Fried Lahme Bread
Crispy golden flatbreads stuffed with a savory, spiced minced meat filling and pan-fried to absolute perfection.
Ingredients
- •4 large pita breads or thin flatbreads
- •1 lb ground beef or ground lamb (450g)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 cup fresh parsley, finely chopped
- •1 teaspoon ground allspice
- •1 teaspoon ground cumin
- •1/2 teaspoon ground cinnamon
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/3 cup olive oil for frying
Instructions
- 1
In a large bowl, combine the ground beef or lamb, diced onion, minced garlic, chopped parsley, allspice, cumin, cinnamon, salt, and black pepper, mixing thoroughly until well incorporated.
- 2
Cut each pita bread in half to form semi-circles, or leave them whole and slice a pocket open depending on your preferred size.
- 3
Stuff each pita pocket with a thin, even layer of the meat mixture, pressing down gently so the meat adheres to the inside of the bread.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 5
Place the stuffed breads into the skillet, meat side down first if applicable, and fry for 4 to 5 minutes until the bread is golden brown and crispy and the meat is fully cooked through.
- 6
Flip the breads and fry for another 3 to 4 minutes on the other side, adding more olive oil as needed.
- 7
Transfer the fried lahme bread to a paper towel-lined plate to drain excess oil.
- 8
Serve hot with lemon wedges and a side of fresh vegetables or tahini sauce.
💡 Chef tips
- Spread the meat mixture in a very thin layer inside the pita so the meat cooks completely before the bread burns.
- You can assemble the stuffed pitas a few hours in advance and keep them covered in the refrigerator until ready to fry.
- Leftovers can be reheated in a toaster oven or dry skillet to restore their crispy texture.
✅ How it should turn out
The finished dish should have a shatteringly crisp, golden exterior encasing a savory, spiced, and tender meat filling with rich aromatics.