2 packs Raw Mince
2 eggs (organic or free range)
2 cloves garlic, chopped
1 tsp paprika
1 tsp cumin powder
bunch fresh parsley, chopped
2 red onions, chopped finely
head iceberg lettuce, cut in strips
250 g cherry tomatoes, quartered
200 ml Greek yogurt
handful fresh mint leaves, chopped
1 tsp. honey
2 packs mini tortillas
1 lemon, quartered
radishes, sliced thinly
oil and vinegar
salt and pepper
oil for frying
Combine Raw Mince, eggs, breadcrumbs, paprika, cumin powder, one clove garlic, chopped parsley (reserve some for garnish), salt and pepper in a bowl and knead together. Form 24 small sausages from the Mince and leave to rest in the refrigerator for 20 min.
Prepare the sauce by combining the remaining garlic, mint, cinnamon and honey with the yogurt. Season to taste with salt and pepper.
Fry the köfte in oil in a skillet until nicely browned on all sides, or cook them under the grill on the barbeque.
Warm up the tortillas in the (microwave) oven or a skillet. Place lettuce, tomato, onion and radish in the middle of each tortilla. Drizzle with oil and vinegar. Place köfte on top, fold wraps and stack in a serving dish to hold the shape. Drizzle with yogurt sauce and sprinkle over remaining parsley.
Serve with lemon wedges on the side.