Turkish Luhmacun

Let's Cook

1. Step 1.

   Preheat the grill (broiler) to high. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan or skillet over high heat. Add the minced lamb and stir well to break it up. Peel and crush the garlic cloves into the pan, then add the sweet paprika, ground cumin, and ground cinnamon. Season with sea salt. Squeeze the juice of half a lemon over the lamb and stir-fry for 3–4 minutes until the lamb is cooked through and golden brown. Remove the pan from the heat and set aside.

2. Step 2.

   Squeeze out the seeds from the tomato half, then finely chop the flesh. Add the chopped tomato and sun-dried tomato paste to the cooked lamb. Mix well until combined.

3. Step 3.

   Place the flour tortillas on a grill rack and brush with the remaining ½ tablespoon of olive oil. Spoon the spicy lamb mixture evenly over the tortillas. Grill for 1–2 minutes until the tortillas start to crisp up at the edges.

4. Step 4.

   While the lahmacun cooks, finely chop the mint and parsley leaves. Cut the remaining lemon half into quarters. Once the lahmacun is done, scatter the chopped herbs and a pinch of crushed chilli flakes over the top. Serve immediately with the lemon wedges.