The Secret Sauce and Gemüse Kebab: Döner Kebab Series Conclusion

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The Secret Sauce and Gemüse Kebab: Döner Kebab Series Conclusion

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Күн бұрын

After weeks of researching Döner Kebab recipes at home, here's my take on Berlin's Gemüse Kebab. Head to www.squarespac... to save 10% off your first purchase of a website or domain using code ANDONG.
This is the 4th and final part of a series on a Döner Kebab recipe, optimized for the average home kitchen.
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► Chicken Döner Kebab recipe 🥙
320g all purpose flour
4.5g yeast
7g salt
195g water
meat of 2 chicken legs (thigh + drumstick)
2 Tbsp yoghurt
1 Tbsp paprika powder
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tsp salt
1/3 red bell pepper
1/3 green bell pepper
2 Tbsp olive oil
1 Tbsp soy sauce
1 eggpplant, diced
2 potatoes, diced
1 carrot, diced
350ml oil
1/4 iceberg lettuce, shredded
1/4 red cabbage, shredded + lemon juice
1 red onion, julienned
1 tomato, deseeded, julienned
6 slices of cucumber, julienned
a pinch of sumac
2 Tbsp tahini
2 Tbsp water
2 cups full fat greek yoghurt
1/2 cup mayo
1 Tbsp sugar
1 tsp salt
1 Tbsp rice (or other light) vinegar
1 Tbsp dried dill
1 Tbsp dried mint
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 Tbsp garlic powder
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Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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Пікірлер: 612

@mynameisandong 4 жыл бұрын

"Gemüse Döner" is made with chicken and usually comes with fried veggies. To me, it's the best variety of Döner - I need to know if you share my opinion!

@Pammellam 4 жыл бұрын

My Name Is Andong :::: Dear Andong, is your squarespace page up to view? Is there a link? I want to make your sauce but I think I would take the lazy route and use one of those Costco roasted chickens and take the meat off the chicken. And then add some of your spices and roast that. While I was roasting the chicken, I think I would also roast all the vegetables because I don’t want the eggplant to soak up all that fat. Or at least not all of it. Then, since this is the lazy route, I would just get some pita bread (I don’t have one of those grilling machines either) and put all the roasted chicken and roasted vegetables and fresh vegetables and your wonderful sauce on that. I know this is less than authentic but it seems more possible for me to do although your handmade bread looks very nice. I think for us folks living here in Japan, your wonderful sauce and your hints about the cooking method of the chicken with the spices would get us closer to a German Doner. What do you think??

@BoweFrankema 4 жыл бұрын

For sure! I almost never get a regular döner unless I know they use quality veal/beef like at Hizar. Thanks for the video, I think I'm going to skip the bread part (with so many Turkish shops around the corner) but all the other stuff is going to be awesome to make!

@Extra.Tere... 4 жыл бұрын

Bist du deutscher?

@buzzymm 4 жыл бұрын

you want a higher hydration dough, and use a high gluten bread flour. Looks like focaccia

@rainerzufall101 4 жыл бұрын

@@Extra.Tere... hört man doch...

@ShanePWagner 4 жыл бұрын

I'm so happy that the series is concluding. After I watch these videos I always end up walking over to the nearest Döner shop and buying one

@nicktankard1244 4 жыл бұрын

Nothing like a good Berlin Döner

@UnbenutzerKanalname 4 жыл бұрын

@@nicktankard1244 or Ruhrpott Döner

@Tropicalpisces 4 жыл бұрын

If only I lived in Berlin. 🤤 But its ok. Im gonna try to make this masterpiece at home. 😁 My parents and brother will flip.

@yorkaturr 4 жыл бұрын

I'm reading "The Turkish Cookbook" published by Phaidon over here, and the bread you are going for is apparently Tirnakli Ekmek. The recipe here states you should use 50g of fresh yeast per 250g of whole-wheat flour and 175g of water, which sounds like a crazy amount of yeast for this amount and makes a really hydrated dough much like a pizza dough on steroids. If this is accurate, then it would explain how it turns so fluffy and light. Converted to normal dry yeast it would be something like 21g or 3 sachets of 7g each.

@niko-ml8zd 4 жыл бұрын

"Tırnaklı Ekmek" means bread with nails in Turkish. Reason of this bakers form the surface of bread with tips of their fingers to shape it something like foccacia bread

@erichlf 3 жыл бұрын

@@niko-ml8zd and focaccia is super high hydration. The bread you were handling want even close.

@sagichdirdochnicht4653 3 жыл бұрын

Fresh yeast to dried yeast convertion is around 1:3, so 50g would equal to around 16.7g of dried yeast. But to tell you in all honesty: That recipe SUCKS. That is WAY to much yeast. The truth is, that the vast majority of cooks don't know shit about bread. As a baker, almost every single time I look into a cooking book, that feautres a bread recipe, it's absolute garbage. Seriously. Some cooks can bake and publish decent bread recipes, but it's absolutely rare. IMO cooks should stay far away from bread, unless they take the effort and do learn stuff, because believe it or not, cooking and baking are complete different fields and baking got some deep knowledge to get. Yeast is a living organism. It'll replicate if you give it time and resources. And if you don't throw in a metric shitton, it may take a while, but they need that time to develope some deep flavours trough fermentation. Plus, the bread is more digestable. I bake a quite fluffy Pide Bread at work every day, that is pretty damn tasty and very fluffy. 100% Wheat Flour (type 550 in Germany), 75% Hydration, 2.2% Salt, 0.5% fresh yeast. 24 hours of cold fermentation. That 50g of fresh yeat in that garbage recipe is enough for my entire Batch with 10kg of Flour. Tough it requires a little more knowledge and experience to "read" dough. It's just quite a bit harder, then the instant action of redicolous yeast amounts, that will pretty much allways work, as the dough will have risen enough after 30 Minutes no matter what with those ludacris amounts of yeast.

@aamirrza888 2 жыл бұрын

@@sagichdirdochnicht4653 bro, how do you shape the fluffy pide bread dough?

@Niedzwiadekk01 2 жыл бұрын

21 3 7 got it

@TheJuhi90 4 жыл бұрын

Since I have been to Berlin, I could not eat any "kebabs" that my city has to offer. I just did your chicken gemüse and I'm writing this in a state of blissful food coma! So delicious, when I closed my eyes, I was practically teleported back to Berlin! Thank you so much, this is a much needed substitute until I can go back to Berlin once again :)

@alperen58bjk 4 жыл бұрын

Great video. Here is another aspect: In Turkey where doner is originated as you all know, we eat doner kebap(beef) in such a plain way: in most cases only with an onion based salad inside a roll of turkish pide(rollable turkish bread). But chicken doner is quite different in Turkey it is mostly served with tomato based sauces but I wouldn't say it is that aromatic, it is more like a basic tomato paste with some few aromas in liquid form. But I never saw that kind of a sauce like secret sauce or a sauce that crates the taste and wholeness. I am pretty surprised how immigrants from Turkey and host people developed this culture. Loves from Turkey

@vito3388 4 жыл бұрын

Alperen Yilmaz thank god you didnt complain like a butthurt italian about pasta kardeşim

@alperen58bjk 4 жыл бұрын

@@vito3388 Im just a gastronomy student who is ready for anything new!! I feel you kardeşim

@dushshhsbsbshsb7799 4 жыл бұрын

I live in amsterdam and im originally from sivas turkey. The garlic mayonaise sauce (secret sause) was used by the dutch people with their deep fried fish. When the first turks here started their restaurants they adapted some of the dutch culture which is yse sauces with almost everything. The garlic sauce just clicked with most of out turkish meals.

@alperen58bjk 4 жыл бұрын

@@dushshhsbsbshsb7799 I just love how those kind of migration stiuations (i know it sounds negative) creates new cultures and habits. It is so interesting to see how Turkish people adapted new ways of doner kebab even tough they were trying to create a safe zone for their cultural identity by opening doner or kebap restaurants. Btw we are 'hemşeri' :)

@Jamirio Жыл бұрын

@@dushshhsbsbshsb7799 The "secret sauce" doesn't have mayonnaise in it

@JCavLP 4 жыл бұрын

11:56 I think the word he's looking for is Der Gerät

@minecrafter023 4 жыл бұрын

"Der Gerät schneidet Döner Schweiß frei" :D

@azudemttila 4 жыл бұрын

Seeing your Döner being made "before" your eyes

@JamesG.Griffin 4 жыл бұрын

@@minecrafter023 *das dönerfleisch

@thomasschafer7268 4 жыл бұрын

@@minecrafter023 hab ich gesehen. 8500€ für der Gerät

@petersieben8560 3 жыл бұрын

und das Geraet ... sorry, had to ...

@powerpeache1692 4 жыл бұрын

This looks so delicious. To be honest ever since I have become vegetarian Döner is the thing I miss the most.

@CamaroMann 4 жыл бұрын

You can still go (or made it by yourself) for a Gemüse Döner (lit.: vegetable döner). Just replace the meat with slightly fried slices of potato, worked fine for me (it's not the same, but it's still pretty damn yum!)

@vanardnb 4 жыл бұрын

Falafel instead of chicken in that, is quite nice aswell !

@Hydracat404 4 жыл бұрын

Do the recipie of Andong, use instead of chicken, King Oyster Mushroom. Done!

@powerpeache1692 4 жыл бұрын

vanar dnb I love falafel but it just isn’t the real Döner experience

@user-2499 4 жыл бұрын

@@powerpeache1692 I love to change up the Meat with store-bought Vegan Chicken-Style Strips and just season it with spices to make it taste more like Döner Meat. Or Just use Gyros-Style Vegan Chicken. For the Sauce i just use vegan Joghurt (some mild one and nothing with coconut!), Season it up and there we go. Essamble the bread with the veggies in the Video and enjoy :)

@kayq2652 3 жыл бұрын

Living outside of germany for 2 years i really miss döner, still vaguely remember when they closed a bakery and opened a döner shop 50 m from where i lived. Nothing better than a döner for 1 euro on the opening day, i ate 5 during the whole day, saw several people during the day buying over 30 döners.

@jonathanturner8807 3 жыл бұрын

It's been four years since I was last in Berlin. I can't eat Kebabs anywhere else after experiencing how beautiful the Berlin döner is! Thank you for showing this im from Australia and need to make this now!

@baridfang718 4 жыл бұрын

In germany we say: An erster stelle freue ich mich für mehmet

@Tommyred82666 4 жыл бұрын

haha geil^^ xD

@lionheartbritain420 4 жыл бұрын

akne mutter in uk we saying who carss

@leboy5789 4 жыл бұрын

@@lionheartbritain420 fuck you

@stevens.3838 4 жыл бұрын

Ich schreibe es hier nochmal: Ohne den Teig richtig zu kneten oder wenigstens einige Strech&Fold, besser noch laminieren, wird es nichts mit etwas größerer Porung und damit einem fluffigeren Endprodukt. Außerdem kann man den Textur und Frischhaltung mit einem Mehlkochstück (Tangzhong) verbessern, dazu 5% der Mehlmenge mit 4facher Menge Wasser erhitzen.

@krisinsaigon 4 жыл бұрын

I really like this guy's attitude. and this looks amazing. there is a man in my town who used to live in germany and he has a berlin style kebab shop. I'm going to learn how to cook these myself now...

@Double_P94 4 жыл бұрын

ahhhh nice, als ich den videotitel gelesen habe bin ich erstmal los und hab mein lieblingsdöner gekauft, jetz ist gönnungstime, guten appetit euch allen :)

@DonCorleone73 4 жыл бұрын

Ehre

@davidhyslop5115 2 жыл бұрын

Ich bin so froh das ich deinen Kanal gefunden habe. Wohn seit 14 jahren in Cleveland und vermiss die Dönerbuden jeden tag. Vielen vielen dank für dieses video. Muss ich jetzt echt mal probieren.

@ThomDeWit 3 жыл бұрын

For the European garlic sauce: 1 part Greek/Turkish yogurt 2 parts fatty mayo A bit of olive oil, quite a lot of sugar, fresh garlic and powderd garlic. And a bit of dried herbs (most times its parsley or chives which haven’t any taste dried. But its more for the color anyways haha) And then some salt and pep. I like to ad some chilies, lime-zest and mint.

@zorodex5873 4 жыл бұрын

tried this 2 times now and its great, would recommend using a splash of lemon juice in the sauce, it will freshen up and mellow some of the dried herbs

@FabianSerlik 4 жыл бұрын

American cheff: using plastic everywhere German cheff: just using a bowl upside down! Cheers man!!

@linusaltmann2657 4 жыл бұрын

*chef That is so true. Also the packaging of the ingredients... I watched a couple of "eat healthy"/"recipes for vegetables" to inspire my self. It feels like alot of the times even a single herb leaf would be wrapped in plastic. Frankly, I was shocked.

@malcolmotoole 4 жыл бұрын

As an American I get sick of how much people use single use plastics, just cover it with a plate damn!

@brainiac1595 4 жыл бұрын

Cough Joshua Weissman cough

@damnletoa.9108 4 жыл бұрын

Döner is Turkish.

@lordoflocks8811 3 жыл бұрын

@@damnletoa.9108 ok?

@Matt-yw8tj 3 жыл бұрын

Made this from scratch today with the lamb meat - fantastic. Made the bread, the sauce, the salad and the meat from scratch and had it with a lovely smoked Bavarian beer. Thanks for the recipe!

@CerenKarasu 4 жыл бұрын

You shouldn't roll the bread dough. You are making the air leave the dough! There is a reason why we call it "tırnalı pide". Tırnak means nails and you need to make it round with your fingers, not using a rolling pin. Yeast amount seems so little to me, to make it more airy use more yeast.

@maxb829 4 жыл бұрын

Awesome video! Tried this recipe out with a few minor adjustments (left mayo out of sauce, added in more tahini) and it worked super well - I'd say it was 90% there to being a doner kebab, which is amazing when you live in California and there is nothing here resembling a true Berliner doner kebab.

@christopherschick4071 4 жыл бұрын

In southern Germany ( Swabian Mountains) most döner shops bake their own small döner-bread wich tastes 100x times better than the döners made from a huge loaf

@oknovine 4 жыл бұрын

in austria they use those small bread rolls as well, and as far as i can remember, it is quite present in berlin as well. at mustafa's gemüse kebab they also use individual bread rolls that happen to be homemade 😍

@Gymnopedie55 3 жыл бұрын

I'm an American who moved to Germany 2 years ago and omg I love Döner! What a great series!

@randmayfield5695 2 жыл бұрын

You do a great job. I am a retired culinary arts instructor and have to say I learn multiple new techniques with product knowledge on everyone of your videos. Thanks.

@LythaWausW Жыл бұрын

I took your advice and had Ruyam Doener in Berlin last week and it's been on my mind ever since. Yesterday I saw mint growing in my garden and that was the inspiration I needed to try to make my own. With this video's help, I'm doing it today!

@danialbar01 4 жыл бұрын

There's 1 ingredient that can definitely get you soft fluffy bread. Milk powder. Research on this or try it. You can trust me it works.

@Winther1973 4 жыл бұрын

I always leave out the mayo and sugar in the special sauce, and use tahin, lemon juice, and feta along with yoghurt, parsley and or dill and, and of course garlick. I totally agree with the problem of fresh herbs and garlick though. Thanks for another great video.

@lc5945 2 жыл бұрын

The first time I ate "German Kebab" was in Sigmaringen, 20'ish years ago, it was a Dürüm and I loved it... The "secret sauce" was just sour cream with some herbs (no mayo), add some "sharf" and you get the perfect combo :) I've had gyros (with tzaziki), shawarmas, switched to falafel rather than meat, tried "interpretations" with cocktail sauce... I came to the conclusion that a sour cream base + herbs is perfect, keep it simple, avoid mayo ;)

@hamiltonchang663 3 жыл бұрын

In NYC, the sauce is about 50% ranch dressing. Source: I know a couple shwarma vendors.

@umi1903 4 жыл бұрын

Here's couple of comments from a Turk: 1) Döner in its homeland, Turkey is one thing and döner in Germany is a complete another thing. I tasted both for years (also tasted döner in France, Belgium, UK, etc.), so, I can confirm this fact. Period. 2) Sauce is never a critical ingredient for a döner recipe. Original döner has NEVER, never got a sauce inside. Döner must be marinated, what we genieunly call as "Terbiye", instead. Good job by the way. I love Berliner style. Regards.

@johnadamczyk6213 3 жыл бұрын

What goes in the "Terbiye"? Really curious what an authentic turkish doner meat would have in the marinade.

@atakavak102 4 жыл бұрын

just for some unnecessary knowledge, here in turkey, no type of döner or dürüm (kinda like long roll with lavash) contains a yogurt based sauce, literally 0. i believe its popularized in germany.

@yazanmowed 3 жыл бұрын

In Syria it does, but for Shawerma

@robertkuhlmann8113 3 жыл бұрын

oh realy? didn´t thought that. i´m from germany and you get yoguhrt based sauce even in turkey restaurants whrere you eat iskendar and other turkey food. is there no white sauce in turkey?

@atakavak102 3 жыл бұрын

@@robertkuhlmann8113 with iskender we always get yogurt without exception but its not a sauce just basic yogurt and there isnt any yogurt based sauce in any of our durums whatsoever

@fayhancocks1900 3 жыл бұрын

I made this after moving somewhere that doesn't sell any german doner. It.was.PERFECT. That sauce is for the gods. Thank you!

@Quibus777 4 жыл бұрын

Nice nice, thanks! Don't know how it is in Germany, I'm Dutch and live in France, so here we have yoghurt in small cups, so one package is 16 two times 8 little cups of yoghurt . I store half of what we buy in a separate fridge and leave it for weeks, during that time the whey separates and can easy be poured off, the remaining yoghurt is very creamy and is very useful as mayo substitute in sauces and specially for cold sauces, I can make so much dips and sauces in two minutes since I start doing this.

@samvhell9104 4 жыл бұрын

Take "Fromage Blanc" instead !

@Quibus777 4 жыл бұрын

Yes that was my way to go. But then I forgot about one package of yoghurt in a secondary fridge. It was a month beyond its "best before" date and well we know those dates are an advice and way to boost sales and yoghurt is a product with a dominant culture in it already so I thought it was a shame to just toss the 16 little cups out and opened one. The whey was clear on top and the yoghurt beneath was the same as a creamy fromage blanc . I like the packaging of 16 cups, like for a nice sauce with terragon for steak for my son and me I use two, but for a bbq sauce for the family I need at least 3. The fromage blanc comes in different packagings, not as handy and the yoghurt is also cheapest per kilo so well no brainier, cheaper, easier and more handy servings, triple win :)

@Gehtdichgarnichtsan805 4 жыл бұрын

Much better than Micheal Green‘s video! You really tried to nail the bread and no special gadgets are required. Well done mate!

@supremegodmasterofomegacha3019 4 жыл бұрын

I used to live in Austria, and one of the things i miss the most is Döner, one my favorite sandwich. Thanks for this vidéo , i havent had one in years 😭😭😭

@willywodka1924 3 жыл бұрын

When you are in Wien the next time, go to a place called "Pariser Döner". This guy does an amazing Kebap for just 3€ and is worth visiting.

@petersieben8560 3 жыл бұрын

Ty 4 eating ... lol na endlich kann ich einen vernuenftigen doener machen dank deiner anweisung ... Super kanal, ist aboniert !

@shameermalik4297 4 жыл бұрын

Turkish food is amazing, I got hooked on it since the first dish I had of it.

@KasranFox 3 жыл бұрын

you know you did a good job when your taste tester takes a second bite you know you did a _great_ job when he asks if he can finish it

@etc115 4 жыл бұрын

How does this guy not have much more followers …

@prod.by.burakk 4 жыл бұрын

I am living at turkey. And to be honest, no one makes döner kebab like that :D. They put almost nothing in it. But that is amazing.

@isabelmeijer4579 4 жыл бұрын

Looking forward to making this 😍

@marleyCT 4 жыл бұрын

Thanks Andong for this video. I lived in Berlin two years. I´m a passionate IT Project Manager from Spain living now in Medellin (COL). This video helped me to cook the authentic Berlin Döner. Here you can´t find those. (Y)

@Tommyred82666 4 жыл бұрын

"and kräuter" .... ;-)

@pirloo_oo349 4 жыл бұрын

i think we can get better result for the the bread .... I think you should talk to the bakers..But in general you are great

@lesumsi 4 жыл бұрын

Damn! That crispy sound of the bread! So ASMR!

@joesantamaria5874 4 жыл бұрын

Marc Osterland so on point!

@MPXenon 3 жыл бұрын

Made this today for my GFs birthday and it turned out fantastic! I'm basically phobic of baking, but despite that the bread turned out awesome and is absolutely the thing that made it. Thanks so much!

@nathalieheath5693 3 жыл бұрын

Adong, have you tried strong bread flower? It should give a better result. Also milk and eggs in a bread recipe produce light and fluffy bread! Try it

@froufroudeluxe 4 жыл бұрын

Mustafa’s Gemüse in Kreuzberg is one of the best places I’ve ever gotten any food The qeue was enormous but boy was it worth the wait

@BrokenCurtain 4 жыл бұрын

The first time I walked past that queue I was thinking "what the hell are they selling there". I eventually gave it a try and wow, it was so good.

@KasranFox 3 жыл бұрын

also, hi from america! it probably goes without saying, but döner shops don't have nearly the presence over here that they do in germany. this has been cool for "make shop-quality döner at home" reasons, but it's also cool for "make döner if you don't have a shop nearby (and can't travel)" reasons too - kudos!

@MikeEnjoysMC 3 жыл бұрын

I live near an a Döner Kebab Restaurant and its awesome

@solokom 4 жыл бұрын

Berlin ist Stolz auf Dich Bratan! Du bist der kulinarische Botschafter der Hauptstadt! :)

@bojangr1491 3 жыл бұрын

Hey man. Bin vor einigen Monaten nach Berlin gezogen und habe mich in den Gemüse Kebab in Schöneberg verliebt! Danke für das Rezept, werde ich nachmachen

@DrIngo1980 4 жыл бұрын

Wunderschön! Den eigenen Döner kochen-backen-braten-wieauchimmer scheint ja doch gar nicht so schwierig zu sein, wenn man weiß wie es geht. Wunderbar. Vielen Dank für die Videos in dieser Reihe! Ich werde versuchen, dass mal nachzustellen. Danke! Videowunsch für die Zukunft: andere Türkische Gerichte, die man in Deutschland bei vielen Türken bestellen und essen kann. Das wäre super!

@josephglick1134 3 жыл бұрын

Watching your videos on the Döner is truly brining me back to my drunken time in Germany munching on the Kebab walking back to base

@clochettestarz 4 жыл бұрын

'Hmmmm.... 香!' 😄 I am seriously craving a döner now, damn you!!

@ParksandRecYT 3 жыл бұрын

Cool dude! I'm going to try this at home. Never been to Berlin, but many places in Germany, can't wait to see if I can make this work. Thanks for the great videos.

@coconutcrabble 3 жыл бұрын

Great video! What's the sauce you put on top of the meat to reheat it (10:04)??

@rasheed2chemist 3 жыл бұрын

Superb! You have a hack for all ingredients. German memories of my student life are asking me to try with limited resources I have now.

@akifemekli6993 Жыл бұрын

Dude, as a Turkish I would like to say that I respect what you have done. The video was hilarious. I think it is a kind of German way to do :) At least from a perspective of a professional Turkish Food Processor a.k.a me. The ratio of bread and döner, crunchiness coefficient, total weight, Bread to filling ratio, equal size of veggies, xx percent of mayo, etc. Too many objective considerations :). That's why I call it the German way. I also love trying some homemade kokoreç, döner, Adana kebap, etc since I live away from my home country but... Trust me, the best way to cook is to give up objective considerations and stick to the subjective ones. When we eat great food we say "Oh no, definitely the cook has flavors in his hand". :) Thanks for the great content. :)

@oblongoneg6096 4 жыл бұрын

In Canada we call it Donair and the sauce is condensed milk and sugar based.. On shawarma its typically garlic sauce that's just liquified garlic and oil.

@Abderian 3 жыл бұрын

9:07 I used to live right on that corner! I had to pause the video when the environment looked familiar.

@mounirsomai7511 4 жыл бұрын

Thanks Andong, i really appreciate these video's!

@King-uh8zz 2 жыл бұрын

Wow, super rezept. Du bist der beste. 👍

@jasonbrown323 3 жыл бұрын

The sweet mayo sauce you described is not a European creation. It is called Halifax sauce and originates in Canada.

@jeffgoesrandom4217 4 жыл бұрын

A lot of great ideas on this channel. Inspiring me to do things also. Like the Hummus video also. Funny how you are in Germany and you have videos to interest a New Yorker. Wild world. Thank you. -Jeff Goes Random

@liftordietrying 3 жыл бұрын

I am a simple German. I see Döner, I press like. I wish we had this style of bread here for döner in my hometown in NRW, it's just not quite the same.

@Bizmyurt 6 ай бұрын

Savarma is exactly Döner and both are Turkish. It is actually çevirme but the arabs says it şavarma. Both words mean turning. Döner means turning and çevirme means turned like you turn a page.

@dicecard921 4 жыл бұрын

This was a magical journey

@geniuspharmacist 4 жыл бұрын

For a fluffier bread the main trick is to use a lower hydration. Second to that is to use an enzyme based bread enhancer/dough conditioner (amylase or malt flour). If you can't find the bread improver out don't like using it add some sugar to feed the yeast. That should bring you closer to the industrial bread.

@sharakirkby2744 Жыл бұрын

Also instead of paprika try tomato purée and butter to the meat 1 tablespoon of butter. Pickle juice instead of vinegar. Try baking powder to bread dough for lighter bread. Wonder if they use carbonated water instead of regular. I know older cooks use ginger ale.

@Saheryk 3 жыл бұрын

As i saw kebab all over the world, I have never seen sauce so thick.

@sry525 2 жыл бұрын

if you want to make the bread more smooth add lard and yes thats what they do in the factory they add lard or some other kind of fat to make it smoother

@ThurstonCyclist 4 жыл бұрын

I lived in Berlin nearly 30 years ago, and the taste of a Berlin Döner Kebab is high on the list of the things I miss the most from the city. I'm going to try to replicate the taste at home.

@paulvarda5318 4 жыл бұрын

man, that's one muscular sauce. here in north america it's white yogurt sauce, white garlic sauce and red hot sauce. that's it!!!

@RK-kx1ld 10 ай бұрын

Thanks, I did it! only instead of meat I fried oyster mushrooms, I'm a vegetarian. Superb! Greetings from London dude

@thomasschutze3476 4 жыл бұрын

Well a Lot of Döner Shops have their own "Secret" Sauce and in a Döner are Most Times 2sauces or 3

@belalabusultan5911 4 жыл бұрын

food changes when it's made in different countries, usually original ingredients are cheap at its local home country, but some of them are expensive or hard to find in other regions, for example Tahini is cheaper in the middle east, while Mayo is cheaper in western countries, thus the main sauce changes. your sauce sounds intriguing, I can't imagine the taste tho. as for bread, I am no expert in pastries, I still can't even make the pizza dough/bread right lol, but what you did is close to how my grandma used to make bread, so I'd say you got it right. in my city (Gaza) we make the Shwarma Salad identically to the way you made it, and since Gaza is in the middle east, you made the salad in one of the original ways. fried veggies : go wild, I prefer them as slices in a side dish, but you can make them anyway. final opinion : Id I was served this sandwich, I'd assume it was made by a middle eastern chef

@HirohitoSyndrom 4 жыл бұрын

As a German from another Part of the Country im amazed at how whatever you are creating here can be called a Döner, i mean it looks pretty nice and probably tastes great but the whole thing is like as far away from what we eat here as Döner as you can get while still making it looks roughly similar

@mynameisandong 4 жыл бұрын

Which part of Germany are you from?

@HirohitoSyndrom 4 жыл бұрын

@@mynameisandong NRW, the Döner I get here has the same Bread which is also toasted but instead of Mayo Based Sauce its Tzatziki and a kind of hot sauce, typical Veal but i get why you didnt make that. Also Weisskraut but no Onions for the vegetables. And i have never heard of Gemüsedöner or any fried vegetables in Döner in general

@nicolekarpov4037 3 жыл бұрын

Ich komme aus Rheinland Pfalz und hier wird der Döner auch recht anders zubereitet. Hier backen die Döner Shops individuelle Döner “Brötchen” die also dann nicht in Dreiecke geschnitten werden. Dazu kommt dann das Hähnchen Fleisch, Iceberg Salat, Weiß und Rotkraut, was in Essig eingelegt wurde oder so, Zwiebeln, Tomaten und dann auch zum Schluss Knoblauchsauce

@shakeelmohideen7172 Жыл бұрын

Very interesting...ur version of preparation... make's sense...nice going..

@christinef5558 4 жыл бұрын

What did you pour on the chicken at the end that made it sizzle? This looks amazing I am going to try recreate it this weekend! Thanks for all the hours you put into this series, great work!

@TheHappychickadee 2 жыл бұрын

Was wondering the same thing! Please share😊

@angrymurloc7626 4 жыл бұрын

Als Berliner ist diese Videoserie quasi Kulturbildend. Das Rezept wird sich gemerkt!

@GrillingwithGrove Жыл бұрын

In turkey they usually have a red sauce. You should look into the red sauce recipe and try to make a red sauce with it

@Gorkilein 4 жыл бұрын

Vorab, ich backe grundsätzlich meine Brötchen selbst und es wird lecier aber fester als Industrie. Aber es gibt einige Dinge die das verbessern. Mein Tip in Sachen fluffiges Brot: 1. Frische Hefe statt getrocknete 2. Malzextrakt statt Zucker für die Hefe (riesiger Unterschied) 3. Teig muss wie Pizzateig sehr dehnfähig sein ohne zu reißen, daher: 4. Entweder 550er Mehl (Notlösung), oder 00 Mehl mit mehr Gluten (meist 12%) nehmen. Ich habe jetzt welches mit 14% gekauft. Allerdings je mehr Gluten desto länger muss es fermetieren, um nicht teigig zu werden. Je mehr Gluten, desto mehr Wasser nimmt der Teig auf, und geht es später auf. 5. 70%-80% Wasser (bezogen auf das Mehl-Gewicht). Dann geht es nachher unglaublich fluffiig auf, aber der Teig ist schwer zu verarbeiten. 6. NIEMALS ausrollen, das zerstört die Blasen vom Gehen. Wie Pizza ausziehen. 7. Bei hoher Hitze eher kurz als niedriger Hitze lang.

@Nemshee 3 жыл бұрын

🤔 I'm surprised. Every Döner I've ever eaten was made with joghurt based garlic sauce. Good thing, too. Mayo is for Kartoffelsalat only. (Mixed half and half with joghurt! And pickles water.)

@urkek9985 3 жыл бұрын

Stfu

@christianzuniga5852 4 жыл бұрын

usually i make bread for the breakfast, but i don´t do it all days, so when i´m making the dough i put a little of "roux" un it, so it keeps soft and moist more time than usual, is just water, wheat flour, cook it until a slime is made, and pour over the dough.

@pmcfearson9453 3 жыл бұрын

I’m here just for the lighting. This guy has it figured out.

@emekdulgeroglu3914 4 жыл бұрын

That's great man. I am a Turkish guy living in Turkey. But I have never heard of Berlin Doner, which looks great. Wanna taste some time.

@bluebonnetinberlin 4 жыл бұрын

Suddenly feeling very nostalgic for being young in Berlin and cooking with friends.

@peachmelba1000 4 жыл бұрын

In Canada, in general, we have doner and we have shawarma, however we tend to see up to five kinds of sauce (east of Montreal anyway): 1) toum, 2) tzatziki, 3) straight tahini, 4) harissa, and 5) hummus, but more as a schmear. In Halifax, there is also Donair. I would describe it, but please just look it up. You'll either be grossed out, or salivating lol

@Mixedswedishandgambian1979 4 жыл бұрын

Good sauce recipe: mayo, sour cream, mixed herbs, red onion, diced small pickled gherkins, minced garlic, and salt, and the secret is FANTA ORANGE. Swedish recipe.

@camlinhnguyen2442 4 жыл бұрын

Im really like this cake, can u instruct how to make this sauce? Like how can i mix them together ? Thank u very much

@Mixedswedishandgambian1979 4 жыл бұрын

Mix them all together, leave in the fridge for 2-3 days.. and you will have the best best sauce.. enjoy and let me know how u like it!!

@alexseip8233 3 жыл бұрын

These look awesome gonna try, love your channel.

@alenbegovic7823 4 жыл бұрын

This Squarespace sponsorship really reminds me of Adam Regusa :D

@DrunkGeko 4 жыл бұрын

It's cool to see how different kebab is here in Italy compared to Germany. Here you can find it with a compleatly different bread (much thinner, i think it's without any yeast) and the sauce is always yogurt based without mayo and on top of that we accompany that sauce with hot sauce to make the whole kebab nice and spicy Also we have it with way less veggies as the filling is just meat, sauces, lettuce, tomato, onion and sometimes cucumber

@charlesdarnay5455 3 жыл бұрын

ich habe heute dies selbst gemacht, aber der Teig braucht ein Ei und ein bisschen Olivenöl, dann geht das Brot luftig und fluffig auf. Prob nochmal mit einem Ei, und einem Esslöffel Butter oder Olivenöl in dem Teig.

@drewgi7543 2 жыл бұрын

I realise this is very much too late but you could try a ramazan pidesi recipe but using the technique from balkan lepinja? It's a bread that's fermented three times for an extra soft/fluffy texture.

@aifari 4 жыл бұрын

02:04 mix yeast in water before adding to wheat floor. You can also use frozen yeast or block industrial baking yeast for better results. Add a small quantity of sugar as it will act as food for yeast.

@chrisd8692 4 жыл бұрын

Thanks for doing these videos! I lived in Berlin for a year and loved the döner. There's nothing similar in Canada. Can you do a vid for the Knoblauch and Scharf sauce? Danke schön!

@AriRawwwrrOfficial 4 жыл бұрын

This series was great, definitely gonna try this! Also, Andong, where did you get that "餃子"-neon sign? I love gyōza and I need that sign in my life! Hoffe das kriegt man in Deutschland :/

@ThyBlackWings 4 жыл бұрын

I am sure I am not the only one who saw this video and is going to visit the fridge to see if I have all things to have a great dinner. Thanks, bro!

@nelumbonucifera7537 4 жыл бұрын

I struggled for a long time to make a properly soft, light sandwich bread. The solution was adding ascorbic acid (vitamin C) and lecithin (from soy flour or egg yolk) to a dough that included milk, oil and a little sugar. It made a dramatic difference.

@oknovine 4 жыл бұрын

Nelumbo Nucifera for me it was overnight fermentation and second rising time was actually 2 hours 😊