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Yemeni-Style Döner Kebab with Homemade Pita Bread
A step‑by‑step guide to making juicy spiced lamb döner, soft homemade pita, fresh salad and a tangy white sauce – all inspired by Yemeni flavors. Perfect for a hearty sandwich night.
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Cost Breakdown
Critical Success Points
- • Freezing the meat until solid for thin slicing
- • Proper activation of yeast
- • Kneading the dough to develop gluten
- • Baking at high temperature (450°F) for quick puff
- • Slicing the meat ultra‑thin
Safety Warnings
- • Handle raw lamb with separate cutting board and wash hands thoroughly.
- • Use oven mitts when removing hot parchment and baking sheet.
- • Be careful when searing on high heat; oil may splatter.
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