Lamb Wrap

Instructions

1. 1 teaspoon sugar
2. 1/4 cup warm water
3. 1/4 cup milk
4. 1/4 oz active dry yeast (2 1/4 teaspoons)
5. 2 1/4 cups all-purpose flour
6. 1/2 cup plain yogurt
7. 1/2 teaspoon salt
8. 1 tablespoon oil
9. Some oil, for greasing the skillet
10. Melted butter
11. 2 (8 ounce) containers plain yogurt
12. 1 large cucumber - peeled, seeded
13. 3 tablespoons olive oil
14. 1 lemon, juiced
15. S + P
16. 3-4 tablespoon chopped fresh dill
17. 5-6 cloves garlic, peeled and finely chopped
18. Sliced cucumbers
19. Cherry tomaroes
20. Arugula
21. Baby potatoes
22. Chickpeas, roasted with S + P. Smoked paprika and olive oil
23. Feta cheese
24. In the bowl of a stand mixer, combine the water, sugar, and yeast. Let sit for 5-10 minutes or until the yeast is activated.
25. Add the milk, yogurt, flour and oil. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough will be sticky. Dust lightly with flour and knead the dough into a ball using your hands until you get a smooth ball. Cover in an oiled bowl and cover with plastic wrap. Let sit in a warm place for 1 hour or until doubled in size,
26. When ready to cook divide the dough into 8 equal balls* Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.
27. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Butter one side of the dough and place it on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done, keeping them wrapped in a towel while you work.
28. Prep the cucumber, grate the cucumbers. Spoon the grated cucumber into a cheese cloth or a double thickness and squeeze dry. Set aside briefly.
29. Add the grated cucumber to a large bowl with the Greek Yogurt, dill, garlic, lemon juice. Season with salt and pepper.
30. Place in the fridge until ready to serve.
31. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
32. Add the lamb, onion, garlic, lemon zest, sazon, cumin, oregano, cayenne, recaito, smoked paprika, olive oil and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into balls, placing them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside
33. Meanwhile, slice the baby potatoes in half, season with salt, pepper and oregano. Place the potatoes in the oven as well until cooked, about 10-15 min.
34. To assemble the wrap. Take a Naan and in the middle add the Tzatziki Sauce, slice the lamb meatballs in half and place over the sauce. Top with the baby potatoes, chickpeas, sliced cucumber, cherry tomatoes, feta, arugula and drizzle with olive oil.
35. Serve warm and enjoy your hard work.