How to Refreshing Yummy Doner sauce

Herman Howard
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How to Refreshing Yummy Doner sauce
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How to Refreshing Yummy Doner sauce Delicious, fresh and tasty.

Doner sauce. Find The Great Collection of Easy Making Recipes. Find and Save Ideas about Healthy Recipes & Meal From Professional Chefs. I came up with these quick sauces to top off Donar Kebabs (gyros), similar to what you get in Europe.

Liking the taste of the sauce I'm going to use the leftovers as a coleslaw dressing.

Thanks MATHIEUDAIGLE for sharing your recipe.

Donair sauce is a popular dipping sauce for garlic fingers (another regional dish).

You can have Doner sauce using 9 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Doner sauce

  1. Prepare 150 gram of yogurt.

  2. It’s 150 gram of sour cream.

  3. It’s 3 tbsp of ketchap.

  4. You need 1 of Garlic.

  5. It’s pinch of Salt.

  6. Prepare pinch of Cumin powder.

  7. It’s to taste of Isot paprika tozu.

  8. You need to taste of Pul Biber paprika.

  9. Prepare to taste of Parsley/Thyme/Oregano (optional).

I have a similar version here at Lord Byron's Kitchen called Cheesy Garlicky Breadsticks.

You will note that I used Donair Sauce in that recipe too.

I'm calling my recipe Newfoundland Donair Sauce, because that was where I first tasted it.

Donair sauce is a popular deliciously creamy and sweet garlic sauce that many East Coast Canadians like to use as a dip for cheesy garlic fingers (like garlic bread) or on our famous Donairs.

Doner sauce instructions

  1. Mix all in a bowl then transfer to a container and store in the fridge.

I grew up an East Coaster in New Brunswick and I remember eating many many donairs as a kid.

Doner is normally a street-restaurant food mostly because of its nature.

It's impossible to make a doner stand at home..

Add the onion and chop again, and the same with the pepper. (Doner comes from a Turkish word which means to turn or to rotate.) As the outer layers of the meat cook, it's shaved off and served in a pita or other flatbread with vegetables and sauce.

The edges of the meat get deliciously charred and crispy, while the rest is glisteningly fatty and moist.