Authentic Armenian Lahmajoun: A Step-by-Step Recipe Guide

Ingredients

For the Dough:
500 grams all-purpose flour
1 teaspoon salt
1 teaspoon sugar
10 grams fresh yeast
275 milliliters warm water
1 tablespoon vegetable oil
For the Topping:
500 grams ground lamb
2 tablespoons tomato paste
1 large onion, finely chopped
2 garlic cloves, minced
2 ripe tomatoes, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 bunch of parsley, finely chopped
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Steps and instructions

In a large bowl, combine the flour, salt, and sugar. Make a well in the center and add the yeast.
Pour the warm water over the yeast, let it sit for a few minutes to activate, then stir until it's fully dissolved.
Add the vegetable oil to the bowl and begin to mix the ingredients together until a dough starts to form.
Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours, or until it doubles in size.
While the dough is rising, prepare the topping. In a large bowl, combine the ground lamb, tomato paste, chopped onion, minced garlic, chopped tomatoes, chopped bell peppers, chopped parsley, and the spices. Mix well until all the ingredients are evenly distributed.
Preheat your oven to its highest setting and place a baking stone or baking sheet inside to heat.
Once the dough has finished rising, divide it into about 10 equal pieces. Roll each piece into a ball, then flatten it with a rolling pin into a thin, round disc.
Spread a thin layer of the lamb mixture over each disc, leaving a small border around the edge.
Place the lahmajoun on the heated baking stone or baking sheet in the oven and bake for about 8-10 minutes, or until the edges are golden and crispy.
Remove the lahmajoun from the oven and let it cool slightly before serving. Enjoy!

Tools for making

Large bowl - For mixing the dough and the topping.
Rolling pin - To flatten the dough into thin discs.
Baking stone or baking sheet - To bake the lahmajoun in the oven.
Knife - For chopping the onion, garlic, tomatoes, and bell peppers.
Cutting board - To provide a surface for chopping the ingredients.
Measuring spoons - To accurately measure the spices for the topping.
Measuring cups - To measure the flour, water, and other ingredients.
Damp cloth - To cover the dough while it rises.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier crust.
Replace the ground lamb with ground beef, chicken, or turkey for different meat options.
For a vegetarian option, substitute the ground meat with cooked lentils or mashed chickpeas.
Add different spices or herbs to the topping mixture, such as oregano, thyme, or sumac, to enhance the flavor.
Include additional vegetables in the topping, such as mushrooms, zucchini, or eggplant, to add more variety and texture.
Make mini-sized lahmacuns by dividing the dough into smaller portions and rolling them into smaller discs.
Try using a gluten-free flour blend or almond flour to make the dough suitable for those with gluten intolerance.
Top the lahmacun with a dollop of yogurt or tzatziki sauce before serving to add creaminess and tanginess.
Experiment with different garnishes like chopped mint, crumbled feta cheese, or sliced olives for extra flavor and presentation.

Recipe overview

Lahmajoun is a delicious Middle Eastern dish that's often described as Armenian or Turkish 'pizza.' This delectable dish features a thin, perfectly baked dough topped with a flavorful mixture of ground lamb, vegetables, and a medley of spices. The process of making Lahmajoun involves kneading and rolling out the dough, preparing the lamb topping, and baking to perfection. It's a fun and rewarding cooking project that results in a mouthwatering feast. With its crisp edges and savory topping, each bite of Lahmajoun is a burst of flavor. This recipe provides detailed instructions for making your own Lahmajoun at home, from preparing the dough to assembling and baking. Enjoy the process and the tasty results!

Common questions

Can I use a different type of meat instead of lamb?
Yes, you can substitute the ground lamb with ground beef, chicken, or turkey.
Can I use store-bought dough instead of making my own?
Absolutely! If you prefer, you can use store-bought pizza dough or pre-made flatbread as a convenient alternative.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time. Once it has risen, you can refrigerate it for up to 24 hours before using it.
What can I serve with lahmacun?
Lahmacun is often served with a side of fresh lemon wedges, pickled vegetables, and a variety of fresh herbs such as parsley, mint, and cilantro. Some people also enjoy adding a dollop of yogurt or tahini sauce on top.
Can I freeze lahmacun?
Yes, you can freeze lahmacun. After baking, let them cool completely, then stack them with parchment paper in between each one to prevent sticking. Place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. To reheat, simply thaw and warm them in the oven or on a stovetop skillet.

Serving dishes and utensils

Rolling Pin - Used for flattening the dough into thin discs.
Baking Stone or Baking Sheet - Used for baking the lahmajoun in the oven.
Large Bowl - Used for mixing and kneading the dough.
Damp Cloth - Used for covering the dough while it rises.
Knife - Used for chopping the onion, garlic, tomatoes, bell peppers, and parsley.
Measuring Spoons - Used for accurately measuring the spices.
Mixing Spoon - Used for mixing the dough and the lamb topping.

Origin stories

Lahmajoun, the thin, delightful dish that it is, has an interesting duality of its origins. The unseasoned eye might claim it's the Middle Eastern sibling of the pizza, but its roots dig deeper than that. This tantalizing mix of lamb and spices atop delicate bread has been a culinary gem in the Armenian and Turkish cuisines for centuries. It's often fondly referred to as 'Armenian Pizza' or 'Turkish Pizza' in the Western world, but back in its homeland, it's simply 'Lahmajoun'. Its name derives from the Arabic "lahma bi'ajeen", which translates to "meat with dough". Traditionally rolled up with an assortment of fresh greens and enjoyed as a light meal or snack, Lahmajoun is a testament to the rich history and culture of its region. It’s a delicious symbol of the old adage, ‘we are what we eat’ - a culinary narrative of the Middle Eastern people, their resilience, creativity, and their enduring love for good food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.