What You Need to Know
The cooking process involves the Maillard reaction, resulting in the formation of new flavor compounds and browning. The type of meat used, usually lamb or beef, affects the flavor and texture of the kebab. The doner kebab sauce often contains mayonnaise, an emulsion of oil and water, and is concentrated through evaporation or reduction.
Steps
- 1.
Iskender Kebap (Bursa, Turkey): Thin slicing for sauce absorption
- 2.
Dürüm (Anatolia): Crispy exterior contrasts with wrap texture
- 3.
Kebab Tabaq (Levant): Layered presentation showcases caramelization
The Science
Primary Reaction
Maillard reaction