Lahmajoun

Name: Lahmajoun
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Armenia
Ingredients: 400g plain flour; 7g dried yeast; 220ml warm water; 1 tsp salt; 300g lamb mince; 2 tomatoes, blended; 1 onion, grated; 1 tsp cumin; 1 tsp paprika; parsley and lemon to serve

Armenia

Both Armenia and Turkey claim the original. The dispute is unresolvable and both versions are excellent.

Armenian flatbread with spiced lamb — paper-thin flatbread topped with minced lamb, tomato and herbs, rolled up and eaten with lemon and parsley. Both Armenia and Turkey claim the original.

Prep

30 mins

Cook

10 mins

Difficulty

Easy

Calories

420 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400gplain flour

7gdried yeast

220mlwarm water

1 tspsalt

300glamb mince

2tomatoes, blended

1onion, grated

1 tspcumin

1 tsppaprika

parsley and lemonto serve

Method

Make dough. Prove 1 hour. Mix mince with tomato, onion and spices.

Roll dough paper thin. Spread meat mix over entire surface.

Bake at 250°C for 8-10 minutes until edges char.

Serve rolled up with parsley and lemon.

Chef's Tip

Roll paper thin and bake at maximum heat — lahmajoun must be almost charred at the edges.

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Lahmajoun

Ingredients

Method

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