Lahmajun
Lahmajun History
Lahmajun (also spelled Lahmacun) is a traditional Middle Eastern and Mediterranean dish, often referred to as "Armenian pizza." It consists of a thin, round piece of dough topped with a spiced minced meat mixture, typically made with lamb or beef, tomatoes, onions, garlic, parsley, and a blend of spices such as cumin, paprika, and sumac. The dish is baked in a hot oven until crispy and is usually served with fresh lemon wedges, herbs, and sometimes yogurt or pickled vegetables.
Lahmajun has deep historical roots and is believed to have originated in the Levant and Anatolia. The name itself comes from Arabic—*"lahm" (meat) and "ʿajīn" (dough)—*which reflects its long-standing presence in the cuisines of the region. While its exact origins are debated, it has been a staple in Armenian, Turkish, and Kurdish cuisines for centuries. Some historians trace its roots back to the early Mesopotamian civilizations, where flatbreads with toppings were common.
Lahmajun became widely popular in the Ottoman Empire and later spread across the Middle East, the Caucasus, and Mediterranean countries. Today, it is a beloved street food and homemade dish in Armenia, Turkey, Syria, Lebanon, and beyond.
Ingridients
FOR DOUGH
- 3 ½ cups (450g) all-purpose flour
- 1 cup (240ml) warm water
- 1 packet (7g) dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
FOR TOPPINGS
- ½ lb (225g) ground lamb or beef
- 1 small onion, finely chopped
- 1 small bell pepper (red or green), finely chopped
- 1 medium tomato, finely chopped
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp ground paprika
- ½ tsp ground sumac (optional, for tanginess)
- ¼ tsp red pepper flakes (optional, for spice)
- to taste Salt and black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1/2 juice of a lemon
Steps
-
Step One: Prepare The Dough
1. In a small bowl, dissolve the yeast and sugar in warm water.
2. Let it sit for 5–10 minutes until foamy.
3. In a large mixing bowl, combine flour and salt.
4. Add the yeast mixture and olive oil.
5. Knead the dough for about 8–10 minutes until smooth and elastic.
6. If the dough is too sticky, add a little more flour.
7. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size. -
Step Two: Make the Topping
1. In a bowl, mix the ground meat with the chopped onion, bell pepper, tomato, tomato paste, garlic, and all the spices.
2. Add olive oil, lemon juice, and fresh parsley.
3. Mix well until everything is evenly combined. -
Step Three: Assemble and Bake
1. Preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat.
2. Punch down the dough and divide it into 6–8 equal portions.
3. Roll each portion into a thin, round sheet (about 10 inches in diameter).
4. Spread a thin layer of the meat mixture evenly over each dough circle, pressing it down slightly.
5. Transfer the lahmajun onto the preheated baking sheet or stone.
6. Bake for 6–8 minutes or until the edges are crispy and golden brown. -
Step Four: Serve and Enjoy
1. Remove from the oven and serve immediately with fresh parsley and a squeeze of lemon.
2. Roll it up and enjoy with pickles, yogurt, or a side salad!