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Lahmacun
Middle-Eastern flatbread with a spiced, thin layer of meat baked on top.
By Keith McBrayerPhotography by Damm Cabrera
This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Traditionally, you would make a dough and bake the meat into the bread in the oven, but this version can be made with a pre-baked flatbread (homemade flatbread or store bought).
Keith McBrayer
CREATOR
Ingredients
Flatbread & meat filling
- ground beef300 g~2/3 lb
- flatbreads~6
- sour cream, or yogurt2 spoonfuls
- onions1
- parsley, or mint1 bunch
- saltto taste
- black pepperto taste
- paprikaa sprinkle
- cumina sprinkle
For serving
- parsley, chopped
- onions, thinly slied
- tomatoes, thinly sliced
- lemons, wedges
Method
Step 1: Preheat the oven
If using freshly made dough, preheat an oven with a pizza steel/stone in the top rack.
Switch the oven to the broiler function on high.
Step 2: Mix & spread the meat onto the flabreads.
Meanwhile, mix all meat spread components until the meat is tacky.
- Cook a tiny spoonful of it in the microwave to check seasoning, and add ingredients if needed.
Spread a very thin layer of the meat mixture onto a flatbread. Repeat with remaining flatbreads until you’ve run out of meat.
Step 3: Bake the lahmacun
Slide a prepped flatbread onto the stone and from above until the meat mixture is browned and fully cooked.
Repeat with remaining portions. Serve warm with garnishes on the side.
- To eat: roll up an individual lahmacun with toppings of choice. Enjoy.
FAQ
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