Grilled Kafta Wraps with Hummus and Turnips

COOK IT AT HOME

Grilled Kafta Wraps with Hummus and Turnips

A kafta wrap works best with narrow, evenly shaped meat fingers that fit along the bread. This home mixture includes beef, parsley, onion, a little well-drained tomato, and warm spices, echoing the menu description. Hummus anchors the filling, while fresh tomato, onion, parsley, and turnip pickles add contrast. The recipe includes the complete cooked filling and assembly without claiming the restaurant’s precise seasoning blend.

Makes

4 wraps

Prep

30 minutes

Cook

12 minutes

Additional time

Chill kafta 20 minutes; rest cooked meat 3 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 1/2 pounds/680 g ground beef, about 85% lean
• 1 small onion, finely minced and squeezed dry
• 1/4 cup finely chopped parsley for meat
• 1 small tomato, seeded and finely minced
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 4 large flatbreads
• 1/2 cup prepared hummus
• 1 medium tomato, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup parsley leaves for assembly
• 1/2 cup drained pickled turnip strips

Step-by-step method

1. Mix beef, squeezed onion, chopped parsley, well-drained minced tomato, cumin, allspice, cinnamon, salt, and pepper just until evenly combined. Divide into eight portions and shape into 5-inch fingers about 3/4 inch thick. Refrigerate for 20 minutes.
2. Heat a grill pan over medium-high heat and brush with olive oil. Cook kafta for 10–12 minutes, turning to brown all sides, until the centers reach 160°F. Work in batches if needed rather than crowding the pan.
3. Rest cooked meat for 3 minutes. Pat sliced tomato and turnip pickles dry. Warm the flatbreads briefly in a dry skillet until soft.
4. Spread 2 tablespoons hummus in the center of each bread. Add two kafta fingers and divide sliced tomato, onion, parsley, and turnips evenly among the four.
5. Fold and roll snugly, then place seam side down for 30–60 seconds in the warm dry skillet. Cut in half if desired and serve immediately.

Helpful tips & substitutions

• Too much onion or tomato juice weakens the mixture; squeeze and drain before measuring the components into the meat.
• Do not press kafta repeatedly with a spatula while cooking, which squeezes out juices. Turn gently only when a browned surface has formed.

Storage & make-ahead

Refrigerate cooked kafta at 40°F or below within 2 hours and use within 3 days. Store vegetables and hummus separately. Reheat kafta to 165°F before assembling leftover wraps.

How to serve it

Serve with fattoush or a simple cucumber salad. A small portion of rice can accompany the wrap if a more substantial meal is needed.