Lahmajun

One of my all time top favourite foods, and one that instantly takes me back to childhood and holidays visiting family in Istanbul. When word gets out now that a batch has been made then sibling seem to turn up out of the blue looking hopeful for leftovers. Oh and the day I discovered that wraps could be used instead of battling with bread dough (a lot of bread dough and a lot of dough prep as most people can easily snarf 2-3), was a very happy day.

Ingredients

16 ish plain white wraps – it depends on how thick you apply the meat

800g minced lamb

1 large onion, finely chopped

2 green peppers, finely chopped

2 x 400g tins of chopped tomatoes, drained of most of the juice

A handful of chopped parsley

Salt & pepper

To serve:

Lemons

Sumac

Shredded iceberg lettuce

Pickled green peppers / Aleppo pepper flakes

Method

  1. Heat oven to 220C.
  2. Put onions, parsley, seasoning, lamb, tomatoes & chopped peppers in a large bowl and mix well by hand, squishing it all together. Cover & pop it in the fridge if prepared ahead of time.
  3. Pop single wraps onto baking trays, then take a small handful of meat and pat down over the surface of a wrap, taking it out to the edges, but keeping the layer quite thin (to avoid sogginess when cooked)
  4. Whack the trays into the oven and cook for around 7 minutes until the lamb is just cooked.
  5. I find myself creating a production line at this point – moving trays up the oven as the top tray becomes ready, then dunking trays into water to cool them quickly before putting meat onto the next wrap in the process.
  6. Serve immediately or keep the cooked lahmajun in a stack and pop back into the oven altogether to stay warm.
  7. Serve each lahmajun with a squeeze of lemon juice, a tsp of sumac sprinkled on top and a good chunk of iceberg thrown in, roll up, and munch away. Adding the hot stuff is optional.
  8. These also work well if cooked on a pizza stone on a bbq, but be careful not to burn the base before the meat has cooked.

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