Turkish Lamb Wrap
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(17)
Ingredients
4 servings
- 1 lb ground lamb
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 1 teaspoon salt
- 1 teaspoon cumin seeds (or ground)
- 1 teaspoon ground coriander
- 1/2 teaspoon sumac
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili flakes or urfa biber
- 1 tablespoon tomato paste
- 1 tablespoon water
- 1/4 cup chopped mint (or sub parsley)
- 4 large tortillas, wraps or thin pita bread
- 1 cup labneh , plain greek yogurt or Tzatziki
- 1 cup diced tomatoes (or sliced radishes)
- 1 cup diced cucumber
- 1/2 cup very thinly sliced onion
- 1/2 cup chopped parsley (or sub mint and scallions)
- 1-2 cups greens ( arugula, spinach, watercress)
How would you rate this recipe?
Preparation
Step 1
Make the lamb filling
Step 2
Heat a large cast-iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb releases all it’s moisture and fat, and begins to brown, about 5-7 more minutes. Drain the fat.
Step 3
Add the cumin seeds, sumac, cinnamon, optional chili flakes and saute 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.
Step 4
Taste, and adjust salt, spices and heat level to your liking.
Step 5
Assemble the wraps: Lather 4 large wraps ( fee free to warm them first) with labneh, divide and top with the lamb filling, add the tomatoes and, cucumbers, (sprinkle them with a pinch of salt), red onion, parsley, mint and peppery greens. Roll them up and cut them in half.
Step 6
Save recipe for the next time?
