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’).
Kofta Kebab Recipe | The Mediterranean Dish. Authentic kofta kebabs with ground beef and lamb, garlic, onions, fresh parsley and warm Middle Eastern spices. See the step-by-step tutorial on The Mediterranean Dish.