A delicious Middle Eastern and Armenian dish consisting of a thin flatbread topped with a flavorful ground meat mixture. Serve it with tahini and a fresh salad on the side, and enjoy!
Syrian Jews brought this fun treat to America and many made them as small bite sizes appetizers for parties or large gatherings.
Ingredients
Servings 8
For the Dough:
- 3 ½ cups 500g all-purpose flour, plus a little more for dusting
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 2 tablespoons olive oil plus a little more for greasing
- 1 ½ cups 360ml lukewarm water
- 1 teaspoon salt
For the topping:
- ½ lb 250g ground beef
- 1 small onion finely chopped
- 2 garlic cloves crushed
- 2 ripe tomatoes grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon sugar
- Salt and pepper to taste
Optional for serving: A handful of chopped parsley, lemon wedges, and tahini sauce
Nutritional Facts
Nutrition Facts
Lahmajoun, Meat Pizzas
Amount per Serving
Calories
325
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
20
mg
7
%
Sodium
316
mg
14
%
Potassium
250
mg
7
%
Carbohydrates
47
g
16
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
383
IU
8
%
Vitamin C
7
mg
8
%
Calcium
26
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
For the Dough:
- Put flour, sugar, and yeast in the bowl of a standing mixer with a dough hook and mix on a low speed for about a minute.
- Add oil and mix for one minute. Gradually add water and mix until the dough comes nicely together. If after 2 to 3 minutes the dough has not come together and there are pieces of dough at the bottom of the mixer, add a few drops of water. Scrape the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
- Increase the speed to medium. Add the salt and knead for 8-10 minutes until the dough is smooth and elastic.
- Grease the dough with a little oil, cover with a kitchen towel, and let the dough rise until doubled (about 1-2 hours).
For the Topping:
- Combine the ground meat, chopped onion, crushed garlic, grated tomatoes, and lemon juice in a large mixing bowl.
- Season the mixture with cumin, paprika, sugar, salt, and black pepper. Mix everything thoroughly to create a well-combined meat topping.
Assembling and baking:
- Preheat your oven to 425°F (220°C).
- Once the dough has doubled in size, divide it into small, equally sized portions (about 8-10 pieces).
- Roll out each portion of dough into a thin circle on a floured surface.
- Place each dough circle on a parchment-lined baking sheet.
- Spread a portion of the meat topping evenly over each dough circle, leaving a small border around the edges.
- Bake the Lahmajoun in the preheated oven for about 12-15 minutes, or until the edges of the dough are golden and the meat topping is cooked through.
- Remove the Lahmajoun from the oven and let them cool slightly.
- Serve Lahmajoun warm or at room temperature with chopped parsley, lemon wedges, and tahini.
