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Beef Wraps Recipe | Food Diaries | Chef Zarnak Sidhwa | Fast Food

Beef Wraps :

Ingredients For The beef:
Beef ½ kg
Oil 1 tbsp
Turmeric 1 tsp
Lemon juice 1 tsp
Salt and black pepper to taste

For The Wraps:
Flour 130gm
Baking powder 1 tbsp
Dried oregano 1 tsp
Oil 1-2 tsp
Salt ½ tsp

For The Sauce:
Mayonnaise 4 tbsp
Paprika ½ tsp

For The Salad:
Onion (sliced) 1
Lettuce (finely shredded) 1
Tomatoes (chopped) 2

Toss the beef with oil, turmeric, lemon juice, salt and black pepper and set aside to marinate.
To make the wraps, put the flour, baking powder, herbs and salt in a bowl and mix. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes. Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect. Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm.
Return the pan to the heat, add the beef strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through. Mix the mayonnaise with the paprika and set aside. Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the mayonnaise. Place half the beef slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the lettuce and then the tomatoes to make a thick, triangle shaped wrap. Eat while warm.


Husk 2 tbsp
Crushed ice as required
Yogurt 1 cup
Seasonal fruits 1 cup

In a blender add husk, crushed ice, yogurt and seasonal fruits. Blend it well. Add into the serving glasses and serve.

Pop Tarts:

Ingredients For Pastry:
Flour 2 cups
Sugar 1 tbsp
Salt 1 tsp
Unsalted butter 1 cup
Egg 1
Milk 2 tbsp
Egg 1 (to brush)

For The Cinnamon Filling:
Brown sugar 1/2 cup
Ground cinnamon 1 ½ tsp
Flour 4 tsp
Egg 1 (to brush on pastry)

For The Jam Filling:
Jam 3/4 cup
Corn flour 1 tbsp
Cold water 1 tbsp

Alternate fillings: chocolate chips, chocolate spread, salted caramel and for savoury cheese, pesto, ground nuts, olives, brush pop tarts with egg and poppy seeds or sesame seeds.

To make cinnamon filling, mix together the sugar, cinnamon, and flour.
To make jam filling, mix the jam with the cornflour and water in a saucepan. Bring the mixture to a boil and simmer, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
To make the dough, mix the flour, suga

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