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Recipe Provided By
"The Food in My Beard"Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
5
Ingredients
Chickpeas
- 1 can chickpeas, drained, rinsed
- 1/4 cup harissa paste
- 1/4 cup water
Tabouli
- 1-1/2 cups cooked bulgur wheat
- 1 cup chopped parsley
- 1/2 cup chopped cucumber
- 1/4 cup chopped tomato
- Salt and pepper, to taste
Tzatziki
- 1 cup Greek yogurt
- 1/4 cup minced cucumber
- 2 tablespoons chopped mint
- 1 tablespoon chopped parsley
- 1 clove garlic grated
- 1 lemon, juiced
- Salt and pepper, to taste
Salsa
- 1 cup chopped tomato
- 1 cup chopped cucumber
- 1 cup chopped lettuce
1/4 cup chopped jalapeño - 1/2 cup chopped onion
- 1 lemon, juiced
- Salt and pepper, to taste
Kofta
- 1 pound ground American Lamb
- 1/2 cup minced onion
- 1/4 cup minced jalapeño
- 1/4 cup chopped mint
- 2 tablespoons chopped parsley
- 1 clove garlic, grated
- 1 tablespoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon clove
- Salt and pepper, to taste
Other
- Large tortillas
Directions
For the Chickpeas: In a pan, add chickpeas with harissa paste. Add water; stir to combine. Bring to a simmer; cook for 15 minutes to slightly soften the chickpeas. Smash about 1/4 of the chickpeas with a fork. Keep warm until ready to build the burritos.
For the Tabouli: In a bowl, mix wheat, parsley, cucumber, tomato, salt and pepper; refrigerate.
For the Tzatziki: In a bowl, mix yogurt, cucumber, mint, parsley, garlic, lemon juice, salt and pepper; refrigerate.
For the Salsa: In a bowl, mix tomato, cucumber, lettuce, jalapeño, onion, lemon juice, salt and pepper; refrigerate.
For the Kofta: In a bowl, add American Lamb, onion, jalapeño, mint, parsley, garlic, cumin, cinnamon, clove, salt and pepper; mix well. Form small but thick burger-like patties. Grill kofta over high heat for about 8 minutes per side to brown and cook to medium-well.
Microwave the tortilla for about 15 seconds; place onto a square of foil. Add tabouli, chickpeas, kofta, salsa and tzatziki. Roll up the tortilla, seal with foil and serve.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
