Sheet Pan Beef Kefta Wraps

Directions

  1. 1Preheat oven to 400°F. Slice tops off garlic heads, drizzle with olive oil and salt, wrap in foil, and roast until golden and soft.
  2. 2Grate onion and squeeze out all liquid with a paper towel or cheesecloth. Combine beef, minced garlic, spices, parsley, cilantro, and grated onion in a bowl. Mix with hands until sticky.
  3. 3Spread mixture onto a sheet pan in a 1/2-inch thick rectangle. Score into 1-inch strips with a knife. Drizzle with olive oil. Bake, then broil until golden and crisp.
  4. 4Toss red onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
  5. 5Squeeze roasted garlic cloves into a bowl, mash, and mix with yogurt, lemon juice, tahini, water, and spices. Assemble in lavash or pita with sauce, kefta, and salad, then roll and crisp in a skillet.

Ingredients

  • 1.5-2 lbs lean ground beef
  • 8 whole garlic clove
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp allspice
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1/3 cup fresh parsley
  • 1/3 cup fresh cilantro (optional)
  • 1 large yellow onion, grated and squeezed dry
  • 4 tbsp olive oil
  • 2 whole garlic head
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 large red onion, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup fresh parsley
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp sumac
  • 1/2 whole lemon, juiced
  • 1/2 cup greek yogurt
  • 1/2 whole lemon, juiced
  • 3 tbsp tahini
  • 2 tbsp ice water
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • fresh parsley (optional)
  • fresh cilantro (optional)

Equipment

ovenfoilbowlsheet panknifeskillet

Tips

  • Squeeze all liquid out of grated onions to prevent watery kefta.
  • Optional to add fresh chopped parsley/cilantro to the sauce.