Lahmajoun

Name: Lahmajoun
Yield: 2 servings
Cuisine: Armenian
Ingredients: 2 cups (250g) plain flour; 1 teaspoon salt; 1 teaspoon instant yeast; 150ml warm water; 300g minced lamb or beef; 2 ripe tomatoes, very finely chopped; 1 medium onion, finely grated; 1 small green pepper, finely chopped; 1–2 teaspoons mild red pepper paste or paprika; Small bunch of flat-leaf parsley, finely chopped; 2 tablespoons olive oil; Lemon wedges, to serve

Լահմաջուն/lah-mah-JOON/

Also known as: lahmacun

About this dish

Lahmajoun is a thin, round flatbread topped with a spiced minced meat mixture, typically lamb or beef, along with finely chopped vegetables and herbs, then baked until crisp at the edges. It is a beloved dish in Armenian cuisine and is also widely eaten across the broader Middle East and Turkish-speaking world.

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Ingredients

🌾2 cups (250g) plain flour

🧂1 teaspoon salt

🫙1 teaspoon instant yeast

💧150ml warm water

🥩300g minced lamb or beef

🍅2 ripe tomatoes, very finely chopped

🧅1 medium onion, finely grated

🫑1 small green pepper, finely chopped

🌶️1–2 teaspoons mild red pepper paste or paprika

🌿Small bunch of flat-leaf parsley, finely chopped

🫒2 tablespoons olive oil

🍋Lemon wedges, to serve

Method

Serves 2

Combine the flour, salt, and yeast in a large bowl. Gradually add the warm water and mix until a soft dough forms. Knead for about 8 minutes until smooth, then cover and leave to rest for 1 hour until slightly risen.

While the dough rests, prepare the topping: combine the minced meat, finely chopped tomatoes, grated onion, green pepper, red pepper paste or paprika, parsley, and olive oil in a bowl. Mix thoroughly until the mixture is well combined and almost paste-like in texture.

Preheat your oven to its highest setting (ideally 250°C / 480°F or higher) and place a baking sheet or pizza stone inside to heat up.

Divide the dough into 6–8 equal portions. On a lightly floured surface, roll each portion out into a thin round, approximately 20–25cm in diameter.

Spread a thin, even layer of the meat topping over each dough round, pressing it lightly so it adheres all the way to the edges.

Carefully transfer the topped flatbreads onto the hot baking sheet or stone and bake for 7–10 minutes, until the edges are golden and the meat is cooked through.

Remove from the oven and serve immediately. Lahmajoun is traditionally eaten rolled up with fresh parsley and a generous squeeze of lemon juice.

✓ What Makes it Authentic

Lahmajoun is deeply associated with Armenian culinary tradition and is a staple in both Armenia and Armenian diaspora communities around the world. It is commonly served as a street food or casual meal, often rolled up with fresh parsley, tomatoes, and a squeeze of lemon juice. The dish is also well established in Turkish and Levantine cuisines, reflecting its broad regional roots across the Middle East.

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