Entree: Armenia – Armenian Highlands – Լահմաջուն ➤ Lahmajoon (Thin flatbread topped with spiced minced meat and herbs, baked until crisp)

Serving Size: 4

Approximate Time

Prep 1 hr 20 min

Cook 9 min

Additional 1 hr

Total 1 hr 45 min

Ingredients

- For the dough:
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 cup (240 ml) warm water (100–110°F / 38–43°C)
- 1 tsp (4 g) granulated sugar
- 2 1/2 cups (312 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) kosher salt
- 2 tbsp (30 ml) olive oil
- For the topping:
- 1 lb (454 g) ground lamb (lean)
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 cup (240 g) ripe tomatoes, finely chopped or crushed
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) crushed red pepper flakes, optional
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil plus more for brushing
- For serving:
- 1 lemon, cut into wedges
- Extra parsley or thinly sliced raw onion as desired

Instructions

1. In a small bowl, whisk the warm water, yeast, and sugar; let sit until foamy, about 5–10 minutes.
2. In a large bowl combine the flour and salt, make a well and add the yeast mixture and 2 tbsp (30 ml) olive oil; mix until a shaggy dough forms, then knead on a lightly floured surface about 6–8 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Meanwhile make the topping: combine the ground lamb, chopped onion, tomatoes, tomato paste, parsley, garlic, paprika, cumin, red pepper flakes, salt, pepper, and 1 tbsp (15 ml) olive oil in a bowl; mix thoroughly until a fine, spreadable paste forms.
5. Preheat the oven to 475°F (245°C) and place a baking stone or inverted baking sheet on the middle rack to heat.
6. Divide the dough into 8 equal pieces for small lahmajoon (or 4 for larger ones); on a lightly floured surface roll each piece into a thin 8–9 inch (20–23 cm) round.
7. Spread a thin layer of the meat mixture evenly over each round, leaving a small edge; the topping should be very thin to cook quickly.
8. Slide 2–3 lahmajoon at a time onto the preheated stone or baking sheet and bake until the edges are crisp and the topping is cooked, 6–9 minutes depending on thickness and oven.
9. Remove from oven, brush edges lightly with olive oil if desired, and finish with a squeeze of lemon and extra parsley or raw onion. Serve hot.