For a spicier kick, add a pinch of red pepper flakes to the meat mixture. If you don't have shortening, you can substitute with olive oil or melted butter. To prevent the lahmajoon from sticking, make sure your baking sheet is well-floured. Lahmajoon is best served warm, straight from the oven. Garnish with a squeeze of lemon juice for added zest.
Lahmajoon
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs 50 mins
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SERVING24 People
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VIEWS27
Embark on a culinary journey to Armenia with these delightful 'meat pizzas'. Traditionally crafted with lamb, this recipe embraces the rich flavors of seasoned ground beef atop a tender, homemade crust. A symphony of savory and aromatic notes in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol32 mg
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Fiber1 g
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Protein10 g
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Saturated Fat5 g
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Sodium394 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepActivate the Yeast (5 minutes): In a small bowl, combine the active dry yeast, 1 tablespoon of sugar, and 1/2 cup of warm water. Let stand until foamy, about 5 minutes.
02
StepPrepare the Dough (2-3 hours for rising): In a large bowl, whisk together the flour and 1 1/2 teaspoons of salt. Add the shortening, remaining sugar, remaining warm water, and the yeast mixture. Knead until a smooth, elastic dough forms. Grease the bowl with the remaining shortening, place the dough in the bowl, and turn to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 2 to 3 hours.
03
StepMake the Meat Topping (15 minutes): In a medium bowl, combine the ground beef, chopped tomatoes, onions, parsley, green bell pepper, 2 teaspoons of salt, cayenne pepper, and black pepper. Mix well to combine. Cover and refrigerate until ready to use.
04
StepPreheat and Prep (10 minutes): Preheat your oven to 450°F (230°C). Lightly flour a large baking sheet.
05
StepShape the Lahmajoon (20 minutes): On a lightly floured surface, divide the dough into 24 equal pieces. Roll each piece into a ball. Let the balls rest for 10 minutes.
06
StepAssemble and Bake (15-20 minutes): Roll each ball into a thin, 7-inch diameter circle. Spread about 1 1/2 tablespoons of the meat mixture evenly over each circle. Place the lahmajoon on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the beef is cooked through and the edges of the dough are lightly browned.
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Hank Gorczany
Jun 10, 2025My family loved these! I added a little extra cayenne pepper for some heat, and they were a hit.
Fabiola Cole
Apr 4, 2025This recipe is fantastic! The dough was so easy to work with, and the meat topping was perfectly seasoned.
Sherman Howe
Mar 12, 2025I've made lahmajoon before, but this recipe is by far the best. The instructions were clear and the results were delicious!