Flatbread Pizzas with Ground Meat (Lahmajoun)

Name: Flatbread Pizzas with Ground Meat (Lahmajoun)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 lb (225 g) lean ground beef; 1 tbsp (15 ml) olive oil; 1 small onion, chopped; 1 garlic clove, chopped; 1 tbsp sweet paprika; 1/2 tsp ground allspice; 1 tomato, seeded and chopped; 2 tbsp (30 ml) plain yogurt; 1 tbsp flat-leaf parsley, finely chopped, plus more for garnish; 1 tbsp mint, finely chopped, plus more for garnish; 4 Greek pitas or naan breads, about 8 inches (20 cm) in diameter

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Preparation 20 MIN

Cooking 20 MIN
Servings 4

This ground meat version of pizza, called lahmajoun in Armenia and lahmacun in Turkey, is a very popular snack in eastern Mediterranean countries. You can also find it here, in restaurants and grocery stores that specialize in cuisines from this region. But making it yourself at home is always way more satisfying.

Ingredients
Preparation

Ingredients

1/2 lb (225 g) lean ground beef
1 tbsp (15 ml) olive oil
1 small onion, chopped
1 garlic clove, chopped
1 tbsp sweet paprika
1/2 tsp ground allspice
1 tomato, seeded and chopped
2 tbsp (30 ml) plain yogurt
1 tbsp flat-leaf parsley, finely chopped, plus more for garnish
1 tbsp mint, finely chopped, plus more for garnish
4 Greek pitas or naan breads, about 8 inches (20 cm) in diameter

Preparation

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
In a skillet over medium-high heat, lightly brown the meat in the oil, breaking it up with a wooden spoon as it cooks. Add the onion, garlic and spices. Continue cooking for 3 minutes. Season with salt and pepper. Remove from the heat.
Transfer the mixture to a food processor. Add the tomato, yogurt and herbs. Pulse the mixture a few times until creamy (see note). Adjust the seasoning.
Place the pitas on the prepared baking sheet and spread each one with one-quarter of the meat mixture. Bake for 12 minutes or until the flatbreads are lightly golden. Let cool, then garnish with more parsley and mint.

Note

Be careful not to grind the meat mixture too finely—you want a meaty texture, not a paste.

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