-
1
Chop whole onion.
-
2
Heat medium nonstick pan until it is very hot, reduce heat to medium-high and add oil.
-
3
Saute onion until it begins to brown.
-
4
Meanwhile, with food processor running, place the garlic through the feed tube and mince.
-
5
Remove the fat from the lamb, add it to the food processor and grind.
-
6
Remove to small bowl, and mix well with the sumac, hot red-pepper flakes, cumin, salt and pepper.
-
7
When onion is soft, stir in the lamb to break it up and cook until it is brown.
-
8
Set aside.
-
9
Wash unpeeled cucumbers, and cut into cubes.
-
10
Wash and chop the mint and cilantro.
-
11
Add the cucumbers, mint and half the cilantro to the yogurt, and stir well.
-
12
Heat two of the tortillas either directly over a small gas flame or by wrapping in aluminum foil and heating in toaster oven set at 400 degrees for about three minutes.
-
13
Slice the tomatoes, and cut each slice into small wedges.
-
14
To serve, spread 1/4 of the yogurt mixture on each of two tortillas.
-
15
Top with 1/4 of the meat; then, top with 1/4 of the tomatoes and sprinkle with 1/4 of the remaining cilantro.
-
16
Repeat with the remaining tortillas, yogurt, meat, tomatoes and cilantro.
