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Tombik Döner

The following is a recipe for the authentic tombik döner sandwich. To make the döner, tender ground beef infused with yogurt, thyme, and a hint of spice, resulting in flavorful slices of meat. The döner meat is layered with crisp pickled cucumbers, crispy potato fries, juicy tomatoes, and tangy onion sumac salad inside a pide bread, the recipe for which is also provided. The recipe is courtesy of Refika Birgül, a food writer and television presenter with a massively popular YT channel, Refika's Kitchen .

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Servings
2
Preparation
1 hr 30 min
Cooking
30 min
Total
28 hr

RECIPE INGREDIENTS

  • FOR TOMBIK BREAD
  • 200g (7 oz) all-purpose flour
  • 120 ml (1/2 cup) water, lukewarm
  • 2 tbsp butter (1.75 oz / 50g)
  • 1 tsp dry yeast
  • a pinch of sugar
  • 1 heaped tsp salt
  • 1 egg
  • 1 tsp sesame seeds
  • 1 tsp nigella seeds
  • FOR DÖNER
  • 1/2 kg (1.1 lbs) ground beef (rib)
  • 2 tbsp yoghurt
  • 2 tbsp milk
  • 1 large onion, pureed
  • 10-12 springs fresh thyme, leaves picked
  • 1/2 tbsp red pepper flakes
  • 1/2 tbsp salt
  • a pinch of black pepper
  • 1-2 tbsp butter
  • FOR ONION SUMAC SALAD
  • 1 onion, sliced into semicircles
  • 6-8 sprigs of parsley, chopped
  • 1 tsp ground sumac
  • 2 tbsp olive oil
  • FOR ASSEMBLING
  • 3 pickled cucumbers, sliced
  • 2 tomatoes, sliced
  • potato fries

METHOD

  1. 01

    First make the tombik bread. Heat your oven to 280°C (540°F) using both upper and lower settings, without the fan. If you have one, place a baking stone at the bottom of the oven; alternatively, a cast iron pan will suffice.

  2. 02

    In a cup, combine water and yeast, then stir in sugar. Allow this mixture to rest for 5 minutes.

  3. 03

    Melt the butter and let it cool; ensure it's not hot when added to the dough.

  4. 04

    In a large bowl, mix the flour and salt. Stir in the cooled melted butter and yeast mixture.

  5. 05

    Knead the mixture for about 6 minutes until the dough becomes smooth and elastic.

  6. 06

    Lightly oil the dough and bowl, cover with a damp kitchen cloth, and allow the dough to rise for 40-45 minutes at room temperature.

  7. 07

    Once risen, place the dough on your countertop, divide it into two equal parts, and shape each into rounds of 15-20 cm (4-8 inches) using your hands or a rolling pin.

  8. 08

    Lightly flour a wooden board, place the dough rounds on it, cover with a cloth, and let it proof for an additional 15 minutes.

  9. 09

    Brush the dough with beaten egg and sprinkle with sesame and nigella seeds.

  10. 10

    Transfer the dough to the preheated baking stone and bake for 11-12 minutes.

  11. 11

    Remove the bread from the oven and allow it to cool on a rack for 5 minutes.

  12. 12

    Combine all ingredients for the döner, except onion, in a bowl. Then, strain the onion juice into the mixture and knead until it's evenly blended. Let the mixture rest in the refrigerator for a day.

  13. 13

    Shape the mixture into a roll using baking paper, then close from both ends by twisting the baking paper. Place it in the freezer to freeze (It can be stored for up to 6 months; thaw when ready to use.).

  14. 14

    When ready to cook, remove the frozen döner and let it sit for 5 minutes.

  15. 15

    Then, slice the döner thinly (working in batches, slicing only what is needed for each portion as maybe two portions can fit the pan at a time), ensuring each portion is cooked before thawing completely.

  16. 16

    Heat a large frying pan over medium heat and melt 1/2 tablespoon of butter. Cook the döner slices on both sides until browned, avoiding flipping until one side is cooked.

  17. 17

    Repeat with the remaining slices and butter.

  18. 18

    For the onion sumac salad, massage the onions with a pinch of salt and combine them with the remaining ingredients.

  19. 19

    Press the bread halves into the pan to absorb the buttery flavor.

  20. 20

    Assemble your Turkish döner sandwich by layering the döner, onion sumac salad, pickled cucumber, tomatoes, and fried potatoes (or serve them on the side) on a bottom bread layer, then cover with the top bread layer.