While Harissa is typically a Tunisian-inspired spice paste, the similarity of flavors with Greek lamb, Tzatziki Sauce, and feta cheese makes for a great Mediterranean pita wrap.
Harissa Greek Lamb Wraps
1 lb. ground lamb
1 Tbs. Harissa Spice Mix* (dried) – or 2 tsp. paste
1 cup Tzatziki Sauce**
1 cup fresh feta cheese
fresh tomatoes
fresh dill
4 large pita breads
In a large skillet, brown the lamb over medium heat, breaking up the larger chunks with the back of a spoon.
Add the Harissa and mix well, ensuring the meat is thoroughly cooked and coated in the spice mixture.
Divide the cooked meat among 4 pitas (warmed) and top with generous amounts of Tzatziki, feta, tomatoes, and dill. Add cucumber slices too, if you like.
*Harissa Spice Mix:
5 dried, smoked chile peppers
1 Tbs. cumin seeds
1 Tbs. coriander seeds
1 Tbs. caraway seeds
¼ tsp. whole, multi-colored peppercorns
1 Tbs. smoked paprika
¾ tsp. dried garlic powder
½ tsp. smoked salt
½ tsp. dried parsley
½ tsp. dried oregano
Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.
Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.
Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized. Store in an airtight container for up to one month, or until any of the single ingredients expire, if earlier.
**Tzatziki Sauce:
½ cup finely grated cucumber
1 cup whole milk Greek yogurt
1 Tbs. lemon juice
½ Tbs. extra-virgin olive oil
1 garlic clove, grated (smashed and chopped for a smoother taste)
¼ tsp. kosher salt
1 Tbs. fresh dill, chopped
Place the cucumber on a towel and gently squeeze out a bit of the excess water.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, and dill.
Chill until ready to use.
