Lahmacun (Turkish Spiced Lamb Pita)

"This traditional Turkish dish dates back to before the Ottoman Empire and is a variation of a traditional Arabic dish, lahm bi'ajin (meat with dough). Another variation that might be more known internationally is the Gyro from Greece."
 
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Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
  • Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
  • When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
  • Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.

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