Always check the labels of the products you use.
Method
- 1
Brown onion. Heat a large non-stick frying pan until very hot, lower to medium-high, add 5 ml oil and cook the 1 finely chopped medium onion until it begins to brown at the edges.
- 2
Season and cook. Mix the 225 g lamb mince with 1 minced garlic clove, 1 tsp sumac, a pinch of chilli flakes, ¼ tsp cumin, a pinch of salt and ¼ tsp black pepper; add to the onion, breaking it apart with a spoon, and cook until fully browned and reaching 71 °C on an instant-read thermometer.
- 3
Prepare yoghurt. Cut 115 g small unpeeled cucumbers into small cubes, chop 2 tbsp fresh mint and 4 tbsp fresh coriander (reserve half the coriander), then fold the cucumber, mint and half the coriander into 245 g plain yoghurt.
- 4
Warm tortillas. Heat 2 of the 4 wholemeal tortillas (about 20 cm each) either over a low gas flame or wrapped in foil in a 200 °C oven for roughly 3 minutes.
- 5
Prepare toppings. Slice the 2 medium-large ripe tomatoes and cut them into small wedges.
- 6
Assemble. Spread one quarter of the yoghurt mixture onto each warm tortilla, top with one quarter of the cooked lamb, one quarter of the tomato wedges and a scatter of the remaining coriander, then repeat the process with the remaining 2 tortillas.
Storage
Place leftovers in a sealed container and refrigerate within 2 hours; they keep for 2 days.
EU nutrition claims
- Source of protein: 4.4 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 474 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.4 g per serving
4.8 % of the 50 g daily maximum · 9.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium non-stick frying pan
- food processor (optional)
- small bowl
- medium bowl
- foil
- instant-read thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 748 kcal |
| Protein | 32.9 g |
| Carbohydrate | 65.5 g |
| of which sugars | 15.5 g |
| of which free sugars | 2.4 g |
| Fat | 40.1 g |
| of which saturates | 15.6 g |
| Fibre | 6 g |
| Salt | 2.38 g |
Protein per 100 kcal
4.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
