Armenian
Lahmajo
Thin Armenian flatbreads are spread edge to edge with a fragrant minced lamb mixture of tomato, pepper, parsley, onion, and warm spices. They come from the oven crisp at the rim and tender in the center, traditionally served with lemon and fresh herbs.
Watch it madeNora’s International Cooking · 18:57
Ingredients
- All-purpose flour1 1/4 cups
- Fine salt3/4 tsp, divided
- Instant yeast1/2 tsp
- Warm water1/2 cup
- Olive oil1 tbsp
- Ground lamb or half lamb and half beef6 oz
- Yellow onion, very finely minced1/3 cup
- Garlic, grated2 cloves
- Ripe tomato, grated and drained1/3 cup
- Red bell pepper, very finely minced1/4 cup
- Tomato paste1 tbsp
- Mild red pepper paste1 tbsp
- Flat-leaf parsley, finely chopped1/3 cup
- Aleppo pepper1 tsp
- Ground allspice1/4 tsp
- Black pepper1/4 tsp
- Lemon wedges2
- Fresh parsley or mint leaves, for serving1 small handful
Method
- Mix the flour, 1/4 tsp salt, and yeast in a bowl, then stir in the warm water and olive oil until a rough dough forms.
- Knead the dough for 6 to 8 minutes until smooth and elastic, cover, and let it rest until slightly puffed, about 45 minutes.
- Place a baking stone or heavy sheet pan in the oven and heat to 500°F for at least 30 minutes.
- For the topping, combine the ground meat, onion, garlic, grated tomato, red pepper, tomato paste, red pepper paste, parsley, Aleppo pepper, allspice, black pepper, and remaining 1/2 tsp salt.
- Mix the topping by hand until it becomes a soft, spreadable paste; if it feels stiff, add 1 teaspoon of water or tomato juice.
- Divide the dough into 4 equal balls and roll each one very thin, about 7 inches wide, using only enough flour to prevent sticking.
- Set one dough round on parchment and spread one quarter of the raw meat mixture in a very thin layer all the way to the edges.
- Slide the lahmajo on its parchment onto the hot stone or pan and bake for 5 to 7 minutes, until the edges are crisp and the meat is cooked through.
- Repeat with the remaining dough and topping, keeping baked lahmajo stacked under a clean towel so they stay pliable.
- Serve warm with lemon wedges and fresh parsley or mint, folding each lahmajo around the herbs after squeezing with lemon.
Common questions
Can I substitute the lamb with beef or another meat in lahmajo?
Yes. Use all beef for a milder, leaner topping, or half lamb/half beef for a more traditional, richer flavor. Avoid very fatty meat, which can make the topping greasy and harder to spread thin.
How long does lahmajo take from start to finish, including dough resting and baking?
Plan on about 1.5 to 2 hours total. The dough needs about 45 minutes to rest, while the oven and stone should preheat for at least 30 minutes. Each round bakes quickly, usually in 6 to 8 minutes.
What are the most common mistakes when making lahmajo?
The biggest mistakes are spreading the topping too thick, using dough that is too thick, and baking in an oven that is not fully preheated. Also avoid a wet topping; drain the tomato well so the crust stays crisp.
Can I store lahmajo, and how do I reheat it without making it soggy?
Store baked lahmajo wrapped in the refrigerator for up to 3 days, or freeze well-wrapped pieces for about 2 months. Reheat on a hot skillet or in a 425°F oven until warmed through and crisp again.
What should I serve with lahmajo?
Serve it hot with lemon wedges, fresh parsley, sliced onions, pickles, or a simple salad. Many people also roll it up with herbs and a squeeze of lemon, which helps balance the spiced meat topping.