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Döner Kebab
Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.
Mix yogurt, oil and seasonings. Coat beef slices and season the mince with the same mixture. On parchment alternate thin flattened mince and beef layers into a compact roll; wrap tightly in food-safe wrapping.
Freeze for 4 hours until firm. Unwrap and let soften just enough to cut safely, usually 10 minutes; keep the rest cold while slicing thinly. If very hard, thaw in the refrigerator first.
Brown tomato and pepper in a hot skillet and set aside. Add a little butter and cook the meat slices in uncrowded batches, turning to brown both sides. Add the remaining butter as needed.
Check the center reaches at least 160°F; color alone does not establish doneness.
Serve immediately on pide with the cooked vegetables and onion tossed with parsley and sumac. Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and reheat cooked leftovers to 165°F.
Check the center reaches at least 160°F; color alone does not establish doneness.
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