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Lahmatzoun

Spicy, meat-filled pita breads. OAMC instructions available.

Ready In:
28mins
Serves:
Units:

ingredients

directions

  • Saute the beef, onions and spices in the olive oil until browned and cooked through, about 15 minutes.
  • Season to taste.
  • Stir in parsley.
  • Mix the butter together with the egg to make a spread.
  • Spread the 4 pites with this mixture.
  • Distribute the meat mixture evenly amongst the 4 pites and press down well with palm of hand so that it adheres to the pites.
  • Don’t make the layer too thick.
  • Preheat oven to 420°F.
  • Bake pites for 5-8 minutes.
  • Remove, top with 2 slices of tomato each and roll each pita up (use a sheet of aluminum foil to wrap around outside).
  • Enjoy!
  • Note. To freeze whole: Cool. Freeze whole between layers of waxed paper or foil. Omit tomatoes. To reheat: place in a single layer and heat at 400 degrees for 8-10 minutes. top with tomatoes and serve. OR Freeze meat mixture in a freezer bag. Thaw in fridge. Proceed with recipe.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"Spicy, meat-filled pita breads. OAMC instructions available."
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  1. Nado2003
    Very easy to make and delicious. I doubled the meat because we eat more meat. Next time I will make some taziki sauce to go with it. Thank you.
    Reply
  2. Renegade Chef
    I was looking for something relatively simple and greek that involved beef and pitas and this really hit the spot. Simple and satisfying. Thanks!
    Reply
  3. SassyStew
    I love these sandwiches, they are so easy! I used corriander and cardamom instead of allspice and cinnamon, and cucumber instead of tomato. I was concerned that I had used too large of an egg, as my spread was very thin, but I just drizzled it on and spread it around with the back of a spoon. It was very effective in sticking the meat to the bread. Next time I will go all the way to the edge, as this time I left about 1/2 inch border and the pita got too crispy to roll (so I folded it in half). For OAMC, or make-ahead, freeze the baked lahmatzoun flat between layers of foil or waxed paper (without the tomato). Reheat all at once in a single layer at 400 F for 8-10 minutes, or individually in the microwave for about 1:30 minutes. Top with tomatos and serve. Alternately, you can freeze the meat mixture. Thaw and proceed with steps 4-11 (no need to re-heat the meat prior to assembly).
    Reply
  4. SassyStew
    I love these sandwiches, they are so easy! I used corriander and cardamom instead of allspice and cinnamon, and cucumber instead of tomato. I was concerned that I had used too large of an egg, as my spread was very thin, but I just drizzled it on and spread it around with the back of a spoon. It was very effective in sticking the meat to the bread. Next time I will go all the way to the edge, as this time I left about 1/2 inch border and the pita got too crispy to roll (so I folded it in half). For OAMC, or make-ahead, freeze the baked lahmatzoun flat between layers of foil or waxed paper (without the tomato). Reheat all at once in a single layer at 400 F for 8-10 minutes, or individually in the microwave for about 1:30 minutes. Top with tomatos and serve. Alternately, you can freeze the meat mixture. Thaw and proceed with steps 4-11 (no need to re-heat the meat prior to assembly).
    Reply
  5. lemoncurd
    I normally cook my ground lamb/beef exactly like this except I don't add the allspice and I use a little ground cardamom. I followed the recipe to the T. The spices were perfect. I served it on Arabic pita bread. I didnt use the egg. We had our Lahmatzouns with toum( garlic spread) Greek pickles and hot sauce. It made 2 yummy sandwhiches for us.
    Reply
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