Ramadan Iftar Lamb and Date Wrap

Name: Ramadan Iftar Lamb and Date Wrap
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) lamb shoulder, trimmed and cut into 2-inch (5 cm) cubes, trimmed of excess fat, cut into 2-inch cubes; 1 whole (150 g) medium yellow onion, diced into ½-inch pieces; 4 cloves (20 g) garlic cloves, minced; 1 tablespoon (10 g) fresh ginger, peeled and minced; 1½ teaspoon (3 g) ground cumin; ½ teaspoon (1.2 g) ground cinnamon; 1 teaspoon (2 g) ground coriander; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 2 tablespoon (30 ml) olive oil; 1½ cup (360 ml) lamb or chicken broth; 1 cup (160 g) Medjool dates, pitted, pitted and roughly chopped; ⅓ cup (85 g) tahini (sesame paste), at room temperature; 3 tablespoon (45 ml) fresh lemon juice; 3 tablespoon (45 ml) water (for tahini sauce); 2 cup (60 g) fresh baby spinach, loosely packed; 4 whole (400 g) warm flatbread or pita, warmed before serving

From the MyKitchenBank Kitchen

Tender, spiced slow-cooked lamb with warm dates, creamy tahini, and fresh spinach wrapped in warm flatbread—a nourishing and satisfying Ramadan iftar meal that honors tradition while keeping preparation simple. The lamb becomes meltingly soft, the dates add natural sweetness and energy, and the tahini binds everything with rich, nutty flavor. Perfect for breaking the fast.

Prep: 20 min
Cook: 2 hr 30 min
Total: 2 hr 50 min
Makes: 4 wraps (1 wrap per person)

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Ingredients

4 servings

2 lb (900 g) lamb shoulder, trimmed and cut into 2-inch (5 cm) cubes, trimmed of excess fat, cut into 2-inch cubes
1 whole (150 g) medium yellow onion, diced into ½-inch pieces
4 cloves (20 g) garlic cloves, minced
1 tablespoon (10 g) fresh ginger, peeled and minced
1½ teaspoon (3 g) ground cumin
½ teaspoon (1.2 g) ground cinnamon
1 teaspoon (2 g) ground coriander
1 teaspoon (6 g) kosher salt
¼ teaspoon (0.5 g) black pepper, freshly ground
2 tablespoon (30 ml) olive oil
1½ cup (360 ml) lamb or chicken broth
1 cup (160 g) Medjool dates, pitted, pitted and roughly chopped
⅓ cup (85 g) tahini (sesame paste), at room temperature
3 tablespoon (45 ml) fresh lemon juice
3 tablespoon (45 ml) water (for tahini sauce)
2 cup (60 g) fresh baby spinach, loosely packed
4 whole (400 g) warm flatbread or pita, warmed before serving

Equipment (5)

Large heavy pot or Dutch oven with lid (5–6 quart / 4.5–5.5 L capacity)
Cutting board and sharp knife
Measuring spoons and cups
Wooden spoon for stirring
Small bowl for tahini sauce

Steps

Before you start

Trim excess fat from lamb shoulder; cut into 2-inch (5 cm) cubes
Pit dates if needed and roughly chop
Bring tahini to room temperature so it mixes smoothly
Have all spices measured and ready (mise en place speeds assembly)

1
Brown the lamb
- Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Working in two batches to avoid crowding, brown the lamb cubes on all sides, about 3–4 minutes per batch.
- Transfer to a plate as done.
- Do not cook through; you just want a golden crust.
- Season with salt and pepper as you brown.
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Ready when: Lamb is golden brown on all sides (not fully cooked)
Tip: Don't overcrowd the pot—browning in batches develops deeper flavor through Maillard reaction.
2
Bloom the spices
- Reduce heat to medium.
- Return all the browned lamb to the pot.
- Add the diced onion and cook, stirring, for 2 minutes until just softened.
- Add minced garlic and ginger, and cook for 1 minute more.
- Sprinkle in the cumin, cinnamon, coriander, salt, and pepper.
- Stir constantly for 30 seconds to toast the spices and release their aromas.
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Ready when: Spices are fragrant and slightly darkened
Tip: Blooming spices in fat makes them taste more vibrant and prevents the raw spice flavor in the final dish.
3
Add broth and dates
- Pour in the broth and stir, scraping up any browned bits from the bottom of the pot.
- Add the chopped dates and stir to combine.
- Bring to a gentle simmer.
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Ready when: Liquid simmers gently with small bubbles rising steadily
4
Slow-cook the lamb
- Reduce heat to low, cover the pot with its lid, and cook for 2.5 to 3 hours, stirring occasionally (every 45 minutes or so).
- The lamb should become very tender and fall apart easily when pierced with a fork.
- The dates will soften and partially dissolve into the sauce, sweetening and thickening it naturally.
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Ready when: Lamb shreds easily with a fork; sauce is rich and darkened
Tip: If the liquid reduces too quickly, add a splash of water. If there's too much liquid at the end, increase heat to medium-low and simmer uncovered for 10–15 minutes to reduce.
5
Make the tahini sauce
- While the lamb finishes cooking, whisk together the tahini, lemon juice, and water in a small bowl.
- Whisk until smooth and pourable; it should have the consistency of heavy cream.
- If too thick, add water 1 tablespoon at a time.
- Taste and adjust seasoning with salt if needed.
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Ready when: Sauce is creamy, smooth, and pourable
Tip: Adding water gradually prevents the tahini from becoming gritty. Lemon juice helps lighten and emulsify the paste.
6
Warm the flatbreadOven 300°F / 150°C
- Warm the flatbread in a 300°F (150°C) oven for 5 minutes, or wrap in damp paper towels and microwave for 20–30 seconds.
- You want it soft and pliable.
- Keep it wrapped to stay warm while you assemble the wraps.
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Ready when: Flatbread is warm and soft, not crisp
Tip: Warm flatbread is far easier to wrap without tearing.
7
Assemble the wraps
- Lay out a warm flatbread on a clean surface.
- Place a handful of fresh spinach (about ½ cup / 15 g) in the center.
- Top with about ¾ cup (200 g) of the warm lamb and date mixture.
- Drizzle generously with tahini sauce—about 2 tablespoons (30 g).
- Roll tightly: fold in the sides first, then roll up from the bottom, keeping the filling snug.
- Place seam-side down on a plate.
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Ready when: Wraps are rolled tightly and seam is sealed
Tip: Don't overfill or the wrap will tear. A snug roll keeps everything from spilling as you eat.

Good to know

Tips

For a deeper, more complex flavor, add ¼ teaspoon ground cloves or a small pinch of nutmeg to the spice mix.
If you prefer a thicker, more jam-like filling, cook the lamb uncovered for the last 30 minutes to reduce excess liquid.
Serve with a side of plain yogurt or cucumber slices for freshness and cooling contrast.
This dish is traditionally served after sunset during Ramadan; the slow-cooked lamb and dates provide sustained energy and warmth to break the fast.

Make ahead

The lamb and date filling can be made up to 2 days ahead. Cool, cover, and refrigerate. Reheat gently over low heat or in a 300°F (150°C) oven for 15–20 minutes before serving. The tahini sauce can be made 2–3 hours ahead and stored at room temperature; whisk again before using. Assemble wraps just before serving to keep the flatbread soft.

Storage & reheating

Cooked lamb filling: store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. Do not freeze whole wraps (flatbread becomes tough). The filling freezes well for up to 3 months in a freezer-safe container; thaw overnight in the fridge and reheat. Tahini sauce: keeps at room temperature for 2–3 hours or refrigerated for up to 5 days.

Substitutions

lamb shoulder, trimmed and cut into 2-inch (5 cm) cubes → Beef chuck or stewing beef. Use the same weight and cut size. Cook time remains the same. The flavor will be less aromatic but equally tender.
Medjool dates, pitted → Dried apricots or figs, chopped. Use the same weight. The wrap will be less sweet and slightly more tart, but still authentic to some regional variations.
tahini (sesame paste) → Greek yogurt mixed with a little sesame oil and lemon juice. Use ⅓ cup (85 g) yogurt + 1 teaspoon sesame oil + 1 tablespoon lemon juice. Lighter and tangier, but loses the nutty sesame flavor.
warm flatbread or pita → Lavash, naan, or tortilla wraps. Any soft wrap works. Naan is thicker and richer; lavash is thinner and more delicate.