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Heat a large flat griddle and a wok to smoking hot.
Place the mince in a bowl, spoon in the harissa then season generously before mixing really well.
Next add the oil to the wok and fry the cumin and coriander for 30 seconds until fragrant, then tip in the beef and cook over a high heat for 3-4 minutes. Keep warm.
Meanwhile place a piece of bread in the middle of the flat griddle. Smother the surface with a tablespoon of Za’tar and then spoon over a quarter of the labneh. Leave to heat through for about 1-2 minutes when the topping will start to bubble.
Remove from the griddle and top each with a quarter of the cooked beef and then follow with a layer of cucumber some mint and diced tomatoes, finish twist of black pepper. Then roll up and eat immediately.
Repeat with the remaining ingredients.
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