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Donna R. Luis

Spiced Turkish Lamb Wraps

Warm, spice-filled ground lamb is tucked into creamy labneh-coated wraps alongside fresh vegetables, herbs, and peppery greens for a flavorful Turkish-inspired meal that comes together quickly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

Lamb Filling
  • 1 lb ground lamb
  • 1 onion diced
  • 4 garlic cloves roughly chopped
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds or ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sumac
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili flakes or Urfa biber
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 1/4 cup chopped mint or substitute parsley
Wraps
  • 4 large tortillas wraps, or thin pita bread
  • 1 cup labneh plain Greek yogurt, or Tzatziki
  • 1 cup diced tomatoes or sliced radishes
  • 1 cup diced cucumber
  • 1/2 cup very thinly sliced onion
  • 1/2 cup chopped parsley or substitute mint and scallions
  • 1 –2 cups greens such as arugula, spinach, or watercress

Equipment

  • Large cast iron skillet
  • Metal spatula
  • Measuring spoons
  • Cutting board
  • Chef’s knife
  • Mixing spoon or spatula
  • Serving plates

Method
 

  1. Brown the Lamb: Heat a large cast-iron skillet over medium heat, then add the ground lamb and diced onion.
    Use a metal spatula to break the lamb into small pieces as it cooks. Continue for about 5 minutes, until the lamb is lightly browned.
  2. Cook the Lamb Thoroughly: Add the roughly chopped garlic and salt, then continue cooking for another 5–7 minutes.
    Break up the meat as needed and cook until the lamb has released its moisture and fat and begins to brown further. Drain the excess fat from the skillet.
  3. Bloom the Spices: Add the cumin seeds or ground cumin, sumac, cinnamon, and optional chili flakes or Urfa biber.
    Sauté the lamb mixture for 2 more minutes so the spices become incorporated into the filling.
  4. Finish the Filling: Stir in the tomato paste and water, mixing thoroughly so they are incorporated throughout the lamb.
    Add the chopped mint and stir until evenly distributed.
  5. Adjust the Seasoning: Taste the lamb filling and adjust the salt, spices, or level of heat according to your preference.
  6. Prepare the Wraps: Spread the labneh, plain Greek yogurt, or Tzatziki over 4 large wraps.
    The tortillas or wraps can be warmed first if desired.
  7. Layer the Fillings: Divide the warm lamb mixture among the wraps. Top with the diced tomatoes or sliced radishes, diced cucumber, very thinly sliced onion, chopped parsley, mint if using, and peppery greens.
    Sprinkle the tomatoes and cucumber with a pinch of salt.
  8. Roll the Wraps: Fold and roll each filled wrap securely around the lamb and fresh toppings, then cut each wrap in half before serving.

Notes

  • The lamb filling can be prepared ahead, refrigerated, then reheated before assembling the wraps.
  • Use gluten-free wraps if needed.
  • The lamb filling can also be served over basmati rice instead of using wraps.
  • For a stronger spice profile, the source suggests doubling the spices.
  • If red onion is too sharp for your preference, soak it in cold, salted water for 15 minutes while preparing the wraps, then drain well.
  • The cucumber and tomatoes can be lightly seasoned with a pinch of salt before adding them to the wraps.