Sandwiches, burgers, and wraps
Inspired by Syrian street food, this wrap is made by quickly tenderizing lamb in a pressure cooker, shredding it, and rolling it in flatbread. Seasoned only with spices, it is easy to pack for a picnic.
Place the lamb, onion, cumin, ground red pepper, salt, and water in a pressure cooker. Close the lid and cook under pressure for 35 minutes.
Release the pressure and shred the lamb while hot using two forks.
Mix the tahini with the lemon juice until smooth.
Divide the shredded lamb and tahini sauce among the flatbreads and roll them tightly.
Shred the meat while it is hot; the fibers firm up as it cools and become harder to separate. Allergens: contains gluten (flatbread) and sesame (tahini).
Tahin sosu klasik yoğurtlu sostan çok daha iyi gitti, dürüm soğuduğunda bile kurumadı.
35 dakikalık pişirmeden sonra eti soğumaya bırakıp öyle didiklemeye çalıştım, lifler birbirinden ayrılmakta zorlandı ve elim epey yoruldu. İkinci seferde sıcakken çatalladım, birkaç saniyede dağıldı, fark gerçekten inanılmazdı.
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