Beef Lahmajoun

Ingredients

Here are the following ingredients:

Beef Topping

• 12 canned plum tomatoes, drained
• 16 cloves garlic
• 7 oz (200 g) chopped red bell pepper, about 1½ cups (375 mL)
• 6 oz (175 g) chopped red onion, about 1½ cups (375 mL)
• 1½ cups (375 mL) packed fresh parsley leaves
• ⅔ cup (150 mL) tomato paste
• ¼ cup (60 mL) Aleppo pepper
• ¼ cup (60 mL) ground cumin
• 2 tbsp (30 mL) dried oregano leaves
• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) freshly ground black pepper
• 1 tbsp (15 mL) paprika
• ¼ tsp (1 mL) cayenne pepper
• 3 lb (1.5 kg) Ground Beef (Lean)
• ¼ cup (60 mL) olive oil
• 16 flatbreads, about 18 x 9 inch (45 x 22 cm)

Yogurt Sauce

• 1¼ cups (300 mL) plain Greek yogurt, 2%
• ⅓ cup (75 mL) olive oil
• 4 tsp (20 mL) lemon zest
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) sumac
• ½ tsp (2 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper

Service

• 8 oz (250 g) finely chopped red onion, about 2 cups (500 mL)
• 12 oz (375 g) seeded and diced tomato, about 2 cups (500 mL)
• 1 cup (250 mL) chopped mixed fresh herbs, such as parsley, mint and cilantro
• 16 lemon wedges

Preparation

1. Beef Topping: Add tomato, garlic, red pepper, red onion, parsley, tomato paste, Aleppo pepper, cumin, oregano, salt, pepper, paprika and cayenne pepper to a robot coupe or high-speed blender. Process into a paste; transfer to a large bowl.
2. Mix tomato mixture with beef and olive oil until evenly combined (careful not to overmix).
3. Spread ¾ cup (175 mL) meat mixture evenly over one side of each flatbread. Cover and refrigerate.
4. Yogurt Sauce: Whisk yogurt with ½ cup (125 mL) water until smooth. Whisk in olive oil, lemon zest, lemon juice, sumac, salt and pepper. Cover and refrigerate.

Service

1. Place a flatbread on a sheet pan fitted with a metal rack. Bake, in conventional oven at 450°F (230°C), for 8 to 10 minutes or until flatbread is crisp and meat is cooked through.
2. Cut flatbread into wedges. Drizzle with 2 tbsp (30 mL) Yogurt Sauce. Garnish with 2 tbsp (30 mL) EACH red onion and tomato. Sprinkle with 1 tbsp (15 mL) herbs. Serve with lemon wedge.

Beef Cuts