"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!
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??
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!
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.
"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
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.
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 :)
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
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.
@@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' :)
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.
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!
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.
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.
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.
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!)
@@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 :)
ahhhh nice, als ich den videotitel gelesen habe bin ich erstmal los und hab mein lieblingsdöner gekauft, jetz ist gönnungstime, guten appetit euch allen :)
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...
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!
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.
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!
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
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.
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 ;)
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
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!
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.
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)
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!
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!
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
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 😍
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 😭😭😭
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.
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.
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 :)
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. :)
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.
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.
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.
I made this last night and everything the chicken, the veggies, the sauce qas pure perfection, and made me homesick.Bravo and thank you so much for all your hard work! My kids and neighbors loved it so much I have been asked to make it again tonight. I am having some issues with the bread rising and am wondering if making I didn't convert the grams correctly. Would you happen to have the conversions for grams to cups? Thank you again so much!!
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.
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?
@@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
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
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
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!
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.
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.
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
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.
I will try this recipe tomorrow. Wish me luck. I moved to Spain 5 years ago and I miss German immigrant food. Döner, pizza, gyros,etc. Since no one in my city can do it right I might have to do it myself :D
I was inspired by this video to make my own gemüse döner. (with just normal pita though). I have just finished it and it was goddamn fantastic. I think the best kebab shop in my city is temporarily my apartment, because the fried vegetables are transformative. Thank you so much for this fantastic video!
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.
Andong, hilfe! Everything went swimmingly today on my first attempt to follow your recipes until it came to the store-bought Fladenbrot. I have no idea how to open up a solid block of bread to fill it with something. I tried carving it out with a knife but it was clumsy. Since I had spectacular success with the Secret Sauce I am thinking of going to Edeka and buying simple Pita bread which opens conveniently when sliced. But that's not Doener bread. I watched several of your videos, but I never saw how you made room in your bread for the filling. Ideas?
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.
Whow!!! Thats Keab-bread? Pita? Our pitabread do not look like that in Sweden. :-) But do prefer the Swedish kebab-version. In my mind you always start with the meat, then maybe onions, sallad, then top with tomatoes and cucumber and strong kebab-sauce. And of course Feffaroni. Some wants a tomato-based red sauce, but I dont really like that sauce.
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.
for me gemüsedöner isn‘t really accessible where i live. after watching this video billions of times, and also being in love with gemüsedöner, I tried it out today. It was so fucking good! It also feels really rewarding to make your own döner, instead of going to bad local dönershops in the area. recommended 200%!!
This looks amazing from the sauce to the chicken. In the UK most Kebabs are served with either Pita bread or Naan so definitely going to give yours a try when i have time!
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
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!
I love Döner Kebabs and Shawarma! Some of the best street foods going. I live in Halifax, Nova Scotia, Canada and we have another option for spit roasted meats called the Donair, (not hard to tell the origins of that name). Legend tells that the Canadian palate couldn't handle the deliciousness that is the Döner so it was adapted to contain only ground beef with spices cooked on a spit served on a pita with onions, tomato and a sweet sauce, (that you love or hate) made from sweet and condensed milk, vinegar and garlic. It's on a completely different level of unhealthy that any other version. Worth it, though. If you're ever in my neck of the woods. I'd be happy to take you on a donair tour of Nova Scotia. Love your channel!
How does the halifax donair compare to the berlin doner? I've been really apprehensive about trying the halifax version one of the local places in toronto...it sounds like a bit of a bastardization to me lol. Btw if you're ever in toronto there's a few good berlin doner places that have opened recently... I think Ziba Doner is quite good actually and comparable to the real thing
@@johnadamczyk6213 Honestly, Don't bother trying a Donair outside of Nova Scotia. In all honesty, they are a bastardization. They are crazy greasy and the sauce is insanely sweet. Being a born and raised Haligonian I am accustomed to this abomination. It is a regional pride to me and my peers, but I can totally understand people not liking them. It's best not to think of them as a version of a doner kebab and just think of them as its own weird food identity.
Beim Pide machen musst du mehrere "eindrücke" machen. Und vorallem viel tiefer und soweit ich weiss musst du frische hefe benutzen und eis (ja eis also ein kaputter eiswürfel) das eis sorgt für mehr flüssigkeit im teig das ganze musst du dann relativ lange kneten.
"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!
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??
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!
Bist du deutscher?
you want a higher hydration dough, and use a high gluten bread flour. Looks like focaccia
@@Extra.Tere... hört man doch...
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
Nothing like a good Berlin Döner
@@nicktankard1244 or Ruhrpott Döner
If only I lived in Berlin. 🤤
But its ok. Im gonna try to make this masterpiece at home. 😁
My parents and brother will flip.
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.
"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
@@niko-ml8zd and focaccia is super high hydration. The bread you were handling want even close.
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.
@@sagichdirdochnicht4653 bro, how do you shape the fluffy pide bread dough?
21 3 7 got it
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 :)
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
Alperen Yilmaz thank god you didnt complain like a butthurt italian about pasta kardeşim
@@vito3388 Im just a gastronomy student who is ready for anything new!! I feel you kardeşim
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.
@@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' :)
@@dushshhsbsbshsb7799
The "secret sauce" doesn't have mayonnaise in it
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.
11:56 I think the word he's looking for is Der Gerät
"Der Gerät schneidet Döner Schweiß frei" :D
Seeing your Döner being made "before" your eyes
@@minecrafter023 *das dönerfleisch
@@minecrafter023 hab ich gesehen. 8500€ für der Gerät
und das Geraet ... sorry, had to ...
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!
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.
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.
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.
This looks so delicious. To be honest ever since I have become vegetarian Döner is the thing I miss the most.
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!)
Falafel instead of chicken in that, is quite nice aswell !
Do the recipie of Andong, use instead of chicken, King Oyster Mushroom. Done!
vanar dnb I love falafel but it just isn’t the real Döner experience
@@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 :)
ahhhh nice, als ich den videotitel gelesen habe bin ich erstmal los und hab mein lieblingsdöner gekauft, jetz ist gönnungstime, guten appetit euch allen :)
Ehre
I'm an American who moved to Germany 2 years ago and omg I love Döner! What a great series!
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...
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!
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.
I made this after moving somewhere that doesn't sell any german doner. It.was.PERFECT. That sauce is for the gods. Thank you!
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!
I live near an a Döner Kebab Restaurant and its awesome
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
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.
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 ;)
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
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!
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.
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)
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!
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
Turkish food is amazing, I got hooked on it since the first dish I had of it.
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!
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
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 😍
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 😭😭😭
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.
Berlin ist Stolz auf Dich Bratan! Du bist der kulinarische Botschafter der Hauptstadt! :)
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.
Much better than Micheal Green‘s video! You really tried to nail the bread and no special gadgets are required. Well done mate!
How does this guy not have much more followers …
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.
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.
Take "Fromage Blanc" instead !
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 :)
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.
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. :)
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.
Wow, super rezept.
Du bist der beste. 👍
Damn! That crispy sound of the bread! So ASMR!
Marc Osterland so on point!
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.
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.
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.
Ty 4 eating ... lol na endlich kann ich einen vernuenftigen doener machen dank deiner anweisung ...
Super kanal, ist aboniert !
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.
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
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.
Very interesting...ur version of preparation... make's sense...nice going..
Suddenly feeling very nostalgic for being young in Berlin and cooking with friends.
Looking forward to making this 😍
I made this last night and everything the chicken, the veggies, the sauce qas pure perfection, and made me homesick.Bravo and thank you so much for all your hard work! My kids and neighbors loved it so much I have been asked to make it again tonight. I am having some issues with the bread rising and am wondering if making I didn't convert the grams correctly. Would you happen to have the conversions for grams to cups? Thank you again so much!!
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
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.
"and kräuter" .... ;-)
Making this tonight and could not be more excited..what did you drizzle over the chicken at the end?
Did you ever get an answer?
@@cpt0maverick I never got an answer.
In NYC, the sauce is about 50% ranch dressing. Source: I know a couple shwarma vendors.
9:07 I used to live right on that corner! I had to pause the video when the environment looked familiar.
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
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.
In Syria it does, but for Shawerma
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?
@@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
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
Thanks, I did it! only instead of meat I fried oyster mushrooms, I'm a vegetarian. Superb! Greetings from London dude
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
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
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!
Was wondering the same thing! Please share😊
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.
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.
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
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.
These look awesome gonna try, love your channel.
I will try this recipe tomorrow. Wish me luck. I moved to Spain 5 years ago and I miss German immigrant food. Döner, pizza, gyros,etc. Since no one in my city can do it right I might have to do it myself :D
I was inspired by this video to make my own gemüse döner. (with just normal pita though). I have just finished it and it was goddamn fantastic. I think the best kebab shop in my city is temporarily my apartment, because the fried vegetables are transformative. Thank you so much for this fantastic video!
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!
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.
Great video! What's the sauce you put on top of the meat to reheat it (10:04)??
Hahaha can I finish that! He loved it! Top recipe. I’ll give it q try for sure! Thanks for sharing 👍👍
This Squarespace sponsorship really reminds me of Adam Regusa :D
In germany we say: An erster stelle freue ich mich für mehmet
haha geil^^ xD
akne mutter in uk we saying who carss
@@lionheartbritain420 fuck you
LOOKS PERFECTION!!! Looks just as good as my favourite Ruyam Gemuse Kebab on Hauptstrasse in Schoneberg
Andong, hilfe! Everything went swimmingly today on my first attempt to follow your recipes until it came to the store-bought Fladenbrot. I have no idea how to open up a solid block of bread to fill it with something. I tried carving it out with a knife but it was clumsy. Since I had spectacular success with the Secret Sauce I am thinking of going to Edeka and buying simple Pita bread which opens conveniently when sliced. But that's not Doener bread. I watched several of your videos, but I never saw how you made room in your bread for the filling. Ideas?
'Hmmmm.... 香!' 😄 I am seriously craving a döner now, damn you!!
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.
So cute how your guest was excited to eat your döner. Er hatte n richtig tropfenden Zahn. 😊
Whow!!! Thats Keab-bread? Pita? Our pitabread do not look like that in Sweden. :-) But do prefer the Swedish kebab-version. In my mind you always start with the meat, then maybe onions, sallad, then top with tomatoes and cucumber and strong kebab-sauce. And of course Feffaroni. Some wants a tomato-based red sauce, but I dont really like that sauce.
your content is so relatable i love it
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.
Nelumbo Nucifera for me it was overnight fermentation and second rising time was actually 2 hours 😊
for me gemüsedöner isn‘t really accessible where i live. after watching this video billions of times, and also being in love with gemüsedöner, I tried it out today. It was so fucking good! It also feels really rewarding to make your own döner, instead of going to bad local dönershops in the area. recommended 200%!!
This looks amazing from the sauce to the chicken. In the UK most Kebabs are served with either Pita bread or Naan so definitely going to give yours a try when i have time!
Thanks Andong, i really appreciate these video's!
Hi from Melbourne Australia, love your posts and your cute little dimples lol.
Als Berliner ist diese Videoserie quasi Kulturbildend. Das Rezept wird sich gemerkt!
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
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!
Cooles Video!! Hast du den Teig auch mal mit Backpulver für etwas mehr Volumen versucht?
Grüße 👋🏻
I love Döner Kebabs and Shawarma! Some of the best street foods going. I live in Halifax, Nova Scotia, Canada and we have another option for spit roasted meats called the Donair, (not hard to tell the origins of that name). Legend tells that the Canadian palate couldn't handle the deliciousness that is the Döner so it was adapted to contain only ground beef with spices cooked on a spit served on a pita with onions, tomato and a sweet sauce, (that you love or hate) made from sweet and condensed milk, vinegar and garlic. It's on a completely different level of unhealthy that any other version. Worth it, though.
If you're ever in my neck of the woods. I'd be happy to take you on a donair tour of Nova Scotia. Love your channel!
How does the halifax donair compare to the berlin doner? I've been really apprehensive about trying the halifax version one of the local places in toronto...it sounds like a bit of a bastardization to me lol.
Btw if you're ever in toronto there's a few good berlin doner places that have opened recently... I think Ziba Doner is quite good actually and comparable to the real thing
@@johnadamczyk6213 Honestly, Don't bother trying a Donair outside of Nova Scotia. In all honesty, they are a bastardization. They are crazy greasy and the sauce is insanely sweet.
Being a born and raised Haligonian I am accustomed to this abomination. It is a regional pride to me and my peers, but I can totally understand people not liking them. It's best not to think of them as a version of a doner kebab and just think of them as its own weird food identity.
Well a Lot of Döner Shops have their own "Secret" Sauce and in a Döner are Most Times 2sauces or 3
Beim Pide machen musst du mehrere "eindrücke" machen. Und vorallem viel tiefer und soweit ich weiss musst du frische hefe benutzen und eis (ja eis also ein kaputter eiswürfel) das eis sorgt für mehr flüssigkeit im teig das ganze musst du dann relativ lange kneten.
I’m here just for the lighting. This guy has it figured out.