentic doner preparation, thanks!
i was just in france a few days ago and it was so cool seeing places ive actually been to in the little city shots in the video
Thank you so much for inventing this method ❤
Aaah, much better. I though my new monitor was on the fritz with your previous incarnation of this episode.
BTW, My new large pan with lid arrived last night. There had been a late flight, nut it still got to me on the due date. Lid is a beautiful snug fit, & the general fit & finish if excellent. Have to decide something special for its inaugural cook. Many thanks to you & the makers in Turkey. 👨🍳👌
Awesome Alex!!!! Glad you are back and please do the follow up video on the Pizza Al Taglio 😄
Tellement chouette tes series de videos! Merci pour tes trucs; astuces et recettes❤
Force à toi Alex!!! You show up despite being obviously sick and do a great video as always!
Courage!
Much happiness and kebabs to you too alex! Happy to have the video back! Gonna love it more than the first time i watched it
A video so nice it had to be posted twice! Thanks for taking us on the journey, Alex!
Simply genius. I love your content.
This is great, and tracks with things that Andong brought up when he did his Döner deep dive. It's all possible, you just need the right techniques at the home scale. I am going to try this meat prep mixed with Andong's Berliner Döner fixings and bread to get that experience here in the States.
Personally, I think that Döner in Europe fills a lot of the cuisine niches that Mexican fills in the States.
Great series! Would love to see a follow up to try the Mexican evolution of Doner Kebab, Tacos Al Pastor, to see if this method works just as well there.
My instinct is that pork wouldn't perform as well as lamb+veal at going from frozen to flat top, but maybe experimenting with par cooking in the oven or sous vide before freezing, slicing, and frying would be the trick!
I’m so pleased to see you back Alex! You’re my favourite you tuber. Hope you’re well.
Chapeau monsieur! I would not have expected what you have done. It looks good. Of course not for me as I can go and munch whenever I like here in Istanbul :) Many people have mentioned below but using onion juice may improve things a bit. Also for outside cooking a barbecue can be used: cook one side of your frozen block. Once cooked cut a thin slice. And repeat. Potentially first slices will get cold by the time you are eating. But you are the cook so you will eat them as they are cooked...
For anyone who wants to follow a homecook friendly (and easy) version, Refika (whom Alex collabed wih a couple of years ago) has a really easy "freezer Döner" recipe in her english channel and she also gives the tricks for the marinade and cooking the frozen döner :) you can have fun with it. Also, great video as always Alex
Seems like this is a recepies that could use one of those slicing machines very well, slice the meat, stack it, freeze it and slice again.
This idea is amazing but it would have to go Stack, Marinate, Freeze, Slice, Freeze... They might thaw a little too much if you slice them all. Unless you slice and immediately refreeze but i am not sure.
@@FrenchGuyCooking but also the first time you sliced, i was wondering if you could make the meat before you marinate it, with the slicer
definitly going to try this at home! the idea to keep it frozen and cut some to make dinner is so good!
Alex....I can not stress enough how happy it makes me to see you back online. Hope you had a good sabbatical and that you and the fam. are all good and in a happy place :)
Hi Alex,
I feel like this is your first series in a long whiles where you made a series that found a solution in only one or two episodes. I think it's awesome that you didn't succumb to the YT temptation to 'oops' something in the process to generate more content or steps to get here out of the process, and gave it to us real. Now we'll all have to keep guessing on every episode whether or not you'll nail it by the end, which is an awesome feeling you've made sure we can still have!
So happy to see the recent uploads!
Hope you are doing well Alex! Salute from Canada
Hey Alex, j'aime beaucoup tes vidéos. J'en suis sure que ton kebab a le gout de l'original. Je vais definetement l'essayer le plus tot possible. Et j'ai une demande, stp prépares une serie de videos pour Lahmacun.
Love it. I would love to keep a tub of it in my freezer too. Thanks for the idea.
It’s really good to see that you are back. This is therapeutic Bob Ross like cooking.
Alex always makes insane deep dives into overly specific dishes, yet everytime, it so happens to be an obsession i share, and he always makes it so entertaining
For sure! I've been CRAVING a decent döner kebab since I got back from Germany YEARS ago!!! I gave up some time ago, so I'm really excited for this. I hope to be able to recreate it, one day. 😅❤
Thank you Alex. I love the kebab and crap we have here in Scotland has put me off for years. Going to make this over rhe weekend.
Berlin calling! 😉
Salut Alex! Thank you so much for your content. Keen to give this doner kebab recipe out.
If you're ever thinking of new content, could you attempt to make the (close to) perfect Portuguese tart (Pastel de nata)? I am on a journey to recreate my experience of the tart I had at Pastéis de Belém
This looks amazing. What a great project to recreate doner at home.
I wonder if an alternative approach would be to cut a the block into 3cm x 3cm x 15cm "logs" when it is partially frozen. Those could then be stored frozen and defrosted and cooked like a sausage except that as each side browns it can be carved off and moved to a cooler partt of the pan. That might allow more browning of the meat without the risk of overcooking and drying it out as the fat on the centre of the "log" would only slowly render out (like on the big rotisserie).
It looks amazing Alex, love from Türkiye ❤
You can use a tall narrow cake mold with a removable bottom lined with plastic wrap when putting the döner in the freezer. Makes removing the döner as simple as warming the outside and pushing down.
A part ze fraîche axente🫣 Bravo pour l'expérimentation, ça à l'air vraiment réussi, miam miam 😋
Great job Alex, still waiting for the Syrian shwerma , ,try adding some mace to the marinate you can use blowtourch to increase the browning of the meat
Mace or Macis, Banda Foeli, is sooo delicious, 😋, I use it in sauce, in stock, love it. It is not much used in Europe except for the Netherlands
I think I will definitely be having a go at this. The last time I had a kebab I was so drunk I made my brother fall over laughing when I asked him if he wanted to get a keblab!
I love how you approach cooking like a math problem especially this doner episode. It's like 5+5 = 10 for Istanbul doner and you approach it 3+1+3+2+1 =10 for you kitchen doner.
Thank you for the reupload, it is worth it!
Thanks again Alex Excited to try this.
Before the döner series i had never seen one of your video's.
This was a great experience!
Great to have you back Alex!
So simple and so authentic actually
Could you use a supermarket sandwich meat slicer instead of knife cutting? should get consistent slices at what ever thickness and size you want (to make the big thing)
Well if ypu can afford a professional meat slicer you could afford a kebab grill
hi im from turkey. when my mom makes stuff like this at home she puts the meat in the freezer a little bit until its a lilttle bit frozen which makes it way easier to cut of thin slices.
@@lucasvivante8988 The biggest issue with the kebab grill for casual cooks is the volume of meat needed, not the price of the implement.
@@iverbrnstad791 it's a pretty big concern tho. It's expensive
Bravo Alex ...Bon Appetit!! 👏👏Now I will follow your strategy and make this home
Salut! Keep the episodes coming Alex! And a suggestion for you to explore , “ Pão de queijo”
Genius! Loved the hack.
I LOVE the way you say "replicate". I'm not bad at accents, and voices, but I'm Australian. When I try to say it with your accent, I sound like a sheepdog with kennel cough. Incidentally, I was in a band called Dogsday for 30 years and all our gear was stencilled with an image of a sheepdog (Australian Kelpie) suffering from kennel cough.
So glad to have you back! ❤
I swear your accent becomes thicker every video :D love it and döner too!
Man, if you told me a long time ago that someday I'd be genuinely looking forward to watching three whole videos about a genial French guy making doner, I would have thought you were crazy.
At first I was unsure about his pre slicing technique, but it worked like a charm
Hi alex, great video. From one chef to another ive had an idea. Why not freeze each joint of meat for 2 hours, so that you could then quite easily slice it thinly.Then stack it on to a bbq rotisserie, so exactly like a mini version of the reall thing. Lots of people have rotisseries now either for the bbq or the indoor house oven
Merry Christmas Alex.
Love this new series.
Salut Alex, j’adore tes vidéos, ça nous fait voyager, saliver mais surtout ça donne envie de cuisiner 👌🏻 Pourrais-tu faire une recette de cette «tortilla» 🙏🏻 Tu est le boss - keep it that way 🤝🏻
Love it!
Alex, your cooking studio could use a little acoustic treatment, it will help clear up your voice in videos. You just need some soft surfaces on the wall behind the camera or ceiling.
Ahh! I was in Paris this summer and stayed in the hotel right next to your butcher! I remember seeing that place and thinking it looked super good.
I did not expect you to make at home kebab so "easy". Clicking on the video I expected to never do whatever you where going to attempt. After watching it I feel like this is something I now have to do, and soon.
subscibed! i liked the vibe in this video, you seem like a cool person
Hey Alex. This has me salivating. Just told my wife "we are doing this!!!".
Excellent, tu m'as motivé a refaire la même chose à la maison étant donné que l'on aa pad prévu d'aller à Istanbul prochainement 😅
Another absolute banging video, thanks maan, stay howly
I do miss french kebab more than anything else though :/ There was this amazing little "hole in the wall" kebab shop in Versailles close to my flat that will always have a special place in my heart, having long since left the country!
alex mentions french kebabs not being authentic ( because most aren't ) but ive been to many places around europe that do it the authentic way so you could'v been lucky enough to find such a place ;)
@@TheO416 Oh, no no it was very much not authentic. But I love the french style of kebab even if it's not authentic :)
Love that Turkish people have sent this food all over the world ❤
This is a great series. Merci!
Never been so early. Excited for another vid 🔥
hi alex im from turkey. when my mom makes stuff like this at home she puts the meat in the freezer a little bit until its a lilttle bit frozen which makes it way easier to cut of thin slices.
This is what I was thinking. It makes it firm, but not hard. I used this technique to make Philly cheese steaks, but I will have to try to make doner now because I love the British version of doner, and I'm sure this will be even better
Just finished it! Great video as always alex! And 0 glitches this time! Bravo!😂😂😂
@FrenchGuyCooking What a brilliant method Alex!! Well done! I will try it! 👏