Description

Delicious warmly spiced left over roast meat diced into steak bites, sautéed in butter and tossed in a few yet extremely flavorful ingredients and served on wraps with labneh and fresh greens. All ready in under 30 minutes.

Ingredients

Units Scale

400 grams left over roast meat
3 cloves of garlic
6 wholegrain wraps
250 grams labneh
2 Tbsps. red curry paste
2 Tbsps. tomato paste
2 Tbsps. olive oil + 1 Tsp.
65 grams butter
1/2 cup cherry tomatoes
1 cup baby spinach (or a handful)
1/2 Tsp Calabrese spice
1/4 Tsp salt and pepper mix
water
fresh salad greens and herbs for serving (avocado, pomegranate and lemon slices. All optional but suggested on the side for family to choose.)

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Instructions

Cut the left over roast meat into cubes.
Peel and mince the garlic cloves and slice the cherry tomatoes in half.
Heat a large non stick pan and add the olive oil. Let if heat for a few second and add the butter to melt into the oil.
Add the cubed beef and mix with the oil coating it all.
Once the cubed beef has taken on a little color (2 to 3 minutes) move it to the side and add about a teaspoon of olive oil with the garlic. Let it cook for a couple of seconds without burning and then fold it into the beef cubes. Push the whole lot to the side and add the cherry tomatoes. Season and leave soften for a couple of seconds.
Add the Calabrese spice and the salt & pepper seasoning keep stirring the beef cubes intermittently.
Add the tomato paste and gently fold it all into the meat giving it a couple of seconds to cook into the spices before adding the curry paste.
Add a dash of water (about 4 tablespoons) and the baby spinach. Turn the heat off and let the spinach wilt in the heat of the rest of the food.
Dry toast (in a dry pan without oil or butter) heat a pan and toast the wraps on both sides for a couple of seconds each.
Spread the base of the wrap with labneh followed by beef sauce cubes, and serve with a load of fresh greens, avocado, pomegranate and more labneh and beef.

Notes

Note 1 - Meat

This is an estimate of the amount of meat left over so please use it as a guideline and follow the rest of the recipe.

Note 2 - Tomato Paste

For maximum flavor add it in the beginning without any liquids and give it a chance to develop flavor with the spices.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer, brunch, Dinner, lunch
Cuisine: Middle Eastern

Nutrition

Calories: 317
Sugar: 5
Sodium: 395
Fat: 12
Saturated Fat: 3
Carbohydrates: 27
Fiber: 4
Protein: 24
Cholesterol: 45