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Lahmajoun
Posted by Zana Abrego
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Lahmajoun
Recipe type: Entree
Lahmajoun is an Armenian food recipe for thin crust pizza topped with meat.
Ingredients
- 7 g instant yeast
- 227 g warm water
- 7 g salt
- 7 g sugar
- 56 g olive oil
- 340 g flour
- 1½ lbs. lean ground lamb
- ¾ cup chopped parsley
- ¾ cup finely chopped green pepper
- 2 medium cloves garlic, minced
- ¼ cup tomato paste
- 14 oz. tomatoes peeled, seeded, and chopped
- 1⁄2 teaspoon allspice
- 1 teaspoon salt, or to taste
- 1⁄4 teaspoon black pepper
- 1½ teaspoons sweet paprika
- Lemon wedges, fresh mint, and olive oil
Instructions
- Mix dough ingredients together adding enough extra flour, if necessary, to make a soft pliable dough. Knead for about 5 minutes to make it smooth and non-sticky. Turn into greased bowl, cover, and let rise until double, about 1 hour.
- Punch down and divide into 12 equal pieces, each slightly under 2 oz. Shape into balls, arrange about 2 inches apart, cover with plastic wrap, and let rest about 20 minutes.
- Meanwhile, preheat oven to 450F with rack on lowest level, and prepare topping.
- Drain tomatoes and finely chop the pulp. Add pulp to remaining topping ingredients and mix with a fork until completely blended. Divide meat mixture into 12 portions of about ⅓ cup each.
- Take 2 pieces of dough and roll each to an 8 inch circle (dough will be very thin). Place them slightly apart on ungreased lipped baking sheet lined with either parchment or a silicon baking pad. Using a fork, spread meat mixture evenly to edges of dough.
- Bake one sheet at a time for 10 to 12 minutes until lightly browned on the bottom but still capable of being folded. Remove and cool on racks. Repeat until all are baked.
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