Van Kiymalisi (Turkish Meat Flatbread)
Turkish beef flatbreads with tomato and onion (pronunciation: [van kɯjmaˈlɯsɯ] / vahn kuhy-mah-LUH-suh)
Ingredients
- 500 g all purpose flour
- 300 g water
- 10 g salt
- 5 g instant yeast
- 10 g olive oil
- 300 g tomato
- 150 g red onion
- 20 g parsley
- 40 g lemon juice
- 180 g cucumber
- 180 g plain whole-milk Greek yogurt
Method
- Dough: Mix the dough ingredients and knead until smooth, 8–10 min. Cover and rise for 60–90 min. Divide into six equal balls per standard batch; rest 20 min.
- Topping: Finely mince the topping vegetables and parsley; drain excess liquid. Mix with the raw beef, tomato paste, oil, salt, and spices, including the chili flakes if using. Refrigerate until needed.
- Fresh vegetable filling: Thinly slice the cucumber and pat dry. Toss with the sliced red onion, lemon juice, tomatoes, and parsley. Add thinly sliced jalapeño if using.
- Shape: Roll into ovals 1–2 mm thick. Spread the topping thinly, nearly to the edges.
- Home oven: Preheat a stone, steel, or inverted metal baking sheet at 500°F / 260°C for 45 min. Bake for 6–9 min.
- Pizza oven: Heat the stone to ~660°F / 350°C. Launch directly from a floured peel, without parchment. Bake for ~2–3 min; lower the flame if the edges brown too quickly.
- Doneness: With either oven, cook until the base browns and the meat reaches 160°F / 71°C.
- Serve: Spoon the Greek yogurt over the baked flatbreads, add the fresh filling, salt to taste, roll up (the long way, to make a long thin wrap) and serve.
Notes
Home-oven adaptation; the source video does not provide ingredient quantities.
Source and attribution
Inspired by Kaya UstaVan; home-oven adaptation