The pizza-style lahmacun, or lahmajoun, or translated "meat on dough" is popular in the Eastern Mediterranean region from Lebanon to Turkey. The crust has a thin crispy-soft texture from the stone oven. At home, it's traditionally baked in a pan without oil. The meat infused with summer vegetables creates a refreshing juicy topping. Enjoy lahmacun rolled up with or without salad filling.
- 1 lb lamb or beef ground
- 1 large onion
- 1 bunch parsley
- 1 1/2 bell pepper 1/2 green, 1 red
- 12 tortilla wraps 8-inch
- 2 cloves garlic
- 2-4 tbsp tomato paste
- 1-2 lemons for juice
- 1/4 cup olive oil
- salt & pepper
- 1 lettuce of your choice chopped
- 1-2 tomatoes sliced
- 1 cup yogurt plain
Lahmacun Culinary Spice Kit
- PaprikaTurkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano
In a FOOD PROCESSOR, blend onion and garlic into a paste.
Add parsley and bell peppers and chop coarsely.
Make sure that some tiny pieces are still visible.
Pour the mixture into a BOWL.
Stir in oil, Lahmacun spices, and 2 tbsp tomato paste.
Add salt (1.5 tsp recommended) and black pepper to taste.
Add meat and mix very well.
On each tortilla, distribute 2 tbsp of the meat mixture thinly up to the very edges.
Bake in a medium hot PAN (without oil) or OVEN (325°F, on parchment paper) until the meat topping is cooked.
Repeat until all lahmacuns are prepared.
▪ Substitute lamb with any other ground meat.
▪ Substitute meat with 2 cups of cooked lentils or bulgur.