Name: Turkish Lamb Köfte Wraps with Sumac Onions
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 400g ground lamb (85/15 blend); 2 tbsp chopped fresh parsley; 2 cloves garlic, finely minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground coriander; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 tbsp olive oil (for cooking); 2 large lavash or Turkish flatbreads (about 100g each); 1 small head romaine or iceberg lettuce, shredded; 2 medium ripe tomatoes, thinly sliced; 1 small red onion, thinly sliced; 1.5 tsp ground sumac; 1 tbsp lemon juice; 1/2 tsp salt (for onions); 1 cup plain whole milk yogurt (unstrained, for sauce and serving); 2 tbsp fresh mint leaves, torn

Turkish Lamb Köfte Wraps with Sumac Onions

CitrusyCarrot5102

These Turkish Lamb Köfte Wraps bring the irresistible flavors of Istanbul’s bustling street food scene to your campfire or home kitchen. Juicy, aromatic lamb köfte—fragrant with cumin, parsley, and garlic—are seared for a smoky crust, then bundled in warm flatbread with crisp lettuce, ripe tomatoes, and tangy, sumac-marinated onions. A cooling dollop of plain yogurt and fresh mint brightens every bite, creating a perfect harmony of savory, tangy, and herbal notes. Designed for ease, this recipe is ideal for moderate cooks, quick camping meals, or any night you crave something vibrant and satisfying.

Ingredients

Instructions

In a bowl, toss the sliced red onion with sumac, lemon juice, and 1/2 tsp salt. Massage gently with your hands to soften. Set aside to marinate while preparing the rest.
Combine ground lamb, parsley, garlic, cumin, smoked paprika, coriander, 1/2 tsp salt, and black pepper in a large bowl. Mix until just combined—do not overwork. Divide into 4 equal portions and shape each into a small oblong (football shape), about 3/4-inch thick.
Heat a grill pan or skillet over medium-high heat and add olive oil. Sear the köfte patties for 3-4 minutes per side until deeply browned and just cooked through (internal temp 160°F). Transfer to a plate; tent loosely with foil to rest for 3 minutes.
Warm the lavash or flatbreads briefly over the pan or grill for 30 seconds per side until pliable.
To assemble: Lay out each flatbread. Spread a generous spoonful of yogurt down the center. Layer with shredded lettuce and tomato slices. Place two köfte patties on each wrap. Top generously with sumac onions, extra yogurt, and torn mint leaves.
Fold up the bottom end of the flatbread and roll tightly. Serve immediately with extra yogurt and mint on the side.