Lahmajoun (Armenian Thin Bread with Spiced Meat)

  • Total time (with proofing) - 2 hours 30 minutes
  • Active preparation - 45 minutes
  • Baking - 5-8 minutes per piece
  • Servings: 10
  • Country: Armenia
Several pieces of Armenian Lahmajoun with meat topping on thin flatbread, served with a bunch of parsley and lemon.

Armenian Lahmajoun is distinguished by its very thin dough and a rich, juicy, and spiced meat layer. It is traditionally served rolled up and drizzled with fresh lemon juice.

Ingredients

Dough (for 10-12 pieces)

  • 350 g all-purpose flour
  • 1 tsp instant yeast
  • 0.5 tsp salt
  • 200 ml warm water (approx. 35 °C (95 °F))
  • 2 tbsp olive oil

Meat Topping

  • 400 g ground beef or lamb (preferably 80/20)
  • 1 piece medium onion
  • 2 pieces fresh tomato (or 1 can crushed tomatoes, drained)
  • 0.5 piece green/red pepper
  • 2 cloves garlic
  • 0.5 cups (chopped) fresh parsley
  • 1 tbsp tomato paste / red pepper paste (e.g., Biber Salçası)
  • 1 tsp pomegranate molasses (Nar Ekşisi) (optional)
  • 0.5 tsp ground allspice
  • 0.5 tsp ground cumin
  • 1 tsp paprika (or Aleppo pepper)
  • to taste salt and black pepper

For Serving

  • fresh parsley (chopped)
  • for drizzling lemon

Instructions

Step 1: Preparing the Dough

In a large bowl, mix the flour, yeast, and salt. Add the warm water and olive oil and knead until you get a smooth and elastic dough. If the dough is too sticky, add a little flour.

Cover the dough with a cloth and let it rise in a warm place for about 1.5 hours until it doubles in volume.

Step 2: Preparing the Meat Topping

In a food processor or blender, place the onion, tomatoes (if using canned, drain them), pepper, garlic, and parsley. Blend into a very fine, paste-like mixture. If the mixture releases a lot of liquid, strain it (excess liquid would soak the dough).

In a bowl, mix the blended vegetable mixture with the ground meat, tomato/pepper paste, pomegranate molasses (if using), allspice, cumin, paprika, salt, and black pepper.

Mix the mixture by hand until all ingredients are evenly combined and form a smooth meat paste. The topping should be fairly loose and easy to spread. Set aside in the refrigerator, ideally for 30 minutes.

Step 3: Shaping and Baking

Preheat the oven to the highest possible temperature, ideally 230 °C (445 °F). Prepare baking sheets, which you can line with parchment paper.

Divide the risen dough into 10-12 equal balls. On a lightly floured surface, roll out each ball into a very thin circle (approx. 15-20 cm diameter).

Spread about 2-3 tablespoons of the meat topping onto each thin dough circle. Spread it very thinly, over the entire surface, but leave a small, clean edge (like on a pizza).

Place the tray in the oven. Bake for 5-8 minutes. The Lahmajoun is ready when the dough edges are crispy and the meat is cooked (it changes colour). Bake on a hot bottom rack to ensure the dough bakes quickly and is crispy.

Continue baking in batches until all the dough and topping are used.

Step 4: Serving

Serve the hot Lahmajoun immediately. Add chopped fresh parsley to the meat part and drizzle it with fresh lemon juice.

Traditionally, Lahmajoun is rolled up like a tortilla and eaten with the herbs and lemon inside.