Lahmajoun
1 Hour
Medium
Serves 12
Ingredients
- Topping
- 1 lb. ground beef, lamb, or combination of both
- 1 medium onion (finely chopped)
- 1 medium red pepper (finely chopped)
- 1/2 small green pepper (finely chopped)
- 1/2 bunch parsley (washed well, finely chopped)
- 1 15-oz. can diced tomatoes (well-drained)
- 2 Tbsp. tomato or red pepper paste
- 1-2 Tbsp. flour
- 1½ tsp. dried mint
- 1 clove garlic (minced)
- 1½ tsp. salt
- 1 tsp. sweet paprika
- 1 dash cayenne pepper (or to taste)
- Base
- 2 10-count pkgs. 8-inch flour tortillas
Instructions
- To save time, process the onion, peppers, and parsley in a food processor, using the metal “S” blade. Squeeze out any excess liquid – this is VERY important! Be careful not to over-process. Vegetables should still be a bit chunky, not pureed.
- In a large bowl, combine all of the topping ingredients, mixing well.
- Preheat oven to 400° – 425°F.
- Thinly spread about 3 Tbsp. of meat topping on the surface of each tortilla, spreading to the edge.
- Place 2 to 3 tortillas on each baking tray. They should not overlap each other.
- Bake on the lower rack for about 5 minutes, then on the upper rack, for another 5 minutes, or until the meat topping has browned, and the edges of the tortilla are golden.
- Continue this procedure until topping and/or tortillas are all used. To Serve
- Place thin slices of sweet onion and chopped parsley in the center of the lahmajoun, fold, and eat! A squeeze of lemon gives it a nice touch, too! To Freeze
- After baking and cooling, stack lahmajouns, with plastic wrap in between each one. Place in plastic freezer bags & seal tightly. To Reheat
- Preheat oven to 350°F. Remove frozen lahmajoun from the plastic wrap. Stack them in pairs on a baking sheet, meat sides facing each other. Heat for about 5-7 minutes. Turn once during reheating.