Taste-Insatiable Potato Squeeze


Kebab, doner, and tantuni wrapped in thin lavash bread must be among the movements that can find a place in the hills on our list of getaways. If we take into account that we are the children of a generation that has eaten whatever we find in the dough bread, it will not be difficult to understand our fondness for wraps.

The chicken wrap is a mischievous recipe that is formed as a result of adding a little more spice and oil to the chicken sauté you make at home and wrapping it in lavash bread.

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For lavash:

-3 cups flour
-2 teaspoons of salt
-1 teaspoon of dry yeast

Inner material:

-1.5 coffee cups of oil (Turkish coffee)
-1 large head onion
-Half a tablespoon of tomato paste
-3 potatoes
-1 teaspoon of chili pepper
-1 teaspoon of black pepper
-1 teaspoon of cumin
-2 teaspoons of salt
-6 sprigs of parsley

35 Minutes

4 Servings

How to make

Flour salt yeast is mixed.
By adding water in a controlled manner, the dough is kneaded and rested for 5 minutes.
Oil is taken into the pot, onion is added and roasted.
Put tomato paste on it and roast.
Boiled and finely chopped potatoes are added.
Salt and spices are added and mixed.
Finally, finely chopped parsley is added and taken from the heat.
Small meringues are made from the resting dough.
The meringues are opened and cooked in a pan. 10. While the doughs are hot, they are put into a potato mixture and rolled. Note: If you cannot open and cook the lavash at the same time, you can cover the lavash on a flour sprinkled counter or on a cloth and then cook it one by one.

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