Arabic doner kebab with goat cheese and ras el hanout

Ingredients for 4 servings:

• 500 g flatbread(s) (buy or bake according to Chefkoch’s recipe)
• 300 ml tomatoes, pureed
• 5 g Ras el Hanout
• 150 g goat cheese (goat feta)
• 500 g doner meat (frozen or from a skewer)
• 3 spring onions

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

original and fast

Preheat the oven to 180 degrees Celsius (top and bottom heat). Cut the round flatbread (here, a 30 cm diameter) in half. Cut a pocket into each of the two half-moon shaped sides. Season the passata with Ras el Hanout. Cut the feta (goat cheese) into approximately 0.5 cm cubes. Trim the spring onions and cut into small rings. Fry the doner meat in a pan for approximately 5 minutes. Prepare frozen products according to the package instructions. Brush the inside of both pastries with the seasoned passata, then fill with doner meat and push it a little deeper into the pastry case. Then add the feta cubes and finally the onion rings. Wrap both filled half-moon pastries in aluminum foil and place in the oven for 20 minutes. Then remove the aluminum foil and bake the bread in the oven for another 5 minutes until crispy. Cut both half-moon pastries in half again. Serve and enjoy! Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the packets.