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Ingredients
Scale
- 12 uncooked flour tortillas, thin works best
- 1 lb ground beef or lamb
- 1 small onion
- 1 red bell pepper, top, seeds, and membranes discarded
- 4 cloves garlic, minced
- 2 roma tomatoes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon aleppo or cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges
- Fresh parsley
- sliced onions or tomatoes
Instructions
- In a food processor, combine the onion, garlic, tomatoes, and bell pepper. Blend until finely chopped.
- Set a strainer over a bowl to drain excess liquid from the minced vegetables.
- In a large bowl, mix the ground meat with the blended vegetables and spices until well combined.
- Lay out the tortillas flat on a baking sheet.
- Spread a thin layer of the meat mixture over each tortilla, reaching the edges to avoid soggy bread.
- Bake at 450°F for 8–10 minutes, until the meat is cooked and the edges of the tortilla are crisp.
- Remove from the oven and top immediately with fresh parsley, a squeeze of lemon, and sliced onions if desired.
Notes
For a spicier kick, increase the amount of aleppo or cayenne pepper.
Make sure to drain the vegetables well to keep the tortillas crisp.
These can also be served with additional toppings such as feta cheese or yogurt.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg