Fried Lahme Bread
Crispy golden flatbreads stuffed with a savory, spiced minced meat filling and pan-fried to perfection.
Ingredients
- •4 large pita breads or thin flatbreads
- •1 lb ground beef or lamb (450g)
- •1 large onion, finely minced
- •2 cloves garlic, minced
- •1/2 cup fresh parsley, finely chopped
- •1 teaspoon ground allspice
- •1 teaspoon ground cumin
- •1/2 teaspoon paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/3 cup olive oil for frying
Instructions
- 1
In a medium mixing bowl, combine the ground meat, minced onion, garlic, parsley, allspice, cumin, paprika, salt, and black pepper until thoroughly mixed.
- 2
Cut each pita bread in half to create semicircles, or open them up into pockets depending on the thickness you prefer.
- 3
Spread a thin, even layer of the raw meat mixture inside each piece of bread, pressing gently so it adheres to the interior.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 5
Place the stuffed bread in the skillet, meat side down first, and fry for 3 to 4 minutes until the meat is browned and cooked through.
- 6
Flip the bread and fry for another 2 to 3 minutes until the exterior is crispy and golden brown.
- 7
Transfer the fried bread to a paper towel-lined plate to drain excess oil and repeat with the remaining pieces, adding more oil as needed.
- 8
Serve hot with lemon wedges and a side of fresh salad.
💡 Chef tips
- Spread the meat in a very thin layer to ensure it cooks completely during the brief frying time.
- You can assemble the stuffed breads 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 crispiness.
✅ How it should turn out
The finished Fried Lahme Bread has a delightfully crunchy golden crust enclosing a savory, aromatic spiced meat filling that smells wonderfully of cumin and allspice.