Turkish-style Enchiladas

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.

• 4 large lavash bread sheets 4 large lavash bread sheets
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) plain yogurt 200g (7 oz) plain yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground beef or lamb to the skillet and cook until browned. Break up the meat with a spoon as it cooks.
4. 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.
5. 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.
6. 6.
   Spread the plain yogurt over the rolled lavash in the baking dish.
7. 7.
   Bake in the preheated oven for 15-20 minutes, until the lavash is crispy and golden.
8. 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.