Preheat the oven to warm the bread. Meanwhile, dry-fry the pine nuts in a large pan, shaking the pan and stirring the nuts frequently until just lightly browned. Transfer to a small bowl and put aside.
Add the olive oil to the pan and heat slowly. Halve, peel and chop the onion, then fry over moderate heat for 3 minutes, or until softened. Add the meat and fry until brown, stirring to break up any lumps. Then stir in the cumin, allspice and tomatoes with their juice; simmer for 10–15 minutes, stirring occasionally.
Chop enough coriander to give 4 tablespoons and put aside. Chop the cucumber and rinse and finely shred the lettuce; place in separate serving bowls. Put the bread into the oven to warm.
When the meat is cooked, stir in the coriander and pine nuts, heat through for 1–2 minutes, then transfer to a serving dish. Spoon the sour cream into a serving bowl. Put the bread into a napkin-lined serving basket to keep hot.
At the table, each diner takes a tortilla, places a spoonful of meat in the centre, tops it with lettuce, cucumber and some sour cream, then rolls it up, holds it in the fingers and eats it. If using pita bread, make a slit in one side of each and spoon the meat and salad into the pocket (see box, above).
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and iron and zinc.
EASY DOES IT!
If you use pita bread instead of tortillas, make a pocket for the filling by cutting a slit in the side of the warm bread. Place a spoonful of the meat mixture inside, then stuff with shredded lettuce and chopped cucumber. Top the salad with a spoonful of sour cream.