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Ingredients

Adjust Servings:
Ground Pork – 14 oz (400 g)
Yellow Onions – ½
Bell Peppers – 1
Tomato Paste – 1 ½ tbsp
Paprika – ½ tsp
Garlic Powder – ½ tsp
Salt – 1 tsp
Ground Black Pepper – ¼ tsp
Flour Tortillas – 2
Eggs – 2
Milk – 1 ⅔ fl oz (50 ml)

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Lazy Lahmajun

Lazy Lahmajun

  • 30 min
  • Serves 6
  • Medium

Ingredients

Recipe

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Many countries have their own traditional pizza equivalents. Have you heard about lahmajun, for example? Also known as Armenian pizza or Turkish pizza, it has an ultra-thin crust with a satisfying crunch and a light layer of meat filling. Unlike the American version, they roll lahmajun up and eat it like a burrito. To make things even easier, today, we will share with you the recipe for lazy lahmajun.

Our lazy lahmajun features flour tortillas. It is an incredibly versatile dish because you can tinker with the ingredients to your heart’s content. Why not opt for a variety of zesty toppings and different types of flatbreads and meat? The choice is yours!

Steps

1
Done

Cut bell pepper and peeled onion into small cubes and combine with minced meat along with tomato paste, garlic powder, paprika, salt, and pepper.

2
Done

Knead the minced meat well. Cut each flour tortilla into four parts.

3
Done

Spread a thin layer of minced meat on each piece of flour tortilla. Form into a tight roll.

4
Done

Beat eggs with milk.

5
Done

Dip each roll into the egg mixture, place in a pan, and fry on both sides until golden. Cover with a lid and cook for another couple of minutes.

A properly cooked lahmajun weighs roughly six ounces (170 grams) — enough to satisfy your hunger! If you want to try a more traditional recipe, try using tortillas. We also recommend adding extra herbs and dried oregano to your lazy lahmajun. Have a delicious meal!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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