Original recipe credit: @mezemike
We tested the viral paper-wrapped döner that’s been all over the internet.
Is it worth the hype… or just another trend?
1 kg double-ground beef rib
4 tablespoons savoury yogurt
Juice of 2 onions
1 tablespoon dried thyme
1 levelled tablespoon red pepper flakes
1 teaspoon black pepper
1 heaped teaspoon salt
For the wrap:
6 green peppers
6 lavash breads
2 tomatoes
Sumac onions
2 tablespoons butter
1. Blend the 2 onions with a pinch of salt until completely broken down and juicy in a food processor or grater. Place the mixture in a sieve and press gently—just enough to extract the juice without mashing the pulp. Add the onion juice to 1 kg ground beef together with 4 tablespoons yogurt, 1 tablespoon thyme, 1 levelled tablespoon red pepper flakes, 1 teaspoon black pepper, and 1 heaped teaspoon salt.
2. Knead well until everything is fully combined. Divide the mixture into 6 portions of about 220 g each, placing each portion in the centre of a sheet of parchment paper. Cover with another sheet of parchment and roll it out with a rolling pin into a rough square. If the paper slides, lightly wet the underside so it sticks to the counter.
3. Peel off the top sheet. Starting from the shorter edge, roll it up into a tight log—avoid leaving it loose.
4. Arrange the logs on a baking tray and bake at 220°C (430°F) for 20 minutes. You can throw the peppers in the oven as well.
5. Once cooked, pour the juices from the tray into a small bowl. Remove the döner logs from their paper and sauté them in 2 tablespoons butter. When they start to brown, add some of the reserved juices and sauté a little more.
6. Press the lavash onto the hot pan to flavour it. Fill with döner, roasted peppers, tomatoes, and sumac onions, then roll it up. And just like that—your glorious döner wrap awaits.
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29 Comments
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Ha! I took a few of the lamb & beef kofte patties (your recipe) from freezer, thawed, then smashed them between some parchment paper to roll thin like this doner recipe. Excellent! I don't think I will ever cook American hamburgers again because this is really superior. Yumm.
❤😊❤
Naaa. I like your original way better. The one where u store meat in thin layers in plastic and freez it
Looks yummy! Will give it a try! I trust Refika! In the recipe thyme is listed. You mention oregano multiple times but it is not listed in the recipe. Was this an error?
Thanks Refika!
I saw the meat browned in the oven or grill on another video
i think adding yougurt and juice was the reason why it looked more watery than the other recipes .Thanks ❤
Can you freeze it after it is cooked? We are a family of 2 so this would be way too much. I know I could reduce the recipe but if I could freeze it and then cook it in the butter and add some saved frozen meat it would be worth the effort.
Tired this and it is yummy and so easy
Maybe just use Lamb the adjustments won't be requested. Much more fat and favour.
❤❤❤❤🎉🎉🎉🎉 Wow it's looking so good recipe and healthy 🤤🤤🤤
Tag original creator please
Guys the doner she made looks like dry, i made it and it was delicious you don't need to use that much butter, don't cook at 220°C cook lower like 180-190°C and 25 minutes and do more thin your meat.
Yum as allways
So the viral video isn't good- unless you doctor it up- just use her recipe!
You always take the ordinary and turn into something extraordinary xo
Grill it in the end
Yeah the viral version is crap. Adding it back to a pan with oil and butter does improve it
Ladies and gentlemen watch and learn how it’s done! That is difference between a real chef and an a Tick Tocker!!! Thank you Chef Refika❤
You are always my inspiration ❤❤❤❤❤❤❤
Why not add any of the onion solids?
Bu günlerde herkes bu tarifi yapıyor. Yağlı kağıdın yemeğin içinde bu kadar hemdem olarak pişmesi bir tek bana mı itici geliyor?
Oh, that looks so good. Yum!
A question to you Rafika. How do you compare it to your frozen Döner recipe?
I also have a suggestion. What if you bake it on a baking try that has a stand or mount where the Döner doesn’t touch the buttom of the tray. I think it’ll prevent the Döner from being cooked in its own juice.
I'm surprised you didn't add lamb mince as well ? I'm making mine right now and most recipes call for mince lamb as well as beef so Beef 60% lamb 40% and make sure there is some nice fat in them both.
I am so happy that you have tested the recipe.
I've bought the meat but was not convinced it would work because I did not recognise any of the authors of the videos and the recipes all have subtle differences.
However I greatly admire and trust your opinion and now feel more confident to try this technique without thinking that I might be wasting food on a recipe that wouldn't work.
I haven't been able to locate the exact quantities or exact recipe you refer to in the video .
Could you let me know where to find the recipe you have used.
Thank you for your joyous and inspiring and competent videos.
Chris
💕🔥😋
Can’t find the recipe
I would just make smash burgers in a frying pan. Sure, it wouldn't be as thin, but it would be a single step process. I imagine the iven method would be better for a large crowd though.
I'm gonna try because only you said it was with your Refika twist xx