Food Diaries Recipe | 26 March 2023 | Turkish Doner Kabab & Flourless Chocolate Cake | Chef Zarnak Sidhwa

Instructions

Grate the onion and mix it with the yogurt, Aleppo pepper, salt, black pepper and cumin. Add this mixture to the ground beef in a large bowl and mix using your hands until all is well combined.
Line a baking sheet or a cutting board with plastic wrap and transfer the ground beef mixture onto the plastic wrap and form it into a log, about 2 inches in diameter. Wrap tightly with the plastic wrap and if needed, use double layer plastic wrap. Place the log in the fridge for one hour and then move it to the freezer and freeze for 8 hours (overnight).
When you’re ready to cook, place a large pan over medium high heat. Take the doner kebab log out of the freezer and let it sit on the counter for a few minutes (no more than 5 minutes). Unwrap the log and using a sharp chef’s knife, thinly slice the doner.
Arrange the sliced doner pieces on the pan in one layer and sear for 1 to 2 minutes on each side until fully cooked and brown. Transfer to the serving plate and sear the next batch.
To make the wraps, place the lavash or pita on a board and top it with the doner, sumac onion, tomatoes and pickles. Wrap tightly and serve immediately.

Method
Whisk the eggs with ⅓ of the sugar until the volume quadruples—this will take at least 10 minutes. Meanwhile, melt the chocolate and butter together. Heat the remaining sugar with 250ml water in a small pan until the sugar has completely dissolved to a syrup. Gently pour the syrup into the melted chocolate. Slowly add the warm chocolate and syrup mixture to the eggs. Pour into a greased and lined cake pan. Wrap it from outside with foil. Put the pan into a deep baking pan. Fill the baking pan with hot water so that it comes at least two-thirds up the sides of the cake pan. Bake at 180 degrees C for 1½–2 hours or until set. Leave the cake in the pan to completely cool before turning out. Serve with cream.