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Lacmacun is a revelation in flavor. I love its thin crust, the spiced meat and fresh toppings. So much so that I bring some back in my suitcase after a girls trip to Nashville. That lachmacun was devoured long ago, and I'm left with delicious memories and a craving. The meat filling is easy enough, but how do I replicate that wafer-thin crust? The internet has plenty to choose from, complicated and long recipes. The craving is immediate so I improvise.
Ground meat is mixed with cumin, chile powder, sumac, onion, garlic, cilantro and salt. I apply a thin layer of meat onto tortillas. The tortilla is then placed meat side down and cooked till the meat browns. The torilla is then flipped and crisped. Topped with cilantro, sliced onion, tomatoes and a squeeze of lemon, the lachmacun slides into my hand, my cravings assuaged!
EASY LACHMACUN
Serves 2
1/2 pound Ground Beef
3 Garlic cloves
1/2 white Onion
1/2 cup Cilantro
1/2 teaspoon Chile Powder
1/2 teaspoon Cumin powder
1/2 teaspoon Sumac
1/2 teaspoon Kosher Salt
1 teaspoon Pomegranate Molasses
4 Flour Tortillas
Olive Oil
Red Onion, thinly sliced
Grape Tomatoes, halved
Cilantro or Parsley
Lemon wedges
Chop onion, garlic and cilantro finely.
Mix ground beef, chopped onion, garlic and cilantro, spices, salt and pomegranate molasses till it is paste like.
Divide meat into 4 portions.
Take one portion and smoosh it over the torilla going all the the way till the outer edges, forming a thin layer of meat. Repeat with the rest of the meat and torillas.
Heat a little oil in a nonstick skillet.
When it sizzles, place one tortilla meat side down. Let it cook undisturbed till it browns, 3-5 minutes. Then flip the tortilla and brown the otherside.
Finish the other tortillas the same way. I managed to fit three in one skillet! It all depends on the size of your skillet.
Top lachmacun with sliced onion, tomatoes, cilantro or parsley. Squeeze lemon over the meat and enjoy!
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