Recipe Index

Ingredients

• 4 medium pitas with pockets
• 1 head of garlic (about 12 cloves), cloves separated, peeled
• 2 jalapeños, halved
• 1 Tbsp. ground coriander
• 1 tsp. ground cumin
• ¼ tsp. baking soda
• ½ medium white onion, plus more sliced for serving
• ⅔ cup (packed) parsley leaves with tender stems, plus more for serving
• 1 Tbsp. paprika, plus more for sprinkling
• 4½ tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided
• 1 lb. ground lamb
• ½ cup plain whole-milk Greek or regular yogurt
• Thinly sliced cabbage and lemon wedges (for serving)

Method

1. Heat the oven to 425 degrees with racks in the upper and lower thirds, then split each pita pocket open with a knife run around its circumference so you have thin rounds.
2. Blitz the peeled garlic cloves, halved jalapenos, ground coriander, ground cumin, baking soda, the half white onion, parsley leaves, paprika and most of the kosher salt in a food processor until finely chopped.
3. Tip the chopped mixture into a large bowl, add the ground lamb and mix vigorously with your hands until the meat starts to stick to the sides of the bowl.
4. Divide the lamb mixture between the pita rounds, a little over a quarter cup per half, and spread it right to the edges with the back of a spoon or your hand.
5. Arrange the topped pitas on two large rimmed baking sheets and bake for 10 to 12 minutes, rotating the sheets halfway, until the lamb is cooked and the pita edges turn golden.
6. Rest the lahmacun for 2 minutes so the juices settle back into the meat, then move them to a platter.
7. Stir the plain whole-milk yogurt with the remaining kosher salt and a small pinch of paprika in a small bowl.
8. Serve the pita lahmacun with extra sliced onion, thinly sliced cabbage, more parsley, the seasoned yogurt and lemon wedges for topping at the table.

Total: 25 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data