Central European Döner Belt
Donair Meat
A döner-shop dish of beef, breadcrumbs and oregano, seasoned with cayenne and paprika and baked in the oven.
2 hr 50 min · Serves 10 · Medium
10
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 150 min · 170 min total
- medium
- 1
Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also.
- 2
Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves.
- 3
Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice into thick slabs.
- 4
Meat can be frozen for future use. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
