Prep 20 mins
Cook 20 mins
This traditional Turkish dish dates back to before the Ottoman Empire and is a variation of a traditional Arabic dish, lahm bi'ajin (meat with dough). Another variation that might be more known internationally is the Gyro from Greece.
- 2 tablespoons olive oil
- 1⁄2 white onion, finely chopped
- 1 1⁄2 teaspoons ground cumin (add a bit more if you want a more intense flavor)
- 1 1⁄2 teaspoons ground coriander (add a bit more if you want a more intense flavor)
- 1 teaspoon paprika
- 1 lb ground lamb
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 2 tablespoons flat leaf parsley, minced
- 4 (12 inch) pita bread or 4 (12 inch) naan bread
- 1⁄4 cup flat leaf parsley (garnish)
- 1⁄4 cup chopped white onion (garnish)
- 1⁄4 cup tomatoes, diced (garnish)
- 1 lemon, cut into quarters (garnish)
- Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
- Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
- When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
- Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.