January 6th, 2009
I am looking for a recipe for durum wrap. The turkish kind...
The wrap that is used by doner/ doner kebab shops to make
the doner durum.Can help me with the original Turkish name for Turkish flat bread and
perhaps also a recipe.. Thank you.. (This question called for chef
Ciaran Hickey - Executive Chef of the Four Seasons Hotel Istanbul.)
http://www.globalchefs.com/chef/current/chef040zinCook.htm
Turkish flat bread, the very soft, thin kind is known here as Lavas
(pronounced Lavash). There is not a crisp version like in the Middle
East. Its used primarily as a base for grilled kebabs and kofte, also
rolled in a wrap called Durum with various meats, salad and tomatoes
inside. It is usually cooked in a clay wood-burning oven and should be
eaten right away, a pizza oven would be the best option for getting
the authentic taste from the bricks.
The recipe is pretty basic
3kg flour
1.5 litre water
100g yeast
60g salt
60g sugar
Mix all the ingredients together and allow to sit covered in a warm
place for an hour to allow the dough to rise. When ready knock back
and form into 50g balls. Roll out on a floured work surface until
very thin approx 2 mm. Put on a wooden spatula and place in the oven,
cook on both sides for approx 3 minutes. Remove and serve. Cover
with a soft cloth if you will not use straight away as it will dry out
quickly.
In a hot skillet cook some small pieces of diced lamb in olive oil
with some dry thyme, salt and black pepper. When ready add a little
butter and red chili flakes to finish. Open out the lavas bread and
put the lamb pieces down one side, add thinly sliced onion, flat leaf
parsley, chopped tomatoes and a drizzle of yogurt and lemon. Roll up
to form a wrap and serve sandwich style wrapped in paper.Duruem#If you have any other info about this subject , Please add it free.# |
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Posted in kerrybushpolls.com | edit
