A much more authentic at-home version would be to buy real chicken or lamb meat, slice it thin, marinate it in olive oil with a lot of cumin and paprika powder in it, and cook it in a pan. Grilling it whole, slicing it thin and maybe adding some more marinade also works great. Salt and pepper to taste. Then, for the salad you want some crispy green lettuce, tomato, cucumber and some german style coleslaw (sour cabbage salad). Add all of it into the middle of a cut open turkish flatbreat or dürüm wrap with some tsatsiki or gyros style sauce and you are done.
I'm a Turk, I'll say its a great attempt to make the fast food verison of a Doner Kebabs. Traditionally you actually wanna make Doner on a vertical rotary bbq (thus the name Doner) and use lamb cuts instead of mince. Usually sauce is optional but to follow traditionally, youd rather use chili flakes. Keep it up Guga, you still made a delicious meal!
He made the Canadian version of the spiced meat but used the Turkish sauce. I think he was going for the Canadian version though which is written as donair.
here in the netherlands the döner kebab is very popular too. some places do in fact have lamb cut, but more often than not there's a choice between either chicken or beef, but almost all places do cut it from a huge vertical rotisseries indeed with like at least 10 or 20 kilos of meat sitting on it, sometimes closer to 50, spinning and waiting for the next customer to have the outer ring that's grilled cut. usually they'll ask whether you'll like spicy or not and add some sambal oelek if the answer is yes, and the sauce is usually some kind of garlic sauce, but most places have other options, or you can ofcourse ask them to hold the sauce the sambal oelek part is probably just because the netherlands has quite some indonesian influences and tastes, and it's just easily accessible, our "chinese" restaurants are almost exclusively chinese/indonesian too, because indonesian flavors do extremely well with the dutch.
Real Döner meat is NOT supposed to be Groundbeef or even Paste, thats how the cheap big chains do it. Its actually supposed to just be Lamb or veal and if you dont like that then you can take chicken. You marinade it and then layer it up and grill it
Hey Guga, as a German citizen with roots in Turkiye, I'd like to first thank you fo making a video on Germanys national food. Döner is HUGE here in Germany. McDonalds, Burgerking, KFC all of them combined do not even come close to Döner! So Döner Kebab originates from Turkiye, where it has been around for centuries. Only when turkish guest workers in Berlin put everything in a handheld format is when the Döner as we know it was born. Over the years, the German Döner developed it's own destinct features that even Döner in turkiye doesen't have. I would even go as far as to say that Döner in Germany tastes wa y better than Döner in turkiye. There is just nothing like it you can compare it to. Btw, the "Ö" in "Döner" is pronounced like the "ea" in "earth". It is really hard to recreate Döner at home, but you did a good job! I mean we don't sous Vide it, but we use a rotating scewer to cook the meat, hence Döner Kebab, wich literally translates to spinning meat in turkish. And because of the way the meat gets exposed to heat, only one side of the meat gets crispy. Thats also what I would recommend you to do at home if you don't have a rotissary grill: Even if you use a frying pan, just like a duck breast, let the meat be exposed to the heat only from one side untill its coocked through. Never stir or flip the meat. That way the meat will be crispy on one side an georgously chewy on the other. And we also use slices of Veal or Lamb (or sometimes chicken, wich is generally frowned uppon, since it's the turkish equivalent of Pineapple on Pizza) and add it in the Mix. There are even laws in Germany, regulating that the meat of a Döner MUST contain at least 40% lean meat, otherwise it cannot be sold as "Döner" (but people still do it with less, just naming their Döners differently on the Menu). Using this one-side-cooking method will get you at least 80% there. Veggies and sauces were fine since it's very individual (I for example hold on the onions and only use yougourt with some garlic salt). Again, thanks for posting a video on Döner Kebab, it really made me smile :)
ngl this is far from being an authentic Döner but i'll give you props for trying and reaching that result (whatever it is) since that is about as close as you can get with grocery store ingredients and home equipment
Ive done similar imitation döner meat in the oven. Just make a big log out of it and wrap it tightly in aluminum foil. With good seasoning you can get really close to the real thing.
Yeah in France/Germany the Döner is prepared differently, but I'ld eat it, it looks delicious. For instance the filling is put inside the bread, which is not always easy to do because the bread is thin, so you need to be careful cutting it open, but it's easier to eat it this way, and you can add much more filling. my favorites Döners have a filling/bread ratio of 90/10 lol. (with a looot of sauce).
Donair is the canadien Döner , they changed some stuff and called it Donai (im german so i fought it looks like Döner and googled it and found that out)
The word Döner is actually turkish in origin and its exact meaning is rotary. This makes sense as shawarma is usually added to large skewers that rotate and cooked with coal or a gas stove. So when saying the word döner, people usually refer to shawarma.
I cannot appreciate how important it is to me as a Turkish person to see correct name of Turkish dishes on the internet, that “ö” is important. Thank you
this maybe a bit far from being authentic, but it's a lot closer than the Gyros on this channel. He also does a better job at pronouncing "Döner" than at "Gyros" :) I like the recipe because it's a smart way of creating a Döner at home without the Döner-Rotisserie. Unless you live in Germany. In Germany the best way is to go outside, turn right/left, walk 10-100 meters and get a Döner from the Döner-shop next door :)
yea, he makes the canadian döner (donair), its slightly different that our beloved turkish-german Döner :D so the only thing he got slightly wrong is saying its really popular here in germany, but we actually have another version :D
Hell yeah. Nothing like going bar hopping and stopping by for one on the way to the next bar. The starbucks of food stands they are everywhere, sometimes right across from eachother.
To my knowledge there are 3 kinds of "Döners". The traditional Turkish Döner, the German Döner and the Halifax Donair. This looks like a combination of all 3, despite all being fairly different from each other. All 3 are usually meat cooked shawarma style or just sliced meat. The Turkish is usually lamb or veal with a yogurt based sauce over veggies on a pita style wrap. I can't speak for the German Döner, I've never had any, I just know its different. The Halifax (Canada) Donair is heavily spiced ground beef meatloaf cooked shawarma style, with a tangy condensed milk sauce over veggies wrapped in a Greek Gyro style wrap. The Halifax Donair actually came more from Greek Gyro's than the Turkish Döner, it originally used similarly prepped meat, then eventually shifted to the more western style meatloaf. It grew in popularity as a 3am bar food and its still insanely popular around Halifax and Edmonton (where I live). Here in Edmonton, there is over a hundred Donair shops in the city. The meat prep resembles Halifax donairs in the spices, but the cuts of the other regions, the sauce feels turkish, and the wrap and veggies from either of the Döner's.
@@epicboysaid8897 just wait until Guga tries to make Poutine and I have to explain that there are dozens if not hundreds of styles of Poutine out there, not just that from Quebec.
In Canada, the donair sauce is condensed milk, evaporated milk, garlic, vinegar. It thickens up as long as its cold, too much vinegar and it almost turns into cheese. There's probably salt in there, but it leans on the sweet side.
Hi, from Turkey, Guga! As a Türk, I must say other than cheap places we don’t use ground meat. It’s usually lamb-beef mixture with tail fat on a horizontal grill. If it’s from a good place it’s incredibly juicy and tasty so, other than maybe good onions, tomatoes and lettuce there is no need for a sauce. Flavor of meat is enough
I really miss a Döner Kebab, always one of the first things I have when going back to Europe to be with family. One of the great thing about growing up in Belgium, where we have many Turkish immigrant families and friends.
As a Greek, I have to say, I love both doner and gyros. BUT! I have a pretty good argument why our version is better. Tzatziki. That's where the magic happens. When it comes to the meat, doner is usually more flavorful and involved, with its spices and different meats (gyros is usually just pork), but it lacks that tzatziki goodness. Now, I once went to a souvlatzidiko (souvlaki shop) in Greece that also had pretty good doner (made of lamb and beef, I think), and I asked them to put tomato, onion and tzatziki in mine. Good god that was amazing.
@@959tolis626 I never ate gyros before but that sounds delicious! I think both of them sound fine, it’s up to if you want more fatty taste or more fresh taste. Also we have tzatziki here too, we call it cacık but we add water to it so it’s more like a soup than a sauce.
@@boraozdemir6193 ... Of course you do, lol. And then people say Greek and Turkish cuisine are different. Pro tip, skip the water and use it as a sauce. Just yoghurt, garlic, cucumber, salt, olive oil and vinegar. It's perfect with meat. Cheers!
The Donair was perfected in Halifax Nova Scotia in 1970s people come here all over the world for our Donairs... You may all think its a Greek or Turkish sandwich. But that is not made with ground beef. They are very similar but also very different. Sauce is also very different. Doner vs Donair... The Donair is Halifax's Official food.
Just the process of going from ground meat, to sous vide, to what looks like deli sliced meat absolutely blows my mind. You have opened my mind to new possibilities, sir
You should try a Maritime sweet donair sauce, it changes it completely. Excellent pizza dipping sauce as well. Ingredients • 10 ounces sweetened condensed milk 300 ml • ½ cup white vinegar 115 ml • 1 teaspoon garlic powder • ¼ teaspoon salt Instructions • Add all ingredients to a small bowl and whisk to combine completely. • Cover and refrigerate for at least 30 minutes or up to overnight before using so the flavors can merge. • Store, covered, in the fridge for up to 10 days. •
These are actually completely wrong ingredients for real authentic german "Döner" but still looks delicious and I would love to give it a try. You don't use any greek yoghurt or zatar on Döner meat or its sauce, but you actually can add zatar as last finish on the Döner. Most of the times some spicy seasoning is used as the finish but zatar can be used as well :) Greeting from Germany!
you do realize that döner kebab is not authentic german, right? it's from turkey, where it originates.... and that is one and only döner meat (kebab)...
@@Jawa88889 The döner kebab sandwich with greens and sauce/dressing was invented in Berlin in the 1960:70’s. Döner kebab (En: “rotate”) prepared on a vertical rotisserie which has been enjoyed in Turkey since the 19th century. The wording döner kebab was coined in Bursa, Turkey. Early 20th century restaurants opened internationally selling it as döner or variants of it (Canada, UK, Greece, Lebanon etc) until opening in Berlin in the 70’s after which the sandwich fast food version was made. So not quite accurate.
The first thing you hear when you enter a Döner gril in Germany is: "Hallo chef! Alles gut...Dönner mit allem und scharf?" Like: "Hello boss! Everthing ok?...donner kebab with everything and spicy?" In every Döner grill in Germany.
Usually not as fast though lmao. The döner places here in Belgium like to take their sweet time lol (not that I really mind btw) Mcdonalds would have your order ready in a couple of mins.
Hey Guga! I live in Berlin and I Love your Interpretation of the Döner! Its absolutely not „traditional“ German, but it Looks so nice! Would love to See you trying a real Berlin Döner in the future! Greetings from Berlin!
While Zaatar is not technically "seasoning", you must try it with olive oil on dough oven baked and that is called Manoushe my friend. An Arab family consumes nearly 1 pound of Zaatar monthly. There are a lot of Manoushe toppings that can be used such as Zaatar, Cheese and meat. The meat one is called Lahm Bi Ajin. So "Lahm" is "meat" and "Bi Ajin" is "on dough". Maybe you could elevate that to some "Wagyu Bi Ajin". You must try it. Your Lebanese fan since ever, all the love my friend 🙌
I'm from Germany. A real Döner isnt made of grounded Beef. Is made of Calf Meat and not grounded. First marinade the meat, you stick everything on a Pike and Grill it on a Gyros Grill. This is amazing!
Guga Döner is turkish and means to spin and thats how it supposed to be made, also the ground up meat is a sign for cheap Döner, the expensive one marinates their meat over 1 or 2 days and lay it up on a piece of metal. But you need a special grill to make it kind of like a traditional Döner, but for Sous Vide you did a pretty good job!
Doner Kebab is hugely popular in Germany and Europe. I was in Berlin Germany 40 years ago and the two top go to street foods were currywurst and doner kebab. I am surprised its taken this long for Doner Kebab to start gaining popularity in the U.S. For me personally it was my favorite street food to buy in Berlin. Don't get me wrong there was a great assortment of German and international foods to eat there! Best night life ever in Berlin Germany also!
Gotta love how pedantic people are about this. For the sake of 'authenticity' you can't make it just taste good. It's OK folks Guga's recipe can't hurt you.
LMAO, as if a channel dedicated to sous vide is going to be about doing everything 'authentically'. No, this is how to do it DIFFERENTLY. Frankly, this sandwich looks tasty AF, and not as expensive as the perpetual Wagyu.
There is a difference between trying to be authentic or just using completely wrong and different ingredients. Will still be delicious but won't taste like a Döner in any kind of way
the meet thing is up to discussion in Poland we usually go for eider ground beef or chicken - same in Germany although goat meet comes in to the picture as well. But the main thing is that you re supposed to slice the flatbread open and put all of the stuff inside
Donair is Canadian. Döner is German I believe. This isn’t how you make Donair though. Donair doesn’t have yogurt in it at all. And the Donair sauce is actually just sweetened condensed milk, vinegar, and garlic powder. Search up Halifax donairs and try them out!
Döner is Turkish I believe. I remember seeing Ottoman miniature painting, depicting a döner being eaten by soldiers. It was just on a horizontal spit instead of vertical one. It was a nomad tradition to skew up whatever pieces left from the hunt, and carve your way through in order to prevent meat from going to waste as wasting food was a big no-no in Turkic/Central Asian/nomadic culture. It later became a street food when rotissarie machine was invented in 50s. Germans claim that one Turkish immigrant invented it in the 60s, and he was/is popular for inventing döner in Germany but I haven't seen a single source for it as of yet. It sounds like a word of mouth. German döner and Turkish döner is very different anyways, as German has more souces to fit Western palate.
@@Graham567 You’re right! While the Ottoman Empire was still in place, Turks would go all over the place and brought with them the kebab. Around the time of the Ottoman Empire you can see how the same similar type of grilled, spiced, ground meat came to prominence in many places over the many hundred years it was in place. Greece is one such place and the knowledge the Turks brought with them became what is now gyro. Kofta, Döner, Gyro, Shashlik, Satay, and most places that have a regional variation of the kebab have been touched in some way by the Turks. It was a cheap, easy way to make something delicious and people loved it. Canadian (Halifax) Donair is a kind of 3rd generation descendant of the kebab. It came to Canada when a Greek man had a pizza restaurant in halifax, but wanted to serve something Greek. At the time he could t find most of the spices for gyro, so he instead used spices that people were more comfortable with in Halifax, and then Donair was born. It’s similar to the gyro, but the difference in taste and meat composition is paramount.
I dont think it's about personal preference but more about respect for the food being given. It's starting to get on my nerves too.... just seems so privileged and stupid to not eat what ur given when it's perfectly acceptable food.
@sous Vide everything. Basically there are two different kind of Döner. One is the original in Turkey which you have to taste in Turkey. The second is the Döner from the Turkish migrants in Germany. That one is the Döner sandwich. They create the sandwich because the Germans in the end of 70s want to eat more take away food instead of a Döner menu on a plate. So you have to taste both in Turkey and in germany/ Berlin.. you will freak out how delicious it realy is.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
In restaurants in Turkey, they use tail fat or a mix of lamb meat and veal meat. If you want to eat Iskender (tomato sauce and butter on top and pita underneath the meat) doner is made from ground meat. Some people argue about it but thats how it is made in Bursa.
I mean, the Main differnce between Gyros and döner is that the greeks often use pork/porkmix and the seasoning is slightly different. But neither in Turkey, Greece or Germany have i ever heard or tasted Mayonnaise in the tzatziki/türkisch joghurt sauce. Also the way he didnt open the pita to fill it is a sin against food
@@Anthrazith I had a really crappy Döner in Germany one time with mayonnaise, it was downright insulting, way too little filling (like one slice of tomato, too little meat compared to the bread and like some bits of lettuce, nothing else). Never went to that shop again 😅
In the multicultural cities of Australia, we’re also lucky to have access to cuisines from all over the world. “Doner Kebabs” wraps are very popular here too, especially when the shops are located close to a drinking establishment.
In Turkey (where döner actually came from) is done by slowly cooking the meat (chicken or beef) under a fat that melts with the heat of fire(the meat is cooked with that fire).they carve the cooked parts out and serve you. Your take on it looks real good tho
The comment section is so Whiney. Who cares if it’s authentic or not, it’s his take on it and it obviously looks good. Most of you can’t even cook 😂 stop crying
The thing is you usually open up the meat thinly like butterflying a chicken, but as thin as like preparing a schinitzel. It's a very labor intensive process so I get why you did it with ground beef. But yeah, the textural difference would be huge even if the taste is similar.
Now as a German, I'm kinda insulted you would call a ground-beef mix like this one a Döner Kebab, however I will say, I think you did your best trying to replicate what it would taste like using usual store-bought items and equipment. But for the people watching at home: just know that this is not authentic. Doesn't mean it won't taste good though.
Also, wenn man davon ausgeht das es ein Hackfleisch Döner ist, ist es fine aber wenn wir von einem richtig gesteckten Spieß ausgehen ist das ne fette Beleidigung richtig.
Ever think Guga has some surprise in the sack? Like is getting into the fuzzy tingle times and is all like *"I know my meat don't look that good right now, but watch this!"* and his theme starts playing and becomes a god in the sheets.
Beautiful! Congratulations on the Donair Sauce. In the Canadian Maritimes donair sauce is a vile combination of sweetened condensed milk, vinegar, and garlic powder.
Tbh Döner its not the same doing it at home, it actually needs to be cooked with rotisserie style. For that you gotta come here to Germany Berlin Guga, I even invite you for it to the Top 3 Döner in Germany ( or even the World ) 👌🏻
Here in Germany the standard for Döner has to have at least 40% of non grounded thin layers of meat. If it has more grounded meat it is called different but not Döner xD "Drehspieß"
If by chance you ever find yourself in Berlin try a Döner there, Mustafa's Gemüsekebab is one of the best I heard, but any Döner in Berlin will suffice!
That sandwich looks delicious, I haven't seen a mixture and method quite like that before. The result looks like a standard gyro, but its like.... a blue ribbon winning gyro 🥙. Nan bread by hand however is a bit overkill, I'll just go to a good ethnic store and buy high quality Nan there. Thanks for the videos.
@@leparraindufromage366 It's funny you mentioned shwarma, there's a Georgian restaurant near me, a friend told me about this place where they make it. I was thinking, Georgian??? turns out, they make a killer style, little different from the mid eastern, but this is why i always keep an open mind about food
If you don't have a food processor, you can do what sausage makers do and put the meat in a stand mixer. Mix until a blob of it will cling to your hand when held upside down.
nope, it's german AND turkish a turkish immigrant in berlin took kebab and put it in bread with other ingredients the first ever döner was created in germany
I was so tempted to try this!!! I went and bought everything, prepped this morning, put it in the sous vide bath, and a minute later my Roner blew up!!! :'( I'm so sad and pissed, it has been my buddy for a year and a half thanks to your channel. I'll have to immediately order another, i got so used to it for my weekly meal prep
I have never seen a doner made like this but to be honest it looks good. Ofcourse ı prefer the traditional way but not everyone has a vertical gril and a pole in it to skewer bunch of thin sliced marinated meat and make döner with it slowly. This method is very good for home cookers. It kinda gives the döner feeling. (I was talking about the traditional Turkish döner)
Poular all over the world especially in Germany? :) German's doners are being made by Turkish. I'd have at least mention Turkiye. but it's okay. you still the best sous vide person in yt. btw, taco is just the different shape of doner of Turkish.
They say never give up :) (chapter 13) List of ideas: 1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment 2.) Hanwoo VS Waguy Beef experiment PS don't get me wrong i get it that hanwoo is hard to get but lets say for 4 000 000 subscribers? That would be sth special to see. thanx
how could it be done without sous vide or oven? i want to try this very much, but i have only an induction cooker. is there a chance i can use the same kind of bag that Guga uses, if i set low-mid temp on induction cooker?
You should do a freeze dried steak video where you do 2 diff steaks. 1. One rehydrated with the steak juices from a cooked steak. 2. One rehydrated with liquified wagyu fat.
Made it twice and it is really great! You should give some tips on how to form it in the SV bag to make it look more attractive when it cooks in the SV.😄
As someone from Atlantic Canada that's not a Donair. Maybe a Doner or Gyro as others have mentioned but not a donair. Although I do appreciate you mentioning donair so folks might look into it more.
I'm german. So I had plenty of Döner in my life. It's origin is turkish: sorry, guys: I don't have a channel for turkish food on my profile :-) I've just discovered Rick Bayless for mexican food. In german language, I have "Butterbrötchen" for persian cuisine. "Yamyamfoods" for the chinese. International: pls look for "Sros" from Cambodia. And Harpal Singh Sokhi from India. A professional chef. I guarantee: all of them are fantastic! Like all of the channels, I'm subscribed to: I like to learn from the best! About beeing "original": c'mon! We're here for the taste. And this is surely a great attempt.
I love your shows. I've learned to expand my cooking because of you. I just have one humorous observation. I've never heard of Donair meat but after seeing it ground up so finely, so nobody can tell what kind of meat it is... maybe the name should be Donner meat, as in the Donner party.
I had one of these at a cafe a long time ago and could never find it searching online, never saw it at any other place. But I did know the one I had was ground beef, ground lamb, and ground pork. So I bought all those, put it on a sandwich and its SO GOOD!! I'm definitely doing to try the veal!
Döner has saved my drunk ass so many times while living in Germany. Döner shops often the only places still open past midnight, so they naturally attract the drunkards lol.
hey i am from germany and it is prohibited now to call it döner when it has more than 40% ground meat in it. some really good restaurants in stuttgart for example make it with 100% meat slices, for example ALATURKA, it won the title for best döner restaurant in germany. so try it again but the right way, and as always great video guga :)
This video didnt apper in my sub box 😕🤔 Anyway, great video as always Guga. Gonna try this recipe at home! A suggestion I have for the next video is starfruit marinade on steaks. Cheers.
I was surprised to see so many Germans taking credit for the Turkish dish reading this tbh, I'm from UK too and have only ever known it as being from Turkey. Especially since I used to visit Turkey as a child.
@@reeceburns2016 The debate is there, because the sandwich, as you probably know, is rumored to be created in Berlin Germany. No German would argue against the fact, that the prep of the meat, the bread, etc. is indeed Turkish and not German at all, but the way the sandwich is put together and is eaten by hand, probably stared and was invented in Germany.
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If you read my comment try marinade a steak with Arnold Palmer you won’t be disappointed
A much more authentic at-home version would be to buy real chicken or lamb meat, slice it thin, marinate it in olive oil with a lot of cumin and paprika powder in it, and cook it in a pan. Grilling it whole, slicing it thin and maybe adding some more marinade also works great. Salt and pepper to taste.
Then, for the salad you want some crispy green lettuce, tomato, cucumber and some german style coleslaw (sour cabbage salad). Add all of it into the middle of a cut open turkish flatbreat or dürüm wrap with some tsatsiki or gyros style sauce and you are done.
@@DangerousOne326 so we meet again with long term requests. I think I'm actually at 6 months no asking him on every video to dry age with chamoy.
do dryage spam
I'm a Turk, I'll say its a great attempt to make the fast food verison of a Doner Kebabs. Traditionally you actually wanna make Doner on a vertical rotary bbq (thus the name Doner) and use lamb cuts instead of mince. Usually sauce is optional but to follow traditionally, youd rather use chili flakes. Keep it up Guga, you still made a delicious meal!
He made the Canadian version of the spiced meat but used the Turkish sauce.
I think he was going for the Canadian version though which is written as donair.
here in the netherlands the döner kebab is very popular too.
some places do in fact have lamb cut, but more often than not there's a choice between either chicken or beef, but almost all places do cut it from a huge vertical rotisseries indeed with like at least 10 or 20 kilos of meat sitting on it, sometimes closer to 50, spinning and waiting for the next customer to have the outer ring that's grilled cut.
usually they'll ask whether you'll like spicy or not and add some sambal oelek if the answer is yes,
and the sauce is usually some kind of garlic sauce, but most places have other options, or you can ofcourse ask them to hold the sauce
the sambal oelek part is probably just because the netherlands has quite some indonesian influences and tastes, and it's just easily accessible, our "chinese" restaurants are almost exclusively chinese/indonesian too, because indonesian flavors do extremely well with the dutch.
@@ACanadianDude in turkey doner doesn't have sauce
That would be a "Döner Kebap" while a simple Doner is flesh in Bread :D Just joking btw
@@turc9808 it does?
There’s nothing better than when Guga is listing off ingredients and each one his voice gets higher and higher pitched 🤣
lol i watch at 175% and it's even better
i was wondering if anyone else heard that XD
Too excited that he forgets to breath
Not just that but that cadence at the end of each word, theres a kinda voice crack each time. Remember it's not a sandwich it's a sandwish.
And then he finishes it with "and then finish it because that's your sauce/marinade/side dish"
Real Döner meat is NOT supposed to be Groundbeef or even Paste, thats how the cheap big chains do it. Its actually supposed to just be Lamb or veal and if you dont like that then you can take chicken. You marinade it and then layer it up and grill it
still looks pretty good🤤
This.
It's also missing a bucketload of garlic.
at least he isn't pushing that knock off honey anymore
The sauce for Döner Meat is just joghurt some herbs Onions and Garlic of course let it rest for 1 day in the marinade
Hey Guga, as a German citizen with roots in Turkiye, I'd like to first thank you fo making a video on Germanys national food. Döner is HUGE here in Germany. McDonalds, Burgerking, KFC all of them combined do not even come close to Döner!
So Döner Kebab originates from Turkiye, where it has been around for centuries. Only when turkish guest workers in Berlin put everything in a handheld format is when the Döner as we know it was born. Over the years, the German Döner developed it's own destinct features that even Döner in turkiye doesen't have. I would even go as far as to say that Döner in Germany tastes wa y better than Döner in turkiye. There is just nothing like it you can compare it to. Btw, the "Ö" in "Döner" is pronounced like the "ea" in "earth".
It is really hard to recreate Döner at home, but you did a good job! I mean we don't sous Vide it, but we use a rotating scewer to cook the meat, hence Döner Kebab, wich literally translates to spinning meat in turkish. And because of the way the meat gets exposed to heat, only one side of the meat gets crispy. Thats also what I would recommend you to do at home if you don't have a rotissary grill: Even if you use a frying pan, just like a duck breast, let the meat be exposed to the heat only from one side untill its coocked through. Never stir or flip the meat. That way the meat will be crispy on one side an georgously chewy on the other. And we also use slices of Veal or Lamb (or sometimes chicken, wich is generally frowned uppon, since it's the turkish equivalent of Pineapple on Pizza) and add it in the Mix. There are even laws in Germany, regulating that the meat of a Döner MUST contain at least 40% lean meat, otherwise it cannot be sold as "Döner" (but people still do it with less, just naming their Döners differently on the Menu).
Using this one-side-cooking method will get you at least 80% there. Veggies and sauces were fine since it's very individual (I for example hold on the onions and only use yougourt with some garlic salt). Again, thanks for posting a video on Döner Kebab, it really made me smile :)
Döner in Germany is better than Döner in Turkey? Are you insane? Hope you are, next guess I was gonna have is stupid
Türkiye'de döneri değişik bir şekilde satıyorlar. Ve ben Almanya'da satılan döneri tercih ediyorum
ngl this is far from being an authentic Döner
but i'll give you props for trying and reaching that result (whatever it is) since that is about as close as you can get with grocery store ingredients and home equipment
Ive done similar imitation döner meat in the oven. Just make a big log out of it and wrap it tightly in aluminum foil. With good seasoning you can get really close to the real thing.
Missing the fries 🍟
he calls it a donair
It was Donair not Döner
its an insult to the Döner tbf
In the UK it's usually just the lamb used for doner meat. Also generally cooked on a gyro.
Yeah in France/Germany the Döner is prepared differently, but I'ld eat it, it looks delicious.
For instance the filling is put inside the bread, which is not always easy to do because the bread is thin, so you need to be careful cutting it open, but it's easier to eat it this way, and you can add much more filling. my favorites Döners have a filling/bread ratio of 90/10 lol. (with a looot of sauce).
Donair is the canadien Döner , they changed some stuff and called it Donai (im german so i fought it looks like Döner and googled it and found that out)
Yup, very far away from German Original Döner, but calling it different makes it legit again I guess :D looks still nice guga
@@TheWollynator the original döner is ottoman/turkish not german
Döner is turkish
The word Döner is actually turkish in origin and its exact meaning is rotary. This makes sense as shawarma is usually added to large skewers that rotate and cooked with coal or a gas stove. So when saying the word döner, people usually refer to shawarma.
This definitly is a delicious sandwich, but its pretty far away from a real döner. I would love to see you making an authentic version.
Hence why he didn’t call it that in the first place?
It's based on the Halifax Donair, but he is using the Turkish sauce for it instead of the Canadian version.
He never does authentic recipes. I don't know why anyone expects it. He always adds his own twist.
I cannot appreciate how important it is to me as a Turkish person to see correct name of Turkish dishes on the internet, that “ö” is important. Thank you
this maybe a bit far from being authentic, but it's a lot closer than the Gyros on this channel. He also does a better job at pronouncing "Döner" than at "Gyros" :)
I like the recipe because it's a smart way of creating a Döner at home without the Döner-Rotisserie. Unless you live in Germany. In Germany the best way is to go outside, turn right/left, walk 10-100 meters and get a Döner from the Döner-shop next door :)
In Canada it's Donair and completely different from German Döner
@@convincedquaker North American Fake, as always. You guys still don’t get what Brezel 🥨 is😂
yea, he makes the canadian döner (donair), its slightly different that our beloved turkish-german Döner :D so the only thing he got slightly wrong is saying its really popular here in germany, but we actually have another version :D
🤣
Hell yeah. Nothing like going bar hopping and stopping by for one on the way to the next bar. The starbucks of food stands they are everywhere, sometimes right across from eachother.
To my knowledge there are 3 kinds of "Döners". The traditional Turkish Döner, the German Döner and the Halifax Donair. This looks like a combination of all 3, despite all being fairly different from each other. All 3 are usually meat cooked shawarma style or just sliced meat.
The Turkish is usually lamb or veal with a yogurt based sauce over veggies on a pita style wrap.
I can't speak for the German Döner, I've never had any, I just know its different.
The Halifax (Canada) Donair is heavily spiced ground beef meatloaf cooked shawarma style, with a tangy condensed milk sauce over veggies wrapped in a Greek Gyro style wrap. The Halifax Donair actually came more from Greek Gyro's than the Turkish Döner, it originally used similarly prepped meat, then eventually shifted to the more western style meatloaf. It grew in popularity as a 3am bar food and its still insanely popular around Halifax and Edmonton (where I live). Here in Edmonton, there is over a hundred Donair shops in the city.
The meat prep resembles Halifax donairs in the spices, but the cuts of the other regions, the sauce feels turkish, and the wrap and veggies from either of the Döner's.
its actually called gyros and its a greek recipe
@@Mike-yf9wj donairs are different
This man gave a whole history lesson about canadian donair, i love it
@@epicboysaid8897 just wait until Guga tries to make Poutine and I have to explain that there are dozens if not hundreds of styles of Poutine out there, not just that from Quebec.
@@ivenstorm 😂😂
In Canada, the donair sauce is condensed milk, evaporated milk, garlic, vinegar. It thickens up as long as its cold, too much vinegar and it almost turns into cheese. There's probably salt in there, but it leans on the sweet side.
Donair is the most misspelled ive ever seen Döner
@@blauwiedeozean it's the Canadian way, its technically a different thing.
Hi, from Turkey, Guga! As a Türk, I must say other than cheap places we don’t use ground meat. It’s usually lamb-beef mixture with tail fat on a horizontal grill. If it’s from a good place it’s incredibly juicy and tasty so, other than maybe good onions, tomatoes and lettuce there is no need for a sauce. Flavor of meat is enough
I really miss a Döner Kebab, always one of the first things I have when going back to Europe to be with family. One of the great thing about growing up in Belgium, where we have many Turkish immigrant families and friends.
As a Greek, I have to say, I love both doner and gyros. BUT! I have a pretty good argument why our version is better. Tzatziki. That's where the magic happens. When it comes to the meat, doner is usually more flavorful and involved, with its spices and different meats (gyros is usually just pork), but it lacks that tzatziki goodness. Now, I once went to a souvlatzidiko (souvlaki shop) in Greece that also had pretty good doner (made of lamb and beef, I think), and I asked them to put tomato, onion and tzatziki in mine. Good god that was amazing.
@@959tolis626 I never ate gyros before but that sounds delicious! I think both of them sound fine, it’s up to if you want more fatty taste or more fresh taste. Also we have tzatziki here too, we call it cacık but we add water to it so it’s more like a soup than a sauce.
@@boraozdemir6193 ... Of course you do, lol. And then people say Greek and Turkish cuisine are different.
Pro tip, skip the water and use it as a sauce. Just yoghurt, garlic, cucumber, salt, olive oil and vinegar. It's perfect with meat.
Cheers!
The Donair was perfected in Halifax Nova Scotia in 1970s people come here all over the world for our Donairs... You may all think its a Greek or Turkish sandwich. But that is not made with ground beef. They are very similar but also very different. Sauce is also very different. Doner vs Donair... The Donair is Halifax's Official food.
Ah, interesting, I had not heard of Donair before, just the German Döner, which seems to be made quite a bit differently.
Just the process of going from ground meat, to sous vide, to what looks like deli sliced meat absolutely blows my mind. You have opened my mind to new possibilities, sir
You should try a Maritime sweet donair sauce, it changes it completely. Excellent pizza dipping sauce as well.
Ingredients
• 10 ounces sweetened condensed milk 300 ml
• ½ cup white vinegar 115 ml
• 1 teaspoon garlic powder
• ¼ teaspoon salt
Instructions
• Add all ingredients to a small bowl and whisk to combine completely.
• Cover and refrigerate for at least 30 minutes or up to overnight before using so the flavors can merge.
• Store, covered, in the fridge for up to 10 days.
•
It's a vile concoction originally devised out of desperation due to a lack of ingredients.
@@convincedquaker it's delicious is what it is
I'm a German and this sounds like an abomination. As I love abominations I will try this on my next Döner.
@@ChristophPech it was created by Greek immigrants in Nova Scotia, Canada. It's a nice balance from the onion and spices in the meat.
@@swinesavant I've never heard of this before but I'm already excited to try it. I did make poutine and it was great so my expectations are high.
Guga got people right in their feels on this one. I love it.
These are actually completely wrong ingredients for real authentic german "Döner" but still looks delicious and I would love to give it a try. You don't use any greek yoghurt or zatar on Döner meat or its sauce, but you actually can add zatar as last finish on the Döner. Most of the times some spicy seasoning is used as the finish but zatar can be used as well :) Greeting from Germany!
you do realize that döner kebab is not authentic german, right? it's from turkey, where it originates.... and that is one and only döner meat (kebab)...
Kajte Briga there is no Döner in turkey, only Kebab.
Its a german thing. Originated in Germany
@@Jawa88889 The döner kebab sandwich with greens and sauce/dressing was invented in Berlin in the 1960:70’s. Döner kebab (En: “rotate”) prepared on a vertical rotisserie which has been enjoyed in Turkey since the 19th century. The wording döner kebab was coined in Bursa, Turkey. Early 20th century restaurants opened internationally selling it as döner or variants of it (Canada, UK, Greece, Lebanon etc) until opening in Berlin in the 70’s after which the sandwich fast food version was made.
So not quite accurate.
LOL. This is a Donair, not Doner. A Greek-Canadia variation with mince meat.
@@multimediapcuser1656 donair was introduced by Turks in Canada based on a döner
The first thing you hear when you enter a Döner gril in Germany is:
"Hallo chef! Alles gut...Dönner mit allem und scharf?"
Like: "Hello boss! Everthing ok?...donner kebab with everything and spicy?"
In every Döner grill in Germany.
In my oppinion one of the best fast foods we got in Germany. Way better than McDonnals and the rest.
A lot more healthier aswell.
Anything is better than McDonnals
This is fast food?!?!? Lol
@@1209MArky yes
Usually not as fast though lmao. The döner places here in Belgium like to take their sweet time lol (not that I really mind btw) Mcdonalds would have your order ready in a couple of mins.
Hey Guga, i am from Germany (Stuttgart) and next you are here i bring you to the Worlds best Döner, here in Stuttgart. Its called "Alaturka" :)
Hey Guga! I live in Berlin and I Love your Interpretation of the Döner! Its absolutely not „traditional“ German, but it Looks so nice! Would love to See you trying a real Berlin Döner in the future! Greetings from Berlin!
There is no "traditional" German döner, only German versions of "traditional" Turkish döner
@@slayjay77 thats Why I put the „traditional“ in quotation marks
Lieber nicht, guga bekommt in Berlin direkt nen Schlag und verlässt Deutschland direkt wieder.
While Zaatar is not technically "seasoning", you must try it with olive oil on dough oven baked and that is called Manoushe my friend. An Arab family consumes nearly 1 pound of Zaatar monthly. There are a lot of Manoushe toppings that can be used such as Zaatar, Cheese and meat. The meat one is called Lahm Bi Ajin. So "Lahm" is "meat" and "Bi Ajin" is "on dough". Maybe you could elevate that to some "Wagyu Bi Ajin". You must try it. Your Lebanese fan since ever, all the love my friend 🙌
I'm from Germany.
A real Döner isnt made of grounded Beef. Is made of Calf Meat and not grounded.
First marinade the meat, you stick everything on a Pike and Grill it on a Gyros Grill.
This is amazing!
Guga Döner is turkish and means to spin and thats how it supposed to be made, also the ground up meat is a sign for cheap Döner, the expensive one marinates their meat over 1 or 2 days and lay it up on a piece of metal. But you need a special grill to make it kind of like a traditional Döner, but for Sous Vide you did a pretty good job!
ZATAR IS KING OF ALL SPICES! Would be SO CURIOUS to see what Zatar does to a steak... 🤔
As an Israeli I agree
@@EithanWinters Yes! Just a little oil and bread!
Zatar? You mean thyme? It isn’t even a spice, it an aromatic.
@@EithanWinters zaatar is an ancient egyptian spice. And since you isrealis hate Egyptian and Palestinians, why dont you stop using the spice.
@@enzoTHEferrari I didn't realize it was only Thyme
Doner Kebab is hugely popular in Germany and Europe. I was in Berlin Germany 40 years ago and the two top go to street foods were currywurst and doner kebab.
I am surprised its taken this long for Doner Kebab to start gaining popularity in the U.S. For me personally it was my favorite street food to buy in Berlin. Don't get me wrong there was a great assortment of German and international foods to eat there!
Best night life ever in Berlin Germany also!
Gotta love how pedantic people are about this. For the sake of 'authenticity' you can't make it just taste good. It's OK folks Guga's recipe can't hurt you.
LMAO, as if a channel dedicated to sous vide is going to be about doing everything 'authentically'. No, this is how to do it DIFFERENTLY.
Frankly, this sandwich looks tasty AF, and not as expensive as the perpetual Wagyu.
There is a difference between trying to be authentic or just using completely wrong and different ingredients. Will still be delicious but won't taste like a Döner in any kind of way
most people are gate keepers over food and music
@@esca_nor3846 Notice how it's not spelled the same? I wonder why that is.
@@esca_nor3846 donair is not the same as doner. But this also isn't a true donair is now of a mash up of both
Everyone here is so obsessed with authenticity, it’s just food lol
the meet thing is up to discussion in Poland we usually go for eider ground beef or chicken - same in Germany although goat meet comes in to the picture as well. But the main thing is that you re supposed to slice the flatbread open and put all of the stuff inside
Döner is actually Turkish food, it's very popular in Germany and Austria because of the large Turkish population. I love it, too.
Donair is Canadian. Döner is German I believe. This isn’t how you make Donair though. Donair doesn’t have yogurt in it at all. And the Donair sauce is actually just sweetened condensed milk, vinegar, and garlic powder. Search up Halifax donairs and try them out!
Döner is Turkish I believe. I remember seeing Ottoman miniature painting, depicting a döner being eaten by soldiers. It was just on a horizontal spit instead of vertical one. It was a nomad tradition to skew up whatever pieces left from the hunt, and carve your way through in order to prevent meat from going to waste as wasting food was a big no-no in Turkic/Central Asian/nomadic culture. It later became a street food when rotissarie machine was invented in 50s. Germans claim that one Turkish immigrant invented it in the 60s, and he was/is popular for inventing döner in Germany but I haven't seen a single source for it as of yet. It sounds like a word of mouth. German döner and Turkish döner is very different anyways, as German has more souces to fit Western palate.
@@Graham567 it was made by a Turkish guy in Germany
@@Graham567 You’re right! While the Ottoman Empire was still in place, Turks would go all over the place and brought with them the kebab. Around the time of the Ottoman Empire you can see how the same similar type of grilled, spiced, ground meat came to prominence in many places over the many hundred years it was in place. Greece is one such place and the knowledge the Turks brought with them became what is now gyro. Kofta, Döner, Gyro, Shashlik, Satay, and most places that have a regional variation of the kebab have been touched in some way by the Turks. It was a cheap, easy way to make something delicious and people loved it. Canadian (Halifax) Donair is a kind of 3rd generation descendant of the kebab. It came to Canada when a Greek man had a pizza restaurant in halifax, but wanted to serve something Greek. At the time he could t find most of the spices for gyro, so he instead used spices that people were more comfortable with in Halifax, and then Donair was born. It’s similar to the gyro, but the difference in taste and meat composition is paramount.
@@mr.purple250 Nah some guy in germany invented the sandwich version of it, in turkey its eaten in like a wrap. A bit like a burrito
How does the taste compare to a gyro?
gyro is like kebab. Only the seasoning is different.
Can't lie. I'm a little annoyed with Angel about the "Green Stuff". That sandwich is definitely better with everything in one bite.
I dont think it's about personal preference but more about respect for the food being given. It's starting to get on my nerves too.... just seems so privileged and stupid to not eat what ur given when it's perfectly acceptable food.
@Haris Holmes rabbit food?
Have you seen the size of that sandwich? Good luck getting a little of everything in one bite. I'm using flour tortillas.
LMAO "I know my meat don't look that good right now, but watch this!"
@sous Vide everything. Basically there are two different kind of Döner. One is the original in Turkey which you have to taste in Turkey. The second is the Döner from the Turkish migrants in Germany. That one is the Döner sandwich. They create the sandwich because the Germans in the end of 70s want to eat more take away food instead of a Döner menu on a plate. So you have to taste both in Turkey and in germany/ Berlin.. you will freak out how delicious it realy is.
The third is the Canadian Donair which is 100% beef topped with a sauce made from sweetened condensed milk, vinegar, and garlic powder.
Having both Turkish and “German” döner, I prefer the German one with fries and sauce
@@wackman1573 authentische Iskender ist der absolute Hammer
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
This would be so delicious with Turkish Lahmacun! You have to try it, Guga!
Don't forget the sheep cheese cubes, halapeños, white and red cabbage, salat and cucumber then! :D
In restaurants in Turkey, they use tail fat or a mix of lamb meat and veal meat. If you want to eat Iskender (tomato sauce and butter on top and pita underneath the meat) doner is made from ground meat. Some people argue about it but thats how it is made in Bursa.
This seems pretty close to how we do it in Canada. We have Donair shops everywhere.
Wish they'd use Guga's sauce instead of the nasty sweetened condensed milk gunk.
@@convincedquaker you take that back
It's a german receipe tho and none of these ingredients is correct for an actual "Döner" which was invented by turkish emigrants in germany
Bro wtf are you talking about? Don't come to Halifax. You're from out West aren't you?
@@TreantmonksTemple Please google where the "Döner" comes from and why canadians turned it into Donair many years later
Today is a good day I graduated and guga uploads today. Seems like the future has a lot in store.
Anyone else notice Angel folding it sideways so he didn't eat the veggies when he took the two bites?
Hey guga, many greetings from Germany. I love Döner and I would like to try your version of it, it looks delicious!
Hat leider nichts mit guten Döner aus Deutschland zu tun.
Fleischklumpenpaste trifft es eher
@@Killbill1933 ist trotzdem bestimmt sehr lecker auch wenn das Fleisch nicht annähernd so wie beim richtigen Döner ist
@@qimqim688 geb ich dir Recht is Safe lecker aba hald echt kein Döner wie wir ihn kennen und lieben.
Schöne Grüße aus Bayern
You should try dry aging beef in either curry paste, tea leaves or bay leaves. It might give an interesting result
not gonna lie, I thought you were making gyros. (which are also incredibly delicious)
I mean, the Main differnce between Gyros and döner is that the greeks often use pork/porkmix and the seasoning is slightly different. But neither in Turkey, Greece or Germany have i ever heard or tasted Mayonnaise in the tzatziki/türkisch joghurt sauce. Also the way he didnt open the pita to fill it is a sin against food
@@Anthrazith I had a really crappy Döner in Germany one time with mayonnaise, it was downright insulting, way too little filling (like one slice of tomato, too little meat compared to the bread and like some bits of lettuce, nothing else). Never went to that shop again 😅
Guga has already done a video on Gyros.
@@Anthrazith i think he used naan bread
In the multicultural cities of Australia, we’re also lucky to have access to cuisines from all over the world. “Doner Kebabs” wraps are very popular here too, especially when the shops are located close to a drinking establishment.
Just like the UK then haha walk 5 mins and you will see atleast 3 kebab/pizza/burger shop 😄
I’m surprised at how expensive kerbabs are now in Melbourne.
In Turkey (where döner actually came from) is done by slowly cooking the meat (chicken or beef) under a fat that melts with the heat of fire(the meat is cooked with that fire).they carve the cooked parts out and serve you. Your take on it looks real good tho
We went to Europe years ago and fell in love with the cheapo Doner places. They had a delicious spicy sauce to go on them too. SO GOOD.
The comment section is so Whiney. Who cares if it’s authentic or not, it’s his take on it and it obviously looks good. Most of you can’t even cook 😂 stop crying
Bro the real doner is so much better though.
Thanks
Guga: "Don't roast me in the comment section!"
"But how else would we make a Guga roast?"
The thing is you usually open up the meat thinly like butterflying a chicken, but as thin as like preparing a schinitzel. It's a very labor intensive process so I get why you did it with ground beef. But yeah, the textural difference would be huge even if the taste is similar.
Now as a German, I'm kinda insulted you would call a ground-beef mix like this one a Döner Kebab, however I will say, I think you did your best trying to replicate what it would taste like using usual store-bought items and equipment. But for the people watching at home: just know that this is not authentic. Doesn't mean it won't taste good though.
You litteraly feel insulted by someone cooking? :v
Also, wenn man davon ausgeht das es ein Hackfleisch Döner ist, ist es fine aber wenn wir von einem richtig gesteckten Spieß ausgehen ist das ne fette Beleidigung richtig.
This was Donair tho, not døner 😎
@@39zack wtf is Donair is this even a Real thing there 🤣 Döner means rotation in Turkish
@@ErkanZH that's how guga spelled it. I guess it's what he made 🤫
This is donair from my hometown. Halifax, Nova Scotia, Canada 🇨🇦
I wish we'd use Guga's sauce instead of the nasty sweetened condensed milk gunk.
@@convincedquaker ahaha I agree, I hate donair sauce, when I get donair I get it with no sauce or onions. Just meat 🤣
Finally a Döner recipe, THANK YOU GUGA
Ever think Guga has some surprise in the sack? Like is getting into the fuzzy tingle times and is all like *"I know my meat don't look that good right now, but watch this!"* and his theme starts playing and becomes a god in the sheets.
Beautiful! Congratulations on the Donair Sauce. In the Canadian Maritimes donair sauce is a vile combination of sweetened condensed milk, vinegar, and garlic powder.
Nova Scotia!!!
Prince Edward Island >;-)
It is also popular streetfood here in Poland too. Frequently served in tortilla or a piece of bread. Very delicious if you find a good place.
Not gonna lie every döner ive eaten outside of germany has been awful
This is similar to the Gyros Greek sandwich! Well done Guga!
I need a non dairy substitute for the greek yogurt. Do u have a sugestion?
Tbh Döner its not the same doing it at home, it actually needs to be cooked with rotisserie style. For that you gotta come here to Germany Berlin Guga, I even invite you for it to the Top 3 Döner in Germany ( or even the World ) 👌🏻
Not just any rotisserie it needs to be a vertical rotisserie so the juices constanrly drip down the meat and not onto the coal directly
Yea exactly didn’t find the right word in English for it vertically 👌🏻
It's a Canadian Donair. Different animal.
@@convincedquaker wtf is a donair do you get a free kidney or something?
Here in Germany the standard for Döner has to have at least 40% of non grounded thin layers of meat. If it has more grounded meat it is called different but not Döner xD
"Drehspieß"
In turkey they just use 100% thin layers of meat mostly
Doner Kebab are fire
It reminds of a gyro. What's the difference between donair n gyro?
Are you telling me.. THAT WASN'T A GYRO?! 😂
Gyro is Fake Döner made of Pork meat
If by chance you ever find yourself in Berlin try a Döner there, Mustafa's Gemüsekebab is one of the best I heard, but any Döner in Berlin will suffice!
That sandwich looks delicious, I haven't seen a mixture and method quite like that before. The result looks like a standard gyro, but its like.... a blue ribbon winning gyro 🥙. Nan bread by hand however is a bit overkill, I'll just go to a good ethnic store and buy high quality Nan there. Thanks for the videos.
Döner Kebab *is* very similar to Gyros and to Shawarma. Those countries are constantly arguing who invented it first 😂
@@leparraindufromage366 It's funny you mentioned shwarma, there's a Georgian restaurant near me, a friend told me about this place where they make it. I was thinking, Georgian??? turns out, they make a killer style, little different from the mid eastern, but this is why i always keep an open mind about food
If you don't have a food processor, you can do what sausage makers do and put the meat in a stand mixer. Mix until a blob of it will cling to your hand when held upside down.
Definitely not the “king” but still looks like a good sandwich
No one's gonna get the reference lol.
For everyone saying this is not authentic Doner, its because its not practical to do the traditional method in home kitchen
This is Turkish 🇹🇷 food, not German. It’s just popular in Germany due to the large Turkish population there.
nope, it's german AND turkish
a turkish immigrant in berlin took kebab and put it in bread with other ingredients
the first ever döner was created in germany
@@pDork02 haha no, the guy in germany invented the sandwich version, in the ottoman empire they used to eat it in a wrap like a burrito a bit.
I was so tempted to try this!!!
I went and bought everything, prepped this morning, put it in the sous vide bath, and a minute later my Roner blew up!!! :'(
I'm so sad and pissed, it has been my buddy for a year and a half thanks to your channel.
I'll have to immediately order another, i got so used to it for my weekly meal prep
Sorry Guga, but this is definetly no Döner as it should be.. :/ Greetings from germany
Relax, it's a Canadian Donair
I have never seen a doner made like this but to be honest it looks good. Ofcourse ı prefer the traditional way but not everyone has a vertical gril and a pole in it to skewer bunch of thin sliced marinated meat and make döner with it slowly. This method is very good for home cookers. It kinda gives the döner feeling. (I was talking about the traditional Turkish döner)
Looks like a Gyro to me
Poular all over the world especially in Germany? :)
German's doners are being made by Turkish.
I'd have at least mention Turkiye. but it's okay. you still the best sous vide person in yt.
btw, taco is just the different shape of doner of Turkish.
Man you are the best. The only thing I regret is seeing you at night and you literally open my appetite 😂😂😂
They say never give up :) (chapter 13)
List of ideas:
1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment
2.) Hanwoo VS Waguy Beef experiment
PS don't get me wrong i get it that hanwoo is hard to get but lets say for 4 000 000 subscribers?
That would be sth special to see.
thanx
how could it be done without sous vide or oven? i want to try this very much, but i have only an induction cooker. is there a chance i can use the same kind of bag that Guga uses, if i set low-mid temp on induction cooker?
You should do a freeze dried steak video where you do 2 diff steaks.
1. One rehydrated with the steak juices from a cooked steak.
2. One rehydrated with liquified wagyu fat.
Do you actually use the 40+ knives hanging behind you Guga? I'm curious about how and when you use them.
Made it twice and it is really great! You should give some tips on how to form it in the SV bag to make it look more attractive when it cooks in the SV.😄
"I know MY MEAT doesn't look that good right now...but watch this!"
Uhhh...your meat?
As someone from Atlantic Canada that's not a Donair. Maybe a Doner or Gyro as others have mentioned but not a donair. Although I do appreciate you mentioning donair so folks might look into it more.
A round shaped bread like a pita cut open en filled up eats easier. You can do the sauce on top. Also besides garlic sauce a hot red sauce is nice
How much meat is used for the above amount of marinade please?
If you try to follow Angel's hair journey, you'll be confused by the fact that he had it long, cut it and apparently re-grew it again lol
I'm german. So I had plenty of Döner in my life. It's origin is turkish: sorry, guys: I don't have a channel for turkish food on my profile :-)
I've just discovered Rick Bayless for mexican food. In german language, I have "Butterbrötchen" for persian cuisine. "Yamyamfoods" for the chinese. International: pls look for "Sros" from Cambodia. And Harpal Singh Sokhi from India. A professional chef.
I guarantee: all of them are fantastic! Like all of the channels, I'm subscribed to: I like to learn from the best!
About beeing "original": c'mon! We're here for the taste. And this is surely a great attempt.
No matter what you call it, that looks amazing!.
I love your shows. I've learned to expand my cooking because of you. I just have one humorous observation. I've never heard of Donair meat but after seeing it ground up so finely, so nobody can tell what kind of meat it is... maybe the name should be Donner meat, as in the Donner party.
Yeah this wasn’t döner meat though. Love guga but this was far from a German döner
I had one of these at a cafe a long time ago and could never find it searching online, never saw it at any other place. But I did know the one I had was ground beef, ground lamb, and ground pork. So I bought all those, put it on a sandwich and its SO GOOD!! I'm definitely doing to try the veal!
Come to germany, you'll get actual Döner here literally at 3 spots in each street xD
Döner has saved my drunk ass so many times while living in Germany. Döner shops often the only places still open past midnight, so they naturally attract the drunkards lol.
Pickup line of the day: I know my meat don’t look that good right now, but watch this
I saw that you used 1# of ground lamb, 1# veal, but how much ground beef? 2#?
hey i am from germany and it is prohibited now to call it döner when it has more than 40% ground meat in it. some really good restaurants in stuttgart for example make it with 100% meat slices, for example ALATURKA, it won the title for best döner restaurant in germany. so try it again but the right way, and as always great video guga :)
This video didnt apper in my sub box 😕🤔 Anyway, great video as always Guga. Gonna try this recipe at home! A suggestion I have for the next video is starfruit marinade on steaks. Cheers.
Is Doner meat a “gyro” in the US?
Gyro is lamb. Donair in Canada is beef.
Donner is how its spelt in the UK I think, its one of the most popular foods on a night out. A nice kebab while drunk is great.
I was surprised to see so many Germans taking credit for the Turkish dish reading this tbh, I'm from UK too and have only ever known it as being from Turkey. Especially since I used to visit Turkey as a child.
@@WastelandsNomad2277 Same, it is a Turkish creation, never heard anyone say otherwise until this video. Weird honestly
@@reeceburns2016 The debate is there, because the sandwich, as you probably know, is rumored to be created in Berlin Germany. No German would argue against the fact, that the prep of the meat, the bread, etc. is indeed Turkish and not German at all, but the way the sandwich is put together and is eaten by hand, probably stared and was invented in Germany.