Luqmeh Goushti (لقمه گوشتی) — Persian Spiced Meat Morsels

• 200 gYellow onion (grated on the large holes, then squeezed dry)
• 10 gGarlic (finely grated or minced)
• 450 gGround beef (80–85% lean (or substitute ground lamb))
• 6 gSea salt (about 1 tsp fine sea salt)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 2 gGround turmeric (about 1 tsp)
• 2 gGround cumin (about 1 tsp)
• 30 gTomato paste (about 2 tbsp)
• 25 gFresh parsley (finely chopped)
• 200 gLavash bread (4 large sheets (or 8 smaller), pliable and fresh)
• 45 mlWater (for sealing the lavash edges)
• 60 mlVegetable oil (for shallow pan-frying, plus more if needed)

Instructions

1. 1

   Prepare the onion so the filling stays juicy but not watery: grate the onion, then squeeze firmly in a clean towel until it feels fairly dry. Add the squeezed onion, garlic, ground meat, salt, black pepper, turmeric, cumin, tomato paste, and parsley to a bowl.

2. 2

   Mix vigorously by hand for 2–3 minutes until the mixture looks slightly sticky and cohesive; this helps the filling hold together in the wrap. Cover and rest in the refrigerator for 15 minutes to let the spices bloom and the mixture firm up for easier shaping.

3. 3

   Lay lavash on a board and cut into rectangles about 20×25 cm (8×10 in). If the lavash feels dry or cracks, lightly mist with water and cover with a towel for 5 minutes to soften. Keep pieces covered while you work so they stay pliable.

4. 4

   Divide the meat mixture into 8 equal portions (about 65–70 g each). Shape each into a short log. Place one log near the lower third of a lavash rectangle, leaving a 2 cm border. Roll tightly, fold in the sides, then finish rolling into a compact cigar shape.

5. 5

   Dip your fingers in the measured water and lightly moisten the final edge of lavash to seal. Place seam-side down and repeat. For best texture, let the rolls sit 5 minutes at room temperature; this helps the seam adhere and reduces the chance of opening in the pan.

6. 6

   Heat a large skillet over medium heat for 2 minutes, then add vegetable oil. When the oil shimmers (about 175–180°C / 350–355°F if using a thermometer), add rolls seam-side down in a single layer. Fry 3–4 minutes per side, turning 3–4 times, until deeply golden.

7. 7

   Lower heat to medium-low and continue cooking 4–6 minutes, turning occasionally, to ensure the center reaches safe doneness (71°C / 160°F for beef; 74°C / 165°F if using poultry substitutes). Transfer to a rack or paper towel and rest 3 minutes before slicing.

8. 8

   Serve hot as whole rolls or slice each into 3–4 bite-size pieces with a sharp knife. If serving as finger food, keep warm in a 95°C / 200°F oven for up to 20 minutes, uncovered, so the lavash stays crisp rather than steaming soft.