Turkish Meatball (kufta) Wrap Recipe

Make dough

In a medium bowl whisk flour, instant yeast and salt. Add warm water and 1 tablespoon olive oil. Stir until a shaggy dough forms, then knead on a lightly floured surface for 5–7 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 4–5 minutes.

Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rest in a warm place until doubled, about 45–60 minutes. Dough will be soft but not sticky.

Divide dough into 4 equal pieces. On a lightly floured surface roll each into a 7–8 inch circle (for 3 wraps use 3 pieces). Keep rounds covered while cooking.

Heat a large skillet or griddle over medium-high heat. Cook each flatbread 1–2 minutes per side until puffed and brown spots appear, brushing lightly with olive oil if desired. Keep warm wrapped in a clean towel.

Combine ground meat, grated onion (squeezed dry), parsley, minced garlic, breadcrumbs, beaten egg, cumin, coriander, paprika, salt and pepper in a bowl. Mix gently but thoroughly until just combined — avoid overworking or the meatballs become dense.

Portion the mixture into 9 equal pieces and shape into elongated ovals or small oblong patties (about the size of golf balls to fit inside the wrap). Press gently to compact.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When hot, add the meatballs without crowding. Cook 3–4 minutes per side, turning to get an even brown crust and cooked through (internal temp ~160°F / 71°C for beef/lamb). Remove to a plate and keep warm. Alternatively, grill over medium heat 6–8 minutes turning occasionally.

Grate cucumber and press out as much moisture as possible using a towel or paper towel. In a small bowl combine Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until smooth and taste-adjust seasoning. Chill until ready to assemble (can be made ahead).

In a small bowl whisk together tomato paste, red pepper paste (if using), olive oil, red pepper flakes, smoked paprika, minced garlic, lemon juice (or pomegranate molasses), water and salt until smooth. Taste and adjust heat or acidity. If too thick, add a bit more water or oil to achieve a spoonable consistency.

Optional: lightly warm the sauce in a small saucepan for 1 minute to bloom flavors, then cool slightly before using.

Prepare vegetables: shred iceberg lettuce, thinly slice tomato, slice green pepper into thin strips and slice red onion. If onion is sharp, soak slices in cold water for 5 minutes, then drain.

To assemble each wrap: lay one warm flatbread on a work surface. Place a bed of shredded lettuce down the center (about 1/3 cup). Arrange sliced tomato, green pepper and a few onion slices over the lettuce.

Place 3 cooked kufta meatballs in a row along the center of the vegetables.

Spoon 1–1.5 tablespoons tzatziki over the meatballs, then 1 tablespoon Turkish red sauce (or to taste). Sprinkle a pinch of sumac and some chopped parsley or mint.

Fold the bottom edge up over the filling, then fold in the sides and roll tightly to enclose (or fold into a sandwich-style wrap). If desired, warm the assembled wrap seam-side down in a skillet 1 minute to seal and crisp slightly.

Serve immediately. Repeat for remaining wraps. Leftover components refrigerate separately for 2–3 days.