Monday, 1 August 2011


The Döner is an institution in Turkey and you can see it in restaurants and on the streets.  It can be cheap to expensive depending on the area you go to.  I have lived in various cities and different areas in regional cities.  Some give hearty servings on lavash bread, some go for bread rolls with very little fillings and if you are in Gaziantep you are the luckiest for Döner. 

Here we discovered the many faces of the Döner.  They use a full sized pide with generous serves of salad and hot chillies.  The fillings are varied as well.  Most places in Turkey really just offer chicken or beef but here you have more of a choice.

various fillings
liver without salad


plain chickpea

hot chickpea

The above photos are showing a half portion of a chicken döner, a spicy and plain chickpea and the liver (Ciğer Kavurma).  There is another they do with red lentils and bulgur which is delicous but not many places do it and if they do they offer it in winter.

If you want to make these at home can you? yes of course you can and I will tell you how.

I have given the link for the liver one.  Liver may not sound tempting but let me assure you it really is.  For a chicken or beef all you need to do is use left over cooked chicken or beef slices. The chickpea one is very easy and a staple of most of the blue collar workers here in Gaziantep.  They usually get one or two of those with ayran for lunch everyday.  In Antep the price ranges from 1 lira to 2 for the non meat ones with the chicken or beef set at 1.75 to 2 lira.  It is a very good price and very filling making it an ideal quick well priced lunch.

1 can chickpeas or 1 cup of cooked 
pepper paste(tomato)
dried chilli

Take your cooked chickpeas and half mash with a fork.  Add in the pepper paste to taste along with the salt and chilli.  Cut up some lettuce, tomato and parsley to make a salad.  Using arabic style pita bread or lavash and place 2 or 3 tbsp of the chickpea mix onto it then adding salad and rolling up.  

If you want the liver or chicken or beef follow the same process but just by substituting.


  1. I think I'll stick with our local takeaway, he's from Turkey and makes them with lamb,beef or chicken- no liver, and he even makes his own bread and wraps.

  2. You can stick with him if you want but dont tell me I havent given you the know how on how to make you own authentic Turkish food at home. Ask him one day to make the liver for you!