Turkish · Lunch
Yogurt Beef Wrap
Shredded braised beef chuck tossed in warm spiced tomato sauce, rolled in lavash with garlicky yogurt, tomatoes, and pickled onion. Beef simmers low with cumin and paprika until fork-tender, then meets cool yogurt and fresh herbs inside a griddled wrap, echoing Istanbul street-side durum stalls.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
30.1gFat
38.6gCarbs
6.8gSugar
4.9gFiber
890mgSodium
143mgChol
10.4gSat Fat
890mgPotassium
150mgCalcium
5.4mgIron
3.1mcgVitamin B12
14mgVitamin C
Goes well with
Turkish Red Wine or Efes Beer
local
Turkish Ayran
international
protein-rich
mediterranean
all-time-classics
Instructions
1
Prep
Cut the beef chuck into large chunks, mince one garlic clove, and grate the second clove separately for yogurt; season beef with salt and pepper.
2
Sear
Heat olive oil in a small heavy pot over medium-high heat and sear beef chunks on all sides, about 4 minutes, until deeply browned.
3
Bloom
Stir minced garlic, ground cumin, paprika, and chili flakes into the pot; cook over medium heat 1 minute until fragrant and spices darken.
4
Braise
Stir in tomato paste and beef stock, scraping up browned bits; cover and simmer over low heat 80 minutes until beef shreds easily.
5
Rest
Let beef sit off heat 10 minutes, then shred it in the sauce using two forks to absorb liquid evenly throughout.
6
Warm
Heat the flatbread wrap in a dry skillet over medium heat for 20 seconds per side until pliable and lightly speckled.
7
Build
Lay flatbread flat, spread garlicky yogurt down the center, top with shredded beef, diced tomato, onion rings, and chopped parsley.
8
Wrap
Fold in the flatbread sides and roll tightly into a wrap.
9
Plate
Squeeze lemon quarter over the wrap, place on plate, and cut in half diagonally.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 4 tbsp4 tbsp plain yogurt
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp Aleppo-style chili flakes
- 1 cup240ml beef stock
- 2 tsp2 tsp olive oil
- 22 flatbread wrap, lavash or large flour tortilla (about 2.5 oz/70g)
- 44 tomatoes
- 44 red onion slices
- 2 tbsp2 tbsp parsley
- 11 lemon
- salt, to taste
- black pepper, to taste
