|Lean ground lamb||1 Pound|
|Chopped bell pepper/A combination||1 Cup (16 tbs) (Green Or Red)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Tomato paste||3 Tablespoon|
|Ground allspice||1 Teaspoon|
|Flour tortillas||6 (Each 7 To 8 Inches In Diameter)|
|Shredded mozzarella cheese||5 Ounce (1/4 Cups)|
Crumble lamb into a wide frying pan.
Add bell pepper and garlic and cook over medium-high heat, stirring often, until meat is browned 5 to 7 minutes; spoon off and discard fat.
Stir in parsley, tomato paste, tomatoes break up with a spoon and their liquid, paprika, allspice, and pepper.
Reduce heat and simmer, uncovered, until liquid has evaporated about 10 minutes.
Season to taste with salt.
Place 3 of the tortillas on a large baking sheet.
Spoon about 1/2 cup of the meat mixture over each tortilla; spread out to within 1/4 .inch of edges.
Sprinkle tortillas evenly with half the cheese; broil about 6 inches below heat until cheese is melted.
Repeat with remaining 3 tortillas, meat mixture, and cheese.
Eat out of hand or with knife and fork.