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  • 1 tbsp sunflower oil

  • 2 tbsp harissa

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • 250g/9oz minced beef

  • 4 round sheets middle eastern bread (preferably Lebanese) or 4 tortillas

  • 4 tbsp Za’tar

  • 6 tbsp labneh or into 8 lenthways

  • 4 tbsp mint leaves, picked but not chopped

  • 2 very ripe tomatoes, de-seeded and diced

  • Sea salt and freshly ground black pepper


  • 1.

    Heat a large flat griddle and a wok to smoking hot.

  • 2.

    Place the mince in a bowl, spoon in the harissa then season generously before mixing really well.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Repeat with the remaining ingredients.

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