🥙 Döner on pide
Döner on pide is spit-roasted lamb döner served over pieces of soft Turkish flatbread, with onion tossed in sumac, chopped parsley and tomato. The bread soaks up the meat juices, while the sumac onions add a sharp, lemony crunch. It is eaten as a plate with a knife and fork and is a simpler cousin of İskender kebab.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 700 g lamb, thinly sliced
- 1 onion, grated, plus 1 red onion, thinly sliced
- 1 tsp cumin, 1 tsp paprika, black pepper, salt
- 2 Turkish pide flatbreads
- 1 tbsp sumac
- 1 bunch parsley, chopped
- 2 tomatoes, sliced
Method
- Marinate the lamb with the grated onion, cumin, paprika, pepper and salt for at least 1 hour.
- Sear the meat in batches in a very hot pan until browned and crisp at the edges.
- Toss the sliced red onion with sumac, parsley and a pinch of salt.
- Cut the warm pide into pieces, pile the meat on top and serve with the sumac onions and tomatoes.
How to make it lighter
- Use less bread and more sumac onion and tomato on the plate.
- Trim visible fat from the lamb before slicing.
- Sear the meat in a dry pan — its own fat is enough, and every tablespoon of oil is about 120 kcal.
History
Serving döner over bread on a plate is a common way to eat it in Turkish kebab houses. The pairing of meat with sumac onion and parsley is a classic across Anatolia; beyond that, no single origin story is recorded for this plate.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →