Lor cheese flatbread wrap Calories

Cook a thinly rolled piece of dough on a hot griddle or skillet, then spread lor cheese filling over it and roll it while warm. Chopped parsley or spring onion can be mixed into the cheese before filling.

Lor is a mild, soft Turkish cheese made from whey, with a loose, crumbly texture. It is not exactly the same as ricotta, though ricotta can work as a practical substitute when lor is unavailable.

The Lor cheese flatbread wrap is associated especially with Turkey’s Çukurova region, including Adana and Mersin. It is a home-style regional food traditionally cooked on a griddle and served freshly rolled.

A Lor cheese flatbread wrap is typically made by rolling filling inside flatbread that has already been cooked. Gözleme usually encloses the filling inside folded dough, which is then cooked on the griddle.

Yes, a Lor cheese flatbread wrap can be varied with chopped herbs, spring onion, or spices mixed into the lor. Some cooks combine lor with another cheese for a richer filling, while keeping the flatbread-and-roll style.

The filling can taste dry if the lor is very crumbly or the wrap is overcooked. Mix the cheese thoroughly and add a little chopped herb or a small amount of olive oil, then roll the flatbread while it is still warm.

Yes, a Lor cheese flatbread wrap can be frozen after it has cooled. Wrap individual portions tightly and thaw them in the refrigerator before warming in a skillet; the flatbread may be softer after thawing.

Reheat a Lor cheese flatbread wrap in a covered skillet over low heat until warmed through. A microwave is quicker, but can make the flatbread softer, so use short bursts and avoid overheating.

Serve a Lor cheese flatbread wrap with fresh tomatoes, cucumber, or leafy greens for a simple meal. Ayran or tea are also common companions in Turkey, depending on whether it is served as a meal or a snack.