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This type of sauce is one of the three sauces commonly used for döner kebab in Germany. It's great for grilled meat, but can also be used in salads or in combination with sweet potato fries.
100g mayonnaise
150g Greek yoghurt
1/2 tsp dill
1/2 tsp mint
1/2 tsp parsley
1/2 tsp oregano
1 pickle, grated
1 Tblsp orange juice
pinch of salt
You can use dried spices and if you don't have mint, you can use dried mint leaves from a tea bag. I typically double the amount of spices, orange juice and use two pickles, but this is the original recipe. You can also add some garlic or onions.
It's best to prepare the sauce one day ahead and it'll be good for about a week if refrigerated.
I mainly use the sauce for mango wraps:
8 wheat tortillas, medium-sized (⌀ 20cm)
150g soft goat cheese
1 mango
100g arugula / rocket
about 16 slices of pickled beets, about 0.5cm thick
1/2 lemon
about half the amount of the herb sauce from the recipe above
110g spicy taco chips, crushed
salt & pepper
Wash and rinse the arugula, then peel the mango and cut it into thin slices (I recommend using this large y-peeler / sweatshop link).
Cut the beet slices into strips and set aside. Now slightly toast the tortillas in a pan to warm them up.
Now spread the goat cheese on the tortillas, then add some mango slices, followed by the arugula and beet strips. Sprinkle some salt, pepper and lemon juice over the salad. This is already a nice dish, but to make it extra delicious, add a copious amount of the herb sauce and the crushed taco chips for extra crunch. Roll the tortillas into wraps and you're done.
100g mayonnaise
150g Greek yoghurt
1/2 tsp dill
1/2 tsp mint
1/2 tsp parsley
1/2 tsp oregano
1 pickle, grated
1 Tblsp orange juice
pinch of salt
You can use dried spices and if you don't have mint, you can use dried mint leaves from a tea bag. I typically double the amount of spices, orange juice and use two pickles, but this is the original recipe. You can also add some garlic or onions.
It's best to prepare the sauce one day ahead and it'll be good for about a week if refrigerated.
I mainly use the sauce for mango wraps:
8 wheat tortillas, medium-sized (⌀ 20cm)
150g soft goat cheese
1 mango
100g arugula / rocket
about 16 slices of pickled beets, about 0.5cm thick
1/2 lemon
about half the amount of the herb sauce from the recipe above
110g spicy taco chips, crushed
salt & pepper
Wash and rinse the arugula, then peel the mango and cut it into thin slices (I recommend using this large y-peeler / sweatshop link).
Cut the beet slices into strips and set aside. Now slightly toast the tortillas in a pan to warm them up.
Now spread the goat cheese on the tortillas, then add some mango slices, followed by the arugula and beet strips. Sprinkle some salt, pepper and lemon juice over the salad. This is already a nice dish, but to make it extra delicious, add a copious amount of the herb sauce and the crushed taco chips for extra crunch. Roll the tortillas into wraps and you're done.
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