Turkish dürüm (doner kebab wrap)

tip: you can use tortillas instead of dürüm flatbreads; these will be slightly firmer than the soft dürüm wraps.

Preparation – 15 minutes + waiting time

Start with the preparation of the doner kebab meat.

Remove any excess fat and sinew from the lamb, then cut the lamb into thin strips and add the paprika, cumin, garlic powder, oregano and salt.

Mix well and marinate the meat for at least half an hour. If you leave the meat to marinade overnight, the meat will be even more flavourful.

Make the garlic sauce so that the flavours have time to develop (you can also use ready-made garlic sauce).

Finishing the Turkish dürüm – 30 minutes

Wash the tomatoes, remove the cores, halve the tomatoes and slice them. Slice the iceberg lettuce into fine strips. Peel the red onion and cut it into half moons.

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. However, don't cook the meat for too long, as it is likely to become dry.

Spread a dürüm 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 some chilli sauce. 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. Repeat for the remaining dürüm wraps. Enjoy your meal!