Z AIPersian Sheet Pan Beef Kefta Wraps
Juicy Persian-inspired sheet pan beef kefta is baked and broiled, then wrapped with roasted garlic paprika yogurt-tahini sauce and a zesty tomato-sumac salad. The wraps are finished in a lightly oiled skillet until crisp.
Nutrition estimate
Per serving, approximate · Estimated per serving for 6 wraps using lean ground beef, one lavash or pita per serving, yogurt-tahini sauce, olive oil, and vegetables; actual values vary greatly by beef leanness and flatbread size.
Calories
650 kcalCarbs
43 gProtein
38 gFat
38 gSteps
Step 1
Preheat the oven to 205°C (205°C). Slice the tops off the garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft.
Timer: Roast · 60 mingarlic15 ml olive oil5 ml saltStep 2
Grate the yellow onion and squeeze out all liquid with paper towel or cheesecloth. In a large bowl, combine the beef, minced garlic, smoked paprika, cumin, allspice, salt, black pepper, turmeric, cinnamon, parsley, optional cilantro, and squeezed grated onion. Mix with your hands for 2–3 minutes until sticky and well combined.
1 large or 2 medium yellow onions, grated + squeezed dry700–900 g lean ground beefgarlic10 ml smoked paprika10 ml cumin5 ml allspice10 ml salt10 ml black pepper5 ml turmeric
No comments yet. Start the discussion.