Beef Wraps Recipe | Food Diaries | Chef Zarnak Sidhwa | Fast Food

Method:
Toss the beef with oil, turmeric, lemon juice, salt and black pepper and set aside to marinate.
To make the wraps, put the flour, baking powder, herbs and salt in a bowl and mix. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes. Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect. Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm.
Return the pan to the heat, add the beef strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through. Mix the mayonnaise with the paprika and set aside. Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the mayonnaise. Place half the beef slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the lettuce and then the tomatoes to make a thick, triangle shaped wrap. Eat while warm.

Method:
In a blender add husk, crushed ice, yogurt and seasonal fruits. Blend it well. Add into the serving glasses and serve.

Method:
To make cinnamon filling, mix together the sugar, cinnamon, and flour.
To make jam filling, mix the jam with the cornflour and water in a saucepan. Bring the mixture to a boil and simmer, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
To make the dough, mix the flour, sugar and salt. Work in the butter with a pastry blender until butter is crumbly. Whisk in the first egg and milk, mixing, kneading briefly on a well-floured counter. Divide the dough in half, shape each half into a smooth rectangle, about 3×5 inches. Repeat with the second piece of dough. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping 1/2” around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts. Place the tarts on a lightly greased baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape. Refrigerate the tarts for 30 minutes. Bake tarts at 180 degrees C for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.