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# Kaşarlı Et Dürüm
- URL: https://onesandwich.com/kasarl-et-durum/
- Published: 2026-05-17T04:33:36.000Z
- Updated: 2026-05-26T12:06:01.000Z
- Description: Beef wrap with melted kaşar cheese.
- Author: Andrew Lekashman
- Tags: Turkey, Wraps and Burritos, Dürüm: lavaş & yufka, #auto-imported

**🇹🇷 Turkey** · Family: [Dürüm: lavaş & yufka](https://onesandwich.com/tag/durum-wrap/) · Heat: Griddled · Bread: lavash · Proteins: beef

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Ingredients

lavash · beef · kaşar · onion · tomato · parsley

*Kaşarlı Et Dürüm* is a beef wrap built around melted *kaşar* cheese, and the source frames it exactly that way: a beef wrap with melted *kaşar*. The defining move is that the cheese is not a cold garnish tucked in at the end but is melted into the meat, which binds the filling and gives the whole roll a richer, stretchier texture than a plain meat *dürüm*. Sold nationally with no regional claim, it sits in the family of grilled-meat wraps but pushes itself toward the indulgent end of that family through the cheese.

The build runs in a specific order, and the order matters. A thin *lavaş* flatbread is laid out and warmed, often briefly on the grill so it stays pliable. Cooked beef goes down the center, and the *kaşar* is added while everything is still hot, either laid over the meat on the griddle so it slumps and melts into it or melted directly on the flatbread before the meat goes in. The bread is then rolled tight and usually given a final pass on the grill or press so the outside crisps and the cheese sets into the meat. Good execution shows in that melt: the *kaşar* should be fully molten and worked through the beef so every bite has both, with the flatbread crisp outside and soft within. The common failures are a cold slab of unmelted cheese sitting separate from the meat, or over-rolling so the *lavaş* splits and the molten filling escapes, or skipping the final grill so the wrap is floppy and the cheese never sets.

Variations move along the meat and the bread. Swap the beef for chicken and it becomes a different wrap entirely; build it on a thicker *dürüm* bread instead of thin *lavaş* and the chew changes. Many versions add tomato, onion, and *pul biber* alongside the meat and cheese, which brightens what is otherwise a heavy roll. Without the cheese it is simply a meat *dürüm*, the broader wrap tradition it descends from, which is its own baseline and deserves its own article rather than being crowded in here. The cheese is what separates this one: it is the meat wrap reworked so that *kaşar* is structural rather than incidental.

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## More from this family

Other [Dürüm: lavaş & yufka](https://onesandwich.com/tag/durum-wrap/) sandwiches in Turkey:

- [Acılı Dürüm](https://onesandwich.com/ac-l-durum/)
- [Ali Nazik Dürüm](https://onesandwich.com/ali-nazik-durum/)
- [Beyti Sarma](https://onesandwich.com/beyti-sarma/)
- [Ciğer Sarma](https://onesandwich.com/ciger-sarma/)
- [Çoban Dürüm](https://onesandwich.com/coban-durum/)
- [Dürüm](https://onesandwich.com/durum-turkey/)
- [Edirne Ciğer Dürümü](https://onesandwich.com/edirne-ciger-durumu/)
- [Et Dürüm](https://onesandwich.com/et-durum/)

[See all Dürüm: lavaş & yufka sandwiches →](https://onesandwich.com/tag/durum-wrap/)