Turkish lavash was originally baked on hot stones by nomads—this portable bread could last 6 months without spoiling.
Minced Meat Lavash Roll
Indulge in the savory goodness of our minced meat lavash roll, where tender, spiced meat meets a medley of fresh vegetables, all wrapped in soft, warm lavash. This delightful dish combines the art of rolling with the burst of flavor from herbs and spices, making it a perfect snack or meal on the go. Get ready to savor every bite of this mouthwatering treat!
Prep
10
min
Cook
40
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 1 kapya biber
- 1 kutu mısır
- 1 soğan
🥛Dairy & Eggs(2)
- 100 ml krema (3.38 fl oz)
- 1 avuç kaşar rendesi
🧂Spices & Seasonings(1)
- 1 er tatlı kaşığı tuz, karabiber, kırmızı toz biber (5 ml)
📦Other(2)
- 300 gr kıyma (0.66 lbs)
- 3 adet lavaş
👨🍳 Instructions
- 1
Add the ingredients in the order shown in the video and sauté, then add cream and cheese at the end and let it simmer slightly.
- 2
Dip the lavash in water and remove it, then cut it in half.
- 3
Place the filling in the center and fold it in a triangular shape.
- 4
Arrange in a baking dish lined with parchment paper and add cheese and parsley on top.
- 5
Grill in the oven at 220 degrees Celsius until golden brown for about 15 minutes, enjoy!
💡 Pro Tips
- ✓Dip lavash in lukewarm water (70-80°F) for exactly 3-5 seconds - any longer and the bread becomes too soggy to fold without tearing, any shorter and it remains brittle.technique70-80°F, 3-5 seconds
- ✓Let the cream-cheese filling cool to 140-150°F before assembling because hot filling creates steam that will make the lavash soggy and cause structural failure during baking.timing140-150°F
- ✓Brown your minced meat at high heat (400°F+ pan surface) without stirring for the first 2-3 minutes to develop Maillard reaction compounds that create deeper, more complex flavors.technique400°F+, 2-3 minutes
- ✓Reduce oven temperature to 200°C (390°F) and extend baking to 18-20 minutes for more even browning - 220°C often burns the cheese before the lavash crisps properly.timing200°C, 18-20 minutes
- ✓Pat the meat mixture with paper towels before adding cream to remove excess fat - too much fat prevents proper emulsification and creates a greasy filling that leaks during baking.technique
Share this recipe
Prep
10
min
Cook
40
min
Serves
3
people
Level
beginner
Share this recipe
Turkish lavash was originally baked on hot stones by nomads—this portable bread could last 6 months without spoiling.
Minced Meat Lavash Roll
Indulge in the savory goodness of our minced meat lavash roll, where tender, spiced meat meets a medley of fresh vegetables, all wrapped in soft, warm lavash. This delightful dish combines the art of rolling with the burst of flavor from herbs and spices, making it a perfect snack or meal on the go. Get ready to savor every bite of this mouthwatering treat!
📝 Ingredients
Serves 3🥬Fresh Produce(3)
- 1 kapya biber
- 1 kutu mısır
- 1 soğan
🥛Dairy & Eggs(2)
- 100 ml krema (3.38 fl oz)
- 1 avuç kaşar rendesi
🧂Spices & Seasonings(1)
- 1 er tatlı kaşığı tuz, karabiber, kırmızı toz biber (5 ml)
📦Other(2)
- 300 gr kıyma (0.66 lbs)
- 3 adet lavaş
👨🍳 Instructions
- 1
Add the ingredients in the order shown in the video and sauté, then add cream and cheese at the end and let it simmer slightly.
- 2
Dip the lavash in water and remove it, then cut it in half.
- 3
Place the filling in the center and fold it in a triangular shape.
- 4
Arrange in a baking dish lined with parchment paper and add cheese and parsley on top.
- 5
Grill in the oven at 220 degrees Celsius until golden brown for about 15 minutes, enjoy!
💡 Pro Tips
- ✓Dip lavash in lukewarm water (70-80°F) for exactly 3-5 seconds - any longer and the bread becomes too soggy to fold without tearing, any shorter and it remains brittle.technique70-80°F, 3-5 seconds
- ✓Let the cream-cheese filling cool to 140-150°F before assembling because hot filling creates steam that will make the lavash soggy and cause structural failure during baking.timing140-150°F
- ✓Brown your minced meat at high heat (400°F+ pan surface) without stirring for the first 2-3 minutes to develop Maillard reaction compounds that create deeper, more complex flavors.technique400°F+, 2-3 minutes
- ✓Reduce oven temperature to 200°C (390°F) and extend baking to 18-20 minutes for more even browning - 220°C often burns the cheese before the lavash crisps properly.timing200°C, 18-20 minutes
- ✓Pat the meat mixture with paper towels before adding cream to remove excess fat - too much fat prevents proper emulsification and creates a greasy filling that leaks during baking.technique