As I told you yesterday, I had some great experiences with the Turkish cuisine in Berlin. I guess the doner kebab is the most famous Turkish dish in Germany. As Berlin is the birthplace of the doner kebab, there are a lot of booths all over the city. Of course, kebab booths are very common in Germany, you have dozen of them in Munich as well. Nevertheless I thought that the vegetarian alternative with feta cheese is a ‘must eat’ for my trip. When I told my friend who lives in Berlin about this plan, she told me that I HAVE to go to Mustafa’s Gemüse Kebap (‘Mustafa’s Vegetable Kebab), because it is the best doner she ever ate. According to her, people think this kebab is so delicious, that they are willing to queue up 2 hours just to get this ‘fast food’. Surprisingly the signature dish of this famous booth is the vegetarian option with feta, which sounded perfect to me.
What can I tell you, this booth isn’t famous for no reason: It seriously WAS the best doner I ever had. The filling was different, because they use grilled vegetables and fresh herbs instead of canned coleslaw and tons of garlic. Long story short, this is the tastiest and healthiest fast food ever, but I can’t have it in Munich. Consequently I have to duplicate the kebab – or at least try it!
First I looked for a hot, turkish sauce, and found a simple recipe here. Then I was glad that I shot a picture of the kebab before I ate it, because this helped a lot to identify the different vegetables. Even though the original kebab tasted different from mine, I think the result was pretty good:
Feta doner kebab with grilled veggies
150g sour cream
150g sheep yogurt (you can use normal yogurt as well)
3 tablespoons tomato paste
5 tablespoons herbs (parsley, thyme, basil, oregano)
salt, isot paprika, pul biber
1 garlic clove
Vegetables for the filling:
1 small aubergine
1 beefsteak tomato
3 capsicums (different colours look better)
1 big pita bread (enough for 4 portions)
1. Start with the sauce, because the flavour improves when you let it rest for at least 30min. If you have time, prepare the sauce a few hours before. Stir the ingredients, press the garlic glove into the sauce and flavour to taste with the hot spices and salt. I needed about 2 teaspoons from each spice, but it depends how hot you want it to be.
2. Heat the oven to 200°C (390°F). Clean the vegetables and cut them into palatable pieces. Salt and pepper them and put them into the oven for about 20min, until they have some colour and are soft.
3. When the veggies are almost ready, start to toast the pita bread. Before toasting it, you have to slice it. But be careful not to cut through the crust, you need a ‘bag’ afterwardsfor the filling.