Mediterranean Mustard Green Wraps with Barley, Tahini & Shredded Rabbit (or Chicken)
Tender mustard green leaves filled with spiced barley, shredded rabbit or chicken, and creamy tahini dressing, tied with a carrot strip.
Servings 12 wraps
Equipment
- Small saucepan
- Vegetable peeler
- small tea spoon
Ingredients
- 12 Mustard Green Leaves large is best
- 1 1/2 cup Precooked Shredded Rabbit or chicken
- 1/2 cup Pearled Barley uncooked
- 3 1/2 cups Water
- 2 Garlic cloves crushed
- 1 tsp Ground Sumac
- 1/2 tsp Aleppo Pepper
- 1/2 tsp Salt coarse
- 2 tbsp Tahini Dressing homemade
- 2 Carrots large
Instructions
- Cook the Spiced Barley - In a small saucepan, combine pearled barley, water, garlic, sumac, Aleppo pepper, and salt.Simmer on low heat until the barley absorbs all liquid and becomes tender (about 25-30 minutes). Let cool completely.
- Prepare the Carrot Strips - Using a vegetable peeler, shave long strips (for tying) and shorter strips (for filling). This creates both structure and texture in the wraps.
- Mix the Filling - Once cooled, stir tahini dressing into the barley until evenly coated. The mixture should be creamy but not wet.
- Assemble the Wraps - Lay a long carrot strip horizontally on your work surface. Place a mustard green leaf (underside facing up) on top.Add 2 teaspoons of barley mixture, following the spine of the leaf, a small amount of shredded rabbit or chicken, and a few short carrot strips.
- Fold and Tie - Gently fold the sides of the mustard green inward, then wrap and tie using the carrot strip. Secure firmly, but avoid tearing the leaf or pulling too hard on the carrot strip.
- Serve - Arrange on a platter or plate individually (2-3 per serving). Best served slightly chilled or at room temperature.