Doner over Rice Pilaf | Homemade Doner on Buttered Pilaf

Slice the partially frozen meat across the grain into 2–3 mm pieces. Grate the onion and squeeze it through cheesecloth. Whisk its juice with the yogurt, olive oil, thyme, salt, and black pepper. Coat the slices in the marinade one at a time and place them in a covered container.

Melt the butter in a pot and toast the drained rice for 3 minutes. Add the hot meat broth and salt, using a volume ratio of one measure of rice to one and a half measures of liquid. Once it boils, lower the heat, cover, and cook for 12–15 minutes, until the liquid is absorbed.

Cook the grated tomato in a small skillet for 6–7 minutes, until it thickens and oil rises to the surface.