Flatbread Pizzas with Ground Meat (Lahmajoun)
Prep Time
Cooking Mode
½ lb lean ground beef
1 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
1 tbsp sweet paprika
½ tsp ground allspice
1 tomato, seeded and chopped
2 tbsp 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
½ lb lean ground beef
1 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
1 tbsp sweet paprika
½ tsp ground allspice
1 tomato, seeded and chopped
2 tbsp 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
Directions
1With 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.
2In 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.
3Transfer 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.
4Place 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.
Tips
1
Be careful not to grind the meat mixture too finely—you want a meaty texture, not a paste.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
