Spiced Lamb Wrap with Sumac — Doner Durum
Istanbul street-style lamb doner shavings layered into a thin yufka or lavash wrap with tomato, red onion, parsley, and sumac, finished with a hit of pul biber and a squeeze of lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 400g lamb slices with 2 tbsp yogurt, minced garlic, 2 tsp cumin, 2 tsp pul biber, 1 tsp oregano, and 1 tsp salt; rest 5 minutes. Slice tomato into rounds. Toss 120g red onion with 2 tsp sumac, 20g parsley, and 1 tsp dried mint. Slit 2 long green capsicums.
Sear
Heat 2 tbsp olive oil in a wide skillet over high 90 seconds until shimmering. Lay lamb in a single layer, sear 2 minutes without stirring. Toss and cook 3 minutes more over high until edges crisp and meat is just cooked through.
Char
On the same hot pan over high heat, lay both capsicums and char 5 minutes total, turning until skin blisters all over. Transfer to a plate.
Grill
Warm 2 lavash flatbreads on the dry pan 20 seconds per side over high until pliable and warmed through.
Wrap and plate
Lay each lavash on a board. Divide lamb across the lower third of each, top with tomato slices and sumac onion mixture. Lay charred capsicum alongside. Squeeze lemon over, roll tightly into wraps, slice diagonally, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.