Recipe Corner: Easy Tortilla Lahmajoons



1 1/2 pounds ground lamb or beef

1 medium onion, minced

2 medium tomatoes, seeded and diced

2-3 cloves garlic, minced

1 medium green bell pepper, chopped fine

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1/2 bunch flat-leaf parsley, chopped fine

1 6-oz. can tomato sauce (more to taste)

2-3 tablespoons tomato paste

2 tablespoons fresh chopped or dried crushed mint

Pinch of dried sweet basil

Sea or Kosher salt, black pepper, paprika, cayenne pepper, crushed red pepper flakes, ground cumin to taste

Fresh lemon wedges, sliced green and red onions and tomatoes

8-10 8″ flour tortillas (any brand)

Olive oil



Pre-heat oven to 375 degrees.

Fully combine all ingredients except the tortillas in a large bowl and let set 10 minutes. (This meat mixture may be made 1-2 days ahead of baking and refrigerated).

Spread meat mixture thinly onto each tortilla and cook on baking sheets for 10-12 minutes or until golden brown and meat is fully cooked; do not burn the tortillas.

Remove from oven and serve with fresh lemon wedges, a tossed salad, and sliced green and red onions and tomatoes.  If desired, lightly drizzle lahmajoons with olive oil.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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