Kofta Flatbread Wrap
Kofta Flatbread Wrap
Ingredients
For the Wraps
- 8 thin flatbread, such as lavash or large pita bread
- 2 tablespoons olive oil
For the Creamy Sauce
- 1/2 cup plain Greek yogurt, or labneh
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For the Fillings and Garnish
- 2 tomatoes, sliced
- 4 pickled cucumbers, long gherkins, sliced lengthwise
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Kofta Mixture: In a large bowl, combine the ground lamb (or beef), finely chopped red onion, 1/4 cup chopped fresh parsley, 1 teaspoon salt, ground cumin, ground coriander, smoked paprika, and black pepper. Using your hands (gloves recommended), mix thoroughly until all ingredients are well incorporated and the mixture is cohesive.
⏱️ 10 min
- 2
Prepare the Creamy Sauce: In a small bowl, whisk together the plain Greek yogurt (or labneh), minced garlic, lemon juice, and 1/4 teaspoon salt. Set aside.
⏱️ 5 min
- 3
Assemble the Kofta Flatbreads: Divide the kofta mixture into 4 equal portions. Take one piece of flatbread and place one portion of the seasoned ground meat mixture in the center. Using a metal scraper, spatula, or the back of a spoon, spread the meat mixture thinly and evenly across the entire surface of the flatbread, leaving a small border (about 1/2 inch) around the edge. Repeat with another piece of flatbread and another portion of meat.
⏱️ 5 min
- 4
Layer and Cook: Place a second piece of flatbread directly on top of the meat-covered flatbread, pressing down gently to seal the edges. This creates a meat-filled flatbread sandwich. Repeat for the remaining two flatbreads and meat portions, yielding two meat-filled flatbreads.
⏱️ 5 min
- 5
Heat a large griddle or a heavy-bottomed skillet over medium heat. Add 1 tablespoon of olive oil. Carefully place one meat-filled flatbread onto the hot griddle. Cook for 5-7 minutes per side, or until the flatbread is golden brown and crispy, and the meat is cooked through (internal temperature should reach 160°F for lamb/beef). The meat will cook from the heat of the griddle and steam within the bread. Remove from the griddle and set aside. Repeat with the remaining meat-filled flatbread, adding the remaining 1 tablespoon of olive oil if needed.
⏱️ 10 min
- 6
Assemble the Wraps: Once the cooked kofta flatbreads have cooled slightly (enough to handle), cut each large flatbread in half. Spread a generous layer of the creamy white sauce down the center of each half. Arrange slices of fresh tomato, pickled cucumbers, and thinly sliced red onions over the creamy sauce.
⏱️ 5 min
- 7
Garnish and Wrap: Sprinkle with fresh chopped parsley. Carefully fold or roll each flatbread half into a tight wrap. You can cut each wrap in half again for easier serving, or serve whole.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kofta Flatbread Wrap
Ingredients
For the Wraps
- 8 thin flatbread, such as lavash or large pita bread
- 2 tablespoons olive oil
For the Creamy Sauce
- 1/2 cup plain Greek yogurt, or labneh
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For the Fillings and Garnish
- 2 tomatoes, sliced
- 4 pickled cucumbers, long gherkins, sliced lengthwise
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Kofta Mixture: In a large bowl, combine the ground lamb (or beef), finely chopped red onion, 1/4 cup chopped fresh parsley, 1 teaspoon salt, ground cumin, ground coriander, smoked paprika, and black pepper. Using your hands (gloves recommended), mix thoroughly until all ingredients are well incorporated and the mixture is cohesive.
⏱️ 10 min - 2
Prepare the Creamy Sauce: In a small bowl, whisk together the plain Greek yogurt (or labneh), minced garlic, lemon juice, and 1/4 teaspoon salt. Set aside.
⏱️ 5 min - 3
Assemble the Kofta Flatbreads: Divide the kofta mixture into 4 equal portions. Take one piece of flatbread and place one portion of the seasoned ground meat mixture in the center. Using a metal scraper, spatula, or the back of a spoon, spread the meat mixture thinly and evenly across the entire surface of the flatbread, leaving a small border (about 1/2 inch) around the edge. Repeat with another piece of flatbread and another portion of meat.
⏱️ 5 min - 4
Layer and Cook: Place a second piece of flatbread directly on top of the meat-covered flatbread, pressing down gently to seal the edges. This creates a meat-filled flatbread sandwich. Repeat for the remaining two flatbreads and meat portions, yielding two meat-filled flatbreads.
⏱️ 5 min - 5
Heat a large griddle or a heavy-bottomed skillet over medium heat. Add 1 tablespoon of olive oil. Carefully place one meat-filled flatbread onto the hot griddle. Cook for 5-7 minutes per side, or until the flatbread is golden brown and crispy, and the meat is cooked through (internal temperature should reach 160°F for lamb/beef). The meat will cook from the heat of the griddle and steam within the bread. Remove from the griddle and set aside. Repeat with the remaining meat-filled flatbread, adding the remaining 1 tablespoon of olive oil if needed.
⏱️ 10 min - 6
Assemble the Wraps: Once the cooked kofta flatbreads have cooled slightly (enough to handle), cut each large flatbread in half. Spread a generous layer of the creamy white sauce down the center of each half. Arrange slices of fresh tomato, pickled cucumbers, and thinly sliced red onions over the creamy sauce.
⏱️ 5 min - 7
Garnish and Wrap: Sprinkle with fresh chopped parsley. Carefully fold or roll each flatbread half into a tight wrap. You can cut each wrap in half again for easier serving, or serve whole.
⏱️ 5 min