Çitir Çitir Yeni̇r Efsane Çitir Külah

Ingredients

• 300 g Ground Beef (80% lean, preferably fresh)
• 1 Green Bell Pepper (seeded and diced)
• 1 Red Bell Pepper (seeded and diced)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 Tbsp Tomato Paste (concentrated, adds depth)
• 200 ml Tomato Sauce (canned or jarred, plain)
• 100 g Sweet Corn Kernels (frozen or canned, drained)
• 1 tsp Paprika (sweet paprika)
• 1 tsp Ground Cumin (ground)
• to taste Salt
• ½ tsp Black Pepper (freshly ground)
• 4 Lavaş Bread (thin Turkish flatbread, preferably fresh)
• 1 Egg (separated yolk only, for brushing)
• 1 Tbsp Olive Oil (for brushing) (extra‑virgin)
• 200 g Plain Yogurt (full‑fat Greek style works best)
• 1 Tbsp Fresh Mint Leaves (finely chopped)
• 1 tsp Lemon Juice (optional, brightens sauce)

Instructions

1. Dice the Peppers

   Wash the green and red bell peppers, remove the seeds and stems, and dice them into small uniform pieces.

   Time: PT5M

2. Cook the Meat Filling

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spatula, and cook until browned, about 5 minutes. Add the diced peppers and sauté for another 5 minutes until softened. Stir in 1 Tbsp tomato paste, 200 ml tomato sauce, 100 g corn kernels, 1 tsp paprika, 1 tsp cumin, salt and pepper. Simmer gently for 5 minutes until the mixture thickens.

   Time: PT15M

   Temperature: medium heat

3. Shape the Lavaş Cones

   Lay each lavaş flat on a clean surface. Using a pizza cutter or sharp knife, cut each piece into four equal triangles. Take one triangle, fold it into a cone shape, overlapping the edges slightly, and press gently to seal. Place each cone upright on a parchment‑lined baking sheet. Repeat with all triangles.

   Time: PT5M

4. Brush and Bake the Cones

   In a small bowl whisk together the egg yolk and 1 Tbsp olive oil. Brush the inside and outside of each cone with the mixture. Preheat the oven to 200°C. Bake the cones for 10‑12 minutes, checking at the 5‑minute mark, until they are golden‑brown and crisp.

   Time: PT12M

   Temperature: 200°C

5. Prepare Yogurt‑Mint Sauce

   In a mixing bowl combine 200 g plain yogurt, 1 Tbsp chopped fresh mint, 1 tsp lemon juice (optional), and a pinch of salt. Stir until smooth.

   Time: PT5M

6. Assemble the Crispy Cones

   Fill each baked cone with a generous spoonful of the warm meat filling. Drizzle or dollop the yogurt‑mint sauce on top. Serve immediately while the cones are still warm and crunchy.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Green Bell Pepper: Red Bell Pepper, Yellow Bell Pepper
• Instead of Red Bell Pepper: Green Bell Pepper, Orange Bell Pepper
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Tomato Paste: Tomato puree
• Instead of Tomato Sauce: Crushed tomatoes, Passata
• Instead of Sweet Corn Kernels: Fresh corn kernels
• Instead of Paprika: Smoked paprika
• Instead of Ground Cumin: Coriander powder
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Lavaş Bread: Tortilla, Pita
• Instead of Egg: Egg white (for less color), Milk wash
• Instead of Olive Oil (for brushing): Melted butter
• Instead of Plain Yogurt: Labneh, Sour cream
• Instead of Fresh Mint Leaves: Dried mint (½ tsp)
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Skillet
• Mixing Bowl
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Oven
• Measuring Spoons
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Shaping the lavaş into stable cones before baking
• Ensuring the cones are brushed and baked to a golden crisp without burning
• Cooking the meat filling until fully browned and the sauce has thickened

Chef Tips from the Video

• Brush the cones with melted butter instead of oil for extra richness
• Add a pinch of sumac to the meat filling for a subtle tangy flavor
• Use fresh mint leaves rather than dried for a brighter sauce

Troubleshooting

Storage

Refrigerator: Store the meat filling in an airtight container for up to 2 days; keep baked cones separate and reheat briefly before serving.

Freezer: Meat filling freezes well for up to 1 month; freeze baked cones in a single layer, then transfer to a zip‑top bag.

Room temperature: Do not store assembled cones at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat filling a day ahead and refrigerate; reheat gently before filling
• Bake the cones up to 2 hours in advance and store in a sealed container; re‑crisp in a hot oven for 3‑4 minutes before assembling
• Yogurt‑mint sauce keeps refrigerated for 3 days; stir before use

Frequently Asked Questions