Recipe
Turkish-style Enchiladas
Turkish Delight Enchiladas
4.6 out of 5
In the vibrant world of Turkish cuisine, we have taken the beloved Mexican dish of enchiladas and given it a delightful Turkish twist. Our Turkish-style Enchiladas combine the rich flavors of Turkish spices and ingredients with the comforting concept of rolled tortillas. Get ready to experience a fusion of cultures in every delicious bite!
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low-carb, High-protein, Gluten-free (if using gluten-free lavash bread), Keto-friendly
Allergens
Wheat (if using regular lavash bread)
Not suitable for
Vegetarian, Vegan, Dairy-free, Paleo, Nut-free
Ingredients
While the original Mexican enchiladas are typically made with corn tortillas and filled with ingredients like beans, cheese, and meat, our Turkish-style Enchiladas feature a unique blend of Turkish spices and ingredients. We use lavash bread instead of tortillas and fill them with a flavorful mixture of spiced ground meat, vegetables, and a tangy yogurt sauce. We alse have the original recipe for Enchiladas, so you can check it out.
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4 large lavash bread sheets 4 large lavash bread sheets
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500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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2 tomatoes, diced 2 tomatoes, diced
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2 tablespoons tomato paste 2 tablespoons tomato paste
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon dried oregano 1 teaspoon dried oregano
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Salt and pepper to taste Salt and pepper to taste
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200g (7 oz) plain yogurt 200g (7 oz) plain yogurt
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2 tablespoons olive oil 2 tablespoons olive oil
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Nutrition
- Calories: 450 kcal / 1880 KJ
- Fat: 25g (12g saturated)
- Carbohydrates: 25g (5g sugars)
- Protein: 35g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
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3.Add the ground beef or lamb to the skillet and cook until browned. Break up the meat with a spoon as it cooks.
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4.Stir in the diced bell peppers, tomatoes, tomato paste, cumin, paprika, dried oregano, salt, and pepper. Cook for an additional 5 minutes, until the vegetables are tender.
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5.Place a lavash bread sheet on a flat surface and spoon a portion of the meat mixture onto one end of the lavash. Roll it up tightly and place it in a baking dish. Repeat with the remaining lavash and filling.
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6.Spread the plain yogurt over the rolled lavash in the baking dish.
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7.Bake in the preheated oven for 15-20 minutes, until the lavash is crispy and golden.
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8.Garnish with fresh parsley before serving.
Treat your ingredients with care...
- Lavash bread — If you can't find lavash bread, you can substitute it with thin Turkish yufka or even tortillas.
- Ground beef or lamb — For a leaner option, you can use ground turkey or chicken instead.
- Plain yogurt — Opt for full-fat yogurt for a creamier texture.
Tips & Tricks
- To add an extra layer of flavor, you can sprinkle some grated Turkish cheese, such as beyaz peynir or kasar, on top of the rolled lavash before baking.
- Serve the Turkish-style Enchiladas with a side of refreshing cucumber and tomato salad for a complete meal.
- If you prefer a spicier kick, you can add a pinch of Turkish red pepper flakes (pul biber) to the meat mixture.
- Leftover Turkish-style Enchiladas can be refrigerated and enjoyed as a delicious cold snack the next day.
- Feel free to customize the filling by adding your favorite vegetables or herbs to the meat mixture.
Serving advice
Serve the Turkish-style Enchiladas hot, straight from the oven. Garnish with fresh parsley for a pop of color and freshness.
Presentation advice
Arrange the Turkish-style Enchiladas on a platter, placing them side by side. Drizzle some extra yogurt sauce over the top and sprinkle with chopped parsley for an appetizing presentation.
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