🌯 Döner dürüm
A döner dürüm is a wrap of thin lavash flatbread rolled tightly around shaved spit-roasted lamb and beef döner, fresh salad and a cool yogurt sauce. The meat is crisp at the edges and juicy inside, the bread soft and slightly charred, and the yogurt sauce balances the spices. It is a handheld street meal, often wrapped in paper and eaten on the go.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g lamb and 300 g beef, very thinly sliced
- 1 onion, grated, for the marinade
- 1 tsp each cumin, paprika and black pepper, salt
- 4 lavash flatbreads
- 1 small lettuce, shredded, 2 tomatoes and 1 cucumber, sliced
- 200 g plain yogurt with 1 grated garlic clove and dried mint
Method
- Marinate the meat with the grated onion, spices and salt for at least 1 hour.
- Cook the meat in batches in a very hot dry pan or on a grill until browned and crisp at the edges.
- Warm the lavash briefly in a dry pan.
- Lay meat and salad along each lavash, spoon over the yogurt sauce, fold in the sides and roll up tightly.
How to make it lighter
- Ask for more salad and less meat, or choose a smaller wrap.
- Leaner beef cuts lower the fat noticeably compared with fatty lamb.
- Skip a side of fries — the dürüm with salad is already a full meal.
History
Dürüm means “roll” in Turkish, and wrapping döner meat in thin flatbread is a common way of serving it in Turkey. The format also became a staple of döner shops in Germany and across Europe as an alternative to döner in bread.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →