Text 13059, 91 rader
Skriven 2007-03-15 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LYNN SACERDOTE
Ärende: School NY Trip
======================
 -=> Quoting Lynn Sacerdote to All <=-

 LS> The God of Good Lunch was smiling upon me.

You sound like your father! It's scary.

 LS> We both got 'Doener Kebabs.'

Wonderful stuff. In Canada the Lebanese places call them "donnair".

Dave Drum gave us an explanation of it all a while ago....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Doner Vs Shawarma
 Categories: Info
      Yield: 1 text file
 
           On the Spit
 
  The Doner Kebab is the most popular of the three types. It consists of
  minced lamb combined with a selection of herbs and spices, which is
  then pressed hard into the distinctive conical shape using a specially
  constructed 'broiler' where it is also given a binding agent (usually
  fat and egg). When this is carved up, it produces long, wafer thin
  strips of meat which are then stuffed into a pitta bread and topped
  off with salad and sauces.
  
  The Chicken Shawarma is the only "on the spit" chicken product
  normally available. It is very often referred to as the Chicken Doner
  to help confused customers but this is a crucial mistake. Shawarma
  products, unlike Doner Kebabs, are made of small chunks of meat which
  are pushed together onto the spit. The resulting effect, when the meat
  is carved off the spit, is to give lots of small chunks of meat which
  are not bound in any way. The overall effect is totally different to a
  Doner Kebab in both taste and texture. It is a fairly recent
  introduction to appease over-cautious consumers who described Doner
  Kebabs as 'rank'.
  
  The Lamb Shawarma serves to underline how different a Shawarma is to a
  Doner Kebab. Despite using the same meat, they are completely
  different. A Lamb Shawarma will be somewhat drier but tastier than a
  Doner; made up of chunks like the Chicken variant. This type of Kebab
  is hard to find and tends to be a real Middle Eastern speciality, and
  therefore more expensive.
  
  On the Griddle
  
  The Lamb Shish consists of chunks of meat, weighing about 20-25g,
  grilled on a skewer. There are variations. You may notice that some
  shops scoop these chunks out of a tray, and dispense with the skewer.
  This is unlikely to make much difference to the flavour. You may also
  notice that the skewer being grilled contains chunks of onion and
  pepper. A generous soul may assume he is being vegetables free. Better
  to assume that you are being deprived of meat free. The chunks are
  then distilled into a Pitta bread and served in the same way as the
  other kebabs discussed.
  
  The Chicken Shish is identical to the lamb in most important respects.
  With chicken however, restaurants are keener on marinating. Look for
  skewers sitting in trays of paprika and curry oil; these are likelier
  to deliver. Incidentally, this is often slightly more expensive than
  the lamb shish, which is curious as chicken seems to be cheaper in the
  shops.
  
  The Lamb Kofte consists of minced lamb mixed (heavily) with parsley
  and other herbs. This is then given a binding agent and pressed onto a
  skewer. As this has not undergone the broiling process, the texture is
  completely different from a Doner, resembling a meatloaf.
  
  Iskender Kebab is hard to find and not really an original, as it
  consists of a mixture of Doner Kebab strips and Lamb Shish served
  together in a Pitta with a light, usually more tomatoey, chilli sauce
  and oodles of yoghurt. If you can track this bugger down, it is an
  absolute delight.

  From: Dave Drum                       Date: 10-24-04
 
MMMMM

Cheers

Jim, in Yellowknife




... If a butcher knew how to cook meat, he'd be a chef.
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