House recipe
🌯 Quick lahmacun on wraps
A weeknight shortcut: spiced lamb spread thinly over shop-bought wraps, baked crisp and rolled up with a sumac onion salad.
Allergens. Contains: Gluten. May contain, depending on the brands you buy: Milk, Soy.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 4 large wheat tortillas
- 250 g lamb mince
- 1 small onion, quartered
- 1 bell pepper, red, roughly chopped
- 1 tomatoes, roughly chopped
- 2 cloves garlic
- 1 bunch flat-leaf parsley, half for the topping, half to serve
- 2 tbsp tomato purée
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 1 tsp sumac
- 1 lemon, in wedges
- Salt, to taste
- Black pepper, to taste
Method
- Heat the oven to 240°C with two baking trays inside.
- Blitz the onion, pepper, tomato, garlic and half the parsley in a food processor until very fine (or chop by hand). Squeeze out some of the liquid.
- Mix the vegetables with the lamb, tomato purée, paprika, cumin, chilli flakes, oil, a teaspoon of salt and some pepper into a soft paste.
- Spread a thin layer over each wrap, right to the edges. It should look sparse.
- Slide the wraps onto the hot trays and bake for 7–9 minutes until the meat is cooked and the edges are crisp.
- Meanwhile toss the red onion with the sumac, the rest of the parsley and a pinch of salt.
- Squeeze lemon over each lahmacun, add some onion salad and roll it up to eat.