- 5 onions
- 7 tomatoes
- 3 cloves garlic
- 2 bunches of parsley
- 1 kilo beef or lamb mince
- 1 or 2 capsicum
- 2 tablespoons tomato paste
- 1 full teaspoon capsicum paste
- 1 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon black pepper less if desired
- 3 or 4 packets of tortillas
Crush the Garlic Cloves and put it in a large bowl.
Chop all the vegetables in large chunks and use a food processor to blitz them. They need to be very finely chopped and this is the fastest way to achieve that. Pour it all into the large bowl.
Finely chop the parsley and add it into the large bowl.
Add the paprika and pepper to the large bowl.
Add the capsicum and tomato pastes into the large bowl.
Add the mince to the bowl.
Using your hand mix the ingredients through. Squash it all together.
Remove the tortilla wraps from the packet and place them on trays. Use baking paper. Grab a handful of the lahmajun mix and press it down. Start from the middle and work your way to the edge. It needs to cover the tortialla but be thin. It needs to bleed to the edges.
Preheat the oven to 200 Celcius if fan forced. Not sure what it is on other ovens. Place the tray in the oven. It takes roughly 10 minutes for each tray to be cooked. If you don’t have enough trays you can wait for a few to be cooked and keep preparing the tortillas and swapping them. If you overheat it the base will get hard but don’t worry, once it cools down you will likely microwave it which will make it soft again to be able to roll up and eat.