Lahmacun

Paper-thin flatbread topped with a spiced minced meat paste, baked crisp and rolled with parsley and lemon.

Ingredients

• 600g ground lamb
• 400g rice pilaf
• 2 tbsp minced garlic
• a pinch of Aleppo pepper
• 1/4 cup unsalted butter
• 200g ripe tomatoes
• a handful of fresh parsley, chopped
• crumbled feta, to taste
• 2 cups water

Instructions

1. 1

   Pat the beef sirloin dry, season generously with salt, pepper, and ground cumin, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the beef sirloin until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and finely chopped red onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the sweet paprika and ripe tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the beef sirloin to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the beef sirloin is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the lemon wedges, taste, and adjust the seasoning with salt and pepper as needed.

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