Middle Eastern Beef Mince Rolls

For the Mince

• ½ kg double-ground beef mince
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ teaspoon paprika
• ½ teaspoon cumin (artysia)
• ½ teaspoon '7 Spices' blend or allspice
• ½ teaspoon ground coriander
• 1 tablespoon rose honey or honey
• 2 tablespoons sheep's milk yogurt
• 2-3 tablespoons water or vegetable broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup finely chopped parsley

For the Wraps

• 3 large tortilla wraps
• 4 tablespoons olive oil

For the Yogurt Dip

• 4 tablespoons sheep's milk yogurt
• 2 tablespoons ready-made tahini dip
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/3 teaspoon salt
• 1-2 tablespoons water

1. In a pan, add the olive oil, and once hot, add the onion. Sprinkle with a little salt to help it release its moisture faster. Once it starts to caramelize, add the garlic and stir for a few seconds. Remove the pan from the heat and set it aside.
2. In a bowl, combine the ground beef, tomato paste, paprika, cumin (artysia), '7 Spices' blend, coriander, rose honey or honey, yogurt, water or broth, the remaining salt, black pepper, parsley, and the mixture from the pan. Mix for 5 minutes until the mince becomes fluffy. Trim 1-2 cm from both ends of the wraps so they close evenly when you spread the mince.
3. Take one tortilla wrap and spread 1/3 of the mince mixture over its entire surface. Press with your fingers to distribute it evenly. Roll it up and seal the wrap. Place the seam-side down. Repeat with the remaining tortilla wraps and mince. Place the three tortilla rolls side by side, seam-side down. Insert 8 wooden skewers between the tortilla rolls, approximately 2cm apart. Cut between the skewers to get 3 slices, each about 2cm thick, on each skewer.
4. Line a baking tray with non-stick parchment paper and place the rolls on their sides. Brush with a little olive oil and turn the rolls. Brush the mince on the other side and bake in a preheated oven at 200°C for 10 minutes. Remove from the oven, turn the rolls (so the bottom side comes to the top), and continue baking for another 10 minutes.
5. Alternatively, cook in a medium pan over heat for 5 minutes on each side, brushing with olive oil each time you turn them. In a bowl, mix all the ingredients for the yogurt dip. Serve the Middle Eastern beef mince rolls with the yogurt dip.