DÖNER BOMBE aus Istanbul 💣 Der krasseste Döner Trend 2026?!

Ingredients

• 1 ball Pizza Dough (about 300 g, store‑bought or homemade New York style)
• 2 tbsp Fine Semolina (for dusting the work surface)
• 200 g Steak Doner Meat (pre‑cooked, sliced thin)
• 150 g Mozzarella Cheese (shredded, preferably low‑moisture)
• 1 tbsp Olive Oil (for brushing the dough)
• 1 Egg (beaten, for egg wash (optional))
• 1 tsp Sesame Seeds (optional, for topping)

Instructions

1. Preheat Oven

   Set the oven to 220°C (upper and lower heat) and let it preheat fully.

   Time: PT10M

   Temperature: 220°C

2. Preheat Air Fryer

   Turn the air fryer on to 200°C while the oven heats.

   Time: PT5M

   Temperature: 200°C

3. Warm Doner Meat

   Place the sliced steak doner in the air fryer basket and cook for 2–3 minutes, shaking halfway through.

   Time: PT3M

   Temperature: 200°C

4. Roll Out Dough

   Lightly dust the work surface with semolina. Roll the pizza dough into a rectangle about 30 cm × 20 cm, keeping it thin but intact.

   Time: PT5M

5. Add First Cheese Layer

   Brush the rolled dough lightly with olive oil, then sprinkle a thin layer of mozzarella, leaving a 2 cm border around the edges.

   Time: PT2M

6. First Meat Layer

   Evenly spread half of the warmed doner meat over the cheese.

   Time: PT2M

7. Second Cheese & Meat Layers

   Add another mozzarella layer, then the remaining meat, and finish with a final thin cheese topping.

   Time: PT2M

8. Seal the Bomb

   Fold the dough over to enclose the filling, pinch and crimp the edges tightly, then gently roll the sealed packet into a tight log shape.

   Time: PT5M

9. Prepare for Baking

   Place the bomb seam‑side down on a parchment‑lined baking sheet. Brush the top with beaten egg (or a little oil) and sprinkle sesame seeds if desired.

   Time: PT2M

10. Bake

    Bake in the preheated oven for 8 minutes, until the crust is golden brown and the cheese is bubbling.

    Time: PT8M

    Temperature: 220°C

11. Rest & Serve

    Remove from the oven and let the bomb rest for 2 minutes before slicing with a sharp knife.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

80 g

Fat

35 g

Fiber

2 g