Every country has their own interpretation of the pizza coming from two or three different backgrounds (Armenian, Turkish and Arabic). The Armenians have theirs, too. It’s called lahmajoon, from the Arabic “lahm-bi‘ajin”, meaning meat with dough, and is a round and thin piece of dough with minced meat topped on it. This Armenian pizza is often served at any Armenian occasion and you would probably also find it on the table of an Armenian family about to eat dinner, but in this case it would be smaller pizzas served as appetizers. Some families eat it as the main dish, including mine, so it can be whatever you want it to be. You can also add lemon juice, tomatoes, peppers, onions, lettuce, mint leaf, olives, and so much more. The best way to eat this is by hand and by folding it or rolling it. It can be served as an appetizer or as a main dish depending on the size. You will know that you are eating lahmajoon when it includes parsley, diced tomato, green peppers, onions, garlic for flavoring, and of course, meat. Lahmajoon is not only for special occasions; it is not a dish that you eat once or twice a year. It’s like an Italian pizza; you can now order them in boxes of twelve from the nearest Armenian bakery.
Recipe
Ingredients
Dough:
– ¾ tsp dried yeast
– ½ tsp sugar
– 1½ cups lukewarm water
– 2¼ cups flour
– ½ tsp salt
– olive oil
Filling:
– 1 tbsp butter
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 8 oz ground lamb or chuck
– 1 tomato, peeled, seeded, and chopped
– 1 jalapeno, seeded and finely chopped
– ½ tsp kirmizi biber (combination of sweet paprika and cayenne pepper)
– ¼ cup fresh mint, finely chopped
– ¼ cup fresh parsley, finely chopped
– salt
– freshly ground pepper
– juice from 1 lemon
Procedure
- Combine the yeast and sugar with a little warm water. Set aside until mixture is bubbly.
- Put the flour and salt into a large bowl, and make a well in the center.
- Add the yeast mixture, along with the remaining warm water.
- Using your hands, work the mixture into dough, adding more water if necessary.
- Transfer dough to a lightly floured surface and knead for 5 minutes until pliable and springy.
- Place dough in an oiled bowl, turning to coat. Cover with a wet cloth and let rise in a warm place for 1 hour until dough doubles in size.
- Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest for 30 minutes under a towel.
- Preheat oven to 450°F, and preheat baking sheets, tiles, or a baking stone.
- To prepare the filling, melt the butter in a skillet, add the onion and sauté for 5 to 7 minutes until softened.
- Add the garlic and sauté another minute.
- Transfer onion mixture to a large bowl. Add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.
- Place a ball of dough on a floured surface and roll into a round, flat circle about ⅛ inch thick. Place the round on the oiled, preheated baking sheets or tiles.
- Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a ½ inch border around the edge. Repeat with remaining dough and filling.
- Bake for 12 to 15 minutes. The dough should still be soft enough to roll up.
Photo source: http://www.foodnetwork.com/recipes/george-duran/armenian-pizza-aka-lahmajoon-recipe/index.html
