Somali Beef Wrap Recipe

Prepare and slice beef

If not pre-sliced, place beef in the freezer for 20–30 minutes to firm slightly, then slice thinly across the grain into strips about 1/4 inch thick.

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Add the sliced onion and sauté 5–7 minutes until soft and starting to brown at the edges.

Add the minced garlic and grated ginger; cook 30–45 seconds until fragrant.

Push the onion mixture to the side, add the beef strips in a single layer. Let sear without moving for 1 minute, then stir and cook until beef is browned but still tender, about 3–4 minutes total depending on thickness.

Sprinkle the cumin, coriander, cardamom, black pepper, and 1 tsp salt over the beef and onions. Stir to coat and cook 1 minute to toast the spices.

Stir in 1 tbs tomato paste, then add 1/4 cup water or beef stock to deglaze the pan. Scrape up browned bits and simmer 1–2 minutes until sauce clings to the beef.

Remove from heat and stir in 1 tbs lemon juice. Taste and adjust salt/pepper as needed. Keep warm while you prepare sauces and bread.

In a small bowl combine 1 cup plain yogurt, 2 tsp mayonnaise, 1 tsp minced garlic, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Taste and adjust: add a little more lemon for brightness or a pinch more salt if needed. Chill until ready to use.

In a blender or food processor combine 1/2 cup cilantro, 1/8 cup parsley (if using), 1/2 green chili (seeded for milder heat), 1 tbs lemon juice, 2 tsp olive oil and 1/4 tsp salt.

Blend until smooth, adding 1–2 tbs water if necessary to reach a drizzleable consistency. Adjust salt or lemon to taste.

Warm the lavash or tortillas: heat a large dry skillet over medium heat. Brush each flatbread lightly with melted butter or oil and warm 20–30 seconds per side until pliable and lightly golden. Keep wrapped in a clean towel to stay warm.

Lay a warmed flatbread on a work surface. Spread a couple of tablespoons of the garlic yogurt sauce down the center (reserve some for serving).

Place about 1/4 of the beef filling down the center of the flatbread in a long line.

Top the beef with shredded lettuce or cabbage, sliced tomatoes, cucumber, and a few cilantro leaves. Drizzle with a spoonful of the spicy cilantro sauce if using.

Fold the sides of the flatbread over the filling and roll tightly from the bottom to form a wrap. If desired, sear the wrap seam-side down in a dry skillet 1 minute to seal and create a light crust.

Slice each wrap in half on the diagonal and serve immediately with extra garlic yogurt and spicy cilantro sauce on the side.