**Lahmajoon (Armenian Pizza)**
Lahmajoon, also known as Armenian pizza, is a delicious and savory dish that combines a thin, crispy dough with a flavorful topping of spiced ground meat, vegetables, and herbs. Originating from Armenia, this Middle Eastern delight has gained popularity worldwide. The dough is typically made with flour, water, yeast, and salt, and is rolled out into thin circles. The topping consists of a mixture of ground beef or lamb, tomatoes, onions, garlic, and a blend of spices like cumin, paprika, and chili powder. Some variations may also include herbs such as parsley, cilantro, or mint. The lahmajoon is then baked in a hot oven until the dough is crispy and the topping is cooked through. Served with a squeeze of lemon juice and a side of yogurt or hummus, lahmajoon is a perfect appetizer, snack, or main course. This article features two recipes for lahmajoon: a traditional Armenian version and a modern variation with a twist. Both recipes provide step-by-step instructions and helpful tips to guide you in creating this delectable dish at home.
LAHMAJUN
When I was young, I remember driving to the next emirate (town) over and picking up a slew of savory pastries for breakfast, stuffed with cheese, sprinkled with zaatar... a few of those with some tea or coffee always felt like the weekend had begun. I didn't discover this version until I moved to Los Angeles, home to the largest Armenian population in the United States. This is often called Armenian pizza, and much like Armenians themselves, some version or other of this dish is found throughout the Middle East and even parts of Central Asia. In fact, it's said that this dish predates Italian pizza, so it might make more sense to call pizza, Italian Lahmajun! If you don't feel like making the dough from scratch, you can use pizza dough or even tortillas. It's pronounced LAHH-ma-JOON.
Provided by Aarti Sequeira
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the dough: Mix the flour, yeast, oil, salt and sugar in a stand mixer with the dough hook attachment. With the mixer on low, slowly add 1/2 cup warm water and mix to combine. Only add more water if not coming together. Mix until the dough comes together and is smooth and elastic, about 5 minutes. Turn out onto a lightly floured surface. Knead a few times and then divide into 5 balls, each weighing about 100g (3.5 ounces) each. Set on a baking sheet, spray the tops lightly with oil spray and cover with plastic wrap. Set aside while you make the topping. (Can also be refrigerated up to 24 hours.)
- For the topping: Add the bell pepper, onion, parsley, garlic, tomato paste, paprika, salt, allspice, cumin, Aleppo pepper and mint to a food processor and buzz until smooth, scraping down the sides of the bowl as necessary. Add the lamb and pulse until it comes together. Transfer to a bowl.
- For the salad: Toss the arugula together with the lemon juice, salt and pepper and a hefty sprinkle of sumac in a large bowl. Taste for seasoning. Set aside.
- When you're ready to make the lahmajun, place a pizza stone in the oven on a rack about 5 inches away from the broiler element. Heat to 500 degrees F.
- Place 1 dough ball on a generously floured surface and press into a 5-inch circle with your fingers. Then, using a rolling pin, roll into an even thin circle, rotating the circle often. (Circle will be 9-to-10-inches wide.)
- Lightly flour a pizza peel or an upside-down baking sheet. Transfer the rolled crust onto it.
- Place 1/3 cup of the topping in the center of the dough round. Cover with a large piece of plastic wrap and, using your fingers, spread the meat mixture over the surface of the round in a thin, even layer, leaving a very thin border. Peel away the plastic and set aside to reuse for the remaining dough and topping.
- Carefully shimmy the lahmajun onto the hot pizza stone. Bake until the bottom of the crust and its edges are lightly browned, about 8 minutes. Remove from the oven.
- Place a handful of the dressed arugula on the cooked lahmajun. Top with sliced radish, roll the cooked lahmajun into a log and slice into pieces. Serve immediately and go make some more!
ARMENIAN PIZZA (AKA LAHMAJOON)
Provided by George Duran
Categories appetizer
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus. Spread a thin layer of the meat mixture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top. To serve, squeeze some lemon over the top, fold the pizza into quarters, and eat out of hand.
BRUTTI MA BUONI
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a cookie sheet and dust it with flour.
- In a bowl, beat the egg whites, until soft peaks form. Gently fold in the hazelnuts, almonds, sugar, cocoa powder, 1 tablespoon of flour, vanilla, and amaretto until all the ingredients are evenly distributed (without deflating the egg whites too much).
- Spoon blobs or heaping tablespoons of batter onto a cookie sheet, leaving approximately 1-inch between each cookie. Bake for about 30 minutes, or until firm to the touch. If you prefer chewier cookies, under bake them slightly. Remove the cookies from the oven, transfer them to a wire rack, and let rest for a 1/2 hour, or until cooled.
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.
LAHMAHJOON (ARMENIAN PIZZA)
These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be an appetizer, or put a little salad in the middle, and fold up like a taco for a quick meal.
Provided by KIMLEFEBVRE
Categories Meat and Poultry Recipes Lamb Ground
Yield 4
Number Of Ingredients 12
Steps:
- Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
- Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
- Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 52.4 g, Cholesterol 76 mg, Fat 16.5 g, Fiber 5.6 g, Protein 28.7 g, SaturatedFat 6.6 g, Sodium 888 mg, Sugar 11.7 g
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
Tips:
- To achieve the perfect dough consistency, mix water and instant yeast together and let it rest for a few minutes until it becomes foamy. This activates the yeast and ensures proper dough rising.
- For a crispier crust, preheat your baking sheet or pizza stone in the oven before baking the lahmajoon.
- Don't overload the dough with toppings. Too many toppings can make the dough soggy and difficult to handle.
- Bake the lahmajoon until the edges are golden brown and the cheese is melted and bubbly.
- Serve lahmajoon hot with a side of lemon wedges and fresh herbs like parsley or cilantro.
Conclusion:
Lahmajoon is a versatile and delicious dish that can be enjoyed as a snack, appetizer, or main course. With its flavorful minced meat filling, tangy tomato sauce, and crispy dough, it's a crowd-pleaser that's sure to become a favorite in your household. Experiment with different toppings and fillings to create your own unique variations of this classic dish.
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