Description
Turkish doner kebab is a traditional dish cooked using a vertical spit, where thinly sliced meat is stacked and cooked at 200-250°C for 10-15 minutes.
Technical
The cooking process involves the Maillard reaction, resulting in the formation of new flavor compounds and browning of the meat. The vertical spit is used to cook the meat evenly, with the rotation speed typically set between 300-400 RPM. The fat content in the meat is distributed evenly throughout the cooking process, resulting in a tender and juicy texture.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
savorymeatyspicysmokycharredherbaceous
Wine Analogy
Syrah with smoked meat characteristics
Coffee Analogy
Dark roast with spice notes