Breakfast Dürüm With Beef, Spinach Omelet, Hash Browns And Hummus On Flatbread

Breakfast dürüm is a hearty Middle Eastern style wrap that combines an omelette, hash browns, hummus, and beef steak inside soft wheat flatbread. This breakfast dürüm recipe gives a spicy, filling meal that you can hold in your hand. It is ideal for busy mornings when you want a full plate of food in one wrap.

Dürüm is a popular fast food from the Middle East that is similar to a wrap or roll. In this breakfast version, spinach mushroom omelette, crisp hash browns, beef steak, and creamy hummus sit inside lavash or yufka flatbread. The result is a rich, greasy, and spicy breakfast wrap that you can carry and eat on the go.

This breakfast dürüm recipe serves one person and uses a single large sheet of lavash or yufka flatbread. Total cooking time is about 60 minutes from start to finish, including prep and cooking of omelette and hash browns. The recipe needs some cooking skill and attention to heat control, so it suits medium to advanced home cooks.

Ingredients for breakfast dürüm

Use these ingredients for one large breakfast dürüm wrap. You can scale the recipe by doubling or tripling the quantities for more servings. Keep the same steps so the texture of omelette, hash browns, and steak stays balanced inside the flatbread.

Main ingredients

• 4 tablespoons (60 ml) butter or olive oil
• 1 large lavash or yufka flatbread sheet (about 30–35 cm wide)
• 1 tablespoon (15 ml) water
• 5 thin slices pre-cooked beef sirloin or flank (about 75–100 g)
• 4 tablespoons (60 g) hummus

Omelette ingredients

• 2 large eggs
• 1 tablespoon (15 ml) milk
• 1 generous handful fresh spinach (about 1 cup, 30 g)
• ½ cup (about 50 g) thinly sliced baby bella or crimini mushrooms
• ¼ cup (about 30 g) shredded sharp cheddar cheese

Hash brown ingredients

• 1 medium russet potato, grated (about 150–180 g)
• 4 cups (950 ml) water
• ½ onion, diced (about 50 g)

Seasonings

• 2 pinches salt
• 2 pinches paprika
• 1 pinch cumin
• 1 pinch chilli powder
• 1 pinch nutmeg
• 2 pinches pepper

Equipment needed

• Stovetop
• 30 cm (12 inch) diameter skillet
• Toaster oven (optional)
• Colander
• Whisk
• Brush
• 2 spatulas

Step-by-step method

Follow these simple steps to make the breakfast dürüm. Work in order so each part is ready for rolling while still hot. The flatbread, hash browns, steak, and omelette come together right at the end for a fresh, hot wrap.

1. Brush 1 tablespoon of water over the lavash or yufka sheet. This helps keep the flatbread soft while heating. Toast it on a dry skillet or in a toaster oven until the edges turn light brown. Remove and set aside so it stays flexible for rolling.
2. Place the grated potato in a large bowl and pour in 2 cups of hot water. Let it soak for 3 minutes, then stir well to loosen extra starch. Drain the water fully. Repeat this step with the remaining 2 cups of water. Transfer the potato to a colander and shake gently in a flat motion to dry.
3. Add 1 tablespoon of butter or olive oil to the skillet. Sauté the sliced mushrooms over medium heat until they soften and release some moisture. Add the spinach and cook until it slightly wilts but still looks bright green. Spread the mixture evenly in the skillet.
4. Whisk the eggs and milk together in a bowl until smooth. Pour this mixture over the spinach and mushrooms in the skillet. Cook on medium heat until the eggs start to set. Sprinkle the shredded cheddar on top when the omelette is half-set, then gently fold it over and remove from the skillet.
5. Add the rest of the butter or olive oil to the same skillet. Turn the heat to high. Add the drained potatoes, diced onion, and pre-cooked beef steak slices. Spread them out to cover the bottom of the skillet in an even layer. Sprinkle all the seasonings over the top so they coat the mixture.
6. Let the potatoes, onions, and steak sear on high heat until they reach your preferred level of brown and crisp texture. Turn the mixture from time to time with a spatula so both sides cook and brown evenly. Once the hash browns are crisp at the edges, turn off the heat.
7. Lay the toasted flatbread on a clean surface with the shorter edges facing towards and away from you, and the longer edges at your left and right. Spread the hummus evenly on the half of the flatbread that is farthest from you, leaving a small margin at the edge.
8. Place the hot hash browns, steak, and omelette along the half of the flatbread that is nearest to you. Distribute the filling evenly from left to right so each bite gets some of every layer. This also helps the dürüm roll without bulging at one end.
9. Pinch and fold the nearest edge of the flatbread over the filling to hold it in place. Keep the fold tight, then roll the flatbread away from you into a cylinder about 5 cm (2 inches) thick. Tuck in the sides slightly if needed. Serve the breakfast dürüm hot.

Nutritional values (approximate per serving)

Actual values vary based on exact ingredients used, size of flatbread, and amount of oil absorbed during cooking. The table gives a rough guide for one breakfast dürüm made with butter, beef steak, and hummus as listed in the recipe.

Serving and storage tips

Serve the breakfast dürüm straight after rolling so the flatbread stays soft and the omelette and hash browns stay hot. If you need to carry it, wrap it in foil to hold the shape and warmth. Leftover filling can stay in the fridge and reheat in a skillet before you toast fresh flatbread.