Pomegranate and spice beef wraps

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TOTAL TIME

35 min

Serves

4

Pomegranate and spice beef wraps

Photo, Roberto Caruso.


Ingredients

  • 1 bunch radishes , cut into thin matchsticks
  • 1 tsp salt , divided
  • 1/4 cup rice vinegar
  • 1 tbsp granulated sugar
  • 1 tbsp water
  • 1 tsp olive oil
  • 2 onions , finely chopped
  • 1 red bell pepper , finely chopped
  • 2 garlic cloves , minced
  • 750 g lean ground beef
  • 1 1/2 tsp cumin
  • 1 1/2 tsp cinnamon
  • 1 cup pomegranate juice
  • 156-mL can tomato paste
  • 1/2 cup finely chopped dried apricots
  • 8 leaves iceberg lettuce
  • 1/4 cup chopped parsley

Instructions

  • STIR radishes with 1/2 tsp salt in a medium bowl. Let stand for 5 min. Rinse with cold water. Drain well. Toss with rice vinegar, sugar and water in the same bowl. Refrigerate until ready to serve.
  • HEAT a very large frying pan over medium-high. Add olive oil, then onions, red bell pepper and garlic. Cook until onions are soft, 3 to 4 min. Crumble in ground beef, breaking up meat while stirring. Sprinkle with cumin, cinnamon and remaining 1/2 tsp salt. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in 1 cup pomegranate juice and 156-mL can tomato paste. Boil, then reduce heat to medium-low. Simmer until mixture is thick, 6 to 8 min. Reserve 2 cups of beef mixture for Turkish Pizza. Stir in dried apricots.
  • SEPARATE 8 leaves from 1 head of iceberg lettuce to make lettuce cups. Divide beef mixture evenly among lettuce cups. Sprinkle chopped parsley overtop.

How to julienne vegetables

How to core a head of iceberg lettuce

Nutrition (per serving)

  • Calories
  • 319,
  • Protein
  • 21 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 14 g,
  • Fibre
  • 4 g,
  • Sodium
  • 320 mg.
  • Excellent source of
  • Vitamin C