Pulled Goat Wraps with Rocket, Minty Yogurt, Pickled Onions & Harissa

Name: Pulled Goat Wraps with Rocket, Minty Yogurt, Pickled Onions & Harissa (Shawerma Lahma)
Cuisine: Egyptian
Ingredients: 120 g (4½ oz) leftover goat meat; 2 handfuls of rocket (arugula); 2 handfuls of rocket (arugula); 2 red onions, thinly sliced; 3 cloves; 3 allspice berries; 10 black peppercorns; 250 ml (8½ fl oz/1 cup) white vinegar; 70 g (2½ oz/6 tbsp) sugar; 400 g (14 oz) red chilli peppers; A handful of coriander (cilantro); A handful of coriander (cilantro); A small finger of fresh turmeric, grated; A finger of ginger, grated; A splash of olive oil, plus a splash extra to store; A splash of cider vinegar; Sea salt and ground black pepper; 250 g (8¾ oz/1 cup) Greek-style goats’ yogurt; 2 handfuls of fresh mint, finely chopped; A handful of fresh parsley, finely chopped; 2 garlic cloves, minced; Juice of ½ a lemon; Sea salt; 200 g (7 oz/1½ cups) plain (all-purpose) flour, plus extra for dusting; 30 ml (1 fl oz/2 tbsp) milk; ¼ tsp salt; ¼ tsp oil

Shawerma Lahma

Preparation info

Serves
4

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

The Bedouins of Marsa Matruh make two kinds of bread that can be used for wraps. The first is mejardaq, which is a thin flatbread baked on a saj, or griddle. A version of this could be made at home using a large frying pan. The other bread made by shepherds when they are out in the desert is called garasa: an unleavened flatbread baked on the embers of the campfire in the sand.

Ingredients

Africa
Egypt
Marsa Matruh
Sandwich
Mediterranean

Ingredients

Method