Alright ladies and gents I am back for yet another food blog. I really appreciate the quality of the time that I have spent coming up with a creative classic. Since my last blog I have been pondering about what I should do to elevate my knowlege of food and simplify it all. I know that made no sense at all however...I know you under stand.
So...now to the story behind this creation.I have been complaining to my mother that not a lot of people that I know, watch the reality shows that I watch, so I can't really talk about them. I felt the same about the food that I like, to a certain degree. Becky my sister will kinda understand, simply because they went to Germany and have eaten what is called at Doener. I have raved about this simplistic turkish street food since I came home from Germany in 2002. However, I have been wondering if I would ever taste it again. Well, I must tell you, thanks to the Super Bowl, I forced myself to reasearch the Doerner and try and recreate it, this little piece of heaven.
As you all know, I am a foodie. I love food. If there is a family get together and we are suppose to have a BBQ, or Sunday diner, or even if it is a Holiday...or even if it is Wednesday night and I have been watching Diners Drivin's and Dives, I have to create something a little on the special side to really get the creative taste buds flowing. I love to create it cook it and let everybody or as many that are willing, except Kendall from time to time, taste it. :) So, three days before the super bowl I look in to this Doener thing over the web, and I wasn't really impressed. Because I wasn't finding really anything. Then I landed upon a couple three recipes that if I combined them and simplified them...it just might work.
Let me lay it down for you....There are 4 components to this dish that make it DIVINE DIVON (as my mom would say).
1. The Marinade.
It is very simple, take one medium to large purple onion,(because of its savory flavor and dynamite color) dice it and throw it into a bowl. Then some oregeno, the fresher the better, but if you are beginning or in a affected from the 2008 economy, then just do regular dried stuff from your spice cabinet. Put anywhere from a 1 to 2 tablespoons this is one of the main flavor components in the marinade so don't be shy. Then about 3 to 4 table spoons of olive oil, and about a teaspoon full of diced garlic. Season it with a couple of teaspoons of kosher salt and about 5 to 8 grinds of freshly ground pepper. :) yum. Now, stir it up and then once all is nice and coated throw it in to the blender and blend it until it looks like a purple onion smoothie. (you might have to add a 1/4 cup water to get it there)
Then take you chicken breasts tenderize them a little bit, and throw them into a ziploc bag with the yummy marinade you just put together. OH, now this part I threw in, just because of a little brightness...squeeze a half a lemon in there to marry all of the flavors together, and to have the acid penetrate the chicken...now stick that in the fridge for about an hour or two.
Then, just take the sucker out, grill it, use the left over marinade to baste while you are grilling, and then after the chicken is done-zo like Kristen, let it rest for about 2 to 3 min. before you slice it up.
Killer...so far huh?
2. The Flat Bread (Bazlama)
This is a simple dough that you really wont get wrong but for baking exactness purposes I simple do a copy and paste for ya....fo sho!
If you need to figure out the conversion btw metric and american...follow this link.
180g strong flour
¾ teaspoon salt
20g fresh yeast (less if very active yeast)*
100ml lukewarm water
Method
1. Sift flour and salt together in a large bowl and make a well in the centre. 2. Dissolve yeast in the water then add to flour mixture and mix until a soft dough is formed. 3. Turn out on a lightly floured surface and knead for 4-5 minutes or until smooth and elastic. 4. Place in a lightly oiled or floured bowl, cover with lightly oiled plastic film and leave to rest for about 30 minutes. 5. Divide in four and press or roll out to 10cm rounds. Heat a large flat-based pan over a medium heat. 6. Lightly oil the pan and cook bazlama for 4-5 minutes. 7. Turn over and cook for a further 3-4 minutes. 8. Serve warm.
Follow this above portion exactly...and you will not go wrong. As you can see in the pic, I choose to make the dough a little fat because after it is cooked I cut it up and serve it like a pita.
But, if you don't want to spend that much time cutting the bread before you eat...just do it like a Gyro...or a Taco...the bread no mater how you eat it makes it bwarm and gozy.
3. Taziki (Yogurt and Dill Sauce)
This is the most simple part you are almost done, and we can eat together in peace and harmony.(re-read that sentence in a russian accent and it will sound alot better I promise..;)
Alright get Plain yogurt and dump about a quarter to third of the medium container into a bowl, add a table spoon of fresh diced garlic, table spoon of dill (maybe even little bit more), then peel a large cucumber, slice in half, take out the seeds with a spoon and discard them, cut off one or two slices simply for a snack while you are shredding the rest. Yumski! (by this time you should be speaking Turkish perfectly) Then, squeeze all of the excess water out of the shredded cucumber and put that shredded flavor maker (the cucumber) in the bowl. Season with Salt, Pepper, and a couple pinches of Sugar, mix together and you are ready to start compliling. (if you want to make the sauce a little more dense...then mix a little sour cream in it...as Rachel Ray would annoyingly say...Yummo!)
4. The fresh veggies.
Simply slice tomatoes, onions, and lettuceThis fresh bit of yummy to your tummyness will have you begging for more...MONA!
Compiling instrucionas!
Now...you take the bread.
You put the chicken in the bread.
Take a couple of spoonfuls of Taziki on the chicken.
Layer the tomatoes, onions, and lettuce like you are on Iron Chef America.
And Munch!
This post is dedicated to all who have ever Ate a Doener. And to those that are striving for Heathly goodness, in a street food mentality.
There you have it...The Doener!
