Quick Lavash Wrap with Egg, Cheese & Kavurma

Ingredients

Instructions

1. Place the lavash on a flat work surface and fold the edges inward to create a triangle-shaped border. Leave the center open for the filling and secure the folded edges if necessary so the shape stays in place while you assemble it.
2. Arrange the cooked kavurma and finely chopped red pepper inside the center of the lavash. Keep most of the filling away from the folded edges so the wrap stays neat and the ingredients do not spill out during baking.
3. Add the egg to the center of the filling. The egg adds richness and helps bring the meat, vegetables, and cheese together as the lavash bakes.
4. Top the filling generously with grated kashar cheese or another good melting cheese. Add pieces of dil peyniri if using for an extra soft and stretchy cheese texture.
5. Sprinkle sesame seeds over the folded lavash edges. Add chopped green onions over the filling for a fresh savory flavor that balances the richer cheese and meat.
6. Transfer the prepared lavash to a baking tray and bake in a preheated 180°C (350°F) oven for about 12–15 minutes, or until the edges are crisp and golden and the cheese has completely melted.
7. Remove the lavash wrap from the oven and let it rest for 2–3 minutes. This gives the melted filling a moment to settle and makes the wrap easier to slice without losing the cheese from the center.
8. Slice the baked lavash and serve while warm and crisp. The best texture comes from eating it shortly after baking while the edges are crunchy and the cheese is still soft and stretchy.