Turkish Durum

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For covering:

Instructions

For the dough, put half a sachet of dry yeast in the glass half filled with lukewarm water and stir well.
Then place the yoghurt (small cups! Most supermarkets come in packs of 4, 4 x 150 g) into a bowl with the two cups and mix with a teaspoon of salt. Now just knead in the flour until you get a dough that has the same consistency as pizza dough - a thick dough that no longer sticks to the edge of the bowl.
You can also use a mixer with a dough hook, which is a little more practical here, because you start with the yogurt and not, as with pizza dough, sieve the flour into a bowl and then pour the liquid ingredients into a well in the middle. If you are not too lazy to use your hands, we advise you to use a whisk until the dough is so that you can knead safely. And for those who are too lazy, we recommend kneading the dough briefly on a floured surface at the very end - otherwise you won`t have any fun with it!
The dough no longer has to rise, but if you haven`t bought any ready-cut stuffing for filling, you can simply put the dough next to it and leave it covered until everything else is done. Anyone who has already bought sauce and other things to fill can go straight to the bottom of the Baking section.
For the sauce, 2 cloves of garlic (if that`s too much, you can leave out one) are cut into cubes and a little salt sprinkled over them. If you crush the garlic and salt with the edge of a knife, you get a garlic paste - this simply has the advantage that it mixes well with the jar of yogurt. Of course, the garlic can also be pressed directly into the yogurt. Cut the peppermint into small pieces and mix in as well, now season a little with salt and pepper, and voilá - a ready-made drought sauce.
We tried to add a bit of spiciness by mixing in some chilli, it tasted really delicious, but with the sauce you have a lot of freedom to try different things, so go ahead and do it.
And finally the filling: most of you will know the Dürüm from the kebab. Get the stuff you would like to have in it, chop it up and fill your Dürüm with it! Since my dearest friend is a vegetarian, we cut eggplant and zucchini into small cubes and breaded them with egg and breadcrumbs. There was also salad, sheep cheese, tomato, onion and of course a lot of the delicious sauce we had made.
You now split off a hand-sized amount of the dough. It has to be so much dough that it is round and very thin when rolled out (it is really important that it is very thin, because thick dough just doesn`t taste that good) is about the size of your pan.
You then simply put this base in your pan heated to medium temperature and heat it (without oil or fat, just like that, it does not stick). He will then develop blisters and a few brown spots. That`s right then! You simply press the bubbles flat with your spatula. Then you take it out, and best put it on aluminum foil on a plate.
Brush with sauce, spread lettuce, tomatoes, onions, meat and whatever else you have thought of on the baked dough (you have probably already seen it in the kebab shop) and then simply roll it up into a roll along with the aluminum foil and on one Hit the end. Fold down the aluminum foil on the other side.

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