About the Recipe
Ingredients
4 pieces of lavash bread
1 lb (450g) ground lamb
1 cup cooked couscous
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
1 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
Optional toppings: sliced cucumber, cherry tomatoes, tzatziki sauce
Preparation
Prepare the Lamb Filling:
Heat olive oil in a skillet over medium heat.
Add chopped onion and garlic, and sauté until softened.
Add ground lamb to the skillet, breaking it apart with a spoon.
Cook the lamb until browned and cooked through.
Stir in ground cumin, ground coriander, smoked paprika, salt, and pepper.
Remove the skillet from heat and stir in cooked couscous, chopped parsley, chopped mint, and crumbled feta cheese. Set aside.
Assemble the Lavash Wraps:
Lay out a piece of lavash bread on a clean surface.
Spoon a generous portion of the lamb and couscous filling onto the center of the lavash.
Spread the filling evenly across the lavash, leaving a border around the edges.
Roll up the lavash tightly, tucking in the sides as you go, to form a cylinder-shaped wrap.
Repeat with the remaining pieces of lavash and filling.
Cook the Lavash Wraps:
Heat a grill pan or skillet over medium heat.
Brush the outside of each lavash wrap with olive oil.
Place the wraps seam-side down onto the grill pan or skillet.
Cook for 2-3 minutes on each side, or until the lavash is golden brown and crispy.
Remove from heat and let cool slightly.
Serve:
In a small bowl, mix together Greek yogurt and lemon juice to make a creamy dipping sauce.
Slice the lavash wraps into portions and serve with the yogurt dipping sauce on the side.
Garnish with sliced cucumber, cherry tomatoes, and a dollop of tzatziki sauce if desired.
Enjoy these flavorful and satisfying Mediterranean-inspired lavash wraps as a delicious meal or appetizer!