Turkish Lahmacun

1 Smart Point

Bright vegies and fresh flat-leaf parsley pile into a crispy flatbread and minced-meat wrap for a perfect hot weather lunch. With nearly a half dozen spellings from just as many countries, in Turkey, Armenia, Lebanon, and Syria, Lahmacun is a big deal. Often compared to pizza but bearing very little resemblance save for the thin crust and oven baking, the Arabic lahm bi-ajin literally translates to “meat with dough.” For thousands of years, people in the Middle East have been cooking flatbreads in tandoors and on skillets, but it wasn’t until medieval times with the introduction of large stone ovens when the tradition of cooking meats and dough simultaneously, appeared.

Often sold on the street, Lahmacun can be eaten plain with just a tangy spritz of lemon or filled with a variety of salad vegetables and cool or spicy sauces. Perfectly portable, they are often folded and eaten out of hand in the hectic marketplace or on busy, dusty sidewalks.

A couple alterations and smart substitutions make these a quick and easy but flavor packed low-Point wonder. I eschewed the traditional, often fatty lamb for lean ground chicken breasts. The complex, almost intoxicating spice mixture totally transforms the bland meat. Don’t be discouraged, for convenience sake the recipe calls for common spices found in most household pantries. Avoid the trouble of making a yeasty risen dough and rely on store bought low-carb whole wheat tortillas that ring in at merely one (1) Smart Point a piece. A true miracle to those watching their weight, the versatile wraps work hard from breakfast burritos to lunchtime turkey sandwiches. As a base, I’ve suggested a few popular garnishes, but anything from slivered radishes or salty feta cheese would make delicious additions.

 

 

Turkish Lahmacun

Makes 6 “Pizzas,” Serving 4 to 6

Per 1 “Pizza” and garnishes: 1 Smart Point

 

½ large (8 ounces) red onion, roughly chopped

1 red bell pepper, stemmed, seeded, and roughly chopped

3 cloves garlic, peeled

1 cup (from about 6 to 8 stems) fresh Italian parsley leaves

4 tablespoons (¼ cup) tomato paste

½ teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon allspice

1 teaspoon cinnamon

1½ teaspoons coarse kosher salt

1 teaspoon siracha (or ¼ to ½ teaspoon cayenne)

1 pound ground chicken or turkey breasts

6 La Banderita “Carb Counter” Whole Wheat Wraps (or other 1SP tortilla)

To garnish:

0% fat Greek yogurt

Siracha, or other hot sauce

Red onion, chopped

Cucumber, chopped

Fresh Italian parsley leaves

Lemon wedges

 

Preheat oven to 425 degrees.

Prepare 2 to 3 baking sheets (large enough to hold all 6 tortillas without overlapping) with parchment paper or non-stick cooking spray.

Place the onion, red pepper, garlic cloves, and parsley into the bowl of a food processor. Pulse 8 to 10 times, scraping the bowl occasionally between pulses until the mixture resembles a pico de gallo.

Empty the mixture into a large mixing bowl, add the tomato paste, all spices, salt, siracha, and stir to combine. Add the ground chicken breast and stir again to thoroughly incorporate.

Add ½ cup of mixture to the center of each tortilla. Careful not to tear the tortillas, spread the mixture evenly over the surface leaving about a ¼-inch border. Place in center of oven and bake for 12 to 15 minutes until the edges brown and the bottom is crispy.

Remove from oven and serve hot, or at room temperature, folded like a sandwich with a buffet of garnishes, or sliced as hors d’oeuvres.

To reheat leftovers, cook over medium heat in a skillet sprayed with non-stick cooking spray for about 2 minutes a side.