Turkish Gozleme with Lamb - savoury homemade flatbreads from scratch filled with ground lamb, spices, herbs and feta cheese. Crazy good!

Turkish Gozleme with Minced Lamb

Turkish Gozleme with Lamb - savoury homemade flatbreads from scratch filled with ground lamb, spices, herbs and feta cheese. Crazy good!

Yufka / Turkish Flatbread Recipe (Fine Cooking) - sturdy enough for schwarma, but still thin.

Yufka (Turkish Flatbread)

Yufka / Turkish Flatbread Recipe (Fine Cooking) - sturdy enough for schwarma, but still thin.

Home made Turkish flat breads; great for mezzes, dips and Kayseri Style Yaglama, layers of flat breads with ground meat & vegetable sauce.

Home made Turkish flat breads; great for mezzes, dips and Kayseri Style Yaglama, layers of flat breads with ground meat & vegetable sauce.

Pita bread is a soft and thin flat bread, consumed in the Near East and Middle East as well as in Southern Europe and the Balkans.

Pita bread is a soft and thin flat bread, consumed in the Near East and Middle East as well as in Southern Europe and the Balkans.

Think pizza crossed with Middle-Eastern spices and you've got James Martin's lamb flatbread recipe.

Lebanese lamb flatbread

Think pizza crossed with Middle-Eastern spices and you've got James Martin's lamb flatbread recipe.

Pita Flatbread - made these earlier and they are amazing. Going to be perfect with bbqed chicken and tzatziki sauce.

Homemade Flatbread (Greek Pocketless Pitas with a Simple Tutorial)

Pita Flatbread - made these earlier and they are amazing. Going to be perfect with bbqed chicken and tzatziki sauce.

Turkish ‘Lavaş’ (lah-VAHSH’), sometimes called ‘balloon bread,’ is thin and crispy and puffs up high as it cooks. It’s served piping hot with a hollow center full of steam as an appetizer before kebab meals along with Turkish ‘tulum’ goat cheese, chunks of unsalted village butter and spicy tomato and pepper crush called ‘ezme’ (ez-MAY’).

Turkish Lavas or Puff Bread

Turkish ‘Lavaş’ (lah-VAHSH’), sometimes called ‘balloon bread,’ is thin and crispy and puffs up high as it cooks. It’s served piping hot with a hollow center full of steam as an appetizer before kebab meals along with Turkish ‘tulum’ goat cheese, chunks of unsalted village butter and spicy tomato and pepper crush called ‘ezme’ (ez-MAY’).

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