The Next Generation Roll
What started as a small disagreement turned into a family classic. Leo insisted on “proper minced meat,” while his mother argued that vegetables were essential. The result? Put everything into a wrap. Over the years, this balance of rich, spiced meat and roasted vegetables wrapped in warm flatbread has become a staple in the family repertoire. Simple, hearty, and endlessly repeatable. This dish has been cooked and served at the Arbitrattoria, because Oda and Leo found it was time for the next generation to swing the spoon.
4
servings10
minutes30
minutes40
minutesIngredients
2 large 2 eggplants
1 bag 1 red pointed peppers
4 large 4 carrots
1–2 1–2 zucchini
2 2 onions
1 1 lemon
Olive oil
400 g 400 minced meat (preferably organic)
- SPICES (VEGETABLES)
Za’atar (1 tbsp)
turmeric (1/2 tsp)
salt
pepper
- SPICES (MEAT)
Garam masala
sumac
cumin
salt
pepper
- OTHER
Flatbreads (dürüm)
hummus
yoghurt
harissa
olive oil
Directions
- Vegetables: Dice all vegetables into small cubes. Heat a splash of olive oil in a large pan. Fry onions first, then eggplant, carrots, peppers, and zucchini, adding each 3–5 minutes after the other. Season and cook for about 30 minutes until browned but still firm.
- Meat: Fry minced meat in a splash of olive oil until crispy. Add spices, mix well, and cook briefly on low heat.
- Assembly & Serving: Warm flatbreads, spread with hummus and yoghurt, add harissa and lemon juice. Top with vegetables and meat, then roll into wraps.
- Serve immediately. And then have another one. And another one.
Equipment
- Large pan
- Second pan for the meat
- Sharp knife
- Chopping board
Notes
- The meat is optional – the dish is vegetable-forward and works well without it.