doner kebap yazmamın nedeni; benim kanalım bütün videolarım ingilizce önceliklidir, neden ingilizce bunun nedenlerini uzun uzun açıklamaya gerek yok kanalı kurarken ingilizce yapmaya karar verdim sadece Türkiye'den izlenmesin diye ve google çeviri kullanarak uğraşarak çeviri yapıyorum. bunun adı döner bende biliyorum Türkiye'de yaşıyorum fakat döner in ingilizcesi ne çeviriye döner yazınca ne çıkıyor ? rotary. doner kebap yazınca ancak karşılığını alabiliyorsun . eski çeviride böyleydi şimdi biraz daha düzelttiler et döner falan yazınca meat doner olarak çeviyor.
Sorry to ask but could you put a translation of this up please, also do they marinade the meat before making the kebab and if so are the ingredients available? Thanks in advance
It is not normal for the ground lamb to break up Go through a good kneading process. As in the last meatball video I made, the ground beef should not fall apart when it is raw. salt should not be too much or too low You can use 10 grams per kilogram of meat
Had doner kebab wraps a lot living in Europe. It was one of the best food I've put in my mouth over there. Now I'm back stateside, and doner kebab is quite rare here.
dönerci değilim ama , gramına göre hesaplanabilir, dürüme 70 - 100 gram koyabilirsin 5 kilo olsa piştiğinde 4.5 kilo kalır, 45 dürüm çıkar diyebilirim içi bol, tavuk kıyması çok cıvık olur durmaz irmikli yapılırsa belki olur ama tavuk kıyma bence olmaz ya
Kardesim Ben taylandda actim doner dukkani tavuk satiyorum normalde et doner talebide olunca et de basladim lakin bi sorunum var doner yeterince siki olmuyor atesi uzak tutuyorum kisik ates yapiyorum ama nafile doner patliyor ince ince kesemiyorum cok yumusak kaliyor sebebi ne olabilir bunun sorun nedir isterseniz foto video size paylasabilirim tesekkurler
irmik ve maden suyu eklemeyi dene, 3 kilogram kıyma için 400 gram irmik, 300ml maden suyu, 500 gram inek yağı, 1-2 tane soğan mikserde çek, 100 gram soya sosu kullanabilirsin, 40 - 50 gram tuz ( tuz önemli iyi ayarlamalısın )
@@ChefSalimRecipes irmik taylandda bulamayabilirim sizi izledigim videolarda misir nisastasi demistiniz ondan almistim denemek icin. Irmik yerine onu kullansam olurmu ustam
@@ChefSalimRecipes birde ustam Ben lezzetli olsun diye antrikot ve bonfile kullandim sizi izledigim videolarda siz hic bahsetmediniz acaba yanlis etmi kullaniyorum. Birde kuzu yagi bulamiyorum burda aralara Dana yagi koyuyorum. Et birinci gun bitmezse ikinci gun kuru oluyor.
...very nice video.....i want to ask you which part of beef is better for doner kebab....do you knead the mince meat by hand or machine.....how much time if its by hand?......and finally...i see on the video at the 1:15 min you put some white particles on the table and after you knead with the minced meat... all together....it looks like cheese...what is it?......thanx in advance
@1:20 what's the white bits that you put in? Is that rice? When do you mix the meat white seasoning? Coz I didn't see any seasoning being put in to the meat until after being cooked.
Aslında döner etten yapilir. İskender de kiymadan yapilir. fakat tercih meselesi degisebilir lezzetli olabilir. Fakat doğrusu döner etle olur kiymayla olmaz.
Thank you for posting this video 'Cook Salim'! When I was in Europe, I enjoyed eating these. I really appreciate you taking the time to show me how to recreate this tasty meal back at home in the USA.
Portion is the serving form presented on a plate. It should be 120 grams of meat. When it is in bread, it is 70 grams. Yes, the price is calculated accordingly.
and we loves our muslim brothers too.. especially , if their name is Muhammed ... :) most beautiful and meaning name in this world .. Sallallahu aleyhi vesellem ...
استغفر الله الذي لا اله الا هو واثوب اليه عدد خلقه ورضى نفسه وزنة عرشه ومداد كلماته . سبحان الله الحمد لله لااله الا الله و الله اكبر. اللهم اغفرلي اللهم اهدني اللهم ارزقني يا رب العالمين
Buenas noches chef, es tan amable de escribir las recetas y los subtitulos en español ? A si cómo en la receta de Doner kebap de pollo receta de 50 kilos? Muchas gracias, saludos desde Colombia.
Turkish Chicken Doner 50 kg 1 Meter High Kebap Recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Klc-5Wq04VU.html Turkish Chicken Doner Kebab Recipe On Charcoal Fire | Chicken Doner In Traditional Embers Fire ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HcBS2aOs0JM.html
chef.. why when i make same recipe the texture of doner kebab not the same? the one i make can not slice very thin like the one you did.. it will fall down and texture is not good.. i tried this recipe and samolina recipe both can have the same texture as in your video.. plz help. thx
it has to be repeated 3 times in the machine and it needs to be kneaded well. beef is used. it will be good if you hold the meat tightly with a stretch of the night after the meat is ready . . .I do not know how you do it, but make sure you do the same thing as we do. If you do the semolina, be sure to bring it into the mineral water
You aren't mixing enough. You have to mix until it starts to look like it has paste in it. This means some of the protein has left the meat fibers and gelatinized, and will now act like a binder. Also DO NOT skip the wrapping (tight tight) and let set overnight. This will also help to solidify the shape, just like jello in a mold. This is not the way you would normally treat meat, of course, in most presentations it would be quite tough and rubbery, but because it sliced so thin it works.
