Entree: Armenia – Lake Sevan – لահմաջուն ➤ Lahmajun (Thin flatbread topped with spiced minced meat and herbs, baked until crisp)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 10 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 3/4 cup (180 ml) warm water
- 1 tsp (3 g) active dry yeast
- 1 tsp (4 g) granulated sugar
- 1 tsp (6 g) salt, plus extra for topping
- 1 tbsp (15 ml) olive oil for dough
- 1 lb (454 g) ground lamb
- 1 medium onion, approx. 6 oz (170 g), very finely chopped
- 1 medium tomato, approx. 5 oz (150 g), finely diced
- 2 tbsp (30 g) tomato paste
- 2 cloves garlic, minced
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) olive oil for mixing and brushing

Instructions

1. In a small bowl, combine warm water, yeast, and sugar; let sit 5–10 minutes until foamy. In a large bowl, mix flour and 1 tsp (6 g) salt, add yeast mixture and 1 tbsp (15 ml) olive oil, and knead until a soft dough forms; cover and let rise 1 hour until roughly doubled.
2. Meanwhile, make the topping: in a bowl combine ground lamb, finely chopped onion, diced tomato, tomato paste, minced garlic, parsley, paprika, cumin, black pepper, lemon juice, and 2 tbsp (30 ml) olive oil; mix thoroughly into a very thin, paste-like consistency.
3. Preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Divide dough into 6 equal pieces, roll each into a thin 8–10 in (20–25 cm) round on a lightly floured surface.
4. Spread a thin layer of the meat mixture over each dough round, keeping it as even and thin as possible. Slide rounds onto the preheated stone or sheet and bake 5–7 minutes until edges are crisp and topping is cooked.
5. Remove lahmacuns from the oven, brush edges lightly with olive oil if desired, and serve immediately folded with extra parsley, lemon wedges, or thinly sliced vegetables.