Yufka (Turkish Flatbread)

This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

• 
  
  7-3/8 oz. (1-2/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2/3 cup lukewarm (90°F to 100°F) water
  
  


• 
  
  2 Tbs. olive oil; more as needed
  
  

In a medium bowl, whisk the flour and salt. Make a well in the center and pour in the water and oil. Using your fingers, draw the flour in from the sides, working the mixture into a sticky dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary to prevent sticking, until the dough is smooth and elastic, about 3 minutes. Transfer to the mixing bowl, drizzle with a little bit of oil, and turn to coat. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight.

On a floured surface, divide the dough into 6 equal pieces (about 2 oz. each). Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes.

Cut seven 10-inch squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 9-inch rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack.

Heat an 11- to 12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.

Braised Lamb Shawarma

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video:Ana Sortun demonstrates how to make Braised Lamb Shawarma.

For the lamb

• 
  
  4 bone-in lamb shoulder chops (about 10 oz. each)
  
  


• 
  
  1 Tbs. vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 cups dry white wine or water
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  4 medium cloves garlic, smashed and peeled
  
  


• 
  
  1 large carrot, cut into 1-inch-thick rounds
  
  


• 
  
  1 medium white onion, peeled and cut into 8 wedges
  
  


• 
  
  2 Tbs. pomegranate molasses
  
  


• 
  
  1-1/2 tsp. fresh lemon juice
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For the tahini sauce

• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 cup whole-milk Greek yogurt
  
  


• 
  
  1/2 cup tahini
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

For the pickled cabbage

• 
  
  1-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  2 cups thinly sliced red cabbage (about 1/4 small cabbage)
  
  


• 
  
  1/2 tsp. pomegranate molasses
  
  


• 
  
  1 Tbs. sherry vinegar; more as needed
  
  


• 
  
  1/4 tsp. granulated sugar; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For assembly

• 
  
  6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas
  
  

Braise the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9x13-inch roasting pan.

Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.

Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

If you're using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.

Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.

Braised Lamb Shawarma

The components for these scrumptious sandwiches can be prepared ahead, making shawarma easy to assemble for a special lunch or dinner. You can find pomegranate molasses and tahini at a Middle Eastern market (or a well-stocked supermarket). You can make your own flatbread or use one of the other options listed below.Video:Ana Sortun demonstrates how to make Braised Lamb Shawarma.

For the lamb

• 
  
  4 bone-in lamb shoulder chops (about 10 oz. each)
  
  


• 
  
  1 Tbs. vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 cups dry white wine or water
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  4 medium cloves garlic, smashed and peeled
  
  


• 
  
  1 large carrot, cut into 1-inch-thick rounds
  
  


• 
  
  1 medium white onion, peeled and cut into 8 wedges
  
  


• 
  
  2 Tbs. pomegranate molasses
  
  


• 
  
  1-1/2 tsp. fresh lemon juice
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For the tahini sauce

• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 cup whole-milk Greek yogurt
  
  


• 
  
  1/2 cup tahini
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  

For the pickled cabbage

• 
  
  1-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  2 cups thinly sliced red cabbage (about 1/4 small cabbage)
  
  


• 
  
  1/2 tsp. pomegranate molasses
  
  


• 
  
  1 Tbs. sherry vinegar; more as needed
  
  


• 
  
  1/4 tsp. granulated sugar; more as needed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For assembly

• 
  
  6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas
  
  

Braise the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more oil for the second batch, if necessary). Season with salt and pepper and transfer to a 9x13-inch roasting pan.

Add 1 cup of the wine to the skillet and bring to a simmer, scraping the skillet with a wooden spatula to loosen any browned bits. Pour the wine over the chops. Sprinkle with the cumin, then add the garlic, carrot, onion, and the remaining 1/2 cup of wine. The liquid should come halfway up the chops; if necessary, add water. Cover the pan with a double thickness of aluminum foil and braise in the oven until the meat is fork-tender, 1-1/2 to 2 hours.

Make the tahini sauce

Meanwhile, combine the garlic and lemon juice in a medium bowl; let sit for 5minutes. Whisk in the yogurt, tahini, olive oil, and 3/4 tsp. salt until smooth. Add 1 to 2 Tbs. water if necessary to achieve a thick yet pourable consistency.

Make the pickled cabbage

Heat the oil in a 10-inch skillet over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, 8 to 10 minutes. Remove from the heat and stir in the pomegranate molasses, vinegar, and sugar. Season to taste with salt, pepper, more vinegar, or sugar.

Finish the lamb

Transfer the lamb chops to a cutting board and tent loosely with foil to keep warm. Strain the contents of the roasting pan through a medium-mesh sieve into a medium bowl (you should have about 2 cups liquid); discard the solids. Freeze the liquid until the fat rises to the surface, about 15 minutes, then skim it off and discard it. (Alternatively, use a fat separator.) Transfer the liquid to a 3-quart saucepan. Boil over medium-high heat until reduced by half, about 10 minutes.

Meanwhile, use your fingers to break the lamb into small chunks, discarding the fat and bones.

Whisk the pomegranate molasses, lemon juice, and butter into the braising liquid. Add the lamb and gently toss to coat. Season to taste with salt and pepper.

Assemble the shawarma

If you're using store-bought flatbreads (or if you made them ahead), warm the flatbreads in a 12-inch skillet (preferably cast iron) over medium heat. Arrange on a clean work surface. Divide the lamb among the flatbreads, spreading it in a strip about 1 inch from the near edge. Top the lamb with a few tablespoons of the cabbage and sauce. Roll the shawarma up tightly, pulling back on the edge of the bread after folding it over the filling and tucking the filling under with your fingertips, to create a slender, burrito-like wrap. Rest the shawarma on their seam side to keep them closed.

Heat the 12-inch skillet over medium heat. Working in batches, cook the shawarma seam side down until browned and crisp on that side (do not flip), about 3 minutes. Serve.