Step One: Puree the onion in a food processor. Sieve its juice into a large mixing bowl. We just need the juice
Step Two: Put the ground beef, döner kebab seasoning, salt, yogurt and milk in the same bowl. Combine them well using your hand. Give it a log shape
Step Three: Transfer it on a baking paper and wrap it tightly. Let it rest in the fridge for 2 hours. Then transfer it to the freezer and let it sit there for 8 hours or overnight
Step Four: Remove it from the freezer and let it sit on the counter for 5 minutes. Hold the döner log with a piece of baking paper and carefully make large thin slices using a sharp knife
Step Five: Heat one teaspoon butter in a non stick pan over high heat. Line sliced döner pieces in a single layer and cook both sides until nicely brown
Step Six: Cook döner in batches and never overload the pan
Notes: Drizzle this tzatziki sauce on top for extra flavor!
1 cup plain Greek yogurt, made with whole milk and at room temperature
1 to 2 garlic cloves, finely minced
2 eggs
3 tablespoons extra virgin olive oil
1 to 2 tablespoons vinegar
2 teaspoons Aleppo pepper or red pepper flakes
Fresh dill
Instructions
Step One:
In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.
Step Two:
Bring a medium saucepan full of water to a boil. Stir in the vinegar.
Step Three:
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
Step Four:
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
Step Five:
Prepare and cook the second egg exactly as you did the first.
Step Six:
While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.
Step Seven:
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.
Step Eight:
Serve immediately with your favorite rustic bread.
Notes: This rustic bread recipe pairs well with these eggs. Any kind of chili crisp oil would be a great topping, like this one.
