One can't talk about Middle Eastern food without thinking of meat wraps. These I whipped up for lunch one day. I was transported to all the Middle Eastern cafes I'd had wraps in in various places. These wonderful little meat patties can be read…
One can't talk about Middle Eastern food without thinking of meat wraps. These I whipped up for lunch one day. I was transported to all the Middle Eastern cafes I'd had wraps in in various places. These wonderful little meat patties can be ready in just 15 minutes! Grilling them, which is traditional, will of course take a little longer. I most DEFINITELY liked the flavor and confess I can eat two of them they are so good. I serve them typically with tzatziki yogurt sauce or my Shawarma mayo. The flavors (if any are leftover) only improve!
This meat mixture would also make great meatballs added to Mediterranean casserole dishes with eggplant, tomatoes and feta. If you have some low-carb tortillas on hand, make the wrap shown above, on the table in no time. This recipe can be made with beef or lamb and is suitable for all phases of Atkins. Primal-Paleo folks can eat this meat on a Greek salad or plan-suitable "wrapper". When used in wraps, my delicious tzatziki sauce is very good on these sandwiches, particularly with a little extra chopped parsley sprinkled on top! Another great choice is some of my homemade Shawarma Mayo as the sauce reminds me of Shawarma sandwich wraps I've had in the past. Click here for the recipe for my no-flour tortilla wraps.
INGREDIENTS:
1 lb. ground beef or lamb (pork works for me, but pork is not eaten in the Middle East)
about 1/3 c. kale or spinach leaves, chopped small
DIRECTIONS: Place all but the meat in a food processor or blender. Pulse until fine, but don't reduce it to paste in texture. You want it about like pesto sauce. Place the meat in a bowl and with a rubber spatula, scrape the spice/herb mixture on the meat. With a fork or your hands, blend it all together like you would a meatloaf mixture. Form into 6 equal patties. These are traditionally cooked over charcoal on your grill, but almost as good browned in non-stick or lightly oiled skillet on each side until meat in completely cooked. Your choice. Serve at once with your favorite sides or veggies OR let it cool off a bit, slice the patties laterally so that each one will make a Mediterranean-style wrap sandwich butter-grilled on your favorite plan-suitable tortilla/pita type bread. If you are using cold, leftover meat for a sandwich the next day, after slicing the patties, I would sear a couple seconds in a non-stick skillet to warm them slightly.
NUTRITIONAL INFO: Makes 6 patties, each contains: (numbers are only for the meat)
240 cals, 19g fat, 1.65g carbs, 0.33g fiber, 1.32g NET CARBS, 15 g protein, 155 mg sodium
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