INGREDIENTS

• 1 lb ground lamb
• 1 onion, diced
• 4 garlic cloves, rough chopped
• 1 teaspoon salt
• 1 teaspoon cumin seeds (or ground)
• 1 teaspoon ground coriander
• 1/2 teaspoon sumac
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chili flakes or urfa biber
• 1 tablespoon tomato paste
• 1 tablespoon water
• 1/4 cup chopped mint (or sub parsley)
• 4 large tortillas, wraps or thin pita bread
• 1 cup labneh , plain greek yogurt or Tzatziki
• 1 cup diced tomatoes (or sliced radishes)
• 1 cup diced cucumber
• 1/2 cup very thinly sliced onion
• 1/2 cup chopped parsley (or sub mint and scallions)
• 1–2 cups greens ( arugula, spinach, watercress)

INSTRUCTIONS

1. Make the lamb filling: Heat a large cast-iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb releases all it’s moisture and fat, and begins to brown, about 5-7 more minutes. Drain the fat. 
2. Add the cumin seeds, sumac, cinnamon, optional chili flakes and saute 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.  
3. Taste, and adjust salt, spices and heat level to your liking.
4. Assemble the wraps:  Lather 4 large wraps ( fee free to warm them first) with labneh, divide and top with the lamb filling, add the tomatoes and, cucumbers, (sprinkle them with a pinch of salt), red onion, parsley, mint and peppery greens. Roll them up and cut them in half.