I absolutely love Doner. There’s a place here in town where I can get it, which is great, but I’ve also discovered this great cook on Youtube, Refika, who films in her kitchen in Instanbul and came up with a great recipe for doner.
In this video, she provides the recipe (which I’ve copied below), and shows the two methods of preparation: Turkish, and German-Turkish.
Long time no post. We’re all living in that nether-space of Blursday, the Eleventy-Shifth of Marprilay, and it’s been hard to keep up with things. Mea Culpa.
I decided to become the ultimate Quarantine Stereotype, and try my hand at bread-baking — but because it’s me, I went for one of the things that I miss most about living in NY: Real, honest-to-god BAGELS.
Took a few days off, but here I am with another quick recipe for all your shelter-in-place needs. This one is a crock pot dish — just set it and go — and again, will yield easily-reheated leftovers!
Crock Pot Kielbasa.
• 2 (14 ounce) cans sauerkraut, drained • 5 or 6 potatoes, peeled and cut into large chunks • 4 tart apples, sliced • 3/4 cup apple juice or cider • 1 pound Polish sausage, cut into chunks • 1 teaspoon caraway seeds • 1/4 teaspoon pepper • 1/2 cup of brown sugar • 3/4 teaspoon salt.
Preparation: Layer sauerkraut, apples and potatoes in crock pot, with spices and then add liquid. Cook 3 hours on high (4-5 hours on low) until potatoes are tender. Tasty tasty.