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crispy lebanese beef wraps
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Crispy Lebanese Beef Wraps

Stella Drivas
These Lebanese beef wraps will become a go-to weeknight meal. Overall they are so simple to make and really delicious!
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Equipment

Ingredients
 

Salad:

  • 1 pint (0.45 kg) cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup (70 g) pickles, sliced
  • 2/3 cup (40 g) parsley, chopped + divided
  • 1 tbs olive oil
  • 1 tbs vinegar
  • salt, to taste

Dill Yogurt Sauce:

Beef:

  • 1 lb (0.45 kg) ground beef
  • 1/2 small onion, fine chop
  • 1 large clove garlic, minced
  • 1 tbs olive oil
  • 3 tbs parsley , chopped
  • 1 tsp salt
  • 3/4 tsp each garlic powder + onion powder
  • 1/2 tsp paprika
  • pepper, to taste
  • 4 pita pockets

Instructions
 

Salad:

  • In a large bowl, toss together the tomatoes, red onion, pickles, parsley, olive oil, vinegar and salt until coated. Set aside for at least half an hour but preferably 1 hour.

Dill Yogurt Sauce:

  • In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic powder, mint, salt, milk and dill until smooth. Taste and adjust if needed. Set sauce aside in the fridge.

Beef:

  • In another large bowl, add in the ground beef, onion, garlic, olive oil, parsley, salt, garlic powder, onion powder, paprika, pepper and mix together with your hands until combined. Divide the meat mixture into 4 equal portions. Using kitchen shears, cut open all of the pitas so that you have 2 round in tact round circles. Place the meat mixture on one of the pita circles and use a fork to flatten it out evenly. Cover with the other half of the pita. Drizzle your panini maker with olive oil and place the meat stuffed pita onto the hot panini press. Brush the top with olive oil and close the panini press for about 4 minutes. Repeat with the rest of the pitas and meat. Top with the salad and the yogurt sauce and enjoy!

Notes

You may also like these Arayes
  1. Store leftovers in an airtight container in your fridge for up to 4 days.
  2. You can use a shallot instead of a red onion. 
Calories: 626kcal, Carbohydrates: 46g, Protein: 33g, Fat: 35g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 1149mg, Potassium: 936mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2062IU, Vitamin C: 66mg, Calcium: 202mg, Iron: 5mg
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