Cookwith

Name: Saharan Spiced Beef Kofta Wraps with Tahini-Yogurt Sauce & Cucumber-Tomato Salad
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz ground beef (85% lean); 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1 small garlic clove, minced; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh cilantro; 1/4 tsp salt; Freshly ground black pepper, to taste; 1 tsp olive oil (for cooking); 1 large flatbread (such as lavash or naan); 1/2 cup mixed crisp greens (arugula, romaine, or leaf lettuce); 2 tbsp pickled red onions; 2 tbsp plain Greek yogurt; 1 tbsp tahini; 1 tsp lemon juice; 1/4 tsp honey; 1/2 cup diced cucumber; 1/2 cup diced tomato; 1 tsp extra virgin olive oil (for salad); 1/2 tsp lemon juice (for salad); Salt and pepper, to taste (for salad)

Saharan Spiced Beef Kofta Wraps with Tahini-Yogurt Sauce & Cucumber-Tomato Salad

CrushedLemon1034

Saharan Spiced Beef Kofta Wraps are the perfect marriage of bold North African and Middle Eastern flavors, all tucked into a convenient handheld meal. The beef kofta bursts with smoky cumin, coriander, fresh herbs, and paprika, seared until juicy and aromatic. Balanced by a tangy, creamy tahini-yogurt sauce and the sharp, sweet crunch of pickled onions, each bite is lively and unexpected. Wrapped in soft flatbread with crisp greens and paired with a refreshing cucumber-tomato salad, this dish channels the vibrant energy of bustling desert markets—no passport required. Perfect for a satisfying solo lunch or an adventurous dinner.

Ingredients

Instructions

In a medium bowl, combine ground beef, cumin, coriander, paprika, garlic, parsley, cilantro, salt, and black pepper. Mix gently until just combined.
Shape the beef mixture into two oblong patties (kofta), each about 4 inches long and 1 inch thick.
Heat 1 tsp olive oil in a skillet over medium-high heat. Add the beef kofta and cook, turning occasionally, until browned and cooked through, about 8-10 minutes total. (Alternatively, grill over medium-high heat.)
While the kofta cooks, in a small bowl mix Greek yogurt, tahini, lemon juice, and honey. Stir until smooth and season with a pinch of salt.
Warm the flatbread in the skillet or microwave until pliable.
Prepare the quick salad: In a small bowl, toss diced cucumber and tomato with 1 tsp olive oil, 1/2 tsp lemon juice, and a pinch of salt and pepper.
To assemble the wrap, lay the warm flatbread on a plate. Top with crisp greens, cooked kofta, pickled onions, and a generous drizzle of tahini-yogurt sauce. Roll or fold into a wrap.
Serve the wrap with the cucumber-tomato salad on the side.