There is six ounces total of raw meat which is less than two ounces per tortilla so it's a very thin layer and cooked through just fine.

This was an easy, fun, heavily-editorialized rendition of Turkish gozleme. In the American kitchen, it comes together in minutes and makes a great lunch or afternoon snack for hungry kids coming from school or sports. In Turkey, the key to this dish is the dough so a tortilla substitute can be a stretch. Buttering the tortillas help get things a little more true to form, if that is something one is looking for.

I made the eggplant version. It was very tasty. I thought it was missing something. Then I saw this recipe (and I have to say I adore nearly all of your recipes), I too wondered about putting uncooked meat into the tortillas for a 2-3 minute flip on each side to finish. My instinct is to cook the meat with the other ingredients, THEN put it in the tortilla with cheese and flip. I am also eager for clarification. Thank you!

Halfway into making this, I realize, based on a strict reading of the recipe, you're supposed to smear raw meat into a tortilla? How would it cook fully if you just fry the tortilla? Clarification is needed.