Lahmajoun (Armenian pizza) by Arleen
One of our wonderful new customers sent us this recipe for Lahmajoun, a type of Armenian pizza using minced lamb. She buys the Aleppo Pepper for us which is crucial to the recipe and typically used all over Armenia.
Makes roughly 25 x 20cm Lahmajouns
Up to 1 hour 45 mins preparation time
- 1 kg flour, sieved
- 2 cups of water
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 tablespoon of olive oil
- 1 tablespoon yeast
- 1 kg minced lamb
- 1kg peeled and thinly sliced tomatoes
- 500g finely sliced onions
- 1 cup of chopped parsley
- 1 finely cut red pepper
- 2 cloves of crushed garlic
- 1 tablespoon red pepper paste
- 2 tablespoons tomato paste
- 1 tablespoon paprika (may be smoked)
- 1 tablespoon powdered black pepper
- 1 tablespoon flaked Aleppo pepper
- 1 tablespoon salt
- Place all the dough ingredients together in a mixing bowl and knead. Let the mix rest for 30 - 45 minutes, covered with a damp cloth in a warm place.
- In a separate mixing bowl place the topping ingredients and season, mixing thoroughly until the flavours dissipated as uniformly as possible. This may take up to 15 minutes of mixing to achieve and is best done by hand in the mixing bowl.
- On a flat surface, dusted with flour, roll out some of the dough using a rolling pin into a circle of about 20-25cm in diameter and 2-3mm in thickness. Depending on how juicy the lahmajoun is required (on this occasion less is more), place around 2 tablespoons of topping into the circle and spread out with a spoon.
- Bake in an oven, on non-stick or floured baking paper, for 15-20 minutes at 180C until the dough is lightly crisp.
- Before eating squeeze the juice of a wedge of lemon.
- Lahmajoun may be made into either 20cm pizzas which can be sliced like a standard pizza, or rolled like a taco, or into 8cm diameter mini lahmajouns.
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