Lavash Durum (Lavaş Dürüm) — Azerbaijani Lamb Wrap in Thin Lavash

• 600 gground lamb (85–90% lean) (keep cold for better texture)
• 150 gyellow onion, grated (squeeze lightly to remove excess juice)
• 8 ggarlic, finely grated
• 2 tspground cumin
• 1 tspground coriander
• 2 tspsweet paprika
• 1 tspblack pepper
• 10 gfine salt
• 2 tspsumac
• 20 gfresh parsley, finely chopped
• 1 tbspneutral oil (sunflower or grapeseed)
• 4lavash bread (large sheets)
• 120 gred onion, thinly sliced
• 2 tbsplemon juice
• 250 gtomato, thinly sliced
• 200 gcucumber, thinly sliced
• 15 gfresh cilantro, leaves
• 10 gfresh mint, leaves
• 200 gplain yogurt
• 2 tbspwater (to thin for spreading)

Instructions

1. 1

   Make the sumac onion first so it can mellow. In a bowl, combine the sliced red onion with sumac, lemon juice, and 2 g salt, then massage for 30 seconds and set aside for 15 minutes.

2. 2

   Prepare the yogurt sauce by mixing yogurt, grated garlic, lemon juice, 2 g salt, and 2 tbsp water until smooth. Cover and refrigerate while you cook so the garlic flavor rounds out.

3. 3

   Mix the lamb filling thoroughly for a cohesive, kebab-like texture. In a large bowl combine ground lamb, grated onion, garlic, cumin, coriander, paprika, black pepper, 10 g salt, sumac, and chopped parsley, then knead with your hand for 2–3 minutes until tacky.

4. 4

   Shape the lamb into flat, wrap-friendly pieces for fast, even cooking. Divide into 8 portions and press each into an oval patty about 10–12 cm long and 1–1.5 cm thick, then place on a tray while the pan heats.

5. 5

   Cook the lamb in a hot skillet to build browning without drying it out. Heat a large skillet over medium-high heat, add 1 tbsp oil, and sear the patties 3–4 minutes per side until well browned and cooked through to 71°C/160°F.

6. 6

   Warm the lavash briefly so it rolls without cracking. Place each sheet in a dry skillet for 10–15 seconds per side, or microwave stacked sheets under a barely damp towel for 20 seconds.

7. 7

   Assemble each wrap with a balanced layer of sauce, herbs, and vegetables. Spread about 50 g yogurt sauce on the lower half of each lavash, add 2 lamb patties, then top with sumac onion, tomato, cucumber, cilantro, and mint.

8. 8

   Roll tightly so the wrap holds together and stays juicy. Fold in the sides, roll from the bottom into a firm cylinder, and rest seam-side down for 1 minute before slicing on a bias and serving.