Lamb liver seared over high heat and rolled in lavash with sumac onions, parsley and tomato. A high-protein wrap with a Turkish street-food feel.
Ingredients
Instructions
- 1
Trim the membrane and veins from the liver, cut into 1.5 cm cubes and pat dry with paper towels.
- 2
Thinly slice the red onion and rub it with the finely chopped parsley and sumac. Dice the tomato.
- 3
Heat the sunflower oil in a large pan over high heat. Sear the liver in two batches, stirring, for 4-5 minutes until browned outside and slightly pink inside.
- 4
Sprinkle over the salt, cumin and pepper flakes and stir for 30 seconds.
- 5
Warm the lavash in a dry pan for 20 seconds per side.
- 6
Spread a quarter of the liver, the sumac onion salad and the tomato down the middle of each lavash; fold in the sides, roll tightly, cut in half and serve hot.
Nutrition
Per serving
| Calories | 460 kcal |
|---|---|
| Protein | 34 g |
| Carbs | 53 g |
| Fat | 12 g |
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