Heat the oil in a nonstick skillet over medium heat. Add the onions and cook until softened. Add the ground beef and cook, breaking apart into small pieces. Once the meat is about halfway cooked through, add the garlic and tomato paste. Mix well then season with the allspice, 7 spice, salt and pepper. Mix and continue breaking apart the ground beef. Once the meat is fully cooked through, it should be nice and saucy. If it cooked down too much or becomes too dry, add more tomato sauce and even a touch of oil to get it to the right consistency. Set it aside.

While the ground beef cooks, this is when I chop up all my veggies. Next, make the sumac onions by combining the thinly sliced onions, sumac and chopped parsley in a small bowl. Mix well and set aside.

Work on the spicy garlic yogurt by adding the Greek yogurt to a bowl, grating in the garlic and adding the shatta and salt. Mix it up well and set aside.

To assemble, place a large tortilla on a flat surface. Place about a heaping ¼ cup of meat in the center and flatten it out to the width of the tostada or tortilla chips. Add the tostada on top and spread the spicy garlic yogurt on top (If you’re using tortilla chips, it will be easier to thin out the yogurt sauce with a bit of water and drizzle it on instead of spreading). Then add the lettuce, cucumbers, tomatoes and sumac onions on top. Place a small piece of a tortilla on top of everything, the edges of the large tortilla on top into the shape of a hexagon.

Heat a small skillet with a teaspoon of neutral oil on medium heat and place the crunch wrap seam side down into the skillet. Cook until browned and sealed, flip and cook until browned again. Place the crunchwrap on a plate seam side down and enjoy! I love cutting it in half to enjoy all the colorful and delicious layers! Sahtein!