Lazy lahmacun is a popular Middle Eastern dish often referred to as Turkish, Armenian, or Arab pizza because of its thin base and rich meat filling. Traditionally, lahmacun is baked on a paper-thin yeast dough, but in our lazy version, we use thin lavash (a soft, pliable flatbread), which saves time without sacrificing flavor. The aroma of toasted paprika combined with juicy tomatoes and tender chicken fillet brings that unique Middle Eastern bazaar atmosphere right to your kitchen. Thanks to the rolled shape, the filling stays incredibly moist, while the egg wash yields an appetizing, soft golden crust.
Appetizing lazy lahmacun is a great idea for a quick, hearty Middle Eastern-style dinner.
Ingredients
- thin lavash (Middle Eastern flatbread)
- 400 g (14 oz) chicken fillet
- 100 g (3.5 oz) onion
- 2 teaspoons dried chicken seasoning (to taste)
- 60 g (2 oz) chopped canned tomatoes
- 1 egg
- 30 ml (2 tbsp) milk or cream
- salt, pepper, paprika, and vegetable oil
- cilantro or parsley for garnish
How to make lazy lahmacun
Chop the chicken breast fillets with a meat cleaver or a wide knife to get a coarse ground texture. A meat grinder with a coarse plate or a food processor works too. However, chicken fillet is so easy to mince by hand that I prefer not to use kitchen gadgets and wash them afterward.
Hand-chopped meat retains its texture and juiciness inside the finished dish.
Finely chop a small onion or grate it on a coarse grater. Add the minced onion to the ground chicken.
Onion is a crucial ingredient that makes the lahmacun filling tender and aromatic.
Season the chicken. Add your favorite dried spices, salt, paprika, and freshly ground black pepper. Pour in a tablespoon of vegetable or olive oil, and a splash of soy sauce if you like. Mix all the ingredients thoroughly.
Paprika, pepper, and a little oil help bring out the flavor of the chicken fillet.
Cut the thin lavash (Middle Eastern flatbread) into A5-sized pieces, which are about 6×8 inches (15×20 cm).
Thin Armenian lavash, cut into small pieces, is perfect for lazy lahmacun.
Spread a quarter of the meat mixture evenly over the lavash from edge to edge, leaving a half-inch (1 cm) border empty on one of the shorter sides.
Spread a thin layer of the ground meat evenly over the surface, leaving a little space at the edge.
Spoon a tablespoon of chopped canned tomatoes over the chicken layer. You can substitute the tomatoes with ketchup or tomato sauce. By the way, if your tomatoes are a bit tart, sprinkle them with a tiny pinch of sugar to balance the acidity.
Tomatoes add juiciness and a pleasant tartness typical of traditional lahmacun.
Repeat this process with the remaining filling and the other three lavash pieces. Roll them up tightly and place them seam-side down on a cutting board.
Roll the lavash tightly so the filling does not fall out during frying.
Crack an egg into a bowl, add a pinch of salt, and pour in the cold milk. Whisk the mixture with a fork until smooth.
The egg and milk mixture will create a golden, soft crust on the lavash.
Dip the lazy lahmacun rolls into the egg wash and place them into a preheated skillet greased with vegetable oil. I like to pour any leftover egg mixture right into the pan; once it cooks alongside the rolls, you can tuck the cooked egg edges underneath with a spatula.
Place the rolls seam-side down in the pan so they seal immediately and do not unroll.
Fry until golden brown on medium heat, starting on one side and then flipping to the other. You will need about 4 minutes per side to ensure the raw chicken cooks through completely.
Fry until a deep golden brown to ensure the ground chicken inside is fully cooked.
Transfer the lazy lahmacun to a plate and garnish with finely chopped parsley or cilantro. Serve warm or piping hot. It is incredibly delicious!
Fresh parsley or cilantro perfectly complements the flavor of these hot, crispy rolls.
To make your lazy lahmacun even tastier, serve it with a sauce made from natural yogurt or smetana (sour cream) mixed with garlic and finely chopped mint—this will brighten the flavor and complement the spiced meat. Feel free to experiment with the filling: try mixing some grated suluguni (a Georgian semi-hard, salty cheese) or crumbled feta into the meat for a savory kick, or swap the chicken for a blend of ground pork and beef for a richer taste. Enjoy! If you have leftover rolls, store them in the fridge and reheat them in a dry skillet with the lid on to revive the pleasant texture of the lavash. The main secret to a perfect result is to never skimp on the onions and tomatoes; they provide that legendary juiciness true Middle Eastern lahmacun is famous for.
0 comments