Quick Pita Lahmacun

Step 1

Place racks in upper and lower thirds of oven; preheat to 425°. Insert a knife into pocket of each of4 medium pitasfrom the side; run knife around circumference to separate into 2 rounds.

Step 2

Process1 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, and4 tsp. Diamond Crystal or 2 tsp. Morton kosher saltin a food processor until finely chopped; transfer to a large bowl. Add1 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, stir½ cup plain whole-milk Greek or regular yogurtand remaining½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a small bowl. Sprinkle with a smallpinch of paprika.

Step 6

Serve lahmacun withsliced onion,thinly sliced cabbage, more parsley, seasoned yogurt, andlemon wedgeson the side for topping.