Directions
- 1Preheat oven to 400°F (205°C).
- 2Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 mins until golden and soft.
- 3Grate the onion, squeeze out all liquid with paper towel or cheesecloth to prevent watery kefta.
- 4In a large bowl, combine beef, garlic, spices (smoked paprika, cumin, allspice, salt, black pepper, turmeric, cinnamon), parsley, cilantro (if using), and the grated onion.
- 5Mix with your hands for 2–3 minutes until sticky and well combined.
- 6Spread the kefta onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
- 7With a knife, score the kefta into 1-inch (2.5 cm) strips.
- 8Drizzle evenly with 4 tbsp olive oil.
- 9Bake for 12–15 minutes at 400°F (205°C).
- 10Broil for 2–5 minutes until golden and crisp on top; be careful when removing.
- 11In a bowl, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice for the fresh salad.
- 12Squeeze roasted garlic cloves into a bowl, mash, and mix with Greek yogurt, lemon juice, tahini, ice water, and spices (paprika, cumin, salt, pepper). Optionally add fresh chopped parsley/cilantro.
- 13On lavash/pita, add the roasted garlic paprika sauce, kefta, and fresh salad.
- 14Roll the wrap tight.
- 15Crisp the wrap in a lightly oiled skillet.
Ingredients
- 1.5 lbs lean ground beef
- 8 garlic cloves, minced
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp allspice
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp turmeric
- 1 tsp cinnamon
- 0.33 cup fresh parsley, chopped
- 0.33 cup fresh cilantro, chopped
- 1 large or 2 medium yellow onions, grated and squeezed dry
- 4 tbsp olive oil
- 2 garlic heads
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 large red onion, thinly sliced
- 1 cup cherry tomatoes, quartered
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 1 tsp pepper
- 2 tsp sumac
- 0.5 lemon
- 0.5 cup Greek yogurt
- 0.5 lemon
- 3 tbsp tahini
- 2 heads roasted garlic
- 2 tbsp ice water
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- fresh chopped parsley/cilantro
Equipment
sheet panfoillarge bowlknifeskillet
Tips
- Squeeze out all liquid from the grated onion to prevent watery kefta.
- Mix the kefta ingredients for 2-3 minutes until sticky and well combined.
- Be careful when removing the kefta from the oven after broiling.
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