Ramadan Black Garlic and Beef Wrap

Name: Ramadan Black Garlic and Beef Wrap
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) beef chuck or shoulder, cut into 1½-inch cubes, patted dry; 3 tbsp (45 ml) extra-virgin olive oil; 1 whole (180 g) yellow onion, medium, diced; ½ cup (85 g) black garlic cloves, finely minced; 4 cloves (20 g) fresh garlic cloves, minced; 2 cups (480 ml) low-sodium beef broth; 2 tbsp (30 g) tomato paste; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed, drained and rinsed; 1½ tsp (4 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground cinnamon; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 3 cups (90 g) fresh spinach, packed; 2 tbsp (30 ml) fresh lemon juice; 4 pieces (400 g) warm flatbread or pita, warmed; ½ cup (120 g) plain Greek yogurt (optional); ¼ cup (15 g) fresh cilantro or parsley, chopped, chopped (optional)

From the MyKitchenBank Kitchen

Tender stewed beef with umami-rich black garlic, chickpeas, and wilted spinach wrapped in warm flatbread. A satisfying, nutritious wrap perfect for breaking fast during Ramadan, combining bold Middle Eastern flavors with the deep, sweet complexity of black garlic.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Makes: 4 wraps (1 per serving)

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Ingredients

4 servings

1½ lb (680 g) beef chuck or shoulder, cut into 1½-inch cubes, patted dry
3 tbsp (45 ml) extra-virgin olive oil
1 whole (180 g) yellow onion, medium, diced
½ cup (85 g) black garlic cloves, finely minced
4 cloves (20 g) fresh garlic cloves, minced
2 cups (480 ml) low-sodium beef broth
2 tbsp (30 g) tomato paste
1 can (15 oz) (425 g) canned chickpeas, drained and rinsed, drained and rinsed
1½ tsp (4 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground cinnamon
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
3 cups (90 g) fresh spinach, packed
2 tbsp (30 ml) fresh lemon juice
4 pieces (400 g) warm flatbread or pita, warmed
½ cup (120 g) plain Greek yogurt (optional)
¼ cup (15 g) fresh cilantro or parsley, chopped, chopped (optional)

Equipment (6)

Large heavy-bottomed Dutch oven or deep skillet (5-quart)
Cutting board
Chef's knife
Measuring cups and spoons
Wooden spoon
Meat thermometer (optional)

Steps

Before you start

Pat beef chunks dry with paper towels so they brown properly
Have all ingredients measured and chopped before you start cooking
Warm the flatbread just before assembling the wraps

1
Sear the beef
- Heat the 5-quart Dutch oven over medium-high heat.
- Add 1½ tbsp (22 ml) olive oil.
- Working in two batches to avoid crowding, add half the beef chunks and sear for 3–4 minutes per side until browned.
- Transfer to a plate.
- Repeat with remaining 1½ tbsp (22 ml) olive oil and beef.
- Set aside.
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Ready when: beef is deeply browned on all sides
Tip: Don't skip the searing step—it builds flavor depth through browning. Pat beef dry so it browns, not steams.
2
Build the flavor base
- In the same Dutch oven, reduce heat to medium.
- Add diced onion and cook, stirring occasionally, for 4 minutes until softened.
- Add minced fresh garlic and minced black garlic, and cook for 1 minute until fragrant.
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Ready when: onion is translucent and garlic is aromatic
Tip: Black garlic adds a molasses-like sweetness and umami depth—don't overcook it or it will turn bitter.
3
Add spices and tomato paste
- Stir in tomato paste, ground cumin, ground coriander, ground cinnamon, salt, and black pepper.
- Cook for 1 minute, stirring constantly, until the spices bloom and the paste darkens slightly.
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Ready when: spices are fragrant and paste is caramelized
Tip: Cooking spices in fat and paste releases their essential oils and deepens flavor—don't skip this step.
4
Return beef and add broth
- Return all browned beef and any accumulated juices to the pot.
- Pour in beef broth and stir well to combine.
- Bring to a gentle simmer.
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Ready when: liquid begins to steam and small bubbles appear at edges
5
Simmer beef until tender
- Reduce heat to low, partially cover the Dutch oven with a lid, and simmer gently for 30 minutes, stirring occasionally.
- The beef should become very tender and the broth should reduce slightly.
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Ready when: beef chunks break apart easily with a spoon and sauce is slightly thickened
Tip: Low heat is essential to keep the meat tender. High heat will toughen it. Stir occasionally to ensure even cooking.
6
Add chickpeas and spinach
- Stir in drained chickpeas and fresh spinach.
- Cook, uncovered, for 5 minutes, stirring gently, until the spinach wilts completely and the chickpeas heat through.
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Ready when: spinach is completely wilted and no raw leaves remain
Tip: Add spinach in batches if needed—it releases water as it cooks and will fit in the pot.
7
Finish and season
- Remove from heat and stir in fresh lemon juice.
- Taste and adjust salt and pepper as needed.
- The filling should be savory, slightly sweet from black garlic, and well-balanced with bright citrus notes.
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Ready when: filling tastes balanced and seasoned to your preference
Tip: Lemon juice brightens the rich, deep flavors of the stew. Add more if you prefer brighter acidity.
8
Warm the flatbread
- If using store-bought flatbread, warm it in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 20 seconds until pliable.
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Ready when: flatbread is warm and soft enough to fold without cracking
Tip: Warm flatbread right before serving so it stays pliable and doesn't dry out.
9
Assemble the wraps
- Lay a piece of warm flatbread on a clean surface.
- Spread 2 tbsp (30 g) Greek yogurt (if using) in the center.
- Spoon about ¾ cup (200 ml) of the beef and chickpea filling down the middle.
- Top with chopped fresh cilantro or parsley if desired.
- Fold the flatbread over the filling, tucking in the sides to create a secure wrap.
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Ready when: wrap is fully folded and filling is enclosed
Tip: Don't overfill the wrap or it will split open. A yogurt layer acts as a cushion and adds creaminess to balance the bold spices.

Good to know

Tips

Black garlic is fermented whole garlic with a sweet, molasses-like flavor and intense umami. It adds depth without overpowering. Find it at specialty food shops, Asian markets, or online.
For a richer, deeper broth, use bone broth instead of regular beef broth. It adds extra body and a more developed flavor.
This recipe is naturally rich in protein from beef, chickpeas, and yogurt—perfect for breaking a day-long fast during Ramadan. The warm spices and umami-rich black garlic satisfy both hunger and appetite.
Prepare all ingredients before you start cooking. The searing and stewing process requires attention, and having everything ready ensures smooth, confident cooking.

Make ahead

The beef and chickpea filling can be made up to 2 days ahead, stored in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally, for 10 minutes until warmed through. Assemble wraps just before serving with warm flatbread.

Storage & reheating

Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. The filling is not suitable for freezing due to the delicate texture of the beef. Warm flatbread briefly before serving. Wraps are best eaten the day they are assembled.

Substitutions

black garlic cloves → ½ cup (85 g) fresh garlic, minced, plus 2 tbsp (30 ml) molasses or balsamic vinegar. Black garlic provides umami and subtle sweetness. This substitute mimics those qualities, though the flavor profile will be slightly different—slightly sharper from fresh garlic but still rich.
beef chuck or shoulder, cut into 1½-inch cubes → 1.5 lb (680 g) lamb shoulder, cut into 1½-inch cubes. Lamb is traditional in Middle Eastern cuisine and brings a slightly gamier, aromatic flavor that pairs beautifully with black garlic and warm spices.
fresh spinach, packed → 3 cups (90 g) fresh Swiss chard or kale, chopped. Both greens provide similar structure and slight earthiness. Kale may need an extra minute to soften; chard is more delicate and cooks in the same time.
warm flatbread or pita → 4 large flour tortillas or whole-wheat wraps. Tortillas work well and provide structure for the wrap. Warm before serving for the best texture.