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The world of fermentation.
Chef Ana Sortun had in mind the Greek sausage loukanika when she created the delicious filling for this flatbread. A blend of feta cheese and butter spread onto the flatbreads before they’re filled helps keep everything in place and adds richness and amazing flavor. We made small adjustments to her recipe, in particular offering the option to use flour tortillas if homemade yufka aren’t an option.
tablespoons extra-virgin olive oil, divided
pounds ground pork
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