Turkish Lahmacun with Crispy Edges
Thin, blistered Turkish flatbread topped with spiced ground beef, finished with lemon and fresh salad. Ready in under 20 minutes with store-bought naan as the shortcut.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- ½ lb ground beef
- 2 pieces naan or pita bread
- ¼ cup red onion, minced
- 2 tbsp tomato paste
- 1 tsp cumin and red pepper flakes, mixed
- 1 whole fresh lemon
- 1 cup fresh salad greens or arugula
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add ground beef and minced onion, breaking up the meat with a spoon until no pink remains, 4–5 minutes.
- 3
Stir in tomato paste, cumin, and red pepper flakes. Cook until fragrant, 90 seconds.
- 4
Warm naan directly over the stovetop flame or in a dry skillet until soft and pliable, 30 seconds per side.
- 5
Spread beef mixture onto each piece of naan, leaving a 0.5-inch border. Sear in the skillet until edges crisp, 2 minutes per side.
- 6
Serve with fresh salad, lemon wedges, and ayran (or yogurt-based drink) on the side.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon or spatula
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