These crispy kofta tacos tuck spiced beef, mozzarella and a fresh sumac salad inside golden mini flatbreads. A creamy garlic sauce brings everything together, with a little harissa or Sriracha if you love some heat.
Tips for crispy kofta tacos
Chop the onion and parsley finely so the beef spreads evenly. Press a thin layer onto each bread, reaching close to the edges. Prepare the salad and sauce before frying, and cook in batches so the pan stays hot.
How to make them
- Mix the ground beef with finely chopped onion, parsley, garlic, paprika, salt, pepper and seven spice.
- Toss the cucumber, red onion and parsley with sumac and seasoning. Whisk the garlic sauce ingredients, adding water gradually until spoonable.
- Press a thin layer of beef onto each mini flatbread. Cook meat-side down in a lightly oiled pan over medium heat for about 4–5 minutes, until browned and cooked through.
- Turn the breads over, add mozzarella and fold gently. Toast both sides until the cheese melts and the bread is golden.
- Fill with garlic sauce and sumac salad, add hot sauce if desired and serve immediately.
More dinner ideas
Try these honey BBQ chicken tacos next, or explore the recipe collection.
What makes these kofta tacos so good?
These little tacos have a lovely mix of textures: crisp bread, juicy spiced beef, melted mozzarella and a cool cucumber salad. The beef cooks directly against the pan while attached to the flatbread, which makes each taco easy to assemble. A spoonful of creamy garlic sauce and a little sumac bring brightness to the rich filling. Put the salad and sauce on the table so everyone can finish their own.
Ingredient notes
Ground beef forms the kofta layer. Finely chopped onion, parsley and garlic distribute flavour without leaving large pieces that can pull the meat away from the bread. Seven spice adds warmth; use the blend listed in the recipe card rather than increasing several individual spices at once. Mini Lebanese flatbreads should be soft enough to fold. Shredded mozzarella melts quickly, and sumac gives the cucumber and red onion salad a tangy finish.
Getting the meat layer right
Press the beef in a thin, even layer close to the edges of each bread. A thick mound in the middle takes longer to cook and makes the taco awkward to fold. Cook meat-side down first and leave it against the pan long enough to brown before lifting. A broad spatula supports the bread and filling together when you turn it. Work in batches so the pan stays hot rather than steaming the meat.
Sauce, salad and serving
Mix the garlic sauce before starting the tacos so it is ready when the bread is crisp. Add water a little at a time; the sauce should be spoonable, not so runny that it soaks the flatbread. Chop the salad into small pieces that fit inside the folds. Add the salad after cooking, and serve the tacos straight away. Harissa or Sriracha is optional, so the heat level is easy to adjust at the table.
Can I use larger flatbreads?
Larger breads can work, but the amount of filling and cooking time will change. Keep the same thin layer of meat rather than making a thicker patty to fill the bread. Use a pan that supports the whole flatbread, and check that the meat is cooked through before adding the cheese and folding.
Can I make kofta tacos ahead?
Prepare the chopped vegetables and garlic sauce separately and refrigerate them until needed. Keep the raw meat mixture chilled in its own covered container. Cook and assemble the tacos near serving time for crisp bread and fresh salad. Fully assembled tacos soften as the sauce and cucumber sit against the bread.
Why is my flatbread tearing?
Bread that is dry or stiff can split when folded. Choose soft, fresh flatbreads, avoid overfilling and fold gently after the cheese starts to melt. If a bread is too brittle to fold neatly, serve it open-faced with the salad and sauce on top instead.
Crispy Lebanese Beef Kofta Tacos
Ingredients
Method
- Finely chop the yellow onion, parsley and garlic. Mix with the ground beef, paprika, salt, pepper and seven spice until evenly combined.
- Mix the cucumber, red onion, parsley, sumac, salt and pepper for the salad. In another bowl, whisk the mayonnaise, yogurt, garlic powder, lemon juice, salt, dried parsley and fresh garlic. Add water gradually until spoonable.
- Press a thin layer of beef onto one side of each mini flatbread. Heat a little avocado oil in a pan over medium heat. Cook meat-side down for about 4–5 minutes, or until the beef is browned and reaches 71°C (160°F). Work in batches and adjust the time to the thickness.
- Turn the breads over, add mozzarella to the cooked beef and fold gently in half. Toast briefly on both sides until the cheese melts and the bread is golden.
- Open each taco slightly, add garlic sauce and sumac salad, and finish with harissa or Sriracha if desired. Serve immediately.
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