Easy Lahmacun Recipe

Here it comes – an easy lahmacun recipe. If you would like to check out the original recipe, which still tastes divine, click here. The idea of using a pre-made dough for easy Lahmacun recipe came about pretty suddenly, in the shape of a dough, which I would typically use for quesadillas. It would take such a long time to roll out the dough from the original recipe, I honestly would limit making this dish to once in a couple of months. After the discovery of Fresca Tortillas, I can whip these easy lahmacuns very quickly. If you scroll down to the bottom of the page, you will find an easy print out for this recipe.

Make sure you are purchasing an uncooked, flour tortillas if you want to use them for Lahmacun. I get these tortillas from Costco and they’ve been available there for quite some time. I do not anticipate that Costco might stop selling them. That being said, if you are not in the U.S. or if you live in cities without Costco, you can find a suitable alternative for Fresca Tortillas in your local grocery stores. Seek and you shall find! There are 36 tortillas in each package. Typically a family of 6, like ours, will eat about 12-14 for dinner. The ingredients in this recipe will be enough for about 18-20 tortillas.

Ingredients:

• 1 lb of ground beef or mixed lamb and beef
• 1 bag of Fresca, Uncooked Flour Tortillas
• 1 medium onion
• 4 cloves of garlic
• 2 Tbsp butter
• 1/2 bunch (big bunch) of Italian parsley (1 bunch of Parsley tips for wrapping inside the ready Lahmacuns, optional)
• 1 bunch, or a small container of mint
• 1 small chili pepper (optional)
• 3 small tomatoes, peeled and diced
• juice of the 1/2 large lemon
• 1 tsp of ground cumin
• 1-1/2 tsp salt
• 1/2 black pepper
• 1 tsp paprika

Chop onion and garlic together using a chopper. You can always do this process by thinly slicing and dicing the onions and garlic. Using a chopper will save up your time significantly.

Melt the butter in a medium size skillet and add the onion & garlic mixture. Saute this mixture on medium heat for about 5-8 minutes, or until the onions turn transparent. Set aside until further use.

Wash and chop up the mint, Italian Parsley, chili pepper and tomatoes. Place all of these ingredients in a medium bowl.

Squeeze the juice of half a lemon. Add spices and salt to the mixture. Add the sauted onions and meat into the bowl and mix everything well using your hands.

Preheat the oven at 420 F.  Once the meat mixture is ready, take out the tortillas from their wrap. Use tablespoon and a half of the meat mixture on each tortilla. You can also eyeball the amount of the meat you will need to use in order to thinly cover the surface of the tortilla. It will all depend on the size of the tortillas you are using. Spread the meat mixture thinly over the tortillas and place them on top of the cookie sheet or a baking pan. Once the oven is hot and ready, slide the baking pans into the oven. Each time a batch is ready, you can quickly alternate with a raw batch of Lahmacun to get them baked as quickly as possible.

My family likes their Lahmacun nice and crispy. Thus I keep them in the oven, baking a little longer. You also would not want to take them out too early, as there is a chance that the meat topping may not bake through. Typically, about 10-12 minutes should be enough for these Lahmacun to be fully cooked. Take them out of the oven when Lahmacuns are nice a golden.

Voila!

I serve Lahmacun with the wedges of lemon, thinly sliced onions and the tips of Italian parsley. Some may like to eat them with lettuce or other herbs. I will leave the serving part up to your imagination. I hope you will enjoy these as much as we do!

Print Recipe

Easy Lahmacun Recipe

The idea of using a pre-made dough for easy Lahmacun recipe came about pretty suddenly, in the shape of a dough, which I would typically use for quesadillas. It would take such a long time to roll out the dough from the original recipe, I honestly would limit making this dish to once in a couple of months. After the discovery of Fresca Tortillas, I can whip these bad boys up very quickly.

Course: Main

Cuisine: Armenian, Turkish

Servings: 18 lahmacun

Author: Lola Elise

Ingredients

• 1 lb of ground beef or mixed lamb and beef
• 1 bag of Fresca Uncooked Flour Tortillas
• 1 medium onion
• 4 cloves of garlic
• 2 Tbsp butter
• 1/2 bunch big bunch of Italian parsley (1 bunch of Parsley tips for wrapping inside the ready Lahmacuns, optional)
• 1 bunch or a small container of mint
• 1 small chili pepper optional
• 3 small tomatoes peeled and diced
• juice of the 1/2 large lemon
• 1 tsp of ground cumin
• 1-1/2 tsp salt
• 1/2 black pepper
• 1 tsp paprika

Instructions

• Chop onion and garlic together using a chopper. You can always do this process by thinly slicing and dicing the onions and garlic. Using a chopper will save up your time significantly.
• Melt the butter in a medium size skillet and add the onion & garlic mixture. Saute this mixture on medium heat for about 5-8 minutes, or until the onions turn transparent. Set aside until further use.
• Wash and chop up the mint, Italian Parsley, chili pepper and tomatoes. Place all of these ingredients in a medium bowl.
• Squeeze the juice of half a lemon. Add spices and salt to the mixture. Add the sauted onions and meat into the bowl and mix everything well using your hands.
• Preheat the oven at 420 F. Once the meat mixture is ready, take out the tortillas from their wrap. Use tablespoon and a half of the meat mixture on each tortilla. You can also eyeball the amount of the meat you will need to use in order to thinly cover the surface of the tortilla. It will all depend on the size of the tortillas you are using. Spread the meat mixture thinly over the tortillas and place them on top of the cookie sheet or a baking pan. Once the oven is hot and ready, slide the baking pans into the oven. Each time a batch is ready, you can quickly alternate with a raw batch of Lahmacun to get them baked as quickly as possible.
• My family likes their Lahmacun nice and crispy. Thus I keep them in the oven, baking a little longer. You also would not want to take them out too early, as there is a chance that the meat topping may not bake through. Typically, about 10-12 minutes should be enough for these Lahmacun to be fully cooked. Take them out of the oven when Lahmacuns are nice a golden.
• I serve Lahmacun with the wedges of lemon, thinly sliced onions and the tips of Italian parsley. Some may like to eat them with lettuce or other herbs. I will leave the serving part up to your imagination. I hope you will enjoy these as much as we do!