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Weeknight Lahmajoun

Weeknight Lahmajoun

Lahmajoun—golden brown pitas, topped with fragrant, sizzling ground beef—made quick and easy with the food processor.

By Rose Hattabaugh & Courtney HillNovember 15, 2022

  • Makes
    Makes four 8-inch flatbreads
  • Cook Time
    30 minutes
  • Rating

The meat-topped flatbread known as lahmajoun is popular in Turkey and Armenia. We’ve created an easy weeknight version by swapping the usual homemade flatbread dough for store-bought pita breads. Simply combine the meat mixture in a food processor and spread onto pita, then bake in a hot oven. When processing the mixture, don’t overdo it or the meat may become tough. Pulse a few times, just until combined. If you like, finish the dish with a sprinkling of fresh herbs and a drizzle of cooling yogurt to complement the spiced meat.

Ingredients
  • 4

    8-inch pita breads

  • 1

    small red OR yellow onion, roughly chopped

  • ¼

    cup roasted red peppers, drained and patted dry

  • 2

    tablespoons tomato paste

  • 2

    teaspoons smoked paprika

  • 1 ½

    teaspoons ground cumin

  • ¾

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 8

    ounces ground beef OR ground lamb

  • Optional garnish: Chopped fresh flat-leaf parsley OR whole-milk yogurt OR lemon wedges OR fresh mint OR a combination

Step 1

Heat the oven to 500°F with racks in the upper- and lower-middle positions. Arrange the pita breads on 2 rimmed baking sheets; set aside.

Step 2

In a food processor, pulse the onion until finely chopped, about 5 pulses. Add the roasted peppers, tomato paste, paprika, cumin, pepper flakes, ½ teaspoon salt and 1 teaspoon black pepper. Process until smooth, about 10 seconds, scraping the bowl as needed. Add the beef and pulse just until incorporated, 3 or 4 pulses.

Step 3

Divide the beef mixture evenly among the pitas (about a scant ½ cup each) and spread over the rounds, leaving a ½-inch border around the edge. Bake until the pitas are golden brown on the edges and the meat is sizzling, switching and rotating the baking sheets halfway through, 8 to 10 minutes. Cool for a few minutes, then transfer to a cutting board and cut into wedges.

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