Lebanese Meat Wrap (Lahm bi Ajeen Wrap)
Lebanese Meat Wrap (Lahm bi Ajeen Wrap)
Ingredients
For the Flatbread
- 4 thin round flatbreads, 6-8 inch diameter, similar to pita or manakish dough
For the Seasoned Ground Meat
- 1 pound ground beef, or ground lamb, 80/20 lean
- 1/2 onion, small, finely grated or minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon allspice
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the White Creamy Sauce
- 4 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup tahini
- 1/4 cup plain yogurt, full-fat
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon salt
For the Toppings
- 2 roma tomatoes, diced
- 1/4 cup fresh parsley, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup pickled cucumbers, diced, or other pickled vegetables
Instructions
- 1
Prepare the seasoned ground meat mixture: In a medium bowl, combine the ground beef (or lamb), grated onion, chopped fresh parsley, tomato paste, allspice, paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
⏱️ 10 min
- 2
Prepare the white creamy sauce: In a small bowl, whisk together the minced garlic, fresh lemon juice, tahini, plain yogurt, and salt. Gradually add water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Set aside.
⏱️ 5 min
- 3
Prepare the toppings: Dice the roma tomatoes, chop the fresh parsley, thinly slice the red onion, and dice the pickled cucumbers. Keep these separate and ready for assembly.
⏱️ 10 min
- 4
Assemble the flatbreads: Take one thin round flatbread. Place approximately 1/4 of the seasoned ground meat mixture onto the center of the flatbread. Using a metal scraper or the back of a spoon, evenly spread the meat mixture across the entire surface of the flatbread, leaving a small 1/2-inch border around the edge.
⏱️ 5 min
- 5
Cook the meat wraps: Heat a large flat-top grill or a heavy-bottomed skillet over medium-high heat. Once hot, carefully place a flatbread, meat-side up, onto the grill. Gently press down on the flatbread with your hand or a spatula to ensure good contact with the heat and even cooking of the meat. Cook for 4-6 minutes, or until the ground meat is fully browned and cooked through, and the flatbread edges are lightly toasted and slightly crisp.
⏱️ 5 min
- 6
Remove the cooked wrap from the grill and immediately drizzle a generous amount of the prepared white creamy sauce over the cooked meat. Top with diced tomatoes, chopped fresh parsley, sliced red onion, and diced pickled cucumbers.
⏱️ 1 min
- 7
Fold the wrap in half or roll it up tightly. Repeat steps 4-6 for the remaining flatbreads and meat mixture. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Lebanese Meat Wrap (Lahm bi Ajeen Wrap)
Ingredients
For the Flatbread
- 4 thin round flatbreads, 6-8 inch diameter, similar to pita or manakish dough
For the Seasoned Ground Meat
- 1 pound ground beef, or ground lamb, 80/20 lean
- 1/2 onion, small, finely grated or minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon allspice
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the White Creamy Sauce
- 4 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup tahini
- 1/4 cup plain yogurt, full-fat
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon salt
For the Toppings
- 2 roma tomatoes, diced
- 1/4 cup fresh parsley, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup pickled cucumbers, diced, or other pickled vegetables
Instructions
- 1
Prepare the seasoned ground meat mixture: In a medium bowl, combine the ground beef (or lamb), grated onion, chopped fresh parsley, tomato paste, allspice, paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
⏱️ 10 min - 2
Prepare the white creamy sauce: In a small bowl, whisk together the minced garlic, fresh lemon juice, tahini, plain yogurt, and salt. Gradually add water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Set aside.
⏱️ 5 min - 3
Prepare the toppings: Dice the roma tomatoes, chop the fresh parsley, thinly slice the red onion, and dice the pickled cucumbers. Keep these separate and ready for assembly.
⏱️ 10 min - 4
Assemble the flatbreads: Take one thin round flatbread. Place approximately 1/4 of the seasoned ground meat mixture onto the center of the flatbread. Using a metal scraper or the back of a spoon, evenly spread the meat mixture across the entire surface of the flatbread, leaving a small 1/2-inch border around the edge.
⏱️ 5 min - 5
Cook the meat wraps: Heat a large flat-top grill or a heavy-bottomed skillet over medium-high heat. Once hot, carefully place a flatbread, meat-side up, onto the grill. Gently press down on the flatbread with your hand or a spatula to ensure good contact with the heat and even cooking of the meat. Cook for 4-6 minutes, or until the ground meat is fully browned and cooked through, and the flatbread edges are lightly toasted and slightly crisp.
⏱️ 5 min - 6
Remove the cooked wrap from the grill and immediately drizzle a generous amount of the prepared white creamy sauce over the cooked meat. Top with diced tomatoes, chopped fresh parsley, sliced red onion, and diced pickled cucumbers.
⏱️ 1 min - 7
Fold the wrap in half or roll it up tightly. Repeat steps 4-6 for the remaining flatbreads and meat mixture. Serve immediately.
⏱️ 4 min