Lamb kofta wrap in lavash with yogurt sauce

To 1 lb (454 g) ground lamb in a mixing bowl add 7 g salt (1.5%), a quarter onion and one garlic clove grated, a handful of chopped parsley and one spoonful of the premixed spice jar.

Spice jar: two spoonfuls ground cumin, one each of red chili powder, paprika and oregano, and a quarter spoonful of ground cinnamon.

Mix the meat with the hands 2 to 3 minutes until it becomes a cohesive mass that sticks together.

With wet hands, form the meat into thin oval or rectangular shapes.

Cook on a cast iron griddle over medium heat a few minutes per side, until browned with a crust outside and juicy inside; check with a thermometer if wanted.

Mix the sauce: yogurt, lemon zest, lemon juice, a grated garlic clove, sumac, black pepper and salt; taste and adjust.

Rest the kofta a minute off the pan. Dice tomatoes; gather arugula and pickled onions.

Spread a spoonful of yogurt sauce on lavash, add arugula, tomato, pickled onions, plenty of kofta and more sauce on top; roll tightly.

Toast the wrap on the griddle if wanted, then slice in half.