These Lebanese wraps are filled with a vegetable mixture of zucchini, eggplant and bell pepper
Cut the zucchini, peppers and aubergine into cubes. Heat a little oil in a large pan. Fry the vegetables in this. Add the baharat spices, tomato paste and a splash of water. Let the mixture simmer for 10 minutes, stirring occasionally.
Heat the wraps. Mix the chopped mint with the yogurt. Serve the Lebanese wraps with the spicy vegetable mixture, slivered almonds, pomegranate seeds and fresh yogurt.
Source: Leukerecepten by leukerecepten-nl.
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