Ingredients
-
2
-
1/2
-
1 1/2
-
1 1/2
-
1
-
1
-
1
-
1
-
2
-
4
-
1/4
-
1/4
-
1/4
-
1
-
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
Stir in the Tomato Paste, Salt and Parsley, Cook For Another Minute. Set Aside to Cool. Can Be Made Ahead. |
|
3
Done
|
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. |
|
4
Done
|
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. |
