From feastingathome.com

Turkish Lamb Wraps

4 servings · 10 min prep · 20 min cook

Ingredients

For the lamb filling

• 1 lb ground lamb
• 1 onion, diced
• 4 cloves garlic, rough chopped
• 1 tsp salt
• 1 tsp cumin seeds (or ground)
• 1 tsp ground coriander
• 1/2 tsp sumac
• 1/2 tsp cinnamon
• 1/4 tsp chili flakes or urfa biber
• 1 tbsp tomato paste
• 1 tbsp water
• 1/4 cup chopped mint (or sub parsley)

For the wraps

• 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)

Steps

1. Heat a 4 large cast-iron skillet over medium heat. Add 1 lb lamb and 1 onion. Using a metal spatula, break lamb apart into little bits and cook for 5 minutes until lightly browned. Add 4 cloves garlic and 1 tsp salt and continue browning until the lamb releases all its moisture and fat and begins to brown, about 5-7 more minutes. Drain the fat.

   10-12 min

2. Add 1 tsp cumin seeds, ½ tsp sumac, ½ tsp cinnamon, optional ¼ tsp chili flakes and saute for 2 more minutes. Add 1 tbsp tomato paste and 1 tbsp water, incorporating it into the 1 lb lamb. Stir in ¼ cup chopped mint.

   2 min

3. Taste and adjust 1 tsp salt, spices and heat level to your liking.
4. Assemble the wraps: Lather 4 large wraps (feel free to warm them first) with 1 cup labneh, divide and top with the 1 lb lamb filling, add 1 cup tomatoes and 1 cup cucumbers (sprinkle them with a pinch of salt), ½ cup red onion, ½ cup parsley, ¼ cup mint and 1-2 cups peppery greens. Roll them up and cut them in half.

Nutrition

Per serving

kcal

595

protein

32 g

carbs

41.6 g

fat

33.7 g

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