Name: Breakfast Dürüm
Ingredients: 1 large sheet lavash or yufka flatbread; 1 tbsp water; 1 russet potato (grated); 4 cups hot water; 4 tbsp butter or olive oil (divided); ½ cup baby bella or crimini mushrooms (thinly sliced); 1 handful fresh spinach; 2 large eggs; 1 tbsp milk; ¼ cup sharp cheddar (shredded); ½ ea. onion (diced); 5 thin slices cooked beef sirloin or flank; 2 pinches salt; 2 pinches paprika; 1 pinch cumin; 1 pinch chili powder; 1 pinch nutmeg; 2 pinches pepper

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.

Breakfast Dürüm

Ngā Kai

Tikanga

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