Directions
- 1Preheat the oven to 200°C (400°F).
- 2Add quartered onion to the food processor and blend.
- 3Add paprika, granulated garlic, sumac, coriander, salt, and pepper to the food processor and blend again until fully puréed.
- 4Scrape down the sides of the food processor to ensure a really smooth purée.
- 5Add vegan yogurt to the mixture and blend again.
- 6Add ground meat in batches to the food processor and blend after each addition until smooth.
- 7Spoon about 2 cups of the meat mixture onto the center of a piece of parchment paper and top with another sheet of parchment paper.
- 8Flatten the meat mixture with your hands, then roll it very thin with a rolling pin.
- 9Remove the top parchment paper.
- 10Fold the bottom parchment paper in 1-inch increments, leaving the parchment inside the layers to create a log.
- 11Transfer the rolled meat log to a baking tray.
- 12Repeat the rolling and folding process to create about 4 logs and place them on the baking tray.
- 13Add tomatoes and hot peppers to the baking tray with the meat logs.
- 14Pop the tray into the oven and bake for 45 minutes.
- 15Unravel the parchment paper from the meat logs to expose the meat sheets.
- 16Optionally, remove the vegetables and crisp the meat for a few more minutes in the oven.
- 17Stuff the cooked meat into a laffa/wrap with pickled onions, roasted vegetables, fresh veggies, and techina.
- 18Roll the laffa/wrap and serve.
Ingredients
- 1 kilo ground beef
- 1 yellow onion, peeled + quartered
- 2 tsp paprika
- 2 tsp granulated garlic
- 2 tsp sumac
- 1 tsp coriander
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 1 cup vegan yogurt
- 2 tomatoes
- 2 hot peppers
- laffa/wrap
- pickled onions
- roasted veg
- veggies
- techina
Equipment
food processorrolling pinparchment paperbaking trayoven
Tips
- Make sure your vegan yogurt is unflavored and parve.
- When rolling the meat mixture, start at the edges.
- You can crisp the meat for a few more minutes in the oven after unraveling the parchment.
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