Description
A Turkish dish made from thinly sliced meat cooked over high heat and served in a sandwich or wrap.
Technical
The cooking process involves the Maillard reaction, resulting in the formation of new flavor compounds and browning. The type of meat used, usually lamb or beef, affects the flavor and texture of the kebab. The doner kebab sauce often contains mayonnaise, an emulsion of oil and water, and is concentrated through evaporation or reduction.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokymeatyspicycharredherbaceousgarlicky
Wine Analogy
Syrah/Shiraz
Coffee Analogy
Dark roast Ethiopian
Perfume Analogy