Lebanese Mini Tacos

Add the tahini, mint leaves, parsley, garlic, lemon juice and olive oil to a blender or small food processor with a pinch of salt. Blend until smooth, then add water gradually — approximately ¼ to ⅓ cup — blending as you go until the sauce reaches a pourable, creamy consistency. Taste and adjust the salt or lemon juice if needed, then set aside.

Place the beef mince, onion, tomato, sumac, bharat, cumin, lemon juice and salt into a bowl and mix everything together well with your hands until fully combined. Spread a thin, even layer of the raw meat mixture directly onto one side of each mini tortilla, pressing it gently so it adheres all the way to the edges.

Heat a non-stick frying pan over medium heat and add a small drizzle of oil. Place each tortilla meat-side down into the pan and cook for a few minutes until the meat is cooked through and lightly caramelised. Flip and heat the bread side for just a couple of minutes until warmed and slightly golden. 

Remove from the pan and top with shredded lettuce, sliced tomato, pickled turnips, pickled cucumbers, fresh mint leaves and a generous drizzle of mint tahini sauce.

A Few Things You’ll Want to Know

How long does the meat take to cook?
Because the meat is spread in a thin layer directly onto the tortilla, it does not take long at all. On medium heat, around 5–7 minutes meat-side down is all you need — the thin layer cooks through quickly and develops a lovely colour against the pan. Keep the heat at medium rather than high so the tortilla does not burn before the meat is ready. Once you flip it, just a couple of minutes on the bread side to warm it through and you are done.

Can I make the meat mixture ahead of time?
You can mix everything together and store it in an airtight container in the fridge for up to 24 hours before cooking. When you are ready, spread it onto the tortillas straight from the fridge and cook as usual. The mint tahini sauce also keeps well in the fridge for up to 3 days, so that can be made well ahead too.

What can I use instead of bharat if I can’t find it?
Bharat is a Lebanese 7-spice blend made up of allspice, cinnamon, black pepper, coriander, cloves, nutmeg and ginger. If you cannot find it at your local Middle Eastern grocer, a simple mix of allspice with a pinch of cinnamon and nutmeg will give you a similar warmth and depth.

Can I use lamb mince instead of beef?
Absolutely — lamb mince is actually very traditional in Lebanese cooking and works beautifully with these spices. The flavour is richer and slightly more intense, and it cooks just as well spread onto the tortilla. I would not recommend chicken mince here as it does not hold together as well when spread and cooked this way.

Are these good for entertaining?
They are wonderful for a crowd. The meat mixture and mint tahini sauce can both be made ahead of time, so when guests arrive you just cook the tortillas to order and set out all the condiments for people to assemble their own. It is the kind of spread that looks impressive but takes very little effort on the day.

Do I have to use mini tortillas?
Mini tortillas really are the best choice for this recipe. Because you are spreading the raw meat directly onto the bread and cooking it face-down in the pan, a smaller tortilla is much easier to handle and sits flat without the edges lifting. Larger tortillas are trickier to manage with this technique and harder to flip without the meat sliding off.