Ingredients
1.5 # ground lamb
1/2 C chopped tomato
1/2 C finely diced yellow onion
1/4. C. minced parsley
1 t. minced garlic
1 large green pepper, small dice.
1/2 t. Oregano
1/2 t. salt
1/2 t. mix red and black pepper
6 5" pita breads
Preparation
Preheat oven to 375 f.
Carefully split each pita bread in half with a serrated knife to make a thin circle. Set pitas aside.
Mix all other ingredients together throughly in a large bowl.
Place 1/4-1/3 C. of lamb mixture in the center of each pita circle. With a fork, press the lamb mixture onto the pita to within 1/4" of the edge.
Bake the lahmajoon for 25-35 minutes on a foil-wrapped cookie sheet until browned and crisp. Serve with tabouli and hommus.
Note: these can be frozen cooked. Just place the lahmajoon meat-side together, wrap in plastic and foil. Bake at 350 for 10 minutes open-face to reheat.
