Quick Pita Lahmacun

Preparation

1. Step 1

   Place racks in upper and lower thirds of oven; preheat to 425°. Insert a knife into pocket of each of 4 medium pitas from the side; run knife around circumference to separate into 2 rounds.

   Step 2

   Process 1 head of garlic (about 12 cloves), cloves separated, peeled, 2 jalapeños, halved, 1 Tbsp. ground coriander, 1 tsp. ground cumin, ¼ tsp. baking soda, ½ medium white onion, ⅔ cup (packed) parsley leaves with tender stems, 1 Tbsp. paprika, and 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt in a food processor until finely chopped; transfer to a large bowl. Add 1 lb. ground lamb; mix vigorously with your hands until mixture begins to stick to sides of bowl.

   Step 3

   Divide meat mixture among pita (a little over ¼ cup per half). Spread lamb mixture to edges of pitas (it’s easiest if you hold the pita in 1 hand and spread mixture with the other). Arrange on 2 large rimmed baking sheets.

   Step 4

   Bake lahmacun, rotating baking sheets top to bottom and front to back halfway through, until meat is cooked and edges of pita are golden, 10–12 minutes. Let cool 2 minutes to allow excess juices to absorb back into meat; transfer to a platter.

   Step 5

   Meanwhile, stir ½ cup plain whole-milk Greek or regular yogurt and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Sprinkle with a small pinch of paprika.

   Step 6

   Serve lahmacun with sliced onion, thinly sliced cabbage, more parsley, seasoned yogurt, and lemon wedges on the side for topping.