Anyone from Germany?

[Big dreams]

I am looking for the german donar kabab recipe, but the ones you get in germany use a pita bread that is not the same as our pita bread. If you have a recipe for them I would greatly appreciate it. Thanks in advance.

 

[Frogdogtimestwo]

I do not have a recipe, but my understanding from living in Germany for three years and that being our favorite thing to eat there is the bread is called "pide" I would try searching for the bread using that to see if you can come up with an authentic "bread" recipe. I think you are referring to the outside being crisp and the inside soft and thicker? There is also an almost tortilla style I think called "sac" (could be wrong about that) but we preferred the other style better. Just thought I would chime in, no expert but our whole family loves to eat them! Good luck on your search.

 

[StupidBird]

Don't know where you live, but in Lawrenceville, GA there is a Euro shop that has those breads fresh daily. The six at a time I buy don't last a day in our house.

Ok, I just asked the resident German (from Koln) and he says "oh, man those are great, I love them..." and that its originally Turkish, so I'd look in Turk or Czech cookbooks for the bread recipe. Sounds like something I should go and make one of these days.

 

[cat]

we lived in Germany for 10 years. the bread used in westfalia is a Turkish bread called fladdenbrot in German. You put it in a panini maker and it toasts it flat.

Ingredients:

500 g wheat flower
1 dry yeast
appr. 250 ml water (warm)
some sesam
1 teaspoon salt
1 teaspoon sugar
100 ml olive oil


Mix yeast, salt and sugar. Add oil and water and knead very thoroughly
until the dough does not stick at the dish any more. Don t add all the
water at once, the dough must not be to wet.
Cover dish (to prevent drying out) and leave dough at a warm place for
about 45 minutes.
Then form about 1 cm thick fladen (I prefer small fladens, about 10-12
cm diameter), but you can form the well known bigger ones as well. The
small ones look better (imho), have more of the tasty crust and can be
filled with doener just like the parts (quaters) of the big ones you
usually get.
Oil baking tin and put the fladen on it. Moisten the fladen with water
and put (if desired) some sesam on the fladen. Again cover the fladen
and leave them on the tin for about 45 minutes.
Heat oven to 250 C and bake for about 15 minutes. You will get a
much better crust if you keep the oven inside as moist as possible. My
trick is: use two baking tins (one for the fladen and leave the other
one empty) and pour some water on the empty one when it is hot. This
will produce steam which helps getting a nice crust. Attention: when
you pour the water on the tin there will be HOT steam at once. Close
the oven door at once to keep them steam inside.
Professional ovens have a built-in steaming.

This is the best fladenbrot I ve ever seen.

If you like your bred thick, just slice, but if you like it authentic you must toast it with a heavy weight on it... I guess you could put it on a hot skillet with another heavy skillet on top.

hope you like it.

 

[StupidBird]

Thank you Cat! Now for the filling recipes???

 

[Big dreams]

Thank you so much, I have never been to Germany or had a donar, but my daughter has been living there for the past three years and loves these. I would like to be able to cook them as they do sound good....

So thank you everyone for the information, very nice.

 

[dlhunicorn]

I live in holland... we have lots of turkish etc. families living in my neighborhood and I am sure one of them might make these breads themselves ... it is a type of "flatbread" although every grocery store here carries them (have to finish baking off) > packages of six cost 60 cents lol. I will ask around.
As far as the donar kebab :
we have little take aways in almost every neighborhood and I see this roasting on a long spit > thousands of slivers of meat all jammed together on this long spit and they then slice it off from top to bottom... I really don't believe it is possible to make "yourself" (it is made of lamb) although you might be able to make sometype of substitute by seasonings etc. ... again I will have to look into it to find out the seasonings ...
Actually donar kebab is served on turkish bread (man oh man is that yummy!) and shoarma is used for pita bread filling here.

ETA: good ole wikipedia has a page on it with a photo (donar kebab)
http://en.wikipedia.org/wiki/Doner_kebab

There are gobs on the internet but this is the one I would go for:
(turkish recipe site)
pita bread recipe:
http://www.turkishcookbook.com/2006/09/turkish-ramadan-pide.php

various kebab recipes:
http://www.turkishcookbook.com/2005/03/turkish-kebab-recipes.php

 

[Big dreams]

Oh, how cool, now I will HAVE to go to germany one day just to have one.

It sounds like to much to make them, but maybe a different kind of sandwich in the turkish bread would be good. mmmmm .... I shall give a couple of the recipes a try.

Maybe I will let you all know how it turns out. Thanks again. If anyone wants to add something please do.