Authentic Tombik Döner Recipe Turkiye, Asia

Name: Tombik Döner
Prep time: 1 h 30 min
Cook time: 30 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: FOR TOMBIK BREAD; 200g (7 oz) all-purpose flour; 120 ml (1/2 cup) water, lukewarm; 2 tbsp butter (1.75 oz / 50g); 1 tsp dry yeast; a pinch of sugar; 1 heaped tsp salt; 1 egg; 1 tsp sesame seeds; 1 tsp nigella seeds; FOR DÖNER; 1/2 kg (1.1 lbs) ground beef (rib); 2 tbsp yoghurt; 2 tbsp milk; 1 large onion, pureed; 10-12 springs fresh thyme, leaves picked; 1/2 tbsp red pepper flakes; 1/2 tbsp salt; a pinch of black pepper; 1-2 tbsp butter; FOR ONION SUMAC SALAD; 1 onion, sliced into semicircles; 6-8 sprigs of parsley, chopped; 1 tsp ground sumac; 2 tbsp olive oil; FOR ASSEMBLING; 3 pickled cucumbers, sliced; 2 tomatoes, sliced; potato fries

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Introduction & history

Tombik döner is a popular Turkish street food that consists of döner meat served inside a special type of bread called "tombik bread". The bread is thick, round, and fluffy, making it an excellent vessel for the juicy, spiced meat that is the hallmark of döner kebab. Döner kebab itself is made of lamb or lamb and beef cooked on a vertical rotisserie, typically seasoned with a blend of herbs and spices, and sliced off in thin shavings as it cooks. The tombik bread is often toasted or warmed up to complement the hot meat, and the sandwich is usually garnished with various accompaniments such as roasted green peppers, tomatoes, and onions. However, nowadays, tombik, apart from meat, is usually filled with onions, tomatoes, pickles, and French fries.

Main ingredients

Tombik Döner

PREP 1h 30min

COOK 30min

RESTING 1d 2h

READY IN 1d 4h

4.6

Rate It

The following is a recipe for the authentic tombik döner sandwich. To make the döner, tender ground beef infused with yogurt, thyme, and a hint of spice, resulting in flavorful slices of meat. The döner meat is layered with crisp pickled cucumbers, crispy potato fries, juicy tomatoes, and tangy onion sumac salad inside a pide bread, the recipe for which is also provided. The recipe is courtesy of Refika Birgül, a food writer and television presenter with a massively popular YT channel, Refika's Kitchen.

Ingredients

2 Servings

FOR TOMBIK BREAD

200g (7 oz) all-purpose flour

120 ml (1/2 cup) water, lukewarm

2 tbsp butter (1.75 oz / 50g)

1 tsp dry yeast

a pinch of sugar

1 heaped tsp salt

1 egg

1 tsp sesame seeds

1 tsp nigella seeds

FOR DÖNER

1/2 kg (1.1 lbs) ground beef (rib)

2 tbsp yoghurt

2 tbsp milk

1 large onion, pureed

10-12 springs fresh thyme, leaves picked

1/2 tbsp red pepper flakes

1/2 tbsp salt

a pinch of black pepper

1-2 tbsp butter

FOR ONION SUMAC SALAD

1 onion, sliced into semicircles

6-8 sprigs of parsley, chopped

1 tsp ground sumac

2 tbsp olive oil

FOR ASSEMBLING

3 pickled cucumbers, sliced

2 tomatoes, sliced

potato fries

Preparation

Step 1/20

First make the tombik bread. Heat your oven to 280°C (540°F) using both upper and lower settings, without the fan. If you have one, place a baking stone at the bottom of the oven; alternatively, a cast iron pan will suffice.

Step 2/20

In a cup, combine water and yeast, then stir in sugar. Allow this mixture to rest for 5 minutes.

Step 3/20

Melt the butter and let it cool; ensure it's not hot when added to the dough.

Step 4/20

In a large bowl, mix the flour and salt. Stir in the cooled melted butter and yeast mixture.

Step 5/20

Knead the mixture for about 6 minutes until the dough becomes smooth and elastic.

Step 6/20

Lightly oil the dough and bowl, cover with a damp kitchen cloth, and allow the dough to rise for 40-45 minutes at room temperature.

Step 7/20

Once risen, place the dough on your countertop, divide it into two equal parts, and shape each into rounds of 15-20 cm (4-8 inches) using your hands or a rolling pin.

Step 8/20

Lightly flour a wooden board, place the dough rounds on it, cover with a cloth, and let it proof for an additional 15 minutes.

Step 9/20

Brush the dough with beaten egg and sprinkle with sesame and nigella seeds.

Step 10/20

Transfer the dough to the preheated baking stone and bake for 11-12 minutes.

Step 11/20

Remove the bread from the oven and allow it to cool on a rack for 5 minutes.

Step 12/20

Combine all ingredients for the döner, except onion, in a bowl. Then, strain the onion juice into the mixture and knead until it's evenly blended. Let the mixture rest in the refrigerator for a day.

Step 13/20

Shape the mixture into a roll using baking paper, then close from both ends by twisting the baking paper. Place it in the freezer to freeze (It can be stored for up to 6 months; thaw when ready to use.).

Step 14/20

When ready to cook, remove the frozen döner and let it sit for 5 minutes.

Step 15/20

Then, slice the döner thinly (working in batches, slicing only what is needed for each portion as maybe two portions can fit the pan at a time), ensuring each portion is cooked before thawing completely.

Step 16/20

Heat a large frying pan over medium heat and melt 1/2 tablespoon of butter. Cook the döner slices on both sides until browned, avoiding flipping until one side is cooked.

Step 17/20

Repeat with the remaining slices and butter.

Step 18/20

For the onion sumac salad, massage the onions with a pinch of salt and combine them with the remaining ingredients.

Step 19/20

Press the bread halves into the pan to absorb the buttery flavor.

Step 20/20

Assemble your Turkish döner sandwich by layering the döner, onion sumac salad, pickled cucumber, tomatoes, and fried potatoes (or serve them on the side) on a bottom bread layer, then cover with the top bread layer.

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Rating And Comments

4.6