Directions
- 1Grate an onion, scoop it up, and squeeze out all the water using your hands.
- 2Put the squeezed onion in a bowl with a pound of ground beef.
- 3Add 1 tsp salt, 1 tsp pepper, 2 tsp paprika, 0.5 tsp cayenne, 1 tsp garlic, 2 tbsp yogurt, and 1 tbsp Turkish pepper paste to the bowl.
- 4Mix the ingredients thoroughly with your hands.
- 5Place parchment paper on the air fryer rack, ensuring it fits the dimensions.
- 6Spread a thin layer of the meat mixture onto the parchment paper.
- 7Place a second sheet of parchment paper on top of the meat.
- 8Roll the meat mixture to be paper thin using a rolling pin or a bottle.
- 9Load the rolled meat into the air fryer.
- 10Air fry at 400 degrees for 20 minutes.
- 11After cooking, save the drippings from the cooked meat; this is referred to as 'liquid gold'.
- 12Peel off the top layer of parchment paper from the cooked meat before rolling it up.
- 13Rip the cooked meat into desired pieces.
- 14Prepare pita bread by cutting a sliver and separating the two layers, then placing them rough side up.
- 15Spread white garlic sauce on the pita bread.
- 16Add homemade hot sauce (recipes available on profile).
- 17Place a good handful of the donair meat and a couple of pickles onto the pita.
- 18Wrap up the pita.
- 19Add 1 tbsp harissa paste (or tomato paste) to the saved 'liquid gold' drippings.
- 20Spread the harissa-infused 'liquid gold' on the outside of the pita wrap.
- 21Heat a pan on super low heat (like 3 out of 10).
- 22Pour some of the 'liquid gold' into the pan.
- 23Place the wrap seam side down in the pan to mop up the 'liquid gold', then pour more on top.
- 24Cut open the wrap to serve.
Ingredients
- 1 lb ground beef
- 1 small onion, grated
- 2 tbsp yogurt
- 1 tsp garlic
- 1 tbsp Turkish pepper paste
- 1 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 0.5 tsp cayenne
- 4 pita bread
- white sauce
- red sauce
- 1 tbsp harissa paste
- pickles
- tomato paste
Equipment
air fryergraterbowlair fryer rackparchment paperrolling pin (or vinegar bottle)pan
Tips
- Squeeze out all water from grated onion.
- Turkish pepper paste is a secret ingredient that takes the flavor to the next level.
- Mix the meat mixture thoroughly with hands for best results.
- Roll the meat mixture very thin, even if it creates holes, as it will be ripped into pieces.
- Save the top sheet of parchment paper for reuse.
- Don't touch food with dirty meat hands; use one hand for rolling.
- Save the doner drippings ('liquid gold') for later use to add flavor to the wrap.
- To crisp up the pita, add harissa paste to the 'liquid gold' and cook seam-side down on low heat.
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