Danar Kebab is a snack, the history of which goes back to the distant past. The first danar was prepared in the 2nd century BC. from a sacrificial lamb, poured with honey and olive oil. Modern chefs prepare a dish from all types of fish, meat, minced meat and poultry. So how do you make a delicious danar at home?
History of the dish
There is a legend among the Turks about how Alexander the Great on a military campaign put thin slices of lamb on a cake, sprinkled them with lentils, poured kefir on it and called the resulting dish by his own name - Iskander (Turkish). In the future, this name was changed more than once, until the famous danar-kebab appeared, which the Greeks call "guros", the Indians and Pakistanis - "kebab", and the Arabs - "shawarma".
There are many varieties of kebab, but the most famous of them are shish kebabs and sausages on a kebab skewer.
The recipe for danara is quite simple: thin pieces of chicken or meat are tightly strung on a vertical skewer and slowly rotate over the coals until golden brown. The fried pieces are cut from the skewer with a sharp knife and wrapped in a flat cake (lavash), adding salad, onion rings or finely chopped vegetables to it. To finish off, the danar kebab is poured over with plenty of sauce. The result is such delicious food that food lovers claim that time stops when they eat danar kebab.
Danar kebab recipe
To make danar, you will need:
- Georgian lavash (3-4 flat cakes);
- 500 grams of chicken fillet;
- 2 tomatoes;
- 1 cucumber;
- 1 onion;
- 2 tablespoons of chicken seasoning;
- 2 tablespoons of olive oil;
- 150 milliliters of kefir;
- fresh herbs, ground black pepper and salt to taste.
Mix the olive oil with the seasoning. Rinse the chicken fillet well and cut it into cubes, putting them in oil with spices for half an hour. Then salt the chicken and fry it in a pan until cooked through. Cut the cucumber, onion and tomatoes into small pieces and mix them into a vegetable salad. Chop fresh herbs with a sharp knife, put in kefir and mix well.
Instead of chicken fillet, if desired, you can put lamb, turkey or any other meat, including fish, in the danar kebab.
Heat the pita bread cakes in a clean frying pan for a few minutes, then cut them with a sharp knife on one side and put the pieces of fried chicken fillet inside. Then put a vegetable salad of cucumber, onion and tomatoes in the pita bread, pour all the ingredients with kefir sauce and serve the dish to the table. It is advisable to use danar kebab only in a warm form, while it is fragrant and uncooled, however, even when cooled, it does not lose its unique taste. If you wish, you can pour the dish with ketchup mixed with mayonnaise.
