Name: Lahmatzoun
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons softened butter; 4 arabic pita breads (approx 12 diameter); 8 slices tomatoes, thin; 1 egg; 6 ounces lean ground beef; 1 1/4 cups onions, chopped; 1 teaspoon cumin; 1/4 teaspoon allspice; 1/4 teaspoon cinnamon; 2 tablespoons olive oil; 1/3 teaspoon cayenne pepper; salt and pepper; 2 tablespoons parsley, minced

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Recipe by evelynathens

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

Ready In:: 28mins
Serves:
Units:

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ingredients

2 tablespoons softened butter
4 arabic pita breads (approx 12 diameter)
8 slices tomatoes, thin
1 egg
6 ounces lean ground beef
1 ¹⁄₄ cups onions, chopped
1 teaspoon cumin
¹⁄₄ teaspoon allspice
¹⁄₄ teaspoon cinnamon
2 tablespoons olive oil
¹⁄₃ teaspoon cayenne pepper
salt and pepper
2 tablespoons parsley, minced

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

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review by Nado2003

7/8/2009

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.

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review by Renegade Chef

7/2/2008

I was looking for something relatively simple and greek that involved beef and pitas and this really hit the spot. Simple and satisfying. Thanks!

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review by SassyStew

9/11/2007

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).

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tweak by SassyStew

9/11/2007

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).

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review by lemoncurd

12/1/2006

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.

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