How to Make Lavash

Refika’s Epic Hammered Beef Recipe Together!

by Refika Kitchen
How to Make Lavash Refikas Epic Hammered Beef Recipe

Lavash is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I’ve got two special recipes for you today. The first one is lavash, a type of flatbread you’ve been asking me to bake for a long time now. The second recipe is somewhat of an invention of mine my guests love to eat. It’s a super delicious marinated beef dish that’s surely gonna convince you that heaven exists and it’s here on earth 😇🤤

  • How to Make Lavash Refikas Epic Hammered Beef Recipe
  • How to Make Lavash Refikas Epic Hammered Beef Recipe
  • How to Make Lavash Refikas Epic Hammered Beef Recipe
  • How to Make Lavash Refikas Epic Hammered Beef Recipe
  • How to Make Lavash Refikas Epic Hammered Beef Recipe
  • How to Make Lavash Refikas Epic Hammered Beef Recipe

Follow along with the 📝 recipes below👇🏾👇🏾

How to Make Lavash Refikas Epic Hammered Beef Recipe
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Lavash & hammered beef

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 400 gr (0,8 lb.) beef fillet steak
  • 4 cloves of garlic, peeled
  • 2 sprigs of rosemary
  • 2 tablespoons white wine vinegar
  • 8 tablespoons olive oil

  • 200 gr (7 oz) kolot -a Turkish melting cheese- (You can substitute mozzarella or any fresh cheese that melts easily instead.)
  • 2 dried hot chilli peppers (Hot chilli flakes are also fine.)
  • 1 teaspoon black peppercorns (whole)
  • 1 teaspoon salt

Lavash

  • 250 g (1,5 cup + 1 tbsp) plain flour
  • 125 g (½ cup) of water
  • 2 tablespoons olive oil

  • 1 teaspoon salt

Instructions

  1. For an easier cut, leave the steak in the freezer for about 30 minutes.
  2. For the marinade, start by crushing the black pepper in a mortar. If you want to add more flavour to your pepper, try using different coloured peppercorns.
  3. Add the garlic and salt and crush them.
  4. Add 2 sprigs of rosemary and continue crushing. It is important not to use a knife or scissors to cut the rosemary to prevent a bitter taste. Spare some rosemary for the topping.
  5. Add 6 tablespoons of olive oil and the white wine vinegar. Vinegar helps tenderize the meat quicker.
  6. Slice 2 dried chilli peppers and add to the marinade. Set some aside for the topping.
  7. Take the meat out of the freezer, slice it thinly and then place the slices in a plastic bag and beat them. You can cut 2 edges of the plastic bag to place the meat in it easily. To flatten the meat as much as possible, slide the mallet each time you beat the meat. If you don’t have a flat meat mallet, you can always use a small, thick-bottomed pan for the same purpose. Make sure to use the scraps too. They will surprise you with their size once beaten.
  8. Cover the bottom of a plate with the marinade and place the slices on it. Make sure that both sides of every slice are well-soaked in the marinade.
  9. Cover the plate with a plastic bag and wait 10-15 minutes.
  10. Slice 200 gr of kolot cheese (or your replacement) thinly with a peeler. Bear in mind that cheese just taken out of the refrigerator is always easier to slice.
  11. Place a large, copper pan on high heat. Copper or enamel pans are preferable as they cool down very quickly after turning the heat off so the meat doesn’t become overcooked and dry.
  12. Cover the bottom of the pan with 2 tablespoons of olive oil, cook for about 1 minute and flip the meat. If you prefer medium-rare cooked meat, you don’t need to flip the meat.
  13. Place the sliced cheese over the meat and sprinkle with red pepper, rosemary, and black pepper.
  14. Put the lid on the pan and cook for another minute.
  15. Your epic cheesy beef dish is ready to enjoy! Dipping into it with your lavash is highly recommended and if you have guests, take the lid off the pan in front of them for show.

Lavash

  1. Mix the flour, olive oil, salt and water and knead the mixture for 6-7 minutes.
  2. Divide the dough into 5 equal pieces and shape them into balls. To get the perfect ball shape, place the dough on one hand and with the other, make a dome shape and pressing the dough, roll it between your hands. Cover the dough balls with a damp cloth and let them sit for 5 minutes.
  3. While waiting for the dough, place your cast iron pan upside down on the heater and turn the heat on. Instead of cast iron, a thick-bottomed steel pan works just as well.
  4. To roll out the dough, dust your work surface, rolling pin and the dough with flour. Gently roll out the dough to around 20-25 cm. For a perfectly round shape, flip and rotate the dough each time you roll it out. Then, remove any excess flour.
  5. Place the dough in the pan and cook until it becomes partially brown. Watch the heat - if your pan is too hot, your bread might burn and if your pan is not hot enough, it will dry out.
  6. Piling the lavash on top of each other will keep them warm and prevent drying. You can butter each one as well.
  7. Enjoy the lavash with your loved ones!
Did You Make This Recipe?
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Recipe video


Enjoy

Let us know what you think of today’s Lavash tips, tricks, and hacks!

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