Lahmajoun / Lahm-Ajun / Lahm-Ajeen

Name: Lahmajoun / Lahm-Ajun / Lahm-Ajeen
Cuisine: American
Ingredients: 1 pound ground lamb or beef; 4 Medium tomatoes, diced; 1 Large yellow onion, minced; 1/2 Bunch flat-leaf parsley, minced; 2 Tablespoons olive oil; 2 Tablespoons tomato paste; 1-3 Tablespoon pomegranate molasses (I use 3 - 5!); 1 1/2 Teaspoons salt, or to taste; 1 Teaspoon crushed Aleppo pepper or other medium-hot chili flakes,; to taste; 1/2 Teaspoon ground black pepper; 1/2 Teaspoon ground allspice; Flour Tortillas (8-inch if you want less work or smaller ones if you want faster cooking!); Lemon wedges; Greek Yogurt (optional)

PaulN @cook_6047903

This wonderfully delicious dish is claimed by many countries: Turkey, Lebanon, Armenia, etc. But no matter who claims it, it's simple and VERY good.

Essentially, it is a round (or elongated), thin pieces of dough topped with minced meat (most commonly beef or lamb), onions, tomatoes, parley and baked till meat is cooked.

PS: You can use a thin dough, or store bought Tortillas (much quicker...) Also, although pomegranate molasses are optional, they are but highly recommended - many supermarkets , Amazon and Middle Eastern shops carry them; its tartness is just perfect for this dish. If you skip the pomegranate molasses, do squeeze some lemon wedges just before serving

PPS: I sometimes split the filling in 2 parts: One without the tomatoes but with 5 additional table spoons of pomegranate molasses. This produces a nicely tart version. It's worth a try!

This wonderfully delicious dish is claimed by many countries: Turkey, Lebanon, Armenia, etc. But no matter who claims it, it's simple and VERY good.

Essentially, it is a round (or elongated), thin pieces of dough topped with minced meat (most commonly beef or lamb), onions, tomatoes, parley and baked till meat is cooked.

PPS: I sometimes split the filling in 2 parts: One without the tomatoes but with 5 additional table spoons of pomegranate molasses. This produces a nicely tart version. It's worth a try!

PaulN @cook_6047903

This wonderfully delicious dish is claimed by many countries: Turkey, Lebanon, Armenia, etc. But no matter who claims it, it's simple and VERY good.

Essentially, it is a round (or elongated), thin pieces of dough topped with minced meat (most commonly beef or lamb), onions, tomatoes, parley and baked till meat is cooked.

PPS: I sometimes split the filling in 2 parts: One without the tomatoes but with 5 additional table spoons of pomegranate molasses. This produces a nicely tart version. It's worth a try!

This wonderfully delicious dish is claimed by many countries: Turkey, Lebanon, Armenia, etc. But no matter who claims it, it's simple and VERY good.

Essentially, it is a round (or elongated), thin pieces of dough topped with minced meat (most commonly beef or lamb), onions, tomatoes, parley and baked till meat is cooked.

PPS: I sometimes split the filling in 2 parts: One without the tomatoes but with 5 additional table spoons of pomegranate molasses. This produces a nicely tart version. It's worth a try!

Saved

Ingredients

1 poundground lamb or beef
4Medium tomatoes, diced
1Large yellow onion, minced
1/2 Bunchflat-leaf parsley, minced
2 Tablespoonsolive oil
2 Tablespoonstomato paste
1-3 Tablespoonpomegranate molasses (I use 3 - 5!)
1 1/2 Teaspoonssalt, or to taste
1 Teaspooncrushed Aleppo pepper or other medium-hot chili flakes,
to taste
1/2 Teaspoonground black pepper
1/2 Teaspoonground allspice
Flour Tortillas (8-inch if you want less work or smaller ones if you want faster cooking!)
Lemon wedges
Greek Yogurt (optional)

Saved

Steps

1

Preheat the oven to 375 degrees.
2

Knead together the meat with the tomatoes, onion, parsley, olive oil, tomato paste, molasses, salt, pepper flakes, pepper and allspice until well-combined.
3

Divide into eight equal portions and spread one portion evenly on each of the tortillas, covering the entire surface and going all the way to the edges.
4

Grease two baking sheets and position racks in the upper and lower thirds of the oven. Place two tortillas on each baking sheet and bake, exchanging the sheets' position halfway through, for 10 to 18 minutes depending ion the size of the tortillas / dough used, until the topping is browned and sizzling.
5

Finish with a squeeze of lemon and/or a dollop of yogurt and roll up like a burrito. Serve warm or hot.