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It must be store specific!
I was eating in a restaurant and one of the diners next to me had a single kofte laid on a bed of salad.
It just looked like someone had broken into an allotment and dropped a king richard on the prize lettuces...
you must be use to seeing some big "logs" at the allotment as kofte kebab are 10 to 12 inchs long round here
This was a starter....a six incher..
Typically 20% fat looking at the picture on the website
1 teaspoon of plain flour
1 teaspoon of dried oregano
½ teaspoon of dried italian herbs
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of cayenne pepper
1 teaspoon of salt
½ teaspoon black pepper
500grams of lamb mince
Preheat your oven to 180°C
Combine all the dry ingredients in a large bowl.
Add all the lamb mince to the bowl and mix it thoroughly with the dry ingredients for 2-3 minutes.
Punch and knead the mixture so it's compressed and no air pockets remain; the kebab meat should be extremely smooth and tightly packed.
Tip the seasoned mince out and shape it into a loaf and place it on a baking tray.
Bake in the centre of your oven for 40 minutes, then turn the loaf over and return it to the oven for another 40 minutes. The loaf should be evenly browned.
Once cooked, remove your donner kebab from the oven and cover it with foil, allowing it to rest for 10-20 minutes.
Slice the donner kebab as thinly as you can, just how you like it from your local takeaway!
Serve with pitta bread stuffed with salad and sauces.
Yeah I've used that recipe a few times, it does give decent results. Obviously it doesn't taste exactly the same as a takeaway kebab, although when it's cooking it does smell the same.
Great deal hot hot hot
The Takeaway Secret?
Just checked the site for my 2 locals in east Manchester and it's not showing, so I wouldn't hold your breath.
Same in Cheshire (cw postcode)