Kasarlı katık dürüm (Turkish lavash wrap with cheese and yogurt spread) Calories

Spread the yogurt-based katık and grated or thinly sliced kashar over lavash, adding herbs or spices if desired. Roll it up and warm it in a skillet over low heat, turning it until the cheese melts.

The usual components of Kasarlı katık dürüm are lavash, kashar cheese, and a yogurt-based spread called katık. Herbs and seasonings may be added, but fillings can vary by recipe; meat is not part of the basic description.

In Kasarlı katık dürüm, “katık” refers to the yogurt-based spread used inside the wrap. It adds a cool, tangy contrast to the melted kashar and helps make the lavash filling more moist.

Kasarlı katık dürüm is made with kashar, a Turkish cheese that melts well. Grating it or slicing it thinly helps it melt evenly inside the lavash without needing to heat the wrap for too long.

No. Kasarlı katık dürüm is rolled in lavash and combines melted kashar with a yogurt-based katık spread. A cheese toastie is usually made with sliced bread and toasted cheese, without that characteristic yogurt filling.

Yes, you can warm Kasarlı katık dürüm in an oven instead of a skillet. Place the rolled wrap seam-side down and heat it just until the kashar melts; leaving it in too long can dry out the lavash.

Keep the filling away from the edges of the lavash, fold in the sides, and roll it firmly. For Kasarlı katık dürüm, placing the seam underneath while warming it helps the wrap hold its shape.

Fresh tomatoes, cucumber, or greens pair well with Kasarlı katık dürüm and balance its warm, cheesy filling. Soup or ayran can turn it into a fuller meal; the yogurt-based spread already provides a tangy element.

Refrigerate leftover Kasarlı katık dürüm in a covered container rather than leaving it at room temperature, and eat it within a few days. Reheat it gently in a skillet; the microwave can make the lavash soft.