Turkish Dürüm (Doner Kebab Wrap) is a traditional Turkish recipe, for a classic street food dish of lamb doner meat with salad and garlic sauce served in a soft flatbread wrap. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Doner Kebab Wrap (Turkish Dürüm).
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Note that the word dürüm here refers to the meal ie döner kebab meat with vegetables and spices wrapped in a flatbread. It’s not the name of the flatbread itself, of which various like lavash or yufka can be used. If you don’t want to prepare or can’t get Turkish flatbreads then you can use flour tortillas at a pinch, though these will be firmer than proper Turkish flatbreads.
Ingredients:
2 tsp ground cumin seeds
1 tsp garlic powder
1 tsp dried oregano
1/4 iceberg lettuce, shredded
4 tomatoes
1 red onion
½ tsp fine salt
2 teaspoons of paprika
6 lavash or yufka flatbreads
600g of lamb (from the shoulder or leg) garlic sauce
Turkish chillies and/or ezme, to accompany
Method:
Start with the preparation of the doner kebab meat. Note that in Turkish, döner means to twist or to rotate and proper döner meat is cooked on a rotating spit. But what you prepare here will be a good approximation for the home cook.
Trim the lamb to remove any excess fat and sinew, then slice the lamb into thin strips and add the paprika, cumin, garlic powder, oregano and salt.
Toss the meat to coat well in the spices, then set aside to let the marinate for at least half an hour. If you leave the meat to marinade overnight in the refrigerator, the end product will be even more flavourful.
Prepare the garlic sauce according to the recipe and store in the refrigerator so that the flavours have time to develop (you can also use ready-made garlic sauce).
Wash the tomatoes, remove the cores, halve and then slice them. Finely shred the iceberg lettuce into thin strips. Peel the red onion and cut it into half moon rounds.
Heat a splash of oil in a large frying pan over high heat and cook the marinated meat until it is golden brown (about 5 minutes). The exact cooking time depends on the size of the meat pieces and your desired level of done-ness. However, don't cook the meat for too long, as it is likely to become dry.
To assemble, spread a flatbread with garlic sauce. Place a strip of the meat in the centre, but leave the bottom end empty. Spread lettuce, tomato and red onion over the meat.
If you wish, you can also add a diced Turkish chilli and/or ezme. Fold the bottom up and roll the tortilla up tightly.
If you do not have a panini press, you can use a griddle pan. Place the rolled dürüm in the panini press and grill it for a few minutes, until the grill pattern is visible on both sides of the wrap.
Roll the lower part in aluminium foil and serve immediately.
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