• To save time, process the onion, peppers, and parsley in a food processor, using the metal “S” blade. Squeeze out any excess liquid – this is VERY important! Be careful not to over-process. Vegetables should still be a bit chunky, not pureed.
• In a large bowl, combine all of the topping ingredients, mixing well.
• Preheat oven to 400° – 425°F.
• Thinly spread about 3 Tbsp. of meat topping on the suface of each tortilla, spreading to the edge.
• Place 2 to 3 tortillas on each baking tray. They should not overlap each other.
• Bake on the lower rack for about 5 minutes, then on the upper rack, for another 5 minutes, or until the meat topping has browned, and the edges of the tortilla are golden.
• Continue this procedure until topping and/or tortillas are all used.

To Serve

• Place thin slices of sweet onion and chopped parsley in the center of the lahmajoun, fold, and eat! A squeeze of lemon gives it a nice touch, too!

To Freeze

• After baking and cooling, stack lahmajouns, with plastic wrap in between each one. Place in plastic freezer bags & seal tightly.

To Reheat

• Preheat oven to 350°F. Remove frozen lahmajoun from the plastic wrap. Stack them in pairs on a baking sheet, meat sides facing each other. Heat for about 5-7 minutes. Turn once during reheating.