Recipe Provided By"Feasting at home"
- 1 pound ground American lamb
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 1 teaspoon salt
- 1 teaspoon cumin seeds (or ground)
- 1/2 teaspoon sumac
- 1/4 teaspoon cinnamon
- 1/4 teaspoon chili flakes or urfa biber
- 1 tablespoon tomato paste
- 1 tablespoon water
- 1/4 cup chopped mint
- 4 large tortillas or wraps, heated until pliable (over a gas flame on the stove, or microwave)
- 3/4 -1 cup labneh (or plain Greek yogurt)
- 1 cup diced tomatoes (or sliced radishes)
- 1 cup diced cucumber
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped parsley (or sub mint and scallions)
- 1-2 cups peppery greens (watercress, arugula or spinach)
Make the American Lamb filling: Heat a large cast iron skillet over medium heat. Add lamb and onion. Using a metal spatula, 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 gets deeply brown and releases its moisture and fat, about 5 more minutes. Drain. Add the cumin seeds, sumac, cinnamon, chili flakes, and sauce for 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.
Assemble the wraps: Lather 4 large wraps with labneh, divide, and top with the lamb filling, add with the tomatoes, cucumbers, red onion, parsley, mint, and peppery greens. Roll them up and cut them in half.
Notes: Lamb filling can be made ahead, refrigerated, and reheated.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest