Lahmacun (Turkish Spiced Lamb Pita) Recipe

Name: Lahmacun (Turkish Spiced Lamb Pita)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 white onion, finely chopped; 1 1/2 teaspoons ground cumin (add a bit more if you want a more intense flavor); 1 1/2 teaspoons ground coriander (add a bit more if you want a more intense flavor); 1 teaspoon paprika; 1 lb ground lamb; 1 tablespoon tomato paste; 1 teaspoon salt; 2 tablespoons flat leaf parsley, minced; 4 (12 inch) pita bread or (12 inch) naan bread; 1/4 cup flat leaf parsley (garnish); 1/4 cup chopped white onion (garnish); 1/4 cup tomatoes, diced (garnish); 1 lemon, cut into quarters (garnish)

Servings: persons

2 tablespoons olive oil
1/2 white onion, finely chopped
1 1/2 teaspoons ground cumin (add a bit more if you want a more intense flavor)
1 1/2 teaspoons ground coriander (add a bit more if you want a more intense flavor)
1 teaspoon paprika
1 lb ground lamb
1 tablespoon tomato paste
1 teaspoon salt
2 tablespoons flat leaf parsley, minced
4 (12 inch) pita bread or (12 inch) naan bread
1/4 cup flat leaf parsley (garnish)
1/4 cup chopped white onion (garnish)
1/4 cup tomatoes, diced (garnish)
1 lemon, cut into quarters (garnish)

1
Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
2
Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
3
When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
4
Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 white onion, finely chopped, 1 1/2 teaspoons ground cumin (add a bit more if you want a more intense flavor), 1 1/2 teaspoons ground coriander (add a bit more if you want a more intense flavor), and more.

Yes, Lahmacun (Turkish Spiced Lamb Pita) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lahmacun (Turkish Spiced Lamb Pita)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions