Beef Kofta Flatbread Wrap

• 150 g raw 90% lean ground beef — Raw 90% lean ground beef
• 110 g cooked couscous — Cooked whole-wheat couscous
• 64 g whole-wheat pita — Whole-wheat pita bread
• 80 g cucumber, diced — Cucumber with peel
• 80 g tomatoes, diced — Raw cherry tomatoes
• 2.5 g baharat — Salt-free baharat spice blend
• 1 g cumin — Ground cumin
• 70 g Greek yogurt — Plain nonfat Greek yogurt
• 12 g lemon juice — Fresh lemon juice

Method

1. 1Season and shape the beefMix the raw ground beef with all measured baharat and cumin.Look for: The mixture is even and ready for the next action, with no dry pockets.Safety: Wash hands and surfaces after handling raw beef.
2. 2Form four slim kofta logsForm four slim kofta logs; keep the Greek yogurt and lemon juice separate for the sauce.1 minLook for: Four equal logs hold without cracks.
3. 3Measure ingredients: Cook the beefMeasure lean beef, baharat spice, and cumin using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Cook the beefHeat a nonstick skillet over medium-high and cook the raw 90% lean ground beef for 6 to 8 minutes, turning the kofta to brown every side, until it reaches 160°F.8 min · 160°FLook for: The beef is browned with no pink center and reads 160°F.Safety: Verify ground beef reaches 160°F.
5. 5Measure ingredients: Mix the sauceMeasure nonfat greek yogurt and lemon juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Mix the sauceWhisk all measured Greek yogurt and lemon juice for 30 seconds until smooth and keep chilled until assembly.30 secLook for: The sauce is uniform with the Greek yogurt and lemon juice evenly dispersed.Safety: Keep dairy sauce at 40°F or colder and declare milk.
7. 7Prepare the wrapWarm the whole-wheat pita in a dry skillet over medium for 30 seconds per side, then transfer and cover it. Add the cooked couscous and 15 g water to the skillet.1 minLook for: The ingredients are fully prepared and ready for the next action.
8. 8Continue preparing the wrapCover, and heat over medium for 2 to 3 minutes, stirring once, until 165°F. Wash and dice the cucumber and tomatoes, then blot the cut surfaces dry.4 minLook for: The whole-wheat pita is pliable, the cooked couscous is steaming, and no pooled moisture remains around the cucumber and tomatoes.Safety: Reheat the cooked couscous to 165°F and cool it promptly if packing the wrap cold.
9. 9Fill and serveDivide the complete 90% lean ground beef filling, cooked couscous, and cucumber and tomatoes across the whole-wheat pita.Look for: Everything is evenly positioned and ready for the next action.
10. 10Spoon over all Greek yogurtSpoon over all Greek yogurt and lemon juice. Roll tightly and cut in half.1 min 30 secLook for: The wrap closes without tearing and the filling is evenly distributed.Safety: Serve cooked beef promptly or cool it before packing.