Lahmacun

Ingredients

• 200 g ground lamb or beef - can use a mix of both
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 1 medium tomato - finely chopped
• 1 tbsp tomato paste
• 1 tbsp red pepper paste - can substitute with more tomato paste
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp black pepper
• 1 tbsp olive oil
• 2 pieces flatbreads - store-bought or homemade
• 1 cup parsley - finely chopped, for garnish
• 1 lemon - cut into wedges, for serving

Step-by-step instructions

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
2. Add the ground lamb or beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
3. Stir in the finely chopped tomato, tomato paste, red pepper paste, cumin, paprika, black pepper, and a pinch of salt. Cook for an additional 5 minutes until the mixture is well combined and flavors meld.
4. Preheat your oven to 220°C (428°F). Spread the meat mixture evenly over the flatbreads, covering them completely.
5. Place the flatbreads on a baking sheet and bake in the preheated oven for 10-12 minutes or until the edges are slightly crispy.
6. Remove from the oven, and let cool for a minute. Garnish with chopped parsley and serve with lemon wedges on the side.

Serving suggestion

Traditionally, Lahmacun is served with a side of fresh herbs, such as parsley and mint, and a wedge of lemon to add brightness to the flavors.

Nutrition per serving (estimated)

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