Get Your Mediterranean Fix with these Za’atar Spiced, Lamb Filled Cassava Wraps
The star of this dish is the amazingly simple yet delicious ground lamb sauté spiced with sweet Hungarian Paprika and Za’atar, but if you’ve yet to try them, the doughy Siete Cassava & Coconut Tortillas that serve as wraps for the meat will also blow you away.
These gluten free tortillas taste like a cross between filot dough and a flour tortilla. When you heat them in a pan with a little bit of butter they actually puff up a bit and remind me – just a tad, of some homemade Israeli pitas that I’ve had.
Now top all of this with my refreshing piquant cucumber salsa made with some probiotic sauerkraut and freshly crumbled feta, and you’ll be in for a delicious meal. Even better, the whole dish only takes about 30 minutes to prepare!
Cooking Notes
As always, I can’t stress enough the importance of high quality, organic and chemical free ingredients. With the meat in particular, do your best to get lamb that is organic and preferably, pastured raised.
Feta is a bit hard to find labeled as coming from pasture raised sheep, so look to get Feta at your Farmers’ Market from a local producer. If you’re in Northern California, you can buy Belfiore Feta at some natural markets or Whole Foods. Their cheeses are coming from grass fed animals and their Mediterranean style Feta is perfection – delicately pungent, yet rich and creamy.
Chop up the cucumbers and prepare the salsa while the meat is cooking to save time.
Find the Siete Cassava Tortillas at most Whole Foods and other health food stores.
Za’atar can be hard to find in stores, so be sure to order some in advance. Spicely brand Za’atar is some of the best I’ve tasted! Same goes for Sweet Hungarian Paprika. If you don’t get it online, you’ll be hard pressed to find it in US grocery stores. Regular paprika does not have the same flavor profile, it’s much sharper and bitter.
And don’t forget to line the tortillas with some baby spinach, like I forgot to when shooting the photos for this recipe! Be sure to put piping hot meat on top of the spinach so that it wilts a bit. Alternatively wilt the spinach in a hot pan for a moment before plating.
Serve with a generous helping of Feta!
Mediterranean Lamb Cassava Wraps with Cucumber Salsa
If you’re looking for a quick Mediterranean inspired meal, this Siete Cassava tortilla wrap with fragrant lamb and fresh piquant cucumber salsa is sure to hit the spot!
- Prep Time: 20m
- Cook Time: 15m
- Total Time: 35m
- Serves: 3
- Yield: 8 Tacos
Ingredients
Meat Saute
- 1 pound Pasture-raised Organic Ground Lamb
- 1 tablespoon Butter or Extra Virgin Olive Oil
- 1 large Onion, roughly chopped
- 1/2 teaspoon Jalapeño or other Chili Pepper, minced
- 2 Red Bell Peppers, finely chopped
- 1/2 cup Jar of Crushed or Diced Tomatoes
- 2 tablespoons Za'atar Seasoning
- 1 tablespoon Marjoram
- 2 tablespoons Sweet Hungarian Paprika
- 1 tablespoon Dried Garlic Seasoning
- 1 teaspoon Himalayan or Celtic Sea Salt
Tacos
- 1 package Siete Cassava Tortillas
- 1 cup Baby Spinach
- 1 package Organic Feta
Cucumber Salsa
- 2 Armenian Cucumbers, or other variety, chopped into small pieces
- 1/4 cup packed Basil, sliced width wise into thin strips
- 1 Garlic Clove, minced
- 1 teaspoon Red Chili Pepper, like Fresno or Jalapeño, minced
- 3 tablespoons Lacto-fermented Saurkraut or chopped Kimchi
- 1 teaspoon Balsamic Vinegar
- dash of Himalayan Sea Salt, to taste
Instructions
- For the salsa, scrub and rinse the cucumbers, then slice and chop them into small appetizing pieces. Slice the basil leaves by stacking them in a pile, and slicing width wise into thin strips. Mince the chili and garlic. Toss cucumber, basil, chili, garlic, sauerkraut and salt with vinegar in a prep bowl. Set aside.
- Heat the oil or butter in a heavy skillet. Add the chopped onions, bell pepper, Jalapeño and salt. Sauté with the lid in place for about 7 minutes, until translucent. Scrape the bottom of the pan every couple minutes to prevent burning.
- Add the meat and spices. Stir thoroughly and break up the meat. Simmer uncovered on medium heat, stirring every minute or so until the meat is partially cooked through, about 4 minutes. Add the crushed tomatoes, stir and bring to a simmer. Let simmer and reduce for about 5 minutes. Set aside.
- Toast each Cassava Tortilla in a heated pan. Once the pan is very hot, let the tortilla toast on each side until you see light browning in spots.
- Place a few leaves of baby spinach in each warmed tortilla, then fill with a dollop of meat, top with salsa and garnish with feta and some additional Za'atar. Crumble the feta with your hands and lick your fingers when you're all done!
