Breakfast Dürüm
Few breakfast recipes are as satisfying as a well-made Breakfast Dürüm. The star here is sheet of lavash or yufka flatbread, supported by a short list of everyday ingredients. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 1h
- Total 1h
- Serves 1
- Level Hard
Ingredients
- 1 large Sheet of lavash or yufka flatbread
- 1 tbsp Water
- 1 Russet Potato, grated
- 4 cup Hot water
- 4 tbsp Butter or olive oil, divided
- ½ cup Thinly sliced baby bella or Crimini mushrooms
- 1 Handful of fresh spinach
- 2 large Eggs
- 1 tbsp Milk
- ¼ cup Shredded sharp cheddar
- ½ Ea. onion, diced
- 5 Thin slices cooked beef sirloin or flank
- 2 pinche Salt
- 2 pinche Paprika
- 1 pinch Ground Cumin
- 1 pinch Chili Powder
- 1 pinch Ground Nutmeg
- 2 pinche To taste Pepper
Method
- Brush the flatbread with the tablespoon of water to keep it soft. Toast the bread using a skillet or in a toaster oven until brown on edges. Set aside.
- Combine the grated potato with half the hot water in a bowl. Let sit for 3 minutes, then stir thoroughly and drain the water from the bowl. Repeat this process with the remaining hot water, then drain the potatoes in a colander. Shake gently in a horizontal motion to remove excess starch and water, then set aside to dry.
- Sauté the mushrooms in 1 tbsp butter. Add spinach, and cook on medium heat until slightly wilted.
- Whisk together the eggs, seasonings and milk, then pour over the spinach and mushrooms. When the eggs are half-set, sprinkle the cheddar on top, then fold the omelet in half and remove from the skillet.
- Heat the remaining butter in the skillet. Turn the heat to high, then add the potatoes, onions, and steak, evenly and fully covering the bottom of the skillet. Season to taste, then let them sear to your desired brownness and crunch, taking care to turn them over. Remove from the heat.
- Assemble the dürüm by laying the bread sheet flat, with the longer edges to the left and right sides. Spreading the hummus evenly on the half of the bread farthest from you. Pile the potato mixture and the omelet evenly on the nearest half. Pinch and fold the nearest edge over, then roll into a 5-cm (2-inch) thick cylinder and serve.
Tips for the best Breakfast Dürüm
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve straight away with fresh fruit and a hot drink.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Breakfast Dürüm recipe hard to make?
It is rated hard: 18 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Breakfast Dürüm ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Breakfast Dürüm take to make?
About 1 hour in total — roughly under an hour of preparation and 1 hour of cooking.
How many people does this Breakfast Dürüm recipe serve?
As written it serves 1. The quantities scale up or down in a straight line, so double everything for 1×2.
What can I substitute for sheet of lavash or yufka flatbread?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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