Inspired by Syrian street food, this wrap is made by quickly softening lamb in a pressure cooker, shredding it, and rolling it into lavash. Seasoned with a spice blend that adds no sugar, the meat travels easily in a picnic basket.
Put the lamb in the pressure cooker with the onion, cumin, paprika, salt and water, close the lid and cook under pressure for 35 minutes.
Release the pressure and shred the meat with two forks while it is still hot.
Whisk the tahini with the lemon juice into a smooth sauce.
Divide the shredded meat and tahini sauce among the lavash sheets and roll them up tightly.
Shred the meat while it is still hot; once cooled, the fibres toughen and become harder to pull apart. Allergens: contains gluten (lavash) 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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