Nohut Dürüm: Turkish Inspired Halloumi & Chickpea Wraps
with Pickled Onions, Tomato & Rocket Salad and Yoghurt Drizzle
A traditional breakfast from south-eastern Turkey, nohut dürüm are tasty wraps made of spiced, tender chickpeas and garnishes such as salad and a yoghurt drizzle usually piled inside lavash flatbreads - 'nohut' means chickpea and 'dürüm' means roll. These street food staples are best enjoyed eaten by hand!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Red Onion
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 sachet(s)
Ground Cumin
½ sachet(s)
Vegan ‘Nduja
1 carton(s)
Chickpeas
10 grams
Vegetable Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
4 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
20 grams
Wild Rocket
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tsp
Honey
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.
Halve, peel and thinly slice the red onion. Halve the baby plum tomatoes.
Peel and grate the garlic (or use a garlic press). Halve the lemon.
Drain the halloumi, then cut it into 2/3 slices per person. Place them into a small bowl of cold water and leave to soak.
In a small bowl, combine the sugar for the pickle (see pantry for amount) and a good squeeze of lemon juice.
Stir in half the sliced red onion. Season with salt and set aside to pickle.
Heat a drizzle of oil in a frying pan on medium-high heat. Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Once hot, add the remaining onion to the pan and stir-fry until softened, 4-5 mins.
Once the onion has softened, add the garlic, ground cumin and vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder). Stir-fry until fragrant, 1 min more.
Next, add the chickpeas and their liquid, vegetable stock paste, honey and water for the sauce (see pantry for both amounts).
Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Bring to a boil, then lower the heat and simmer until the chickpeas are tender and the sauce has reduced, 6-7 mins.
Once the chickpeas are tender, roughly mash about a third of the chickpeas with the back of a fork to thicken the sauce.
Taste and season the chickpea mixture with more salt, pepper and sugar if you feel it needs it.
Remove from the heat. Add a squeeze of lemon juice and stir a third of the yoghurt through the sauce.
Meanwhile, pop the flatbreads (see ingredients for amount) onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Add the baby plum tomatoes and rocket leaves to the bowl with the pickled onion. Add a drizzle of olive oil and toss to coat.
When everything's ready, share the flatbreads between your serving plates.
Spoon the chickpea mixture across the centre of the flatbreads. Top with the halloumi and a handful of the salad. Drizzle over the remaining yoghurt.
Serve with any remaining lemon cut into wedges for squeezing over. TIP: These flatbreads are best eaten by hand, fold the flatbreads over like a taco and get stuck in.
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