Tortillas Filled with Meatballs

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 2 tbsp softened clarified butter
• flour (for dusting)
• 1 handful Arugula
• 0.5 radicchio
• 0.5 cucumber
• 1 slice toast bread
• 1 Shallot
• 1 Garlic clove
• 4 tbsp olive oil
• 250 g mixed ground meat
• Salt
• Cayenne pepper
• ground cumin
• 0.5 tsp lime zest (unprocessed)

Instructions

1. 1.

   For the flatbreads, knead flour with salt, clarified butter and about 5 tbsp water into a smooth, firm dough. Add more water if needed. Wrap in plastic wrap and let rest for 1 hour.

2. 2.

   Wash, tear, dry, and chop arugula and radicchio into small pieces. Wash cucumber and slice thinly.

3. 3.

   Soak the toast in a little water. Peel and finely chop shallot and garlic; sauté in 1 tbsp oil until translucent. Add to ground meat, squeeze out the toast, and mix well. Season with salt, cayenne, cumin, and lime zest; taste and shape into small balls with damp hands. Fry them in the remaining oil for about 10 minutes.

4. 4.

   Divide dough into quarters and roll each quarter as thinly as possible on a floured surface (about 22 cm). In a large non‑stick pan without added fat, bake each tortilla at medium heat for 1–2 minutes per side. Flatten any bubbles with a damp kitchen towel. Immediately fill with some halved meatballs, salad, and cucumber; fold into pockets and serve.

5. 5.

   Serve with a sour cream dip and mixed salad on the side.