This classic Turkish wrap is equally tasty and colourful! Our Turkish spice blend is smoky, sweet and oh so delicious. Paired with seasoned onions, crunchy cucumber, and drizzled with tangy toum dressing.
/ serving 4 people
/ serving 4 people
Turkish Spice Blend
Red Onion, sliced
Preheat your oven to 425°F (to toast pitas). Start prep when oven comes up to temp! In Step 1, adding the minced garlic to the lemon juice before making your DIY toum sauce will help mellow the pungent flavour of garlic!
Wash and dry all produce.* Mince or grate the garlic. Juice half the lemon. Cut the remaining lemon into wedges. Finely chop the parsley. Cut the tomatoes into 1/4-inch cubes. Cut the cucumbers into 1/4-inch cubes. In a small bowl, stir together 1/4 tsp minced garlic and 2 tsp lemon juice. Set aside.
Pat the beef dry with paper towels and cut strips into 1-inch pieces. In a large bowl, toss together the beef, onions, Turkish spice blend, remaining garlic and 1 tbsp oil. Season with salt and pepper. Set aside. In another large bowl, add the tomatoes, parsley, cucumber, 1 tbsp oil and 1/2 tbsp lemon juice. Stir to combine. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then half the beef mixture. Cook, stirring occasionally, until onions soften and beef is cooked through, 4-6 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Transfer to a plate and cover with foil. Repeat with another 1 tbsp oil and remaining beef mixture.
Meanwhile, on a baking sheet, arrange the pitas and brush each with 1 tsp oil. Toast in the middle of the oven, until the pitas are warmed through, 3-4 min. (NOTE: Use two baking sheets if your baking sheet is small.)
Meanwhile, in the same small bowl (from Step 1) with the garlic and lemon juice, whisk in the mayo.
Divide the toasted pitas between plates, then top with the doner beef and veggie salad. Spoon over the toum.