What is ready-made doner?

Ready- made doner is the traditional meat product made from seasoned slices of meat spread out in slabs or ground meat  skewered on a spit and packaged in -40 degree quick-freeze in order to transport to its places of consumption reliably and hygienically.

What are the different types of ready-made doner and how do we distinguish them?

There are different types of doner based on the proportions of sliced and ground meat used and the type of the meat it is made of.   These are:

 Sliced Meat Doner:   It is the type of doner which is 100% made of sliced meat.   Since it is prepared by putting slices of meat spread like leaves on top of one other, it consists of many slabs of meat and it looks smaller after trimming from the sides, therefore it may be mistaken for ground meat doner.

 Mixed Doner:  It is the type of doner that consists of sliced and ground meat used in certain proportions.  The mixed doner produced by our company has 65% sliced meat and 35% ground meat.  


Ground Meat Doner:  It is the type of doner that consists of 90% ground meat and 10% sliced meat.  Ground meat doner falls of in leaf forms while cutting, therefore it may be mistaken for sliced meat doner.

Sucuk Doner:  It is the type of doner made from ground meat seasoned with spices used in sucuk and skewered on a spit in the shape of doner.


Chicken Doner:   It is the type produced from spread out slabs of chicken meat skewered on spins.


Turkey Doner:    It is the type produced from spread out slabs of turkey meat skewered on spins.

Industrial products are tasteless, is it the same with Ready-made doner?

The reason for any product to be flavorless cannot be because of being produced in hygienic conditions.  Mostly the products made from low quality staple food to meet the demand for lower prices are flavorless. The secret behind the taste of Bereket Doner is the usage of best quality meat.

My chef prepares doner better than you, why should I purchase ready-made doner?

We have customers working with us for years although they can also make quite good doner.   Their sales have gone up since they started working with us.  This is the positive result with the establishments using ready-made doner of allocating their whole energy into service.   Doner chefs working at our factory produces an average of 500 kg of doner, in a simple calculation, it means that a doner chef that has been working at our factory for 5 years has produced 150 tonnes of doner.

I already have a doner chef, why wouldn't he also prepare doner?

  • It is not the actual job of a doner chef to prepare doner but to sell more doner for the establishment.
  • When we consider all the costs for stuff, energy, water, supplementary materials and labor spent for supply of meat, seasoning, cleaning before skewering, skewering doner, trimming, cleaning afterwards; your total cost will be higher than the cost of ready-made doner.
  • The loss of meat from the supply skewered on the spit can never be calculated exactly. 
  • When chef changes, the taste changes, your customers are not always able to find the same taste. 

How should the raw ready-made doner be grilled?

Ready-made doner commercially available in deep freeze will maintain its freshness for 6 months unless cold chain is broken.  An important element that provides the flavor of doner is the consistency of the grill and cutting thickness.  Following points that should be considered while grilling doner:

  • After frozen doner is put the spin, stretch film must be removed before turning on the heat. 
  • Doner must be allowed to shrink a bit on low heat for 15-20 minutes, the cutting should begin afterwards on regular heat. 
  • Doner should be grilled 15 cm away from the radiant burner.
  • Doner should not be moved closer to the burner or contact the fire directly in order to be grilled faster.

How should precooked doner be served?

While serving precooked doner at sale points or homes that do not have the chance to grill doner, the following points should be considered:

  • It must be unfrozen in refrigerator temperatures before heating.
  • While heating, top of the container should be covered in order to maintain its moisture.
  • Heated products should be consumed right away.
  • Unfrozen doner can be heated in a pan, a regular oven or a microwave oven.
  • It can be heated for 3-4 minutes in a pan or for 3-6 minutes in 200oC in an oven.
  • It can be heated for 2 minutes in 500oC in microwave oven.
  • It can be heated in 20-30 minutes in a double boiler set to 90oC and heated beforehand. 

I have decided to sell ready-made doner but I don't know which type of doner to prefer. What do you recommend?

  • Main type of doner (such as iskender kebap, pitta, sandwich, portion)you would like to sell is the determining factor.
  • If you establishment mainly sells Iskender Kebap, you should prefer ground meat doner. 
  • If both in portions and wraps or between breads/pittas are sold, you should prefer mixed doner.  
  • Sliced meat doner is recommended for sale points where their doner service time do not exceed 6 hours.
  • Chicken doner is suitable for consumer who prefer white meat because of health concerns or price.   

How do we select the meat? What parts of the animal is doner made from?

  • GOOD MEAT means GOOD DONER.  Therefore BEREKET DONER uses the finest meat and this is what makes us BEREKET DONER.  In our company, best parts of the calf (except for fillet steaks) are used in doner.
  • Calf meat to be used in our doner should have the following aspects:  From an animal 2 to 2.5 years old which has not been fed on pulp, with pinkish meat with a pH degree (acidity) below 6,
  • Meat that arrives our company are inspected and recorded by our veterinary doctors and food engineers during receiving and production stages.   

Why should I prefer ready-made doner?

  • Because it is produced hygienically and deliver at your door,
  • Provides support for further hygiene in your establishment, 
  • You will have the same quality and tasteful doner all year round,
  • During the inspections from Ministry of Agriculture and Rural Affairs, you will show the manufacturing documents of doner you are using and be immune to their fines,
  • You will comply with food regulations by United Nations,
  • You will be able to see your profit more easily by calculating any losses of doner and actual cost,

You will increase your customers' satisfaction by focusing all your energy on service not on doner preparation.

What do you use for seasoning?

The ingredients for seasoning are indicated on products' labels.  Mainly yogurt, onions, spices and salt are used.  On order to prevent diseases caused by microbiological factors some antimicrobial agents are used.

Does ready-made doner have too much loss?

Just as the doner you prepare yourself, ready-made doner also yield some loss on certain proportions. During the measuring tests we conducted within the market and at our own centre, we have seen that this loss changes between 30-35%.  

How can I decrease the loss due to grilling?

If you have grilling loss over 30-35%, pay attention to the following points:

  • You may be letting doner grill for too long against the burner,
  • You may be holding it too close to fire while grilling,
  • Your burner heat can be too intense,
  • You may be calculating things in your portions wrong if you are using rule of thumb instead of weighing doner on a scale while serving,  

You may not be monitoring the kilos of doner you buy and you sell having grilled and put in portions (If you do not have a check-out desk at the end of self service belt, your doner chef must use receipt, token, coupon etc. in exchange). 

We are experiencing dryness and fall offs with our doner, what can we do?

  • Letting cut doner pieces on the tray beneath for too long causes dryness. 
  • If there is too much fat on the tray where cut doner pieces are found and this fat is near to the heat source, these doner pieces will get dry. 
  • In order to prevent falling-off, doner chef should use a sharp knife and sharpen this knife regularly (If sharpening is not done carefully and consciously it may completely render the blade blunt and this may cause falling off)