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

Ingredients

For the Dough:

1 tsp active dry yeast
1 tsp sugar
250 ml warm water (110°F or 45°C)
500 g all-purpose flour
1 tsp salt
2 tbsp olive oil

For the Meat Topping:

500 g ground lamb or beef
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
2 green bell peppers, finely chopped
2 cloves garlic, minced
1 bunch of fresh parsley, finely chopped
2 tbsp tomato paste
1 tsp paprika
1 tsp cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tsp salt

Steps and instructions

Begin by preparing the dough. In a small bowl, combine the yeast and the sugar with the warm water. Stir the mixture until the yeast and sugar dissolve completely. Allow the mixture to sit for about 10 minutes until it becomes frothy.
In a large bowl, combine the flour and salt. Make a well in the center of the flour and pour in the yeast mixture and olive oil.
Mix together the ingredients until a dough begins to form. Once the dough has come together, transfer it to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl and cover with a damp cloth. Allow the dough to rise in a warm place for about 2 hours until it doubles in size.
While the dough is rising, prepare the meat topping. In a large bowl, combine the ground meat, onions, tomatoes, green bell peppers, garlic, parsley, tomato paste, and all the spices. Mix well until everything is combined.
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat.
Divide the risen dough into 10 equal portions. Roll out each portion into a thin circle about 1/8 inch thick.
Distribute the meat topping evenly onto each piece of rolled out dough. Press the meat into the dough lightly with your fingertips to ensure it sticks.
Transfer the topped dough onto the preheated baking stone or inverted baking sheet in the oven. Bake for about 6-8 minutes, or until the crust is crispy and the meat is cooked through.
Remove the Lahmajoun from the oven and serve hot. Repeat this process with the remaining dough and meat topping.

Tools for making

Mixing Bowls - You'll need a few mixing bowls to prepare the dough and meat topping.
Baking Stone or Inverted Baking Sheet - This is used to bake the Lahmajoun and achieve a crispy crust.
Rolling Pin - A rolling pin is necessary to roll out the dough into thin circles.
Knife - You'll need a knife for chopping onions, tomatoes, green bell peppers, and parsley.
Measuring Spoons - Measuring spoons are essential to accurately measure the yeast, sugar, and spices.
Large Bowl - You'll need a large bowl to mix the ground meat, vegetables, and spices for the meat topping.
Small Bowl - A small bowl is needed to dissolve the yeast and sugar in warm water.
Baking Sheet - A baking sheet can be used to transfer the topped dough into the hot oven.
Flour - Flour is necessary for dusting the surface when rolling out the dough.
Damp Cloth - A damp cloth is used to cover the dough while it rises.

Recipe variations

Use a different type of ground meat such as chicken or turkey instead of lamb or beef.
Replace the all-purpose flour with whole wheat flour for a healthier option.
Add additional spices or herbs to the meat topping, such as oregano or sumac, to enhance the flavor.
Include diced peppers or chili flakes in the meat topping for an extra kick of spiciness.
Add grated cheese, such as mozzarella or feta, on top of the meat topping before baking for a cheesy twist.
Experiment with different dough options such as using a store-bought pizza dough or a gluten-free alternative.
Create a vegetarian version by substituting the ground meat with mushrooms, lentils, or a combination of vegetables.
Make mini-sized Lahmajouns by using smaller portions of dough and meat topping for bite-sized appetizers.
Include toppings such as sliced olives, red onions, or fresh herbs like mint or cilantro to add extra flavor and texture.
Serve Lahmajoun with a side of yogurt or a squeeze of lemon juice for a refreshing and tangy contrast.

Recipe overview

Lahmajoun is a delicious Armenian pizza-like dish that's perfect for a family dinner or a casual gathering with friends. This recipe uses a simple homemade dough, topped with a flavorful mixture of ground meat, vegetables, and spices. The Lahmajoun is then baked until the crust is crispy and the meat is perfectly cooked. While the recipe might seem a bit complex at first glance, it's actually quite straightforward when broken down into steps. With this recipe, you'll be taken through the process of making the dough, preparing the meat topping, assembling the Lahmajoun, and finally, baking it to perfection. Expect a fragrant, flavorful dish that's sure to please any crowd. Once you take your first bite, you'll be transported straight to the sunny streets of Armenia. Enjoy!

Common questions

Can I use a different type of meat for the topping?
Yes, you can use either ground lamb or ground beef for the topping. Both options work well and provide delicious results.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After kneading, place the dough in a greased bowl, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to use, allow the dough to come to room temperature before rolling it out.
Can I freeze Lahmajoun?
Yes, you can freeze Lahmajoun. Once baked and cooled, stack the Lahmajoun with parchment paper between each piece to prevent them from sticking together. Place them in an airtight container or freezer bag and store in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in a preheated oven until heated through.
Can I adjust the spiciness of the topping?
Yes, you can adjust the spiciness of the topping according to your taste preferences. If you prefer a milder flavor, reduce the amount of cayenne pepper. Conversely, if you like it spicier, you can increase the amount of cayenne pepper or add some crushed red pepper flakes.
What can I serve with Lahmajoun?
Lahmajoun is often enjoyed on its own as a main dish, but you can also serve it with a side of plain yogurt, fresh lemon wedges, and a selection of fresh herbs like parsley, mint, and cilantro. Some people also like to add sliced cucumbers and tomatoes as a refreshing accompaniment.

Serving dishes and utensils

Baking Stone - A baking stone is useful for achieving a crispy crust on the Lahmajoun.
Rolling Pin - A rolling pin is essential for rolling out the dough into thin circles.
Baking Sheet - If you don't have a baking stone, a baking sheet can be used as an alternative.
Mixing Bowl - A large mixing bowl is needed for combining the meat topping ingredients.
Knife - A knife is necessary for finely chopping the onions, tomatoes, and green bell peppers.
Measuring Spoons - Measuring spoons are required for accurately adding the various spices to the meat topping.
Damp Cloth - A damp cloth is used to cover the dough while it rises.
Flour - Flour is needed for dusting the surface when rolling out the dough.
Greased Bowl - A greased bowl is used for the dough to rise in.

Origin stories

Lahmajoun, often dubbed as "Turkish Pizza", has a rich history that transcends borders. Originating from the kitchens of the Ottoman Empire, this scrumptious flatbread was initially relished by the royalty and gradually found its way into the hearts and homes of the common people. Despite its royal origin, the beauty of Lahmajoun lies in its simplicity and the harmony of flavors between the dough and the topping. With variations spanning across Turkey, Armenia, and the Middle East, it’s a testament to the shared culinary history of the region. The very word "Lahmajoun" is derived from the Arabic: "Lahm b'ajin", which translates literally to "meat with dough", an honest tribute to its humble, yet gratifying ingredients. Whether enjoyed as a quick snack on the streets of Istanbul or served at a family dinner in Yerevan, Lahmajoun continues to be a beloved dish across diverse cultures, unifying people in their shared 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.