Lahmajoun: Armenian-Style Meat Pizza

Name: Lahmajoun: Armenian-Style Meat Pizza
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 slices
Cuisine: Middle Eastern
Ingredients: 2 1/4 teaspoons active dry yeast; 1 teaspoon sugar; 1 cup warm water (about 43°C / 110°F); 3 cups all-purpose flour (spooned and levelled); 1 teaspoon salt; 2 tablespoons olive oil; 500 grams ground beef; 1 cup tomato sauce; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 teaspoon cumin (ground); 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (optional); 1 tablespoon parsley (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper

60 min 8 slices Medium

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Lahmajoun: Armenian-Style Meat Pizza

Savour this delicious Armenian-style flatbread topped with spiced ground beef, perfect for a unique pizza night.

Prep

45 min

Cook

15 min

Total

60 min

Servings

Difficulty

Medium

Lahmajoun, often referred to as Armenian pizza, is a beloved flatbread that combines a thin, crispy base with a flavourful topping of spiced ground beef. Originating from the Middle Eastern region, this dish has become a staple in many Armenian households. The beauty of lahmajoun lies in its simplicity and versatility. It's an excellent canvas for a variety of toppings but traditionally features a blend of beef, tomatoes, and aromatic spices. Whether enjoyed as an appetizer or a main course, lahmajoun offers a delightful taste experience that's both comforting and exotic.

Ingredients

Servings

Dough

Topping

Instructions

Prepare the dough

In a large bowl, dissolve the yeast and sugar in warm water. Let it sit until frothy, about 10 minutes.

Pro tip: Ensure the water is not too hot to avoid killing the yeast.

Mix the dough

Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 5 minutes, until smooth.

Pro tip: If dough is sticky, add a bit more flour.

Let the dough rise

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Pro tip: A warm, draft-free area is ideal for rising.

Preheat the oven

Preheat your oven to 220°C (425°F) and place a pizza stone inside, if using.

Pro tip: A hot oven ensures a crispy crust.

Prepare the topping

In a skillet over medium heat, cook the ground beef until no longer pink, about 5 minutes. Drain excess fat. Add tomato sauce, onion, garlic, cumin, paprika, cayenne pepper, parsley, salt, and pepper. Cook for another 3-4 minutes.

Pro tip: Ensure the beef reaches an internal temperature of 71°C (160°F).

Shape the dough

Divide dough into 8 pieces. Roll each into a thin circle about 20 cm (8 inches) in diameter.

Pro tip: Use a rolling pin for an even thickness.

Assemble the lahmajoun

Spread a thin layer of the meat mixture over each dough circle, leaving a small border around the edge.

Pro tip: Use a spoon to evenly distribute the topping.

Bake

Place lahmajoun on the hot pizza stone or a baking sheet. Bake for 10-12 minutes, until the edges are golden and crispy.

Pro tip: Rotate halfway through baking for even cooking.

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Tips & Tricks

<ul><li>Use a pizza stone for a crispier crust.</li><li>Adjust the spice level by varying the amount of cayenne pepper.</li><li>Serve with lemon wedges for a burst of freshness.</li><li>Prepare the meat mixture in advance for quick assembly.</li></ul>

Serving Suggestions

Lahmajoun is best enjoyed fresh from the oven, but it can also be made ahead and reheated for convenience. Pair it with a simple salad and a squeeze of fresh lemon juice for a complete meal. To store leftovers, wrap them in foil and refrigerate for up to three days. For longer storage, freeze the cooked lahmajoun and reheat it in the oven directly from frozen for a quick and easy meal.