Turkish · Lunch
Ground Lamb Flatbread Roll
Ground lamb seasoned with cumin, paprika and sumac is pan-seared, then rolled inside a warm flatbread with garlicky yogurt, tomato, red onion and parsley. The wrap finishes with lemon juice, delivering a charred, spiced, tangy handheld built around Turkish-style dürüm technique.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
563Calories
34.8gProtein
29.6gFat
36.2gCarbs
6.8gSugar
4.1gFiber
1046mgSodium
140mgChol
11.9gSat Fat
680mgPotassium
150mgCalcium
4.4mgIron
2.3mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince the garlic clove. Dice the tomato and red onion. Stir the minced garlic into the yogurt with a pinch of salt until combined.
2
Season
Combine the ground lamb with cumin, sumac, paprika, remaining salt and black pepper. Mix with your hands until spices are evenly distributed.
3
Sear
Heat the olive oil in a skillet over medium-high heat. Add lamb, break into crumbles with a spatula, and cook 6 to 8 minutes until no pink remains and edges are deep brown.
4
Build
Lay the warm flatbread flat. Spread garlic yogurt down the center, then top with lamb, tomato, red onion and chopped parsley. Squeeze lemon juice over filling.
5
Wrap
Fold the bottom edge of the flatbread up over the filling, then roll tightly from one side to the other until the wrap holds together.
6
Plate
Cut the wrap in half on a diagonal and place on a plate seam side down, so the spiced lamb and vegetables are visible at the cut ends.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground lamb
- 22 flatbread (lavash or pide-style, about 60g)
- 1/2 cup120g plain yogurt
- 22 small garlic clove
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp smoked paprika
- 11 small red onion
- 11 small tomato
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
