Dürüm Kebap, Turkey; Gyros, Greece; Shawarma, Arab
A foodie friend of mine once talked about her fondness for Dürüm Kebaps, I do not share the same thought but I had one for today's theme.
Dürüm (wrapper used) is like wheatflour tortilla (used for burritos). Slices of meat that are cooked via a turning roast (döner) are placed with lettuce, tomato, onions and yogurt sauce that has garlic, pepper, dill and olive oil and called Tzatziki in Greece. Also Gyros are placed on a pita bread like the usual Döner kebap of Turkey.
Shawarma, if I remember, usually has garlic sauce on it. (Please correct me if I'm wrong).
Thin, unleavened, flat bread made from cornflour, best with lettuce, flavored ground beef, salsa and cheese. Fajitas, Taquitos, Gorditas, Chilaquiles, Enchilada, Quesadilla and Tacos are some of the dishes that uses tortilla cornflour.
Burritos, Chimichanga, and Pitas on the other hand uses wheatflour. Roti (India and neighbouring lands), Blintz (Russia and lands upnorth), Baleadas (Honduras) are other variety of thin breads based on wheatflour
Chun juan, China; Runbing, Taiwan; Cha gio, Vietnam; Lumpia, Philippines
Though the name spring has nothing to do with the dish, this finger food is popular not only in Asia but around the world too. There are vegetable and meat, uncooked and deep fried varieties. Other versions in different asian regions as well as Europe are enjoyed.
My favorite would be lumpiang sariwa topped with the peanut sauce my mom makes perfectly.