Doner kebab aroma
Doner kebab is a kind of food which draws every person who is passing by just with the aroma coming from the place where they make them. In a place where I live they make doner kebabs using pork or even chicken instead of mutton and the aroma is still the same so I guess it's not the meat but the spices and/or the way they prepare it.
Now the question is what is the source of the aroma and whether it can be reproduced at home. If so, how?
Best Answer
I think that most of the trick with the doner kebab places is simply the time and the amount of meat. The way the gyro is set up, there's always meat cooking on the outside (near the grill heat), which sends out the aroma. Since the spit is usually a metre high, that's a lot of meat, giving off a lot of aroma. Also, remember that the shop has meat grilling form early morning to late evening, so the aroma has plenty of time to start up and get around. When cooking at home, you won't be actually cooking for more than a few minutes, so it hardly has time to get started.
A minor thing, which may be related (and may not), is that in doner kebab places, there's usually a chunk of mutton fat at the top of the spit, which slowly drips down on all the meat. This could be responsible for some of the smell at least.
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Quali spezie usare per il kebab?
Il mix di spezie per fare kebab meglio noto come Shawarma \xe8 composto dai seguenti ingredienti:- Cannella.
- Paprika.
- Zenzero.
- Noce moscata.
- Curcuma.
- Peperoncino.
- Coriandolo.
- Cumino.
Come si chiama la carne del kebab?
Possiamo tranquillizzarci: quella tradizionalmente utilizzata in Turchia e Grecia \xe8 carne di agnello, di manzo o di pollo. Non viene mai adoperata la carne di maiale, chiaramente, essendo questo animale vietato dalla religione Musulmana.Cosa aggiungere nel kebab?
La ricetta classica del D\xf6ner Kebab (in lingua araba, mentre \u201ckebap\u201d \xe8 in turco) prevede: insalata, pomodoro, cipolla, salsa harissa piccante, hummus, salsa allo yogurt e carne (spesso si tratta di agnello, manzo o pollo anche mescolati tra loro in proporzioni diverse).More answers regarding doner kebab aroma
Answer 2
Spices AND cooking process are truly what you are asking about. Using spices for such a pronounced and popular food is probably very necessary when it comes to what is usually lamb and veal. Especially the Turkish culture. They use many spices through out the majority of their foods. Without a doubt: dripping fat and vertical spit are important. However these flavors can be replicated in a standard oven with a bit of thought. Just make sure the fat stays close to the cooking meat. :)
Now I do not claim to know the exact spices nor the exact amounts. But through much research and cooking trials I have come to lean towards a certain set of spices for Döner Kebabs which will render a similar, extreme, wonderful smell and taste as your typical Döner.
I've gathered my conclusion through an extremely simple method. You simply need a preliminary understanding of the people and the area to know what spices were used. They obviously used the spices that were most readily available to them to create their recipes. SIMPLE! Of course different combinations for different dishes, but at least it'd you'd be much closer to an authentic dish this way.
Onions, Rosemary, Marjoram. Maybe some small amount of oregano, garlic, cumin, and pepper etc. TYPICAL and SIMPLY mediterranean spices. don't forget the salt! :)
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Images: Karolina Grabowska, Og Mpango, Michelle Leman, Og Mpango