Entree: Armenia – Central Culinary Region – Լահմաջուն ➤ Lahmajun (Thin flatbread topped with spiced minced meat and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 5 min

Cook 8 min

Additional 45 min

Total 1 hr 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
- 2 1/4 tsp (7 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) olive oil for the dough
- 1 lb (454 g) ground lamb or beef
- 1 medium onion, very finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 medium tomato, very finely chopped, approx. 6 oz (170 g) (optional for moisture)
- 1/4 cup (15 g) finely chopped fresh parsley
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) salt, or to taste
- 1 tbsp (15 ml) olive oil for the topping mixture
- 1 tsp (5 g) sumac for sprinkling (optional)
- Lemon wedges for serving

Instructions

1. Make the dough by dissolving the yeast and sugar in the warm water and letting sit until foamy, about 5–10 minutes; in a large bowl combine the flour and salt, add the yeast mixture and 2 tbsp (30 ml) olive oil, and knead until smooth and elastic, about 6–8 minutes; place in an oiled bowl, cover, and let rise until doubled, about 45–60 minutes. While the dough rises, combine the ground lamb or beef, finely chopped onion, garlic, tomato paste, chopped tomato if using, parsley, cumin, paprika, coriander, 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) pepper, and 1 tbsp (15 ml) olive oil in a bowl and mix thoroughly until cohesive and slightly sticky.
2. Preheat the oven to 500°F (260°C) with a baking stone or heavy baking sheet inside; divide the dough into 8 equal pieces and roll each into a very thin 8–9 inch (20–23 cm) round, spread a thin layer of the meat mixture evenly to the edges (the meat should be very thin), and bake on the hot stone or sheet in batches until the crust is crisp and meat is cooked, about 6–8 minutes; remove, sprinkle with sumac if using and a squeeze of lemon, and serve warm with additional parsley and lemon wedges.