Best 4 Lahmajoon Recipes
Lahmacun, sometimes referred to as Turkish pizza, is a delicious and widely enjoyed dish that combines a thin, crispy dough with a savory topping made from seasoned minced meat, vegetables, and herbs. It holds a significant place in Turkish cuisine and is often a staple food in many homes and restaurants. While the traditional methods of making lahmacun may vary slightly across regions, the result is always a flavorful and satisfying meal. This article provides two comprehensive recipes for lahmacun: a traditional recipe that captures the authentic flavors of Turkey and a unique vegetarian alternative that caters to those with dietary preferences or seeking a meatless option. Both recipes include detailed instructions, ingredient lists, and cooking tips to ensure successful preparation. Whether you're a seasoned cook or a beginner looking to expand your culinary skills, this guide will equip you with the knowledge and techniques to create delicious lahmacun in your own kitchen. Embark on this culinary journey and discover the delightful flavors of Lahmacun!
Here are our top 4 tried and tested recipes!
LAHMAJOON (ARMENIAN PIZZA)
With my family's Armenian background, I grew up surrounded by great cooks. Since Armenian food is time-consuming and labor-intensive, cooking for any party started weeks in advance. I learned to cook from my mom but have revamped many of her dishes to make them healthier, simpler and quicker, like this version of Armenian Pizza. -Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. , Place tortillas on greased baking sheets. Spread 1/4 cup of meat mixture onto each tortilla to within 1/2 in. of edges (tortillas will not be completely covered). Bake at 425° for 9-12 minutes or until meat is no longer pink and edges of tortillas begin to brown.
Nutrition Facts : Calories 385 calories, Fat 9g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 671mg sodium, Carbohydrate 55g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
LAHMAJOON
The traditional taste of Armenia will be a favorite! These little meat pizzas are usually made with lamb, but beef works just as well.
Provided by Jane
Categories Appetizers and Snacks Meat and Poultry Beef
Time 3h50m
Yield 24
Number Of Ingredients 14
Steps:
- In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
- In a large bowl, mix flour, salt, 3 tablespoons shortening, remaining sugar, remaining water and the yeast preparation. Knead until smooth. Use the remaining shortening to remove any dough sticking to the sides of the bowl, and to remove dough from fingers. Cover with a towel and place in a warm location until doubled in size, about 2 to 3 hours.
- In a medium bowl, mix ground beef, tomatoes, onions, parsley, green bell pepper, salt, cayenne pepper and black pepper. Chill in the refrigerator until ready to use.
- Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
- On a lightly floured surface, form dough into 12 balls. Separate each ball in half. Roll halves into balls. Place balls on the prepared baking sheet. Allow to stand approximately 10 minutes.
- Roll balls into 7 inch diameter circles. Spread approximately 1 1/2 tablespoons meat mixture over each circle. Bake in the preheated oven 15 to 20 minutes, or until beef is no longer pink and dough is lightly browned.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 27.4 g, Cholesterol 32.2 mg, Fat 13.1 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 4.8 g, Sodium 393.5 mg, Sugar 2.6 g
MAMA'S LAHMAJOON (LAGH-MA-JUN)
Provided by Food Network
Categories appetizer
Time 1h27m
Yield 12 appetizer servings
Number Of Ingredients 21
Steps:
- For the dough: Bloom the yeast in the warm water for 5 minutes until foam appears. In a large bowl, sift together the flour, then add the sugar and salt, mix with a spatula. Create a well in the center and pour in the oil and the bloomed yeast. Fold together all ingredients until combined.
- Rub hands with a little vegetable oil and knead the dough thoroughly for about 10 minutes the dough should be smooth and thick. Cover with plastic wrap and let the dough proof for 2 1/2 hours.
- Once risen, punch it down, divide the dough into 13 egg-sized balls, and roll each by hand. Roll each ball with a rolling pin into 7 or 8-inch diameter cakes, about 1/8 of an inch thick. Preheat oven to 450 degrees F.
- For the meat topping: combine meat, tomato paste, salt, garlic powder, black pepper, paprika, mint, and allspice in a bowl.
- In a food processor, pulse onion and fresh garlic until it has a thick-chunky texture, then add to meat mixture. Next add the bell pepper, jalapeno, and parsley to the food processor and pulse just until fine, then add to meat and onion mixture.
- Lastly, add the tomatoes to the food processor, puree, and then add to meat mixture. Mix well by hand or spatula. Let mixture marinate in the refrigerator, covered, for 2 hours.
- Spread a thin layer of the meat mixture, about 2 ounces, on to each cake and place on a lightly oiled sheet pan. Bake for 15 to 20 minutes or until meat is cooked through and edges of dough start to brown. To serve, stack the cakes on top of each other in a tower. Squeeze a bit of lemon juice on top, followed by a dollop of plain yogurt, roll up like a wrap and eat. Repeat with remaining cakes.
LAHMAJOON: ARMENIAN LAMB PIZZA
Steps:
- Preheat oven to 375 f. Carefully split each pita bread in half with a serrated knife to make a thin circle. Set pitas aside. Mix all other ingredients together throughly in a large bowl. Place 1/4-1/3 C. of lamb mixture in the center of each pita circle. With a fork, press the lamb mixture onto the pita to within 1/4" of the edge. Bake the lahmajoon for 25-35 minutes on a foil-wrapped cookie sheet until browned and crisp. Serve with tabouli and hommus. Note: these can be frozen cooked. Just place the lahmajoon meat-side together, wrap in plastic and foil. Bake at 350 for 10 minutes open-face to reheat.
Tips:
- For the dough, use active dry yeast that is not expired. If you're unsure if your yeast is still good, proof it in warm water with a pinch of sugar before using.
- When rolling out the dough, be careful not to roll it too thin, or it will be difficult to work with.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- To make sure the lahmajoon cooks evenly, preheat your oven to the highest temperature possible before baking.
- Keep an eye on the lahmajoon while it's baking, and remove it from the oven as soon as the edges start to brown.
- Lahmajoon is best served hot, but it can also be eaten at room temperature or cold.
- Top with fresh herbs, such as parsley, cilantro, or mint, before serving.
Conclusion:
Lahmajoon is a delicious and easy-to-make flatbread that is perfect for a quick and easy meal. It can be served as an appetizer, main course, or snack. With its flavorful combination of ground meat, vegetables, and spices, lahmajoon is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe to try, give lahmajoon a try!
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