Tray-baked lahmacun with tortillas

For the Meat Mixture:

400 g ground beef (or mixed with lamb) 1 large onion 2 garlic cloves 1 red bell pepper 2 medium tomatoes 2 tbsp tomato paste ½ bunch parsley 1 tsp paprika ½ tsp cumin Salt Pepper 3 tbsp olive oil

For the Assembly:

6 tortillas 2 tbsp tomato paste 1 tbsp mustard 3 tbsp water 300 g Greek strained yogurt 3 tbsp olive oil ½ liter sunflower oil (for frying)

In a skillet, heat the olive oil and sauté the chopped onion, garlic, and pepper.

Add the ground meat and cook until browned.

Stir in the tomato paste, sauté briefly, then add chopped tomatoes, paprika, cumin, salt, and pepper. Cook for 15 minutes until thickened.

Remove from heat and add the chopped parsley.

Cut the tortillas into irregular pieces.

Mix the tomato paste, mustard, and water. Brush over each tortilla piece.

Fry the tortillas in hot sunflower oil until golden, then place them on paper towels to drain.

In a baking dish, layer the fried tortillas.

Spread yogurt over them, then add a layer of meat.

Repeat the layers (tortillas – yogurt – meat) two more times.

Finish with a final layer of meat and a few spoonfuls of yogurt on top.

Cold Appetizers