- 1 pound ground lamb (or beef, if you prefer)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 12 small pita breads or mini flatbreads
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Optional: fresh mint leaves for garnish
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, brown the ground lamb, breaking it up as it cooks.
- Add the onion and garlic, cooking until the onion is translucent.
- Stir in the tomato paste, cumin, paprika, chili flakes, salt, and pepper, cooking for another 2 minutes.
- Remove the skillet from heat and stir in the fresh parsley.
- Place the mini pitas on a baking sheet lined with parchment paper.
- Spoon the meat mixture onto each pita, spreading it evenly.
- Bake in the preheated oven for about 10 minutes, or until the edges of the pitas are golden and crisp.
- While the lahmacun bakes, whisk together the Greek yogurt, lemon juice, and olive oil in a small bowl.
- Once the bites are done, drizzle the yogurt sauce over them and garnish with fresh mint leaves if desired.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International