Start to finish: 30 minutes
Makes four 8-inch flatbreads
The meat-topped flatbread known as lahmajoun is popular in Turkey and Armenia. We’ve created an easy weeknight version by swapping the usual homemade flatbread dough for store-bought pita breads. Simply combine the meat mixture in a food processor and spread onto pita, then bake in a hot oven. When processing the mixture, don’t overdo it or the meat may become tough. Pulse a few times, just until combined. If you like, finish the dish with a sprinkling of fresh herbs and a drizzle of cooling yogurt to complement the spiced meat.
Four 8-inch pita breads
1 small red OR yellow onion, roughly chopped
¼ cup roasted red peppers, drained and patted dry
2 tablespoons tomato paste
2 teaspoons smoked paprika
1½ teaspoons ground cumin
¾ teaspoon red pepper flakes
Kosher salt and ground black pepper
8 ounces ground beef OR ground lamb
Heat the oven to 500°F with racks in the upper- and lower-middle positions. Arrange the pita breads on 2 rimmed baking sheets; set aside.
In a food processor, pulse the onion until finely chopped, about 5 pulses. Add the roasted peppers, tomato paste, paprika, cumin, pepper flakes, ½ teaspoon salt and 1 teaspoon black pepper. Process until smooth, about 10 seconds, scraping the bowl as needed. Add the beef and pulse just until incorporated, 3 or 4 pulses.
Divide the beef mixture evenly among the pitas (about a scant ½ cup each) and spread over the rounds, leaving a ½-inch border around the edge. Bake until the pitas are golden brown on the edges and the meat is sizzling, switching and rotating the baking sheets halfway through, 8 to 10 minutes. Cool for a few minutes, then transfer to a cutting board and cut into wedges.
Optional garnish: Chopped fresh flat-leaf parsley OR whole-milk yogurt OR lemon wedges OR fresh mint OR a combination