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.
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
Shredded iceberg lettuce
Pickled green peppers / Aleppo pepper flakes
- Heat oven to 220C.
- 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.
- 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)
- Whack the trays into the oven and cook for around 7 minutes until the lamb is just cooked.
- 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.
- Serve immediately or keep the cooked lahmajun in a stack and pop back into the oven altogether to stay warm.
- 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.
- 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.