COOKING DÖNER

The döner prepared in advance is put before a fire set in a vertical fireplace at a distance of 10 or 15 cm. It is roasted with that fire slowly and, when it is over, cut with a knife in thin slices from top to bottom.

PREPARING İSKENDER DÖNER KEBAB TO SERVE

A large slice of pita is roasted on a grill. The plate the pita is to be placed in must be hot. Therefore, plates are heated on a grill. The pita is cut into small pieces and then put in a hot plate. Sauce is spooned over the pita pieces and they are covered with döner fast. While doing all these, butter is melted on a barbecue in a pan; so when the kebab is ready, the butter is ready for it too. The melted butter is poured over the kebab cooked. It is necessary to do all these simultaneously. If kebab is kept waiting without pouring butter on it, it cools down. For this reason, one must be so careful about doing all in the proper way. If sauce is kept waiting when kebab is ready, its taste is lost.

ALATURKA


  A large slice of Alaturka pita is cut into two. They are roasted slightly on a grill and some fried butter is spooned over both of the pieces. Some döner meat is put between the two pieces. Tomato and pepper are added and some sauce is poured over the meat. If desired, eggplant or yoghurt grilled on ember is added and a small amount of butter is spooned on again. Alaturka is covered and thus made ready to serve.