Heading into the warmer weather there’s no doubt a lot of us are searching for those lunch dishes that team that fresh kick with tasty ingredients. This Australian pork kofta wrap combines succulent protein with a range of fragrant herbs and spices along with a zesty hint through the lemon and parsley tarator. There’s also that textural crunch, too from the cabbage and onion slaw.

Give this recipe a try for a new addition that’s sure to catch the attention of your diners.

Pork kofta wrap
Ingredients (serves 10)

Kofta mix

  • 1kg pork mince
  • 2 large brown onions
  • 5 cloves garlic, crushed
  • 1 bunch flat leaf parsley, finely chopped
  • 1 bunch oregano, finely chopped
  • 1 bunch mint, finely chopped
  • 5g ground cumin
  • 2g ground ginger
  • 2g ground cloves
  • 2g ground cinnamon
  • 10g sea salt
  • 5g cracked black pepper
  • 1 turnip, cut into thin matchsticks
  • 1 bunch dill, roughly chopped
  • 1 bunch mint, roughly chopped
  • 1 bunch coriander, roughly chopped
  • 125g toasted slivered almonds
  • 125g currants
  • 1 large lemon, juice and zest
  • 50ml extra virgin olive oil
  • 50ml apple cider vinegar

Lemon and parsley tarator

  • 250g tahini
  • 2 cloves garlic, crushed
  • 1 bunch flat leaf parsley, roughly chopped
  • 125ml lemon juice
  • 2g sea salt
  • 10 large flatbread or Lebanese bread


  • 1 small green cabbage, shredded
  • 1 bunch green onions, chopped

Kofta mix

  1. Puree and strain onions, reserving juice.
  2. Mix together pureed onion, pork mince, garlic, herbs, spices, salt and
    cracked pepper. Mix well until pasty.
  3. Divide mixture into ten portion and roll into even cigar shapes. Cover
    and chill for 30 minutes.