Set a pan over high heat, then add the ground meat and press it into the surface of the pan. Sprinkle the salt and cumin seeds on top of the beef to begin seasoning it.

Sear the meat until the bottom of the meat has browned, then begin breaking it up with a spatula or potato masher.

Continue searing and breaking up the beef until it is cooked through, has some nice browning, and has been broken down to your desired texture.

Turn the heat to low and add in a few heaping spoonfuls of the harissa paste. Use the moisture from the harissa to deglaze the bottom of the pan.

Mix until the meat is evenly coated and saucy. Turn off the heat, taste, and adjust with more salt, cumin, or harissa paste as needed.

To assemble a wrap, set a lavash bread down and spread a spoonful of yogurt on one third of the bread. Sprinkle the yogurt with dill and black pepper to season (think of this as a “yogurt sauce”).

Add a layer of pickled cabbage, and then a portion of ground meat, all in a neat line.

• I did ~1/3 of the meat per wrap.

Tightly roll up the lavash bread into a wrap. Optionally cut in half and/or seal with foil or parchment paper for eating or storage (these are great for making ahead).

Repeat with remaining wraps and enjoy.