Dürüm with minced beef, coleslaw and garlic sauce

Ingredients for 4 servings:

• 400 g minced beef
• 2 pointed peppers, red
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp, heaped tomato paste
• Pul Beaver
• cumin
• 300 g yogurt, 3.5% fat
• 1 garlic clove(s)
• salt and pepper
• 4 large flatbreads (Dürüm), approx. 30 cm
• 400 g white cabbage salad, ready-made product
• n. B. Chili sauce (Sriracha Super Hot Chili Sauce)
• 1 small onion(s)
• Butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wrap in the style of a Turkish pizza

Place the coleslaw in a sieve and drain well. For the garlic sauce, finely chop the garlic clove, add a little salt, and rub it into a paste with a fork. Mix the garlic paste with the yogurt. For the filling: Halve the pointed peppers, remove the seeds, wash them, and cut into small cubes. Peel the onion and garlic clove. Dice the onion. Finely chop the garlic. Fry the ground beef in a non-stick pan and season with salt, pepper, pul biber, and cumin to taste. Then add the pointed peppers, diced onion, and garlic clove and fry. Stir in the tomato paste and continue frying until the vegetables are cooked through. Peel a small onion, slice it into thin half rings, and season lightly with salt. Place a quarter of the ground beef filling, garlic sauce, coleslaw, and onion half rings in the center of each dürüm flatbread, leaving some space on the left and right sides. If desired, add a little Pul Biber or hot sauce, such as Sriracha Super Hot Chili Sauce, to the filling. To form a closed roll, fold one long side over the filling. Then fold in the short sides on the left and right, one after the other, and roll up the remaining long side. Fry the rolled flatbreads in a non-stick pan with a little butter over low to medium heat until light brown. Alternatively, you can briefly heat the flatbreads in the oven.