Chef Tyler’s Turkish Short Rib Wrap is a true reflection of our REAL food mission, where exceptional ingredients are elevated by culinary creativity. At Thomas Cuisine, our partnership with Central Montana Beef ensures we start with the finest grass-fed, grass-finished beef, delivering superior nutrition and a rich, savory flavor that forms the heart of this dish.
For this creation, Chef Tyler pairs tender, braised short ribs with vibrant pepper spread, fresh herbs, and soft, homemade lavash. This wrap is a flavorful testament to the care and craftsmanship we bring to every meal we prepare.
Turkish Short Rib Wrap Recipe
Braised Short Ribs:
- Short ribs: 10 lbs
- Parsley: 2 bunches (stems removed)
- Roma tomatoes: 8 each (cut in half and lightly crushed)
- Garlic cloves: 10 each (crushed)
- Beef stock: 3 cups
- Salt and pepper to taste
- Extra virgin olive oil (EVOO) for coating
Lavash Bread:
- Bread flour: 600 grams
- Water (temperature at 90-110°F): 400 grams
- Yeast: 20 grams
- Sugar: 16 grams
- Salt: 16 grams
Pepper Spread (Htipiti):
- Bell peppers: 3 each (deseeded and cut into 4 pedals)
- Fresno chilis: 2 each (deseeded)
- Feta cheese: 8 oz (crumbled)
- EVOO: 2 tablespoons
Tzatziki Spread:
- Greek yogurt: 2 cups
- Cucumber: 1 each (peeled, deseeded, and cut into small dice)
- Dill: ½ cup (chopped fine)
- Garlic: 1 tablespoon (minced)
- Lemon juice: 3 tablespoons
- Salt to taste
Wrap Fillings:
- Braised short ribs (prepared as below)
- Pepper spread (Htipiti) (prepared as below)
- Parsley: 1 bunch (picked from the stem)
- Red onion: 1 each (julienned)
- Roasted red bell peppers: 4 each (cut into strips)
- EVOO: 1 tablespoon for each wrap
- Lavash bread (prepared as below)
- Tzatziki spread (on the side for garnish)
Recipe Procedure
Braised Short Ribs:
- Prep the ribs: Place the short ribs in a large bowl. Season with salt and pepper, then coat with EVOO.
- Sear the ribs: Heat a large sauté pan over medium heat and sear the ribs on all sides until browned.
- Braise: Transfer the ribs to a deep baking dish. Add parsley, tomatoes, garlic, and beef stock. Cover with foil.
- Slow cook: Cook in a preheated oven at 250°F overnight, at least 8 hours.
Lavash Bread:
- Mix ingredients: In a bowl, combine bread flour, yeast, sugar, and salt. Gradually add warm water, mixing until smooth. Knead for 5-8 minutes.
- Let rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 hour.
- Shape and cook: Divide the dough into portions, roll into balls, and let rest for 10 minutes. Roll out each ball to 1/8 inch thickness. Cook in a hot cast iron pan for 30 seconds on each side, until dark spots form.
Pepper Spread (Htipiti):
- Cook peppers: Sauté bell peppers and chilis in EVOO over medium-low heat until caramelized and soft, about 10-20 minutes.
- Blend: Place the hot peppers in a food processor, add feta cheese, and blend until smooth.
Tzatziki Spread:
Combine: Mix Greek yogurt, cucumber, dill, garlic, lemon juice, and salt in a bowl. Adjust seasoning to taste.
Assembling the Wrap:
Serve: Roll tightly, slice if desired, and serve with tzatziki on the side for dipping.
Build the wrap: Spread Htipiti on lavash bread. Add braised short ribs, julienned red onions, parsley, roasted red bell peppers, and drizzle with EVOO.
