Lahmacun Rolls – up – easyrecipe1

Food processor or chef’s knife
4–6 wooden or stainless steel skewers (soak wooden skewers in water for 30 minutes)
Large non-stick or cast-iron skillet (or indoor grill pan)
Pastry brush
Serrated knife

Spiced Meat Filling:

Wraps & Basting:

Garlic Yogurt Base & Plating:

Charred Sides (Optional):

Add the chopped onion, red bell pepper, Roma tomato, garlic, and fresh parsley to a food processor. Pulse in short bursts until finely minced but not puréed into liquid.
Transfer the mixture to a fine-mesh sieve and press lightly with the back of a spoon to remove excess water.
In a large mixing bowl, combine the ground beef (or lamb), drained vegetable mixture, tomato paste, red pepper paste, olive oil, cumin, Aleppo pepper, sumac, smoked paprika, salt, and black pepper.
Mix vigorously by hand for 2 to 3 minutes until the spices and fat are emulsified into a smooth, tacky meat paste.

Lay one flatbread or lavash sheet completely flat on a clean, dry cutting board.
Using an offset spatula or the back of a spoon, spread approximately one-quarter of the raw spiced meat mixture evenly across the entire surface of the flatbread, leaving a thin 1/2-inch border at the top edge. Press the meat firmly onto the bread so it adheres.
Starting from the bottom edge, roll the flatbread tightly upward into a snug, uniform cylinder. Repeat with the remaining flatbreads.

Using a sharp serrated knife, slice each rolled cylinder into uniform rounds approximately 1 to 1.5 inches thick.
Thread 4 to 5 pinwheels onto a skewer so that the cut spiral faces are exposed horizontally, holding the pinwheels securely intact.
In a small bowl, combine the melted butter and 1 tbsp of olive oil. Lightly brush all sides of the skewered rolls.

Skillet / Grill Pan Method: Heat a large cast-iron skillet or grill pan over medium-high heat. Place the skewers in the pan and sear for 4 to 5 minutes per side, turning occasionally, until the flatbread edges are crisp and golden-brown and the meat centers are fully cooked through (internal temperature of 160°F / 71°C).
Oven Broiler Method: Arrange skewers on a wire rack set over a rimmed baking sheet. Broil on high (placed 6 inches from the heat source) for 5 to 6 minutes per side, watching closely to prevent the edges from charring excessively.

Toss cherry tomatoes and red onion wedges with 1 tbsp olive oil, salt, and sumac.
Sear in a hot skillet or roast alongside the skewers until blistered and tender (about 5–7 minutes).

Whisk together the Greek yogurt, grated garlic, lemon juice, salt, and dried mint in a bowl.
Spread the garlic yogurt generously across the center of a serving platter.
Place the hot, crispy lahmacun skewers directly atop the yogurt bed.
Arrange the blistered tomatoes and charred onions to the side.
Finish with a drizzle of warm basting butter, a dusting of bright red sumac, and freshly chopped parsley. Serve immediately while hot and crisp.

Values are calculated per serving (based on 4 servings, including yogurt base).