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.
