Adana Durum

Ingredients

• ¾ lb ground lamb
• 1 large red onion, divided
• 1.5 tsp Turkish red pepper flakes (or cayenne)
• ¾ tsp ground cumin
• ¼ cup fresh parsley, chopped
• ½ cup plain whole-milk yogurt
• ½ whole lemon
• 2 large dürüm flatbread (or flour tortilla)
• 1 medium tomato, sliced thin

Instructions

1. 1

   Dice half the red onion finely; slice the other half into thick rings. Set both aside.

2. 2

   Squeeze lemon juice into yogurt with a pinch of salt. Stir until combined and set aside.

3. 3

   Combine lamb, diced onion, red pepper flakes, cumin, parsley, and a large pinch of salt in a bowl.

4. 4

   Heat 1 tbsp oil in a 12-inch skillet over medium-high. Add sliced onion rings and sear until charred edges form, ~4 minutes. Transfer to a plate.

5. 5

   Add lamb mixture to the same skillet (no need to clean). Cook, breaking up with a spoon, until meat is browned and no pink remains, ~6 minutes.

6. 6

   Warm flatbread in a dry skillet or over a flame for 30 seconds per side until pliable.

7. 7

   Spread a thin layer of lemon yogurt on each warm bread. Top with lamb, charred onions, and tomato slices.

8. 8

   Roll tightly, tucking in the sides. Serve immediately with extra yogurt sauce on the side.

Tools you’ll need

• 12-inch skillet
• medium mixing bowl
• spoon for breaking up meat
• small bowl for yogurt

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