Lamb Lahmacun

Lahmacun is traditionally made with homemade flatbread, however for the ease of convenience I have substituted store bought pita. This is a super easy weekday dinner. 

Let's get started.

Lamb Lahmacun

4 medium pitas with pockets

1 lb. Ground Lamb

12 Cloves Garlic,

2 Jalapeños, halved

1 Tbsp. Ground Coriander

1 Tsp. Ground Cumin

1/4 Tsp. Baking Soda

1 Medium White Onion

2/3 Cup Parsley, plus more for serving

1 Tbsp. Paprika, plus more for sprinkling

2 Tsp. Kosher Salt

1/2 Cup plain Greek Yogurt

Thinly sliced cabbage and lemon wedges (for serving)

Preheat oven to 425° Fahrenheit. Insert a knife into pocket of each of the pitas from the side; run knife around circumference to separate into 2 rounds.

Add the garlic, jalapenos, coriander, cumin, baking soda, half of the white onion, parsley, and paprika into a food processor. Process into finely chopped. Pour into a bowl and add ground lamb; mix vigorously with your hands until mixture begins to stick to sides of bowl.

Divide meat mixture among pitas (a little over 1/4 cup per half). Spread lamb mixture to edges of pitas. Arrange on 2 large rimmed baking sheets.

Bake lahmacun, rotating baking sheets top to bottom and front to back halfway through, until meat is cooked and edges of pita are golden, 10–12 minutes. Let cool 2 minutes then transfer to a platter.

Meanwhile, stir Greek yogurt and 1/4 tsp. kosher salt in a small bowl. Sprinkle with a small pinch of paprika.

Serve lahmacun with sliced onion, thinly sliced cabbage, more parsley, seasoned yogurt, and lemon wedges on the side for topping.

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