Lamb flat breads

This recipe was inspired by contestants on MasterChef when they made gozleme in a challenge using lamb. We use wraps instead of making the bread that’s typical for these delicious parcels, just to make it a bit easier for ourselves when we want a quick snack. The mince is delicious and savoury and the wraps go deliciously crisp when they are pan-fried. We like to serve these with a side of greek yogurt and some fresh parsley and lemon.

The filling

250 g	Lamb mince (Main)
2 cloves	Garlic
1	Onion, peeled
1	Green capsicum
1	Red capsicum
1 tsp	Ground cumin
1 tsp	Ground coriander
1 tsp	Dried chilli flakes
1 tsp	Salt
1 Tbsp	Oil, for frying

To serve

½ cup	Flat leaf (Italian) parsley, chopped
1	Lemon, juiced
1 bowl	Greek yoghurt
8	Wraps

Directions

1. Place lamb mince in a large bowl. Place garlic, onion and capsicums in a food processor and blitz till they are well combined but not quite a paste. Place this in a clean tea towel and squeeze out as much liquid as you can and add this to the mince. Add all of the other filling ingredients and combine well.
2. Heat a large frypan on medium. Add the oil and cook the mince until it is nice and brown, then set aside. Heat a large clean frypan to medium and place a wrap inside. Place some of the filling on to one half of the wrap, sprinkle over some of the parsley and squeeze over juice of a quarter of a lemon.
3. Fold over the other half of the wrap to cover the mince. Once the bottom of the wrap has browned, flip and brown the other side. Repeat this with the remaining wraps and serve with a side of Greek yogurt.

More street food recipes from Kasey & Karena

• Cubano sandwich
• Churros