By Natalie Lozano Trimble
Photography by Thanin Viriyaki
Read more: Meet the family behind Fort Worth’s rising Turkish restaurant, Beren
Adapted for home cooks; official recipe from Beren Meze & Grill House. Serves 2.
This classic Turkish dish layers tender, marinated meat over warm bread with tomato sauce, butter and yogurt for a rich, balanced finish.
Ingredients
For the Marinade:
- 1 pound thinly sliced beef and lamb (or all beef)
- 1 cup whole milk
- ½ small onion, grated
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
For serving:
- 2 tablespoons butter, divided
- 1 cup tomato sauce (lightly seasoned)
- 2 pieces of flatbread or pita, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tomato, sliced or lightly roasted
- 1–2 mild peppers (optional), roasted or sautéed
Preparation
Marinate the Meat
In a bowl, combine milk, grated onion, salt and pepper.
Add sliced meat and coat well.
Cover and refrigerate for 12–24 hours.
Cook the Meat
Remove meat from marinade and pat dry.
Heat a skillet over medium-high heat.
Cook in batches until browned and slightly crisp on the edges.
Slice into thin strips if needed.
Prepare the Base
Warm flatbread pieces.
Toss lightly with 1 tablespoon melted butter.
Arrange at the bottom of a shallow serving dish.
Assemble
Spoon tomato sauce over the bread.
Add cooked meat evenly on top.
Melt the remaining butter and drizzle it over the dish.
Finish and Serve
Serve with plain yogurt on the side or spooned alongside.
Garnish with tomatoes and peppers.
Serve immediately.
Chef’s Notes
Marinating in milk helps tenderize the meat.
Traditional döner is cooked on a vertical rotisserie and shaved as it cooks.
Serve hot for the best texture and flavor.