Best Lahmacun Turkish Spiced Lamb Pita Recipes

Lahmacun (Turkish Spiced Lamb Pita) image

Provided by Member 610488

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1/2 white onion, finely chopped
1 1/2 teaspoons ground cumin (add a bit more if you want a more intense flavor)
1 1/2 teaspoons ground coriander (add a bit more if you want a more intense flavor)
1 teaspoon paprika
1 lb ground lamb
1 tablespoon tomato paste
1 teaspoon salt
2 tablespoons flat leaf parsley, minced
4 (12 inch) pita bread or 4 (12 inch) naan bread
1/4 cup flat leaf parsley (garnish)
1/4 cup chopped white onion (garnish)
1/4 cup tomatoes, diced (garnish)
1 lemon, cut into quarters (garnish)

Steps:

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.

Nutrition Facts : Calories 638.6, Fat 34.9, SaturatedFat 12.7, Cholesterol 82.9, Sodium 1137.4, Carbohydrate 52.9, Fiber 3.7, Sugar 3.4, Protein 27.6

LAHMACUN [ Turkish spiced lamb flatbread] image

Number Of Ingredients 15

1/4 pound Dough [bread]
2 tablespoons Olive Oil
1/2 Onion [finely chopped]
1 1/2 teaspoons Coriander [ground]
1 1/2 teaspoons Cumin
1 teaspoon Paprika
1 pound Ground Lamb
1 tablespoon Tomato Paste
1 teaspoon Salt
2 teaspoons Parsley [chopped finely]
1 TOPPINGS
1/4 cup Parsley {chopped]
1/4 cup Onion [finely chopped]
1/4 cup Tomatoes [chopped]
2 Lemon [cut in quarters]

Steps:

1. Prepare the spicy lamb: Place a skillet over medium heat and add the olive oil and chopped onion. Cook stirring until onion is soft but not brown. Add the spices and cook 1 minute, then add the ground lamb. Cook the lamb until it is evenly browned, breaking it up as it browns. Stir in the tomato paste, salt, and parsley. Set aside to cool before topping the flatbread.
2. Preheat a baking stone [pizza stone is fine] to 500 degrees for at least 30 minutes. Sprinkle a pizza cutter with flour. Dust the surface of the refrigerate dough with flour and cut off a peach sized piece. [1/4 pound]. dust with more flour and quickly shape into a ball stretching the surface of the dough around turning it as you go.
3. Stretch the flat bread: flatten the dough with your hands on a floured work surface. Spread meat over the surface of the dough.
4. Slide onto pizza stone. Cook 5 - 8 minutes. The crust should be baked through but remain pale and soft.