Egyptian Kofta Wraps with Tahini Drizzle

In a large bowl, combine the ground beef, chopped parsley, minced red onion, cumin, paprika, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.

Divide the meat mixture into 8 equal portions and shape each portion into an oval or cylindrical kofta patty, about 3 inches long.

Heat a large skillet over medium-high heat. Cook the kofta patties for 3-4 minutes per side, or until browned and cooked through. Remove from skillet and set aside.

While the kofta cooks, prepare the tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, and water until smooth and creamy. Add more water if needed to reach a pourable consistency.

Warm the pita bread according to package instructions, or briefly in the same skillet for 30 seconds per side over medium heat.

To assemble the wraps, place two kofta patties in the center of each warm pita. Top with diced cucumber and diced tomato.

Drizzle generously with the prepared tahini sauce. Fold or roll the pita to create a wrap and serve immediately.