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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 14 (from laksa100)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa014.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://dishedbykate.com/lahmacun-smash-tacos/\')), getAhrefsUnparsedNoserviceFromURL(\'https://dishedbykate.com/lahmacun-smash-tacos/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/","crawl_time":1775279385,"first_indexed_time":1714080689,"http_code":200,"src_unparsed":"com,dishedbykate!\/lahmacun-smash-tacos\/ s443","src_root_hash":"13206715217122509814","history_drop_reason":null,"meta_title":"Easy Lahmacun Smash Tacos - Dished by Kate","meta_descriptions":["Everything you love about lahmacun, in a jazzy new form. I'm talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the smash taco trend."],"attrs_boilerpipe_text":"Everything you love about\nlahmacun\n, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the\nsmash taco\ntrend.\nIf you loved my\nviral smash dumpling tacos\nand the original\nsmash burger (Big Mac) tacos\n, this is the next one you’ll want to try.\nLahmacun, a\nMiddle-Eastern classic\nis, essentially, a spiced meat mixture (usually with beef or lamb, spices like paprika and chilli, along with tomatoes, red bell peppers and parsley), pressed into a thin layer on top of a flatbread-esque dough and baked until crispy. It’s DELICIOUS and also felt perfect to adapt into a smash taco because it’s so similar to how it’s traditionally enjoyed anyway.\nThis is by no means a traditional lahmacun recipe! This is my twist using similar flavors and a different technique. But it’s quick, it’s easy, and PACKED with deliciousness.\nI’m serving the tacos with a fiery, smoky red pepper dipping sauce and a fresh herby, lemony salad to cut through the meat and oh my goodness. These are very easy to eat and even easier to make. I’ll be dipping everything in that sauce, it’s truly so lovely (and uses a slightly divisive ingredient as the base but you’ll just have to trust me on this).\nWant more taco inspiration? Try these\nsmash satay chicken tacos\n,\nsmash banh mi tacos\n,\nsmash sausage breakfast tacos\nor\nsmash shrimp toast tacos\nnext.\nTable of Contents\nIngredients You’ll Need\nHow To Make Smash Lahmacun Tacos\nSmash Lahmacun Taco FAQs\nWatch How to Make Them\nLike this recipe? Here are more easy ideas to try\nLahmacun Smash Tacos with Smoky Red Pepper Sauce Recipe\nIngredients You’ll Need\nGround lamb (or beef).\nChoose between the two here (or use half and half). Try to use lean meat if you can – anything too fatty can make the pan quite greasy.\nRoasted red peppers.\nFor ease, I use jarred roasted red peppers, and they work perfectly. You can, of course, roast your own if you like; it’ll just take a lot longer to prep.\nHarissa paste.\nThis is my little shortcut ingredient to maximum flavor. It’s a North African chili paste that uses ingredients often present in lahmacun (chili, paprika, cumin) and brings a ton of flavor to anything. I always have some on hand. If you can’t find it, use more tomato paste and add 1 teaspoon of chili or red pepper flakes.\nSpices.\nI (stupidly) forgot to put these in the photo above, but spices are involved here. You’ll need\nground cumin\n,\ncinnamon\nand\nallspice\n.\nAnd for the sauce, you’ll need\nroasted\nred\npeppers\n,\nlemon\njuice\n,\ngarlic\n,\nsalt,\nand cottage cheese. If you don’t like cottage cheese, use thick Greek yogurt, sour cream, or cream cheese instead. But I urge you to try the cottage cheese – I was NEVER a fan until I realized you can blitz it into a gorgeously creamy consistency that’s a whole lot lighter than any other creamy base for sauces or dips. It works beautifully here, I promise.\nHow To Make Smash Lahmacun Tacos\nMix all your ingredients for the lahmacun topping. Make sure you’re mixing everything through the meat really well so the flavor is well dispersed. Add all your sauce ingredients to a blender or food processor and blitz until super smooth and creamy.\nScoop up a heaped spoonful of the filling, and spread it onto a thin layer on each of your tortillas. You can spread it right to the edges as the meat will likely shrink when you cook it (as you can see here!)\nCook your taco, meat side down, for 4 minutes in a hot pan (you can do a couple at a time, depending on the size of your pan). Flip the tacos and cook for another minute on the other side, just to crisp up the tortilla.\nPRO TIP:\nMake sure your pan is nice and hot and you’re really pressing down on the tortilla, to ‘smash’ the meat into the pan. This will 1) help the meat cook faster and create the charred crust we’re after and 2) ensure your meat sticks to your tortilla.\nDrizzle your tacos with the smoky red pepper sauce, then pile on the herby za’atar salad. Finish with a squeeze of lemon juice, then enjoy with more sauce on the side for dipping.\nSmash Lahmacun Taco FAQs\nWhy does my meat not stick to the tortilla?\nMake sure your pan is nice and hot before you add your taco, and you really need to press the tortilla into the pan while it’s cooking. This way, the meat cooks quickly and kind of ‘seals’ itself to the tortilla while it cooks. But if your meat doesn’t stick, please don’t worry! It’s still going to taste the same.\nMy pan is quite greasy – is this normal?\nJust make sure you’re using lean beef or lamb – otherwise you can end up with a greasy puddle. If there is a lot of grease though, just drain some away as you flip the tortilla to crisp up.\nCould I use different ground meat?\nYes! Beef or lamb is most associated with lahmacun, but you could use ground turkey or chicken, or a plant-based alternative.\nWatch How to Make Them\nLike this recipe? Here are more easy ideas to try\nBig Mac Smash Burger Tacos\nOne Pot ‘Marry Me’ Orzo\nSmash Dumpling Tacos\nCharred Chicken Shawarma Flatbreads\nIf you make this recipe, I’d\nlove\nto hear from you! You can leave a\nrecipe rating\nand a\ncomment\nbelow. And remember to tag\n@DishedByKate\non\nInstagram\n,\nFacebook\nand\nTikTok\nif you’ve made one of my recipes. Seeing your recreations really makes my day 😊.\nPrint\nDescription\nEverything you love about lahmacun, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the\nsmash taco\ntrend.\nFor the tacos –\n1\nlb\n\/500g ground lean lamb\nor beef\n1\nroasted red pepper (from a jar), chopped finely\n3\ngarlic cloves, crushed\n1 tablespoon\nharissa paste\nA handful of flat-leaf parsley, finely chopped (plus more to serve)\n1 teaspoon\ncinnamon\n1 teaspoon\nallspice\n1 teaspoon\nground cumin\n1 tablespoon\ntomato paste\n1 teaspoon\nsalt\n12\nmini tortillas\nHandful of fresh mint leaves, chopped\nZa’atar or\ndukkah\n, to serve\nLemon juice, to serve\nFor the fiery red pepper sauce –\n3\nroasted red peppers (from a jar)\n2\ngarlic cloves\n1 tablespoon\nlemon juice\n1 tablespoon\nharissa paste\n1 teaspoon\nsalt\n10\noz\n\/300g cottage cheese\n(or Greek yogurt or cream cheese)\nCook Mode\nPrevent your screen from going dark\nMake your red pepper sauce.\nAdd all your sauce ingredients to the bowl of a food processor, or a blender. Blitz into a super smooth, creamy sauce. This should only take a minute or two. Set aside for now.\nMix the lahmacun topping.\nAdd the ground lamb or beef, chopped red pepper, garlic cloves, harissa paste, half the chopped parsley, cinnamon, allspice, ground cumin, tomato paste and salt to a mixing bowl. Use a spoon or spatula to mix the ingredients well, ensuring all the ingredients are well-dispersed through the meat.\nTop the tacos. \nScoop up a heaped spoonful of the lahmacun mixture, and spread it into a thin layer on your mini tortilla, going right up to the edges (the meat will shrink a bit when it cooks). Repeat with the rest of the mixture and the tortillas.\nCook the tacos. \nHeat a little oil in a large frying pan or skillet over medium-high heat. Place a tortilla, meat side down, onto your pan, and press down firmly with a fish slice (or similar). You want to really ‘smash’ the taco into the pan so that the meat cooks quickly and it ‘seals’ itself to the tortilla. Depending on the size of your pan, you can cook a few tacos at the same time. Cook for four minutes, then flip them and cook for a further minute on the other side.\nGarnish and serve.\nDrizzle a tablespoon or so of the red pepper sauce on top of the meat on each taco, then divide the remaining parsley and the mint between them. Scatter over your za’atar, then finish with a squeeze of lemon juice. Enjoy with more of the smoky sauce on the side.\nNotes\nINGREDIENT NOTES: \nUse lean lamb or beef if you can, otherwise your pan may end up quite greasy. If this happens, just drain some of the grease as you flip the tacos over. Harissa paste is a spicy, North African chili paste that contains a lot of the ingredients usually present in lahmacun, so I use it as a bit of a shortcut to flavor here. Harissa differs by brand in terms of spice, so I recommend tasting yours first and if it’s super spicy, reduce the quantity you add. If you can’t find it, use more tomato paste and add 1 teaspoon of chili flakes or red pepper flakes.\nMAKE AHEAD: \nThe smoky red pepper sauce will keep well for 5 days in the fridge. You can mix the lahmacun topping a couple of days ahead of time, then just top the tortillas and cook when you’re ready. Or, top the tortillas and store them in the fridge overnight (make sure you separate each tortilla with a piece of parchment paper so that they don’t stick or go soggy).\nPrep Time:\n10\nCook Time:\n10\nCategory:\nfakeaways\nMethod:\nstove top\nCuisine:\nmediterranean\nNutrition\nServing Size:\n3 tacos\nCalories:\n402\nSugar:\n7.8g\nSodium:\n1457mg\nFat:\n9g\nSaturated Fat:\n3.2g\nUnsaturated Fat:\n4.3g\nTrans Fat:\n0g\nCarbohydrates:\n38.7g\nFiber:\n2.1g\nProtein:\n41.4g\nCholesterol:\n84mg\nWelcome!\nI’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions.\nYou May Also Like","attrs_markdown":"[Skip to content](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#main-content)\n\n[Never miss a recipe](https:\/\/dishedbykate.com\/subscribe\/)\n\n- [Home](https:\/\/dishedbykate.com\/)\n- [Easter Recipes](https:\/\/dishedbykate.com\/category\/recipes\/occasion\/easter\/)\n- [Recipes](https:\/\/dishedbykate.com\/recipes\/)\n  - [Recipes](https:\/\/dishedbykate.com\/recipes\/)\n  - [By Course](https:\/\/dishedbykate.com\/category\/recipes\/course\/)\n    - [Appetizers](https:\/\/dishedbykate.com\/category\/recipes\/course\/appetizers\/)\n    - [Dips](https:\/\/dishedbykate.com\/category\/recipes\/course\/dips\/)\n    - [Salads](https:\/\/dishedbykate.com\/category\/recipes\/course\/salads\/)\n    - [Meat](https:\/\/dishedbykate.com\/category\/recipes\/course\/meat\/)\n    - [Seafood](https:\/\/dishedbykate.com\/category\/recipes\/course\/seafood\/)\n    - [Pasta](https:\/\/dishedbykate.com\/category\/recipes\/course\/pasta\/)\n    - [Sauces](https:\/\/dishedbykate.com\/category\/recipes\/course\/sauces\/)\n    - [Sides](https:\/\/dishedbykate.com\/category\/recipes\/course\/sides\/)\n  - [By Diet](https:\/\/dishedbykate.com\/category\/recipes\/diet\/)\n    - [High Protein](https:\/\/dishedbykate.com\/category\/recipes\/diet\/high-protein\/)\n    - [Healthy](https:\/\/dishedbykate.com\/category\/recipes\/diet\/healthy\/)\n    - [Vegetarian](https:\/\/dishedbykate.com\/category\/recipes\/diet\/vegetarian\/)\n    - [Gluten Free](https:\/\/dishedbykate.com\/category\/recipes\/diet\/gluten-free\/)\n    - [Low Carb](https:\/\/dishedbykate.com\/category\/recipes\/diet\/low-carb\/)\n    - [Vegan](https:\/\/dishedbykate.com\/category\/recipes\/diet\/vegan\/)\n  - [By Type](https:\/\/dishedbykate.com\/category\/recipes\/method\/)\n    - [Quick and Easy](https:\/\/dishedbykate.com\/category\/recipes\/method\/quick-and-easy\/)\n    - [Better Than Takeout](https:\/\/dishedbykate.com\/category\/recipes\/method\/fakeaways\/)\n    - [One Pot](https:\/\/dishedbykate.com\/category\/recipes\/method\/one-pot\/)\n    - [Baking](https:\/\/dishedbykate.com\/category\/recipes\/method\/baking\/)\n  - [By Occasion](https:\/\/dishedbykate.com\/category\/recipes\/occasion\/)\n    - [Easter](https:\/\/dishedbykate.com\/category\/recipes\/occasion\/easter\/)\n    - [Game Day](https:\/\/dishedbykate.com\/category\/recipes\/occasion\/game-day\/)\n    - [Mother’s Day](https:\/\/dishedbykate.com\/category\/recipes\/occasion\/mothers-day\/)\n    - [Thanksgiving](https:\/\/dishedbykate.com\/category\/recipes\/occasion\/holidays\/)\n    - [Christmas](https:\/\/dishedbykate.com\/category\/recipes\/occasion\/christmas\/)\n  - [By Season](https:\/\/dishedbykate.com\/category\/recipes\/by-season\/)\n    - [Fall](https:\/\/dishedbykate.com\/category\/recipes\/by-season\/fall\/)\n    - [Winter](https:\/\/dishedbykate.com\/category\/recipes\/by-season\/winter\/)\n    - [Spring](https:\/\/dishedbykate.com\/category\/recipes\/by-season\/spring\/)\n    - [Summer](https:\/\/dishedbykate.com\/category\/recipes\/by-season\/summer\/)\n- [About](https:\/\/dishedbykate.com\/about\/)\n  - [About](https:\/\/dishedbykate.com\/about\/)\n  - [Work with Kate](https:\/\/dishedbykate.com\/work-with-kate\/)\n  - [Contact](https:\/\/dishedbykate.com\/contact\/)\n  - [Catering](https:\/\/dishedbykate.com\/catering\/)\n  - [Privacy Policy](https:\/\/dishedbykate.com\/privacy-policy\/)\n- [Subscribe](https:\/\/dishedbykate.com\/subscribe\/)\n\n[Home](https:\/\/dishedbykate.com\/) › [Recipe Index](https:\/\/dishedbykate.com\/recipes\/) › [Method](https:\/\/dishedbykate.com\/category\/recipes\/method\/) › [Fakeaways](https:\/\/dishedbykate.com\/category\/recipes\/method\/fakeaways\/)\n\n# Easy Lahmacun Smash Tacos\nEverything you love about lahmacun, in a jazzy new form. I'm talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the smash taco trend.\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/c089748b8696cac284a249dabd8b336152cddf547c6a4bef4b7e5016edd5cdc7?s=64&d=mm&r=g)](https:\/\/dishedbykate.com\/about\/)\n\nBy [Kate Phillips](https:\/\/dishedbykate.com\/about\/)\n\nUpdated Nov 04, 2025 • Published Apr 25, 2024\n\n[Jump to Recipe](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#tasty-recipes-245044-jump-target)\n\n[Jump to Recipe](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#tasty-recipes-245044-jump-target)·[Print Recipe](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/print\/245044\/)\n\nEverything you love about **lahmacun**, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the [smash taco](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/) trend.\n\n![Smash lahmacun taco with red pepper sauce and herby salad on top.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos.jpg)\n\nIf you loved my [viral smash dumpling tacos](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/) and the original [smash burger (Big Mac) tacos](https:\/\/dishedbykate.com\/easy-big-mac-tacos\/), this is the next one you’ll want to try.\n\nLahmacun, a [Middle-Eastern classic](https:\/\/en.wikipedia.org\/wiki\/Lahmacun) is, essentially, a spiced meat mixture (usually with beef or lamb, spices like paprika and chilli, along with tomatoes, red bell peppers and parsley), pressed into a thin layer on top of a flatbread-esque dough and baked until crispy. It’s DELICIOUS and also felt perfect to adapt into a smash taco because it’s so similar to how it’s traditionally enjoyed anyway.\n\nThis is by no means a traditional lahmacun recipe! This is my twist using similar flavors and a different technique. But it’s quick, it’s easy, and PACKED with deliciousness.\n\nI’m serving the tacos with a fiery, smoky red pepper dipping sauce and a fresh herby, lemony salad to cut through the meat and oh my goodness. These are very easy to eat and even easier to make. I’ll be dipping everything in that sauce, it’s truly so lovely (and uses a slightly divisive ingredient as the base but you’ll just have to trust me on this).\n\nWant more taco inspiration? Try these [smash satay chicken tacos](https:\/\/dishedbykate.com\/satay-chicken-smash-tacos\/), [smash banh mi tacos](https:\/\/dishedbykate.com\/smash-banh-mi-tacos\/), [smash sausage breakfast tacos](https:\/\/dishedbykate.com\/smash-breakfast-tacos\/) or [smash shrimp toast tacos](https:\/\/dishedbykate.com\/smash-prawn-shrimp-toast-tacos\/) next.\n\n## Table of Contents\n- [Ingredients You’ll Need](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#ingredients-youll-need)\n- [How To Make Smash Lahmacun Tacos](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#how-to-make-smash-lahmacun-tacos)\n- [Smash Lahmacun Taco FAQs](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#smash-lahmacun-taco-faqs)\n- [Watch How to Make Them](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#watch-how-to-make-them)\n- [Like this recipe? Here are more easy ideas to try](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#like-this-recipe-here-are-more-easy-ideas-to-try)\n- [Lahmacun Smash Tacos with Smoky Red Pepper Sauce Recipe](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#tasty-recipes-245044-jump-target)\n## Ingredients You’ll Need\n![Ingredients for lahmacun smash tacos laid out and labelled.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201799'%3E%3C\/svg%3E)\n\n![Ingredients for lahmacun smash tacos laid out and labelled.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos-ingredients.jpg)\n\n- **Ground lamb (or beef).** Choose between the two here (or use half and half). Try to use lean meat if you can – anything too fatty can make the pan quite greasy.\n- **Roasted red peppers.** For ease, I use jarred roasted red peppers, and they work perfectly. You can, of course, roast your own if you like; it’ll just take a lot longer to prep.\n- **Harissa paste.** This is my little shortcut ingredient to maximum flavor. It’s a North African chili paste that uses ingredients often present in lahmacun (chili, paprika, cumin) and brings a ton of flavor to anything. I always have some on hand. If you can’t find it, use more tomato paste and add 1 teaspoon of chili or red pepper flakes.\n- **Spices.** I (stupidly) forgot to put these in the photo above, but spices are involved here. You’ll need **ground cumin**, **cinnamon** and **allspice**.\n\nAnd for the sauce, you’ll need **roasted** **red** **peppers**, **lemon** **juice**, **garlic**, **salt,** and cottage cheese. If you don’t like cottage cheese, use thick Greek yogurt, sour cream, or cream cheese instead. But I urge you to try the cottage cheese – I was NEVER a fan until I realized you can blitz it into a gorgeously creamy consistency that’s a whole lot lighter than any other creamy base for sauces or dips. It works beautifully here, I promise.\n\n## How To Make Smash Lahmacun Tacos\nMix all your ingredients for the lahmacun topping. Make sure you’re mixing everything through the meat really well so the flavor is well dispersed. Add all your sauce ingredients to a blender or food processor and blitz until super smooth and creamy.\n\n![Ground meat and seasoning in a large mixing bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![Ground meat and seasoning in a large mixing bowl.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-mix-ingredients-683x1024.jpg)\n\n![Spoon in a bowl with mixed lahmacun meat and seasoning.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![Spoon in a bowl with mixed lahmacun meat and seasoning.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Meat-mixed-683x1024.jpg)\n\nScoop up a heaped spoonful of the filling, and spread it onto a thin layer on each of your tortillas. You can spread it right to the edges as the meat will likely shrink when you cook it (as you can see here!)\n\nCook your taco, meat side down, for 4 minutes in a hot pan (you can do a couple at a time, depending on the size of your pan). Flip the tacos and cook for another minute on the other side, just to crisp up the tortilla.\n\n**PRO TIP:** Make sure your pan is nice and hot and you’re really pressing down on the tortilla, to ‘smash’ the meat into the pan. This will 1) help the meat cook faster and create the charred crust we’re after and 2) ensure your meat sticks to your tortilla.\n\n![Lahmacun meat mixture spread onto a mini tortilla on a wooden board.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![Lahmacun meat mixture spread onto a mini tortilla on a wooden board.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Meat-on-tortilla-683x1024.jpg)\n\n![Lahmacun taco cooking in a small pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![Lahmacun taco cooking in a small pan.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos-cooked-683x1024.jpg)\n\nDrizzle your tacos with the smoky red pepper sauce, then pile on the herby za’atar salad. Finish with a squeeze of lemon juice, then enjoy with more sauce on the side for dipping.\n\n![Drizzling red pepper sauce on top of a smash lahmacun taco.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![Drizzling red pepper sauce on top of a smash lahmacun taco.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Red-pepper-sauce-683x1024.jpg)\n\n![Smash lahmacun taco with red pepper sauce and herby salad on top.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![Smash lahmacun taco with red pepper sauce and herby salad on top.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos-CU-683x1024.jpg)\n\n## Smash Lahmacun Taco FAQs\n**Why does my meat not stick to the tortilla?**\n\nMake sure your pan is nice and hot before you add your taco, and you really need to press the tortilla into the pan while it’s cooking. This way, the meat cooks quickly and kind of ‘seals’ itself to the tortilla while it cooks. But if your meat doesn’t stick, please don’t worry! It’s still going to taste the same.\n\n**My pan is quite greasy – is this normal?**\n\nJust make sure you’re using lean beef or lamb – otherwise you can end up with a greasy puddle. If there is a lot of grease though, just drain some away as you flip the tortilla to crisp up.\n\n**Could I use different ground meat?**\n\nYes! Beef or lamb is most associated with lahmacun, but you could use ground turkey or chicken, or a plant-based alternative.\n\n**Could I use a different sauce?**\n\nYou can use whatever you’d like. [Whipped feta](https:\/\/dishedbykate.com\/creamy-whipped-feta-dip\/), [spicy harissa whipped feta](https:\/\/dishedbykate.com\/spicy-feta-dip-with-harissa\/), [sundried tomato feta dip](https:\/\/dishedbykate.com\/sundried-tomato-and-feta-dip\/), [smoky baba ghanoush](https:\/\/dishedbykate.com\/smoky-eggplant-dip-baba-ghanoush\/) or even [tzatziki](https:\/\/dishedbykate.com\/the-best-creamy-tzatziki-sauce\/) would be lovely, as would a tomato-based salsa.\n## Watch How to Make Them\n## Like this recipe? Here are more easy ideas to try\n[![3 Big Mac tacos on a baking paper lined wooden board, with pickles on the side.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)![3 Big Mac tacos on a baking paper lined wooden board, with pickles on the side.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2023\/06\/Big-Mac-tacos-683x1024.jpg)](https:\/\/dishedbykate.com\/easy-big-mac-tacos\/)\n\n*[Big Mac Smash Burger Tacos](https:\/\/dishedbykate.com\/easy-big-mac-tacos\/)*\n\n[![Creamy Marry Me orzo in a stainless steel pan with a silver spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)![Creamy Marry Me orzo in a stainless steel pan with a silver spoon.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Marry-Me-Orzo-683x1024.jpg)](https:\/\/dishedbykate.com\/marry-me-orzo\/)\n\n*[One Pot ‘Marry Me’ Orzo](https:\/\/dishedbykate.com\/marry-me-orzo\/)*\n\n[![Dumpling taco on a wooden board, with more tacos in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)![Dumpling taco on a wooden board, with more tacos in the background.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/03\/Dumpling-tacos-1-683x1024.jpg)](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/)\n\n*[Smash Dumpling Tacos](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/)*\n\n[![Chicken shawarma wrap on a grey marble background with a small bowl of tahini sauce on the side.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)![Chicken shawarma wrap on a grey marble background with a small bowl of tahini sauce on the side.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2022\/11\/Chicken-shawarma-wraps-3-683x1024.jpg)](https:\/\/dishedbykate.com\/chicken-shawarma-wraps\/)\n\n*[Charred Chicken Shawarma Flatbreads](https:\/\/dishedbykate.com\/chicken-shawarma-wraps\/)*\n\nIf you make this recipe, I’d **love** to hear from you! You can leave a **recipe rating** and a **comment** below. And remember to tag **@DishedByKate** on [Instagram](https:\/\/www.instagram.com\/dishedbykate), [Facebook](https:\/\/www.facebook.com\/dishedbykate\/) and [TikTok](https:\/\/www.tiktok.com\/@dishedbykate) if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.\n\n[Print](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/print\/245044\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![Smash lahmacun taco with red pepper sauce and herby salad on top.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![Smash lahmacun taco with red pepper sauce and herby salad on top.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos-CU-150x150.jpg)\n## Lahmacun Smash Tacos with Smoky Red Pepper Sauce\n***\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n5 from 1 review\n\n- Author: [Kate Phillips](https:\/\/dishedbykate.com\/about\/)\n- Total Time:\n  20 minutes\n- Yield:\n  4 servings 1x\n- Diet:\n  Low Calorie\n\n[Print Recipe](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/print\/245044\/)\n\n[Pin Recipe]()\n\n### Description\nEverything you love about lahmacun, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the [smash taco](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/) trend.\n***\n### Ingredients\nCopy to clipboard\n\nUnits\n\nUS\n\nM\n\nScale\n\n1x\n\n2x\n\n3x\n\n#### For the tacos –\n- 1lb\/500g ground lean lamb or beef\n- 1 roasted red pepper (from a jar), chopped finely\n- 3 garlic cloves, crushed\n- 1 tablespoon harissa paste\n- A handful of flat-leaf parsley, finely chopped (plus more to serve)\n- 1 teaspoon cinnamon\n- 1 teaspoon allspice\n- 1 teaspoon ground cumin\n- 1 tablespoon tomato paste\n- 1 teaspoon salt\n- 12 mini tortillas\n- Handful of fresh mint leaves, chopped\n- Za’atar or [dukkah](https:\/\/dishedbykate.com\/easy-dukkah-recipe\/), to serve\n- Lemon juice, to serve\n#### For the fiery red pepper sauce –\n- 3 roasted red peppers (from a jar)\n- 2 garlic cloves\n- 1 tablespoon lemon juice\n- 1 tablespoon harissa paste\n- 1 teaspoon salt\n- 10oz\/300g cottage cheese (or Greek yogurt or cream cheese)\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. **Make your red pepper sauce.** Add all your sauce ingredients to the bowl of a food processor, or a blender. Blitz into a super smooth, creamy sauce. This should only take a minute or two. Set aside for now.\n2. **Mix the lahmacun topping.** Add the ground lamb or beef, chopped red pepper, garlic cloves, harissa paste, half the chopped parsley, cinnamon, allspice, ground cumin, tomato paste and salt to a mixing bowl. Use a spoon or spatula to mix the ingredients well, ensuring all the ingredients are well-dispersed through the meat.\n3. **Top the tacos.** Scoop up a heaped spoonful of the lahmacun mixture, and spread it into a thin layer on your mini tortilla, going right up to the edges (the meat will shrink a bit when it cooks). Repeat with the rest of the mixture and the tortillas.\n4. **Cook the tacos.** Heat a little oil in a large frying pan or skillet over medium-high heat. Place a tortilla, meat side down, onto your pan, and press down firmly with a fish slice (or similar). You want to really ‘smash’ the taco into the pan so that the meat cooks quickly and it ‘seals’ itself to the tortilla. Depending on the size of your pan, you can cook a few tacos at the same time. Cook for four minutes, then flip them and cook for a further minute on the other side.\n5. **Garnish and serve.** Drizzle a tablespoon or so of the red pepper sauce on top of the meat on each taco, then divide the remaining parsley and the mint between them. Scatter over your za’atar, then finish with a squeeze of lemon juice. Enjoy with more of the smoky sauce on the side.\n\n### Notes\n**INGREDIENT NOTES:** Use lean lamb or beef if you can, otherwise your pan may end up quite greasy. If this happens, just drain some of the grease as you flip the tacos over. Harissa paste is a spicy, North African chili paste that contains a lot of the ingredients usually present in lahmacun, so I use it as a bit of a shortcut to flavor here. Harissa differs by brand in terms of spice, so I recommend tasting yours first and if it’s super spicy, reduce the quantity you add. If you can’t find it, use more tomato paste and add 1 teaspoon of chili flakes or red pepper flakes.\n\n**MAKE AHEAD:** The smoky red pepper sauce will keep well for 5 days in the fridge. You can mix the lahmacun topping a couple of days ahead of time, then just top the tortillas and cook when you’re ready. Or, top the tortillas and store them in the fridge overnight (make sure you separate each tortilla with a piece of parchment paper so that they don’t stick or go soggy).\n\n- Prep Time:\n  10\n- Cook Time:\n  10\n- Category:\n  fakeaways\n- Method:\n  stove top\n- Cuisine:\n  mediterranean\n\n### Nutrition\n- **Serving Size:** 3 tacos\n- **Calories:** 402\n- **Sugar:** 7\\.8g\n- **Sodium:** 1457mg\n- **Fat:** 9g\n- **Saturated Fat:** 3\\.2g\n- **Unsaturated Fat:** 4\\.3g\n- **Trans Fat:** 0g\n- **Carbohydrates:** 38\\.7g\n- **Fiber:** 2\\.1g\n- **Protein:** 41\\.4g\n- **Cholesterol:** 84mg\n\n### Did you make this recipe?\nShare a photo and tag @DishedByKate — I can’t wait to see it\\!\n\n![Kate in a kitchen with red pots in the background with arms folded.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201400%201310'%3E%3C\/svg%3E)\n\n![Kate in a kitchen with red pots in the background with arms folded.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2022\/08\/Work-with-Kate.jpg)\n\n## **Welcome\\!**\nI’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions.\n\n[Read More About Me](https:\/\/dishedbykate.com\/about\/)\n\n## You May Also Like\n[![Dumpling noodles on a serving plate with chopsticks.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![Dumpling noodles on a serving plate with chopsticks.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2025\/12\/Dumpling-Noodles-3-600x400.jpg)](https:\/\/dishedbykate.com\/dumpling-noodles\/)\n\n### [Speedy Dumpling Inspired Noodles](https:\/\/dishedbykate.com\/dumpling-noodles\/)\n\n[![Butternut noodles in a bowl, with chopsticks.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![Butternut noodles in a bowl, with chopsticks.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2025\/11\/Butternut-noodles-2-600x400.jpg)](https:\/\/dishedbykate.com\/butternut-squash-ramen\/)\n\n### [Creamy One Pot Coconut Butternut Squash Ramen](https:\/\/dishedbykate.com\/butternut-squash-ramen\/)\n\n[![Chicken doner with salad, flatbreads and hummus.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![Chicken doner with salad, flatbreads and hummus.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2025\/11\/Viral-Doner-Kebab-600x400.jpg)](https:\/\/dishedbykate.com\/air-fryer-viral-chicken-doner-kebab\/)\n\n### [Air Fryer Viral Chicken Doner Kebab Platter](https:\/\/dishedbykate.com\/air-fryer-viral-chicken-doner-kebab\/)\n\n## Leave a comment [Cancel reply](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#respond)\n## 3 Comments\n1. **Mimi Rippee** says:\n   \n   May 3, 2024 at 1:16 pm\n   \n   I’ve been wanting to make lahmacun for a while now. Thanks for the delicious reminder! It looks so good.\n2. **DannyO** says:\n   \n   July 10, 2024 at 9:34 pm\n   \n   I stumbled across this recipe and couldn’t wait. I love Turkish food and Middle Eastern cooking in general. Lahmajun is so good.\n   \n   I had to sub a couple things, so I definitely cheated my way across the finish line but I think it turned out great, I’ll be making this again for sure. Judge me and\/or follow in my footsteps at your own risk\\!\n   \n   – I used a 50\/50 pork & angus beef blend (I know, not authentic, but delicious and happened to be on sale)  \n    – Instead of Harissa, a good Thai Red Curry Paste is a knockout swap and often easier to find. Added a dollop of Trader Joe’s “Italian Bamba” Crushed Calabrian Chili and that came out a pretty good imitation  \n    – Used a little bit of roasted tomato-basil-garlic pasta sauce instead of tomato paste, which is sometimes too metallic for me. Tomato sauce and paste are also obviously very different consistencies so your mileage may vary  \n    – Had leftover sundried tomato pesto instead of chopping roasted red peppers, no complaints but I’ll def try the peppers next time  \n    – 50\/50 Greek yogurt and cottage cheese for the sauce turned out awesome\n   \n   As warned, it was greasy, to be expected because of some of my subs no doubt. These flavors though. Absolutely fantastic. The cinnamon and spices really carry through in the meat, the sauce balances it amazingly, and the little pop of mint is perfect. Thank you for sharing!\\!\n   1. **Kate Phillips** says:\n      \n      July 13, 2024 at 11:25 am\n      \n      These are fabulous tweaks – it all sounds really delicious regardless! So pleased you emjoyed the flavors and seasoning x\n\n![Image of Kate smiling.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2022\/08\/Kate-avatar-2a.png)\n\n## Welcome\\!\nI’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions.\n\n[Read More About Me](https:\/\/dishedbykate.com\/about\/)\n\n## **Popular Posts**\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/08\/Med-chicken-rice-bowls-featured-600x400.jpg)](https:\/\/dishedbykate.com\/mediterranean-chicken-rice-bowls\/)\n\n### [Mediterranean Chicken Rice Bowls](https:\/\/dishedbykate.com\/mediterranean-chicken-rice-bowls\/)\n\n[![Three dumpling tacos on a wooden board with chilli oil on the side.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20400'%3E%3C\/svg%3E)![Three dumpling tacos on a wooden board with chilli oil on the 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All rights reserved. [Privacy Policy](https:\/\/dishedbykate.com\/privacy-policy\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n\n[Back to top](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#top)","attrs_readable_markdown":"Everything you love about **lahmacun**, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the [smash taco](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/) trend.\n\n![Smash lahmacun taco with red pepper sauce and herby salad on top.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos.jpg)\n\nIf you loved my [viral smash dumpling tacos](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/) and the original [smash burger (Big Mac) tacos](https:\/\/dishedbykate.com\/easy-big-mac-tacos\/), this is the next one you’ll want to try.\n\nLahmacun, a [Middle-Eastern classic](https:\/\/en.wikipedia.org\/wiki\/Lahmacun) is, essentially, a spiced meat mixture (usually with beef or lamb, spices like paprika and chilli, along with tomatoes, red bell peppers and parsley), pressed into a thin layer on top of a flatbread-esque dough and baked until crispy. It’s DELICIOUS and also felt perfect to adapt into a smash taco because it’s so similar to how it’s traditionally enjoyed anyway.\n\nThis is by no means a traditional lahmacun recipe! This is my twist using similar flavors and a different technique. But it’s quick, it’s easy, and PACKED with deliciousness.\n\nI’m serving the tacos with a fiery, smoky red pepper dipping sauce and a fresh herby, lemony salad to cut through the meat and oh my goodness. These are very easy to eat and even easier to make. I’ll be dipping everything in that sauce, it’s truly so lovely (and uses a slightly divisive ingredient as the base but you’ll just have to trust me on this).\n\nWant more taco inspiration? Try these [smash satay chicken tacos](https:\/\/dishedbykate.com\/satay-chicken-smash-tacos\/), [smash banh mi tacos](https:\/\/dishedbykate.com\/smash-banh-mi-tacos\/), [smash sausage breakfast tacos](https:\/\/dishedbykate.com\/smash-breakfast-tacos\/) or [smash shrimp toast tacos](https:\/\/dishedbykate.com\/smash-prawn-shrimp-toast-tacos\/) next.\n\n## Table of Contents\n- [Ingredients You’ll Need](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#ingredients-youll-need)\n- [How To Make Smash Lahmacun Tacos](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#how-to-make-smash-lahmacun-tacos)\n- [Smash Lahmacun Taco FAQs](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#smash-lahmacun-taco-faqs)\n- [Watch How to Make Them](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#watch-how-to-make-them)\n- [Like this recipe? Here are more easy ideas to try](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#like-this-recipe-here-are-more-easy-ideas-to-try)\n- [Lahmacun Smash Tacos with Smoky Red Pepper Sauce Recipe](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/#tasty-recipes-245044-jump-target)\n## Ingredients You’ll Need\n![Ingredients for lahmacun smash tacos laid out and labelled.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos-ingredients.jpg)\n\n- **Ground lamb (or beef).** Choose between the two here (or use half and half). Try to use lean meat if you can – anything too fatty can make the pan quite greasy.\n- **Roasted red peppers.** For ease, I use jarred roasted red peppers, and they work perfectly. You can, of course, roast your own if you like; it’ll just take a lot longer to prep.\n- **Harissa paste.** This is my little shortcut ingredient to maximum flavor. It’s a North African chili paste that uses ingredients often present in lahmacun (chili, paprika, cumin) and brings a ton of flavor to anything. I always have some on hand. If you can’t find it, use more tomato paste and add 1 teaspoon of chili or red pepper flakes.\n- **Spices.** I (stupidly) forgot to put these in the photo above, but spices are involved here. You’ll need **ground cumin**, **cinnamon** and **allspice**.\n\nAnd for the sauce, you’ll need **roasted** **red** **peppers**, **lemon** **juice**, **garlic**, **salt,** and cottage cheese. If you don’t like cottage cheese, use thick Greek yogurt, sour cream, or cream cheese instead. But I urge you to try the cottage cheese – I was NEVER a fan until I realized you can blitz it into a gorgeously creamy consistency that’s a whole lot lighter than any other creamy base for sauces or dips. It works beautifully here, I promise.\n\n## How To Make Smash Lahmacun Tacos\nMix all your ingredients for the lahmacun topping. Make sure you’re mixing everything through the meat really well so the flavor is well dispersed. Add all your sauce ingredients to a blender or food processor and blitz until super smooth and creamy.\n\n![Ground meat and seasoning in a large mixing bowl.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-mix-ingredients-683x1024.jpg)\n\n![Spoon in a bowl with mixed lahmacun meat and seasoning.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Meat-mixed-683x1024.jpg)\n\nScoop up a heaped spoonful of the filling, and spread it onto a thin layer on each of your tortillas. You can spread it right to the edges as the meat will likely shrink when you cook it (as you can see here!)\n\nCook your taco, meat side down, for 4 minutes in a hot pan (you can do a couple at a time, depending on the size of your pan). Flip the tacos and cook for another minute on the other side, just to crisp up the tortilla.\n\n**PRO TIP:** Make sure your pan is nice and hot and you’re really pressing down on the tortilla, to ‘smash’ the meat into the pan. This will 1) help the meat cook faster and create the charred crust we’re after and 2) ensure your meat sticks to your tortilla.\n\n![Lahmacun meat mixture spread onto a mini tortilla on a wooden board.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Meat-on-tortilla-683x1024.jpg)\n\n![Lahmacun taco cooking in a small pan.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos-cooked-683x1024.jpg)\n\nDrizzle your tacos with the smoky red pepper sauce, then pile on the herby za’atar salad. Finish with a squeeze of lemon juice, then enjoy with more sauce on the side for dipping.\n\n![Drizzling red pepper sauce on top of a smash lahmacun taco.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Red-pepper-sauce-683x1024.jpg)\n\n![Smash lahmacun taco with red pepper sauce and herby salad on top.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Lahmacun-tacos-CU-683x1024.jpg)\n\n## Smash Lahmacun Taco FAQs\n**Why does my meat not stick to the tortilla?**\n\nMake sure your pan is nice and hot before you add your taco, and you really need to press the tortilla into the pan while it’s cooking. This way, the meat cooks quickly and kind of ‘seals’ itself to the tortilla while it cooks. But if your meat doesn’t stick, please don’t worry! It’s still going to taste the same.\n\n**My pan is quite greasy – is this normal?**\n\nJust make sure you’re using lean beef or lamb – otherwise you can end up with a greasy puddle. If there is a lot of grease though, just drain some away as you flip the tortilla to crisp up.\n\n**Could I use different ground meat?**\n\nYes! Beef or lamb is most associated with lahmacun, but you could use ground turkey or chicken, or a plant-based alternative.\n## Watch How to Make Them\n## Like this recipe? Here are more easy ideas to try\n[![3 Big Mac tacos on a baking paper lined wooden board, with pickles on the side.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2023\/06\/Big-Mac-tacos-683x1024.jpg)](https:\/\/dishedbykate.com\/easy-big-mac-tacos\/)\n\n*[Big Mac Smash Burger Tacos](https:\/\/dishedbykate.com\/easy-big-mac-tacos\/)*\n\n[![Creamy Marry Me orzo in a stainless steel pan with a silver spoon.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/04\/Marry-Me-Orzo-683x1024.jpg)](https:\/\/dishedbykate.com\/marry-me-orzo\/)\n\n*[One Pot ‘Marry Me’ Orzo](https:\/\/dishedbykate.com\/marry-me-orzo\/)*\n\n[![Dumpling taco on a wooden board, with more tacos in the background.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2024\/03\/Dumpling-tacos-1-683x1024.jpg)](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/)\n\n*[Smash Dumpling Tacos](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/)*\n\n[![Chicken shawarma wrap on a grey marble background with a small bowl of tahini sauce on the side.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2022\/11\/Chicken-shawarma-wraps-3-683x1024.jpg)](https:\/\/dishedbykate.com\/chicken-shawarma-wraps\/)\n\n*[Charred Chicken Shawarma Flatbreads](https:\/\/dishedbykate.com\/chicken-shawarma-wraps\/)*\n\nIf you make this recipe, I’d **love** to hear from you! You can leave a **recipe rating** and a **comment** below. And remember to tag **@DishedByKate** on [Instagram](https:\/\/www.instagram.com\/dishedbykate), [Facebook](https:\/\/www.facebook.com\/dishedbykate\/) and [TikTok](https:\/\/www.tiktok.com\/@dishedbykate) if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.\n\n[Print](https:\/\/dishedbykate.com\/lahmacun-smash-tacos\/print\/245044\/)\n\n### Description\nEverything you love about lahmacun, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the [smash taco](https:\/\/dishedbykate.com\/smash-dumpling-tacos\/) trend.\n***\n#### For the tacos –\n- 1lb\/500g ground lean lamb or beef\n- 1 roasted red pepper (from a jar), chopped finely\n- 3 garlic cloves, crushed\n- 1 tablespoon harissa paste\n- A handful of flat-leaf parsley, finely chopped (plus more to serve)\n- 1 teaspoon cinnamon\n- 1 teaspoon allspice\n- 1 teaspoon ground cumin\n- 1 tablespoon tomato paste\n- 1 teaspoon salt\n- 12 mini tortillas\n- Handful of fresh mint leaves, chopped\n- Za’atar or [dukkah](https:\/\/dishedbykate.com\/easy-dukkah-recipe\/), to serve\n- Lemon juice, to serve\n#### For the fiery red pepper sauce –\n- 3 roasted red peppers (from a jar)\n- 2 garlic cloves\n- 1 tablespoon lemon juice\n- 1 tablespoon harissa paste\n- 1 teaspoon salt\n- 10oz\/300g cottage cheese (or Greek yogurt or cream cheese)\n\nCook Mode  Prevent your screen from going dark\n***\n1. **Make your red pepper sauce.** Add all your sauce ingredients to the bowl of a food processor, or a blender. Blitz into a super smooth, creamy sauce. This should only take a minute or two. Set aside for now.\n2. **Mix the lahmacun topping.** Add the ground lamb or beef, chopped red pepper, garlic cloves, harissa paste, half the chopped parsley, cinnamon, allspice, ground cumin, tomato paste and salt to a mixing bowl. Use a spoon or spatula to mix the ingredients well, ensuring all the ingredients are well-dispersed through the meat.\n3. **Top the tacos.** Scoop up a heaped spoonful of the lahmacun mixture, and spread it into a thin layer on your mini tortilla, going right up to the edges (the meat will shrink a bit when it cooks). Repeat with the rest of the mixture and the tortillas.\n4. **Cook the tacos.** Heat a little oil in a large frying pan or skillet over medium-high heat. Place a tortilla, meat side down, onto your pan, and press down firmly with a fish slice (or similar). You want to really ‘smash’ the taco into the pan so that the meat cooks quickly and it ‘seals’ itself to the tortilla. Depending on the size of your pan, you can cook a few tacos at the same time. Cook for four minutes, then flip them and cook for a further minute on the other side.\n5. **Garnish and serve.** Drizzle a tablespoon or so of the red pepper sauce on top of the meat on each taco, then divide the remaining parsley and the mint between them. Scatter over your za’atar, then finish with a squeeze of lemon juice. Enjoy with more of the smoky sauce on the side.\n\n### Notes\n**INGREDIENT NOTES:** Use lean lamb or beef if you can, otherwise your pan may end up quite greasy. If this happens, just drain some of the grease as you flip the tacos over. Harissa paste is a spicy, North African chili paste that contains a lot of the ingredients usually present in lahmacun, so I use it as a bit of a shortcut to flavor here. Harissa differs by brand in terms of spice, so I recommend tasting yours first and if it’s super spicy, reduce the quantity you add. If you can’t find it, use more tomato paste and add 1 teaspoon of chili flakes or red pepper flakes.\n\n**MAKE AHEAD:** The smoky red pepper sauce will keep well for 5 days in the fridge. You can mix the lahmacun topping a couple of days ahead of time, then just top the tortillas and cook when you’re ready. Or, top the tortillas and store them in the fridge overnight (make sure you separate each tortilla with a piece of parchment paper so that they don’t stick or go soggy).\n\n- Prep Time: 10\n- Cook Time: 10\n- Category: fakeaways\n- Method: stove top\n- Cuisine: mediterranean\n\n### Nutrition\n- **Serving Size:** 3 tacos\n- **Calories:** 402\n- **Sugar:** 7\\.8g\n- **Sodium:** 1457mg\n- **Fat:** 9g\n- **Saturated Fat:** 3\\.2g\n- **Unsaturated Fat:** 4\\.3g\n- **Trans Fat:** 0g\n- **Carbohydrates:** 38\\.7g\n- **Fiber:** 2\\.1g\n- **Protein:** 41\\.4g\n- **Cholesterol:** 84mg\n\n![Kate in a kitchen with red pots in the background with arms folded.](https:\/\/dishedbykate.com\/wp-content\/uploads\/2022\/08\/Work-with-Kate.jpg)\n\n## **Welcome\\!**\nI’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions.\n\nYou May Also Like","meta_canonical":null}

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Meta Title	Easy Lahmacun Smash Tacos - Dished by Kate
Meta Description	Everything you love about lahmacun, in a jazzy new form. I'm talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the smash taco trend.
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Boilerpipe Text	Everything you love about lahmacun , in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the smash taco trend. If you loved my viral smash dumpling tacos and the original smash burger (Big Mac) tacos , this is the next one you’ll want to try. Lahmacun, a Middle-Eastern classic is, essentially, a spiced meat mixture (usually with beef or lamb, spices like paprika and chilli, along with tomatoes, red bell peppers and parsley), pressed into a thin layer on top of a flatbread-esque dough and baked until crispy. It’s DELICIOUS and also felt perfect to adapt into a smash taco because it’s so similar to how it’s traditionally enjoyed anyway. This is by no means a traditional lahmacun recipe! This is my twist using similar flavors and a different technique. But it’s quick, it’s easy, and PACKED with deliciousness. I’m serving the tacos with a fiery, smoky red pepper dipping sauce and a fresh herby, lemony salad to cut through the meat and oh my goodness. These are very easy to eat and even easier to make. I’ll be dipping everything in that sauce, it’s truly so lovely (and uses a slightly divisive ingredient as the base but you’ll just have to trust me on this). Want more taco inspiration? Try these smash satay chicken tacos , smash banh mi tacos , smash sausage breakfast tacos or smash shrimp toast tacos next. Table of Contents Ingredients You’ll Need How To Make Smash Lahmacun Tacos Smash Lahmacun Taco FAQs Watch How to Make Them Like this recipe? Here are more easy ideas to try Lahmacun Smash Tacos with Smoky Red Pepper Sauce Recipe Ingredients You’ll Need Ground lamb (or beef). Choose between the two here (or use half and half). Try to use lean meat if you can – anything too fatty can make the pan quite greasy. Roasted red peppers. For ease, I use jarred roasted red peppers, and they work perfectly. You can, of course, roast your own if you like; it’ll just take a lot longer to prep. Harissa paste. This is my little shortcut ingredient to maximum flavor. It’s a North African chili paste that uses ingredients often present in lahmacun (chili, paprika, cumin) and brings a ton of flavor to anything. I always have some on hand. If you can’t find it, use more tomato paste and add 1 teaspoon of chili or red pepper flakes. Spices. I (stupidly) forgot to put these in the photo above, but spices are involved here. You’ll need ground cumin , cinnamon and allspice . And for the sauce, you’ll need roasted red peppers , lemon juice , garlic , salt, and cottage cheese. If you don’t like cottage cheese, use thick Greek yogurt, sour cream, or cream cheese instead. But I urge you to try the cottage cheese – I was NEVER a fan until I realized you can blitz it into a gorgeously creamy consistency that’s a whole lot lighter than any other creamy base for sauces or dips. It works beautifully here, I promise. How To Make Smash Lahmacun Tacos Mix all your ingredients for the lahmacun topping. Make sure you’re mixing everything through the meat really well so the flavor is well dispersed. Add all your sauce ingredients to a blender or food processor and blitz until super smooth and creamy. Scoop up a heaped spoonful of the filling, and spread it onto a thin layer on each of your tortillas. You can spread it right to the edges as the meat will likely shrink when you cook it (as you can see here!) Cook your taco, meat side down, for 4 minutes in a hot pan (you can do a couple at a time, depending on the size of your pan). Flip the tacos and cook for another minute on the other side, just to crisp up the tortilla. PRO TIP: Make sure your pan is nice and hot and you’re really pressing down on the tortilla, to ‘smash’ the meat into the pan. This will 1) help the meat cook faster and create the charred crust we’re after and 2) ensure your meat sticks to your tortilla. Drizzle your tacos with the smoky red pepper sauce, then pile on the herby za’atar salad. Finish with a squeeze of lemon juice, then enjoy with more sauce on the side for dipping. Smash Lahmacun Taco FAQs Why does my meat not stick to the tortilla? Make sure your pan is nice and hot before you add your taco, and you really need to press the tortilla into the pan while it’s cooking. This way, the meat cooks quickly and kind of ‘seals’ itself to the tortilla while it cooks. But if your meat doesn’t stick, please don’t worry! It’s still going to taste the same. My pan is quite greasy – is this normal? Just make sure you’re using lean beef or lamb – otherwise you can end up with a greasy puddle. If there is a lot of grease though, just drain some away as you flip the tortilla to crisp up. Could I use different ground meat? Yes! Beef or lamb is most associated with lahmacun, but you could use ground turkey or chicken, or a plant-based alternative. Watch How to Make Them Like this recipe? Here are more easy ideas to try Big Mac Smash Burger Tacos One Pot ‘Marry Me’ Orzo Smash Dumpling Tacos Charred Chicken Shawarma Flatbreads If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram , Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊. Print Description Everything you love about lahmacun, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the smash taco trend. For the tacos – 1 lb /500g ground lean lamb or beef 1 roasted red pepper (from a jar), chopped finely 3 garlic cloves, crushed 1 tablespoon harissa paste A handful of flat-leaf parsley, finely chopped (plus more to serve) 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon ground cumin 1 tablespoon tomato paste 1 teaspoon salt 12 mini tortillas Handful of fresh mint leaves, chopped Za’atar or dukkah , to serve Lemon juice, to serve For the fiery red pepper sauce – 3 roasted red peppers (from a jar) 2 garlic cloves 1 tablespoon lemon juice 1 tablespoon harissa paste 1 teaspoon salt 10 oz /300g cottage cheese (or Greek yogurt or cream cheese) Cook Mode Prevent your screen from going dark Make your red pepper sauce. Add all your sauce ingredients to the bowl of a food processor, or a blender. Blitz into a super smooth, creamy sauce. This should only take a minute or two. Set aside for now. Mix the lahmacun topping. Add the ground lamb or beef, chopped red pepper, garlic cloves, harissa paste, half the chopped parsley, cinnamon, allspice, ground cumin, tomato paste and salt to a mixing bowl. Use a spoon or spatula to mix the ingredients well, ensuring all the ingredients are well-dispersed through the meat. Top the tacos. Scoop up a heaped spoonful of the lahmacun mixture, and spread it into a thin layer on your mini tortilla, going right up to the edges (the meat will shrink a bit when it cooks). Repeat with the rest of the mixture and the tortillas. Cook the tacos. Heat a little oil in a large frying pan or skillet over medium-high heat. Place a tortilla, meat side down, onto your pan, and press down firmly with a fish slice (or similar). You want to really ‘smash’ the taco into the pan so that the meat cooks quickly and it ‘seals’ itself to the tortilla. Depending on the size of your pan, you can cook a few tacos at the same time. Cook for four minutes, then flip them and cook for a further minute on the other side. Garnish and serve. Drizzle a tablespoon or so of the red pepper sauce on top of the meat on each taco, then divide the remaining parsley and the mint between them. Scatter over your za’atar, then finish with a squeeze of lemon juice. Enjoy with more of the smoky sauce on the side. Notes INGREDIENT NOTES: Use lean lamb or beef if you can, otherwise your pan may end up quite greasy. If this happens, just drain some of the grease as you flip the tacos over. Harissa paste is a spicy, North African chili paste that contains a lot of the ingredients usually present in lahmacun, so I use it as a bit of a shortcut to flavor here. Harissa differs by brand in terms of spice, so I recommend tasting yours first and if it’s super spicy, reduce the quantity you add. If you can’t find it, use more tomato paste and add 1 teaspoon of chili flakes or red pepper flakes. MAKE AHEAD: The smoky red pepper sauce will keep well for 5 days in the fridge. You can mix the lahmacun topping a couple of days ahead of time, then just top the tortillas and cook when you’re ready. Or, top the tortillas and store them in the fridge overnight (make sure you separate each tortilla with a piece of parchment paper so that they don’t stick or go soggy). Prep Time: 10 Cook Time: 10 Category: fakeaways Method: stove top Cuisine: mediterranean Nutrition Serving Size: 3 tacos Calories: 402 Sugar: 7.8g Sodium: 1457mg Fat: 9g Saturated Fat: 3.2g Unsaturated Fat: 4.3g Trans Fat: 0g Carbohydrates: 38.7g Fiber: 2.1g Protein: 41.4g Cholesterol: 84mg Welcome! I’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions. You May Also Like
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I'm talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the smash taco trend. [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/c089748b8696cac284a249dabd8b336152cddf547c6a4bef4b7e5016edd5cdc7?s=64&d=mm&r=g)](https://dishedbykate.com/about/) By [Kate Phillips](https://dishedbykate.com/about/) Updated Nov 04, 2025 • Published Apr 25, 2024 [Jump to Recipe](https://dishedbykate.com/lahmacun-smash-tacos/#tasty-recipes-245044-jump-target) [Jump to Recipe](https://dishedbykate.com/lahmacun-smash-tacos/#tasty-recipes-245044-jump-target)·[Print Recipe](https://dishedbykate.com/lahmacun-smash-tacos/print/245044/) Everything you love about lahmacun, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the [smash taco](https://dishedbykate.com/smash-dumpling-tacos/) trend. ![Smash lahmacun taco with red pepper sauce and herby salad on top.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos.jpg) If you loved my [viral smash dumpling tacos](https://dishedbykate.com/smash-dumpling-tacos/) and the original [smash burger (Big Mac) tacos](https://dishedbykate.com/easy-big-mac-tacos/), this is the next one you’ll want to try. Lahmacun, a [Middle-Eastern classic](https://en.wikipedia.org/wiki/Lahmacun) is, essentially, a spiced meat mixture (usually with beef or lamb, spices like paprika and chilli, along with tomatoes, red bell peppers and parsley), pressed into a thin layer on top of a flatbread-esque dough and baked until crispy. It’s DELICIOUS and also felt perfect to adapt into a smash taco because it’s so similar to how it’s traditionally enjoyed anyway. This is by no means a traditional lahmacun recipe! This is my twist using similar flavors and a different technique. But it’s quick, it’s easy, and PACKED with deliciousness. I’m serving the tacos with a fiery, smoky red pepper dipping sauce and a fresh herby, lemony salad to cut through the meat and oh my goodness. These are very easy to eat and even easier to make. I’ll be dipping everything in that sauce, it’s truly so lovely (and uses a slightly divisive ingredient as the base but you’ll just have to trust me on this). Want more taco inspiration? Try these [smash satay chicken tacos](https://dishedbykate.com/satay-chicken-smash-tacos/), [smash banh mi tacos](https://dishedbykate.com/smash-banh-mi-tacos/), [smash sausage breakfast tacos](https://dishedbykate.com/smash-breakfast-tacos/) or [smash shrimp toast tacos](https://dishedbykate.com/smash-prawn-shrimp-toast-tacos/) next. ## Table of Contents - [Ingredients You’ll Need](https://dishedbykate.com/lahmacun-smash-tacos/#ingredients-youll-need) - [How To Make Smash Lahmacun Tacos](https://dishedbykate.com/lahmacun-smash-tacos/#how-to-make-smash-lahmacun-tacos) - [Smash Lahmacun Taco FAQs](https://dishedbykate.com/lahmacun-smash-tacos/#smash-lahmacun-taco-faqs) - [Watch How to Make Them](https://dishedbykate.com/lahmacun-smash-tacos/#watch-how-to-make-them) - [Like this recipe? Here are more easy ideas to try](https://dishedbykate.com/lahmacun-smash-tacos/#like-this-recipe-here-are-more-easy-ideas-to-try) - [Lahmacun Smash Tacos with Smoky Red Pepper Sauce Recipe](https://dishedbykate.com/lahmacun-smash-tacos/#tasty-recipes-245044-jump-target) ## Ingredients You’ll Need ![Ingredients for lahmacun smash tacos laid out and labelled.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201799'%3E%3C/svg%3E) ![Ingredients for lahmacun smash tacos laid out and labelled.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos-ingredients.jpg) - Ground lamb (or beef). Choose between the two here (or use half and half). Try to use lean meat if you can – anything too fatty can make the pan quite greasy. - Roasted red peppers. For ease, I use jarred roasted red peppers, and they work perfectly. You can, of course, roast your own if you like; it’ll just take a lot longer to prep. - Harissa paste. This is my little shortcut ingredient to maximum flavor. It’s a North African chili paste that uses ingredients often present in lahmacun (chili, paprika, cumin) and brings a ton of flavor to anything. I always have some on hand. If you can’t find it, use more tomato paste and add 1 teaspoon of chili or red pepper flakes. - Spices. I (stupidly) forgot to put these in the photo above, but spices are involved here. You’ll need ground cumin, cinnamon and allspice. And for the sauce, you’ll need roasted red peppers, lemon juice, garlic, salt, and cottage cheese. If you don’t like cottage cheese, use thick Greek yogurt, sour cream, or cream cheese instead. But I urge you to try the cottage cheese – I was NEVER a fan until I realized you can blitz it into a gorgeously creamy consistency that’s a whole lot lighter than any other creamy base for sauces or dips. It works beautifully here, I promise. ## How To Make Smash Lahmacun Tacos Mix all your ingredients for the lahmacun topping. Make sure you’re mixing everything through the meat really well so the flavor is well dispersed. Add all your sauce ingredients to a blender or food processor and blitz until super smooth and creamy. ![Ground meat and seasoning in a large mixing bowl.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![Ground meat and seasoning in a large mixing bowl.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-mix-ingredients-683x1024.jpg) ![Spoon in a bowl with mixed lahmacun meat and seasoning.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![Spoon in a bowl with mixed lahmacun meat and seasoning.](https://dishedbykate.com/wp-content/uploads/2024/04/Meat-mixed-683x1024.jpg) Scoop up a heaped spoonful of the filling, and spread it onto a thin layer on each of your tortillas. You can spread it right to the edges as the meat will likely shrink when you cook it (as you can see here!) Cook your taco, meat side down, for 4 minutes in a hot pan (you can do a couple at a time, depending on the size of your pan). Flip the tacos and cook for another minute on the other side, just to crisp up the tortilla. PRO TIP: Make sure your pan is nice and hot and you’re really pressing down on the tortilla, to ‘smash’ the meat into the pan. This will 1) help the meat cook faster and create the charred crust we’re after and 2) ensure your meat sticks to your tortilla. ![Lahmacun meat mixture spread onto a mini tortilla on a wooden board.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![Lahmacun meat mixture spread onto a mini tortilla on a wooden board.](https://dishedbykate.com/wp-content/uploads/2024/04/Meat-on-tortilla-683x1024.jpg) ![Lahmacun taco cooking in a small pan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![Lahmacun taco cooking in a small pan.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos-cooked-683x1024.jpg) Drizzle your tacos with the smoky red pepper sauce, then pile on the herby za’atar salad. Finish with a squeeze of lemon juice, then enjoy with more sauce on the side for dipping. ![Drizzling red pepper sauce on top of a smash lahmacun taco.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![Drizzling red pepper sauce on top of a smash lahmacun taco.](https://dishedbykate.com/wp-content/uploads/2024/04/Red-pepper-sauce-683x1024.jpg) ![Smash lahmacun taco with red pepper sauce and herby salad on top.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![Smash lahmacun taco with red pepper sauce and herby salad on top.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos-CU-683x1024.jpg) ## Smash Lahmacun Taco FAQs Why does my meat not stick to the tortilla? Make sure your pan is nice and hot before you add your taco, and you really need to press the tortilla into the pan while it’s cooking. This way, the meat cooks quickly and kind of ‘seals’ itself to the tortilla while it cooks. But if your meat doesn’t stick, please don’t worry! It’s still going to taste the same. My pan is quite greasy – is this normal? Just make sure you’re using lean beef or lamb – otherwise you can end up with a greasy puddle. If there is a lot of grease though, just drain some away as you flip the tortilla to crisp up. Could I use different ground meat? Yes! Beef or lamb is most associated with lahmacun, but you could use ground turkey or chicken, or a plant-based alternative. Could I use a different sauce? You can use whatever you’d like. [Whipped feta](https://dishedbykate.com/creamy-whipped-feta-dip/), [spicy harissa whipped feta](https://dishedbykate.com/spicy-feta-dip-with-harissa/), [sundried tomato feta dip](https://dishedbykate.com/sundried-tomato-and-feta-dip/), [smoky baba ghanoush](https://dishedbykate.com/smoky-eggplant-dip-baba-ghanoush/) or even [tzatziki](https://dishedbykate.com/the-best-creamy-tzatziki-sauce/) would be lovely, as would a tomato-based salsa. ## Watch How to Make Them ## Like this recipe? Here are more easy ideas to try [![3 Big Mac tacos on a baking paper lined wooden board, with pickles on the side.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E)![3 Big Mac tacos on a baking paper lined wooden board, with pickles on the side.](https://dishedbykate.com/wp-content/uploads/2023/06/Big-Mac-tacos-683x1024.jpg)](https://dishedbykate.com/easy-big-mac-tacos/) [Big Mac Smash Burger Tacos](https://dishedbykate.com/easy-big-mac-tacos/) [![Creamy Marry Me orzo in a stainless steel pan with a silver spoon.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E)![Creamy Marry Me orzo in a stainless steel pan with a silver spoon.](https://dishedbykate.com/wp-content/uploads/2024/04/Marry-Me-Orzo-683x1024.jpg)](https://dishedbykate.com/marry-me-orzo/) [One Pot ‘Marry Me’ Orzo](https://dishedbykate.com/marry-me-orzo/) [![Dumpling taco on a wooden board, with more tacos in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E)![Dumpling taco on a wooden board, with more tacos in the background.](https://dishedbykate.com/wp-content/uploads/2024/03/Dumpling-tacos-1-683x1024.jpg)](https://dishedbykate.com/smash-dumpling-tacos/) [Smash Dumpling Tacos](https://dishedbykate.com/smash-dumpling-tacos/) [![Chicken shawarma wrap on a grey marble background with a small bowl of tahini sauce on the side.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E)![Chicken shawarma wrap on a grey marble background with a small bowl of tahini sauce on the side.](https://dishedbykate.com/wp-content/uploads/2022/11/Chicken-shawarma-wraps-3-683x1024.jpg)](https://dishedbykate.com/chicken-shawarma-wraps/) [Charred Chicken Shawarma Flatbreads](https://dishedbykate.com/chicken-shawarma-wraps/) If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on [Instagram](https://www.instagram.com/dishedbykate), [Facebook](https://www.facebook.com/dishedbykate/) and [TikTok](https://www.tiktok.com/@dishedbykate) if you’ve made one of my recipes. Seeing your recreations really makes my day 😊. [Print](https://dishedbykate.com/lahmacun-smash-tacos/print/245044/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![Smash lahmacun taco with red pepper sauce and herby salad on top.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![Smash lahmacun taco with red pepper sauce and herby salad on top.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos-CU-150x150.jpg) ## Lahmacun Smash Tacos with Smoky Red Pepper Sauce *** 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review - Author: [Kate Phillips](https://dishedbykate.com/about/) - Total Time: 20 minutes - Yield: 4 servings 1x - Diet: Low Calorie [Print Recipe](https://dishedbykate.com/lahmacun-smash-tacos/print/245044/) [Pin Recipe]() ### Description Everything you love about lahmacun, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the [smash taco](https://dishedbykate.com/smash-dumpling-tacos/) trend. * ### Ingredients Copy to clipboard Units US M Scale 1x 2x 3x #### For the tacos – - 1lb/500g ground lean lamb or beef - 1 roasted red pepper (from a jar), chopped finely - 3 garlic cloves, crushed - 1 tablespoon harissa paste - A handful of flat-leaf parsley, finely chopped (plus more to serve) - 1 teaspoon cinnamon - 1 teaspoon allspice - 1 teaspoon ground cumin - 1 tablespoon tomato paste - 1 teaspoon salt - 12 mini tortillas - Handful of fresh mint leaves, chopped - Za’atar or [dukkah](https://dishedbykate.com/easy-dukkah-recipe/), to serve - Lemon juice, to serve #### For the fiery red pepper sauce – - 3 roasted red peppers (from a jar) - 2 garlic cloves - 1 tablespoon lemon juice - 1 tablespoon harissa paste - 1 teaspoon salt - 10oz/300g cottage cheese (or Greek yogurt or cream cheese) Cook Mode Prevent your screen from going dark * ### Instructions 1. Make your red pepper sauce. Add all your sauce ingredients to the bowl of a food processor, or a blender. Blitz into a super smooth, creamy sauce. This should only take a minute or two. Set aside for now. 2. Mix the lahmacun topping. Add the ground lamb or beef, chopped red pepper, garlic cloves, harissa paste, half the chopped parsley, cinnamon, allspice, ground cumin, tomato paste and salt to a mixing bowl. Use a spoon or spatula to mix the ingredients well, ensuring all the ingredients are well-dispersed through the meat. 3. Top the tacos. Scoop up a heaped spoonful of the lahmacun mixture, and spread it into a thin layer on your mini tortilla, going right up to the edges (the meat will shrink a bit when it cooks). Repeat with the rest of the mixture and the tortillas. 4. Cook the tacos. Heat a little oil in a large frying pan or skillet over medium-high heat. Place a tortilla, meat side down, onto your pan, and press down firmly with a fish slice (or similar). You want to really ‘smash’ the taco into the pan so that the meat cooks quickly and it ‘seals’ itself to the tortilla. Depending on the size of your pan, you can cook a few tacos at the same time. Cook for four minutes, then flip them and cook for a further minute on the other side. 5. Garnish and serve. Drizzle a tablespoon or so of the red pepper sauce on top of the meat on each taco, then divide the remaining parsley and the mint between them. Scatter over your za’atar, then finish with a squeeze of lemon juice. Enjoy with more of the smoky sauce on the side. ### Notes INGREDIENT NOTES: Use lean lamb or beef if you can, otherwise your pan may end up quite greasy. If this happens, just drain some of the grease as you flip the tacos over. Harissa paste is a spicy, North African chili paste that contains a lot of the ingredients usually present in lahmacun, so I use it as a bit of a shortcut to flavor here. Harissa differs by brand in terms of spice, so I recommend tasting yours first and if it’s super spicy, reduce the quantity you add. If you can’t find it, use more tomato paste and add 1 teaspoon of chili flakes or red pepper flakes. MAKE AHEAD: The smoky red pepper sauce will keep well for 5 days in the fridge. You can mix the lahmacun topping a couple of days ahead of time, then just top the tortillas and cook when you’re ready. Or, top the tortillas and store them in the fridge overnight (make sure you separate each tortilla with a piece of parchment paper so that they don’t stick or go soggy). - Prep Time: 10 - Cook Time: 10 - Category: fakeaways - Method: stove top - Cuisine: mediterranean ### Nutrition - Serving Size: 3 tacos - Calories: 402 - Sugar: 7\.8g - Sodium: 1457mg - Fat: 9g - Saturated Fat: 3\.2g - Unsaturated Fat: 4\.3g - Trans Fat: 0g - Carbohydrates: 38\.7g - Fiber: 2\.1g - Protein: 41\.4g - Cholesterol: 84mg ### Did you make this recipe? Share a photo and tag @DishedByKate — I can’t wait to see it\! ![Kate in a kitchen with red pots in the background with arms folded.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201400%201310'%3E%3C/svg%3E) ![Kate in a kitchen with red pots in the background with arms folded.](https://dishedbykate.com/wp-content/uploads/2022/08/Work-with-Kate.jpg) ## Welcome\! I’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions. [Read More About Me](https://dishedbykate.com/about/) ## You May Also Like [![Dumpling noodles on a serving plate with chopsticks.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20400'%3E%3C/svg%3E)![Dumpling noodles on a serving plate with chopsticks.](https://dishedbykate.com/wp-content/uploads/2025/12/Dumpling-Noodles-3-600x400.jpg)](https://dishedbykate.com/dumpling-noodles/) ### [Speedy Dumpling Inspired Noodles](https://dishedbykate.com/dumpling-noodles/) [![Butternut noodles in a bowl, with chopsticks.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20400'%3E%3C/svg%3E)![Butternut noodles in a bowl, with chopsticks.](https://dishedbykate.com/wp-content/uploads/2025/11/Butternut-noodles-2-600x400.jpg)](https://dishedbykate.com/butternut-squash-ramen/) ### [Creamy One Pot Coconut Butternut Squash Ramen](https://dishedbykate.com/butternut-squash-ramen/) [![Chicken doner with salad, flatbreads and hummus.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20400'%3E%3C/svg%3E)![Chicken doner with salad, flatbreads and hummus.](https://dishedbykate.com/wp-content/uploads/2025/11/Viral-Doner-Kebab-600x400.jpg)](https://dishedbykate.com/air-fryer-viral-chicken-doner-kebab/) ### [Air Fryer Viral Chicken Doner Kebab Platter](https://dishedbykate.com/air-fryer-viral-chicken-doner-kebab/) ## Leave a comment [Cancel reply](https://dishedbykate.com/lahmacun-smash-tacos/#respond) ## 3 Comments 1. Mimi Rippee says: May 3, 2024 at 1:16 pm I’ve been wanting to make lahmacun for a while now. Thanks for the delicious reminder! It looks so good. 2. DannyO says: July 10, 2024 at 9:34 pm I stumbled across this recipe and couldn’t wait. I love Turkish food and Middle Eastern cooking in general. Lahmajun is so good. I had to sub a couple things, so I definitely cheated my way across the finish line but I think it turned out great, I’ll be making this again for sure. Judge me and/or follow in my footsteps at your own risk\! – I used a 50/50 pork & angus beef blend (I know, not authentic, but delicious and happened to be on sale) – Instead of Harissa, a good Thai Red Curry Paste is a knockout swap and often easier to find. Added a dollop of Trader Joe’s “Italian Bamba” Crushed Calabrian Chili and that came out a pretty good imitation – Used a little bit of roasted tomato-basil-garlic pasta sauce instead of tomato paste, which is sometimes too metallic for me. Tomato sauce and paste are also obviously very different consistencies so your mileage may vary – Had leftover sundried tomato pesto instead of chopping roasted red peppers, no complaints but I’ll def try the peppers next time – 50/50 Greek yogurt and cottage cheese for the sauce turned out awesome As warned, it was greasy, to be expected because of some of my subs no doubt. These flavors though. Absolutely fantastic. The cinnamon and spices really carry through in the meat, the sauce balances it amazingly, and the little pop of mint is perfect. Thank you for sharing!\! 1. Kate Phillips says: July 13, 2024 at 11:25 am These are fabulous tweaks – it all sounds really delicious regardless! So pleased you emjoyed the flavors and seasoning x ![Image of Kate smiling.](https://dishedbykate.com/wp-content/uploads/2022/08/Kate-avatar-2a.png) ## Welcome\! I’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions. 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Readable Markdown	Everything you love about lahmacun, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the [smash taco](https://dishedbykate.com/smash-dumpling-tacos/) trend. ![Smash lahmacun taco with red pepper sauce and herby salad on top.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos.jpg) If you loved my [viral smash dumpling tacos](https://dishedbykate.com/smash-dumpling-tacos/) and the original [smash burger (Big Mac) tacos](https://dishedbykate.com/easy-big-mac-tacos/), this is the next one you’ll want to try. Lahmacun, a [Middle-Eastern classic](https://en.wikipedia.org/wiki/Lahmacun) is, essentially, a spiced meat mixture (usually with beef or lamb, spices like paprika and chilli, along with tomatoes, red bell peppers and parsley), pressed into a thin layer on top of a flatbread-esque dough and baked until crispy. It’s DELICIOUS and also felt perfect to adapt into a smash taco because it’s so similar to how it’s traditionally enjoyed anyway. This is by no means a traditional lahmacun recipe! This is my twist using similar flavors and a different technique. But it’s quick, it’s easy, and PACKED with deliciousness. I’m serving the tacos with a fiery, smoky red pepper dipping sauce and a fresh herby, lemony salad to cut through the meat and oh my goodness. These are very easy to eat and even easier to make. I’ll be dipping everything in that sauce, it’s truly so lovely (and uses a slightly divisive ingredient as the base but you’ll just have to trust me on this). Want more taco inspiration? Try these [smash satay chicken tacos](https://dishedbykate.com/satay-chicken-smash-tacos/), [smash banh mi tacos](https://dishedbykate.com/smash-banh-mi-tacos/), [smash sausage breakfast tacos](https://dishedbykate.com/smash-breakfast-tacos/) or [smash shrimp toast tacos](https://dishedbykate.com/smash-prawn-shrimp-toast-tacos/) next. ## Table of Contents - [Ingredients You’ll Need](https://dishedbykate.com/lahmacun-smash-tacos/#ingredients-youll-need) - [How To Make Smash Lahmacun Tacos](https://dishedbykate.com/lahmacun-smash-tacos/#how-to-make-smash-lahmacun-tacos) - [Smash Lahmacun Taco FAQs](https://dishedbykate.com/lahmacun-smash-tacos/#smash-lahmacun-taco-faqs) - [Watch How to Make Them](https://dishedbykate.com/lahmacun-smash-tacos/#watch-how-to-make-them) - [Like this recipe? Here are more easy ideas to try](https://dishedbykate.com/lahmacun-smash-tacos/#like-this-recipe-here-are-more-easy-ideas-to-try) - [Lahmacun Smash Tacos with Smoky Red Pepper Sauce Recipe](https://dishedbykate.com/lahmacun-smash-tacos/#tasty-recipes-245044-jump-target) ## Ingredients You’ll Need ![Ingredients for lahmacun smash tacos laid out and labelled.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos-ingredients.jpg) - Ground lamb (or beef). Choose between the two here (or use half and half). Try to use lean meat if you can – anything too fatty can make the pan quite greasy. - Roasted red peppers. For ease, I use jarred roasted red peppers, and they work perfectly. You can, of course, roast your own if you like; it’ll just take a lot longer to prep. - Harissa paste. This is my little shortcut ingredient to maximum flavor. It’s a North African chili paste that uses ingredients often present in lahmacun (chili, paprika, cumin) and brings a ton of flavor to anything. I always have some on hand. If you can’t find it, use more tomato paste and add 1 teaspoon of chili or red pepper flakes. - Spices. I (stupidly) forgot to put these in the photo above, but spices are involved here. You’ll need ground cumin, cinnamon and allspice. And for the sauce, you’ll need roasted red peppers, lemon juice, garlic, salt, and cottage cheese. If you don’t like cottage cheese, use thick Greek yogurt, sour cream, or cream cheese instead. But I urge you to try the cottage cheese – I was NEVER a fan until I realized you can blitz it into a gorgeously creamy consistency that’s a whole lot lighter than any other creamy base for sauces or dips. It works beautifully here, I promise. ## How To Make Smash Lahmacun Tacos Mix all your ingredients for the lahmacun topping. Make sure you’re mixing everything through the meat really well so the flavor is well dispersed. Add all your sauce ingredients to a blender or food processor and blitz until super smooth and creamy. ![Ground meat and seasoning in a large mixing bowl.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-mix-ingredients-683x1024.jpg) ![Spoon in a bowl with mixed lahmacun meat and seasoning.](https://dishedbykate.com/wp-content/uploads/2024/04/Meat-mixed-683x1024.jpg) Scoop up a heaped spoonful of the filling, and spread it onto a thin layer on each of your tortillas. You can spread it right to the edges as the meat will likely shrink when you cook it (as you can see here!) Cook your taco, meat side down, for 4 minutes in a hot pan (you can do a couple at a time, depending on the size of your pan). Flip the tacos and cook for another minute on the other side, just to crisp up the tortilla. PRO TIP: Make sure your pan is nice and hot and you’re really pressing down on the tortilla, to ‘smash’ the meat into the pan. This will 1) help the meat cook faster and create the charred crust we’re after and 2) ensure your meat sticks to your tortilla. ![Lahmacun meat mixture spread onto a mini tortilla on a wooden board.](https://dishedbykate.com/wp-content/uploads/2024/04/Meat-on-tortilla-683x1024.jpg) ![Lahmacun taco cooking in a small pan.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos-cooked-683x1024.jpg) Drizzle your tacos with the smoky red pepper sauce, then pile on the herby za’atar salad. Finish with a squeeze of lemon juice, then enjoy with more sauce on the side for dipping. ![Drizzling red pepper sauce on top of a smash lahmacun taco.](https://dishedbykate.com/wp-content/uploads/2024/04/Red-pepper-sauce-683x1024.jpg) ![Smash lahmacun taco with red pepper sauce and herby salad on top.](https://dishedbykate.com/wp-content/uploads/2024/04/Lahmacun-tacos-CU-683x1024.jpg) ## Smash Lahmacun Taco FAQs Why does my meat not stick to the tortilla? Make sure your pan is nice and hot before you add your taco, and you really need to press the tortilla into the pan while it’s cooking. This way, the meat cooks quickly and kind of ‘seals’ itself to the tortilla while it cooks. But if your meat doesn’t stick, please don’t worry! It’s still going to taste the same. My pan is quite greasy – is this normal? Just make sure you’re using lean beef or lamb – otherwise you can end up with a greasy puddle. If there is a lot of grease though, just drain some away as you flip the tortilla to crisp up. Could I use different ground meat? Yes! Beef or lamb is most associated with lahmacun, but you could use ground turkey or chicken, or a plant-based alternative. ## Watch How to Make Them ## Like this recipe? Here are more easy ideas to try [![3 Big Mac tacos on a baking paper lined wooden board, with pickles on the side.](https://dishedbykate.com/wp-content/uploads/2023/06/Big-Mac-tacos-683x1024.jpg)](https://dishedbykate.com/easy-big-mac-tacos/) [Big Mac Smash Burger Tacos](https://dishedbykate.com/easy-big-mac-tacos/) [![Creamy Marry Me orzo in a stainless steel pan with a silver spoon.](https://dishedbykate.com/wp-content/uploads/2024/04/Marry-Me-Orzo-683x1024.jpg)](https://dishedbykate.com/marry-me-orzo/) [One Pot ‘Marry Me’ Orzo](https://dishedbykate.com/marry-me-orzo/) [![Dumpling taco on a wooden board, with more tacos in the background.](https://dishedbykate.com/wp-content/uploads/2024/03/Dumpling-tacos-1-683x1024.jpg)](https://dishedbykate.com/smash-dumpling-tacos/) [Smash Dumpling Tacos](https://dishedbykate.com/smash-dumpling-tacos/) [![Chicken shawarma wrap on a grey marble background with a small bowl of tahini sauce on the side.](https://dishedbykate.com/wp-content/uploads/2022/11/Chicken-shawarma-wraps-3-683x1024.jpg)](https://dishedbykate.com/chicken-shawarma-wraps/) [Charred Chicken Shawarma Flatbreads](https://dishedbykate.com/chicken-shawarma-wraps/) If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on [Instagram](https://www.instagram.com/dishedbykate), [Facebook](https://www.facebook.com/dishedbykate/) and [TikTok](https://www.tiktok.com/@dishedbykate) if you’ve made one of my recipes. Seeing your recreations really makes my day 😊. [Print](https://dishedbykate.com/lahmacun-smash-tacos/print/245044/) ### Description Everything you love about lahmacun, in a jazzy new form. I’m talking beautifully spiced beef (or lamb) pressed into a mini tortilla, pan-fried for a couple of minutes, topped with a smoky red pepper sauce and herby salad. Easy, speedy, and a super fun twist on the [smash taco](https://dishedbykate.com/smash-dumpling-tacos/) trend. * #### For the tacos – - 1lb/500g ground lean lamb or beef - 1 roasted red pepper (from a jar), chopped finely - 3 garlic cloves, crushed - 1 tablespoon harissa paste - A handful of flat-leaf parsley, finely chopped (plus more to serve) - 1 teaspoon cinnamon - 1 teaspoon allspice - 1 teaspoon ground cumin - 1 tablespoon tomato paste - 1 teaspoon salt - 12 mini tortillas - Handful of fresh mint leaves, chopped - Za’atar or [dukkah](https://dishedbykate.com/easy-dukkah-recipe/), to serve - Lemon juice, to serve #### For the fiery red pepper sauce – - 3 roasted red peppers (from a jar) - 2 garlic cloves - 1 tablespoon lemon juice - 1 tablespoon harissa paste - 1 teaspoon salt - 10oz/300g cottage cheese (or Greek yogurt or cream cheese) Cook Mode Prevent your screen from going dark * 1. Make your red pepper sauce. Add all your sauce ingredients to the bowl of a food processor, or a blender. Blitz into a super smooth, creamy sauce. This should only take a minute or two. Set aside for now. 2. Mix the lahmacun topping. Add the ground lamb or beef, chopped red pepper, garlic cloves, harissa paste, half the chopped parsley, cinnamon, allspice, ground cumin, tomato paste and salt to a mixing bowl. Use a spoon or spatula to mix the ingredients well, ensuring all the ingredients are well-dispersed through the meat. 3. Top the tacos. Scoop up a heaped spoonful of the lahmacun mixture, and spread it into a thin layer on your mini tortilla, going right up to the edges (the meat will shrink a bit when it cooks). Repeat with the rest of the mixture and the tortillas. 4. Cook the tacos. Heat a little oil in a large frying pan or skillet over medium-high heat. Place a tortilla, meat side down, onto your pan, and press down firmly with a fish slice (or similar). You want to really ‘smash’ the taco into the pan so that the meat cooks quickly and it ‘seals’ itself to the tortilla. Depending on the size of your pan, you can cook a few tacos at the same time. Cook for four minutes, then flip them and cook for a further minute on the other side. 5. Garnish and serve. Drizzle a tablespoon or so of the red pepper sauce on top of the meat on each taco, then divide the remaining parsley and the mint between them. Scatter over your za’atar, then finish with a squeeze of lemon juice. Enjoy with more of the smoky sauce on the side. ### Notes INGREDIENT NOTES: Use lean lamb or beef if you can, otherwise your pan may end up quite greasy. If this happens, just drain some of the grease as you flip the tacos over. Harissa paste is a spicy, North African chili paste that contains a lot of the ingredients usually present in lahmacun, so I use it as a bit of a shortcut to flavor here. Harissa differs by brand in terms of spice, so I recommend tasting yours first and if it’s super spicy, reduce the quantity you add. If you can’t find it, use more tomato paste and add 1 teaspoon of chili flakes or red pepper flakes. MAKE AHEAD: The smoky red pepper sauce will keep well for 5 days in the fridge. You can mix the lahmacun topping a couple of days ahead of time, then just top the tortillas and cook when you’re ready. Or, top the tortillas and store them in the fridge overnight (make sure you separate each tortilla with a piece of parchment paper so that they don’t stick or go soggy). - Prep Time: 10 - Cook Time: 10 - Category: fakeaways - Method: stove top - Cuisine: mediterranean ### Nutrition - Serving Size: 3 tacos - Calories: 402 - Sugar: 7\.8g - Sodium: 1457mg - Fat: 9g - Saturated Fat: 3\.2g - Unsaturated Fat: 4\.3g - Trans Fat: 0g - Carbohydrates: 38\.7g - Fiber: 2\.1g - Protein: 41\.4g - Cholesterol: 84mg ![Kate in a kitchen with red pots in the background with arms folded.](https://dishedbykate.com/wp-content/uploads/2022/08/Work-with-Kate.jpg) ## Welcome\! I’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions. You May Also Like
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