Lahmajoon Recipe (Armenian/Turkish Flatbread with Spiced Meat Topping)
Lahmajoon, often referred to as “Armenian pizza” or “Turkish pizza,” is a traditional Middle Eastern dish featuring a thin, crispy flatbread topped with a flavorful mixture of spiced ground meat, vegetables, and herbs. It’s a perfect combination of savory, tangy, and aromatic ingredients, and it can be served as a snack, appetizer, or main course. This versatile and delicious dish is typically served with a squeeze of lemon juice and a side of fresh herbs or salad. Here’s a step-by-step guide to making lahmajoon at home.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
For the Meat Topping:
- 1 pound ground lamb or beef (or a mix of both)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large tomato, finely chopped
- 1 small green bell pepper, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cinnamon (optional, for warmth)
- ½ teaspoon ground allspice
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for heat)
- ½ cup fresh parsley, finely chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
To Serve:
- Lemon wedges
- Fresh parsley or mint leaves
- Optional sides: pickled vegetables, yogurt dip, or fresh salad
Instructions
Step 1: Prepare the Dough
- Activate the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is activated.
- Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir with a wooden spoon or your hands until the dough comes together.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, sprinkle a bit of water.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
Step 2: Prepare the Meat Topping
- Prepare the vegetables: Finely chop the onion, garlic, tomato, and bell pepper. You want the vegetables to be very small so they blend well with the meat. You can also use a food processor for a finer consistency.
- Cook the meat: In a large mixing bowl, combine the ground lamb (or beef), chopped vegetables, tomato paste, olive oil, and lemon juice. Mix well to combine all the ingredients.
- Season the meat: Add cumin, paprika, allspice, cinnamon (if using), salt, black pepper, and red pepper flakes (optional for spiciness). Mix thoroughly until the meat and spices are well incorporated. Finally, fold in the chopped parsley.
Step 3: Assemble the Lahmajoon
- Preheat the oven: Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it heats up. Otherwise, use a large baking sheet.
- Divide the dough: Once the dough has risen, punch it down to release the air and divide it into 6-8 equal pieces, depending on how large you want your lahmajoon. Roll each piece into a ball.
- Roll out the dough: On a lightly floured surface, roll each ball of dough into a thin, round or oval shape, about ⅛ inch thick. The thinner the dough, the crispier the lahmajoon will be.
- Add the meat topping: Spread a thin layer of the meat mixture evenly over each rolled-out dough round, pressing it gently with the back of a spoon so it adheres to the dough. Be sure to cover the entire surface, leaving just a small border around the edges.
Step 4: Bake the Lahmajoon
- Bake in batches: Place the lahmajoon on your preheated pizza stone or baking sheet. Bake for 6-8 minutes, or until the edges of the dough are golden brown and the meat is cooked through. The exact baking time may vary depending on your oven and the thickness of the dough.
- Repeat: Repeat the process for the remaining lahmajoon, baking them in batches if necessary.
Step 5: Serve and Enjoy
- Serve hot: Once the lahmajoon is out of the oven, squeeze fresh lemon juice over the top. This adds a bright, tangy flavor that complements the spiced meat beautifully.
- Accompaniments: Serve your lahmajoon with fresh parsley or mint leaves, pickled vegetables, or a side salad. Some people enjoy rolling them up like a wrap or folding them in half, making them easier to eat on the go.
Tips for Perfect Lahmajoon
- Make ahead: You can prepare the dough and meat mixture a day in advance and refrigerate them until you’re ready to assemble and bake.
- Freezing: Lahmajoon freezes well! Once baked and cooled, wrap them individually in plastic wrap and freeze. Reheat them in the oven at 350°F (180°C) until warmed through, about 10 minutes.
- Experiment with toppings: While traditional lahmajoon uses lamb or beef, feel free to experiment with ground chicken, turkey, or even a vegetarian topping using lentils or mushrooms.
- Customizing spice levels: Adjust the spices to your liking. Add more red pepper flakes for heat or omit them for a milder flavor.
Conclusion
Lahmajoon is a delightful dish that brings together the richness of spiced meat and the crispiness of thin, oven-baked dough. Whether you’re hosting a party or simply looking for a quick, satisfying meal, this recipe is sure to be a hit. With its versatile flavors and ease of preparation, lahmajoon makes for an excellent addition to your cooking repertoire.