Lebanese Lamb Wraps
with Minted Tzatziki and Toasted Almonds
It wasn’t so very long ago that Chef Patrick found himself wandering around the marketplaces of Beirut in search of culinary inspiration. And boy did he find some! The people of Lebanon have a sense of hospitality to rival the best of them and fortunately for Patrick their greatest expression of this is in their food.15 mins in one market and his hands were chock full of food given to him by the locals. This little number just happened to be one of them, so he felt inspired to recreate it for you. Yalla!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Cucumber
(May contain Celery)
2
Garlic Clove
½
Red Onion
1
Baby Gem Lettuce
½
Lemon
1
Carrot
25
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
½
Ground Cumin
½
Sumac
250
Lamb Mince
2
Mint
2
Greek Style Natural Yoghurt
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Cut the cucumber lengthways then each piece lengthways again, then chop into little cubes. Peel then chop the garlic and red onion. Shred the baby gem lettuce, zest the lemon and squeeze out its juice.
To shred the carrot cut deep slices into the carrot lengthways but be careful not to slice all the way through. Once you have at least five slices along the carrot use a peeler to peel off fine strips. Tip: See the picture for a bit of help!
Heat a frying pan on high heat and toast the flaked almonds for 2-3 mins or until they are slightly brown. Tip: Watch your nuts like a hawk to make sure they don’t burn! Remove from the pan and keep to the side for later.
Heat a splash of olive oil in the frying pan over medium-low heat. When hot, add the garlic, onion, cumin and sumac and cook until the onion softens.
Add the lamb mince, season with 1/4 tsp of salt and a few grinds of black pepper. Fry for 5 mins until browned off and cooked through. Turn your oven to 100 degrees to warm the tortillas.
Shred a few mint leaves and mix in a small bowl with the yoghurt, cucumber and lemon zest. Season with a little salt and black pepper. Tip: This is your homemade tzatziki!
Warm the tortillas in your oven for a few mins to soften and warm through. Top your tortillas with the lamb mixture, the salad and your tzatziki. Garnish with your almonds and some lemon wedges and serve.Tip: We like to roll up the tortilla with all the ingredients and eat with our hands!
