Sheet Pan Beef Kefta Wraps
Serves 1
Directions
- 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.
- 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.
- 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.
- 4Toss red onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
- 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.
