500gm beef mince OR pork mince
1 tblspn olive oil
1 onion, chopped
1 garlic clove, crushed
1 tsp ground cumin
1 tsp ground coriander
Salt & pepper
4 tblspn tomato paste
2/3 cup stock
½ cup dried apricots
2 tblspns fresh mint, chopped
Juice of 1 lemon
500 gm tub of Greek yoghurt.
2 packets of Lebanese flat bread
½ bag baby spinach
2 cups of tasty shredded cheddar cheese
Heat the oil in a fry pan and cook the mince, onion and garlic together until beginning to brown. Stir in the spices, salt and pepper and cook for a further minute before adding half of the tomato paste and the stock. Cover and cook for approx. 10 minutes or until the liquid is mostly absorbed, remove from the heat then stir in the apricots, mint and lemon juice. Set aside.
Spread the Lebanese flat bread with the yoghurt and place a thin layer of mince mix on top of only half the bread. Put a sprinkle of cheese on the last half and add a layer of baby spinach to the mince side. Roll up tightly from the mince side of the bread and place on a baking papered tray seam side down. Place in a 200 degree oven for approx. 10 minutes. Serve with a light tossed salad.
Serves: Makes 10 Roll-ups (other flat bread wraps can be used in place of the Lebanese bread)
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