Lamb Kofta Wrap

Ingredients

• 600 g lamb mince
• 1 onion, grated and squeezed dry
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp sumac
• a big handful of parsley, chopped
• 4 large flatbreads
• 200 g Greek yoghurt
• 2 tbsp tahini
• juice of 1 lemon
• 1 red onion, sliced paper-thin
• 2 tomatoes, diced

Method

1. Squeeze the onion

   Grate the onion and wring it out in your hands over the sink before it goes near the meat. Onion water makes kofta slump off the skewer and steam instead of char.

2. Work the mince

   Mix the lamb with the onion, garlic, spices, parsley and plenty of salt, then knead it hard for a full minute until it turns tacky. Unlike a burger, kofta wants to be worked — that stickiness is what holds it together.

3. Make the sauce

   Whisk the yoghurt with the tahini, half the lemon juice and salt until smooth and pourable.

4. Sumac onions

   Toss the sliced red onion with the sumac, the rest of the lemon juice and a pinch of salt, and scrunch it with your fingers. Five minutes takes the raw burn off and leaves the crunch.

5. Shape and grill

   Shape into flat sausages around skewers or by hand and cook on a hot griddle, turning, until charred outside and just cooked through. Chill the shaped kofta for ten minutes first if the mix feels soft.

   10 min

6. Build

   Warm the flatbreads, spread with the sauce, and fill with kofta, tomato and sumac onions. Roll tight and cut on the diagonal.