Lamb / Köfte / Adana Wrap

The wrap is the portable evolution of the kebab — meat cooked over fire, pulled from the skewer, and wrapped in flatbread. This concept appears independently across nearly every culture that roasts meat: the Mexican taco, the Indian roti roll, the Lebanese shawarma wrap, the Turkish dürüm. The word "wrap" as a category on café menus is a modern Australian food service innovation, but the idea of eating grilled meat folded in bread is as old as fire itself.

Our wrap options — lamb shish, köfte or Adana kebab — each have their own story. Köfte, the spiced minced meat patty, is eaten in some form across every country that inherited Ottoman or broader Middle Eastern food traditions. Adana, named for the southern Turkish city, is a version made with coarsely minced lamb mixed with tail fat and red pepper flakes, hand-pressed onto wide flat skewers and cooked directly over charcoal. The technique was developed in the hot climate of the Çukurova plain, where bold spicing was necessary to preserve meat before refrigeration.

Wrapped with mix leaves, red onion, tomato and sumac — the burgundy-red ground berry from the Rhus coriaria tree, which has been used as a souring agent in Anatolian cooking since before lemons arrived from Asia — the combination is a complete, satisfying lunch.