🍲 Döner Kebab

Ingredients

Meat

• 2 kg (4½ lb) ground beef or other minced meat
• 11–12 tsp chicken salt/season salt
• 6 tsp black pepper (amount depends on taste preference)

Iskender-style dressing

• 2–3 dl (⅘–1¼ cups) plain yogurt
• 1–3 cloves garlic, chopped
• 1 pinch salt
• 1 tsp basil
• 1–1½ tsp black and/or white pepper
• Green-, lemon-, or red pepper (optional)
• Chile pepper or powder (optional)
• Cayenne pepper (optional)
• Tabasco sauce (optional)

Tomato sauce dressing

• 1 can (70 g / 2½ oz) tomato purée
• ½–1 tsp salt
• ½–1½ tsp white pepper
• ½–1½ tsp black pepper
• 1 tsp basil
• 1 pinch oregano
• Ketchup (amount depends on preference)

Serving

• Pita bread
• Salad (see notes)
• Rice
• Chips/French fries

Method

1. Mix all the ingredients into a farce-like chunk.
2. Use a mixer or your hands to get air out of the chunk.
3. Optionally, make a hole in the chunk with a knife so that excess fat can drain out.
4. Wrap it tightly in aluminium foil, using more than 2 layers of foil to prevent rupture.
5. Put it into the oven and set the temperature to 100 °C (210 °F). Let it cook for 4 hours. Note that 4 hours applies even if you scale down the recipe. Let's say, if you want a 1 kg chunk (half of the original portion), you should not leave it for 2 hours; 4 hours apply for every size. The idea is that it gets cooked slowly.
6. When it is done, remove it from the oven, open the foil, and let it cool down. If you did everything correctly, you should be able to use a shredder or a knife to cut it in thin slices.
7. Combine all the ingredients for the sauce(s) you are making.
8. Mix well.