Turkish Dürüm

Ingredients for 4 servings:

• 2 cups of yogurt
• ½ jar water, lukewarm
• ½ bag(s) of dry yeast
• 1 tsp salt
• n. B. wheat flour
• 1 cup of yogurt
• 2 cloves garlic
• some peppermint
• salt and pepper
• Chili or Sambal Oelek etc.
• e.g. lettuce leaves
• e.g. red cabbage or white cabbage
• n. B. meat
• e.g. sheep’s cheese
• e.g. tomato(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Dürüm as you know it from the kebab shop around the corner – or even your own creation

For the dough, add half the sachet of dried yeast to a glass half-filled with lukewarm water and mix well. Then, add the two cups of yogurt (small cups! Available in most supermarkets in packs of 4, 4 cups each, 150g) to a bowl and mix with a teaspoon of salt. Now just knead in the flour until you have a dough that has the consistency of pizza dough—a thick lump that no longer sticks to the sides of the bowl. You can also use a mixer with a dough hook; this is a bit more practical here, as you start with the yogurt and don’t sift the flour into a bowl like with pizza dough and then pour the liquid ingredients into a well in the middle. If you’re not too lazy to use your hands, we recommend using a whisk until the dough is sufficiently soft to knead safely. And for those who are too lazy, we recommend briefly kneading the dough on a floured surface at the very end—otherwise, it’s no fun at all! The dough doesn’t necessarily need to rise any longer, but if you didn’t buy pre-chopped stuff for the filling, you can simply set it aside, covered, and let it rise until everything else is ready. If you’ve already bought the sauce and toppings, you can skip to the “Baking” section below. For the sauce, dice two cloves of garlic (if that’s too much for you, feel free to leave one out) and sprinkle a little salt over it. Crushing the garlic and salt with the edge of a knife now makes a garlic paste—this has the advantage of blending well with the yogurt. Of course, you can also press the garlic directly into the yogurt. Finely chop the peppermint and mix it in, season with salt and pepper, and voilà—a finished dürüm sauce. We tried to add a bit of spice by mixing in some chili, which tasted really delicious, but with the sauce you have a lot of freedom to experiment with different things, so go ahead and do that. And finally the filling: Most people will be familiar with the dürüm from doner kebabs. Get the stuffing you want in it, chop it up, and fill your dürüm with it! Since my favorite foodie is a vegetarian, we cut the eggplant and zucchini into small cubes and coated them with egg and breadcrumbs. We also served it with lettuce, feta cheese, tomato, onion, and of course lots of the delicious sauce we had made. Now cut out about the size of your hand from the dough. There needs to be enough dough so that it can be rolled out round and wafer-thin (it’s really important that it’s very thin, as it just doesn’t taste as good with thick dough) and is about the size of your frying pan. Simply place this base in your medium-heated pan and heat it (without oil or fat, just like that; it won’t stick). It will then develop bubbles and a few brown spots. That’s it! Simply flatten the bubbles with your spatula. Then take it out and place it on a plate, preferably on aluminum foil. Spread it with sauce, arrange lettuce, tomatoes, onions, meat, and whatever else you can think of on the baked dough (you’ve probably seen this done at the kebab shop), and then simply roll it up lengthwise into a log, including the aluminum foil, and fold in one end. Fold the aluminum foil down on the other side.