Lahmahjoon

Lahmahjoon Recipe: A Delicious Blend of Lamb and Aromatic Spices

Region / culture: Armenia, Italy, Turkey | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Lahmahjoon, also known as Armenian pizza, is a delicious and flavorful dish that combines ground lamb with a variety of herbs and spices on a thin crust. This dish is perfect for a quick and easy meal or as a party appetizer.

History

Lahmahjoon has its origins in Armenian cuisine and is a popular dish in Middle Eastern and Mediterranean countries. It is believed to have been created by Armenian immigrants who settled in Lebanon, Syria, and Turkey. The name "lahmahjoon" translates to "meat dough" in Armenian, highlighting the key ingredients of this dish.

Ingredients

1 lb (454 g) of lean ground lamb
1.5 cups of finely chopped onion
0.5 cup of chopped green bell pepper
1 tsp of minced garlic
1 can (14.5 oz or 411 g) of peeled and diced tomatoes
1 can (6 oz or 170 g) of tomato paste
0.5 cup of chopped fresh italian parsley
1 tsp of chopped fresh basil
1 tbsp of chopped fresh mint leaves
0.5 tsp of ground cumin
1 pinch of cayenne pepper (optional)
4 pita breads, or fluffy tortillas

How to prepare

Place ground lamb in a large skillet over medium-high heat.
Cook and break into small pieces until mostly browned.
Drain any excess grease.
Add the onion, bell pepper, and garlic.
Cook until the onion is translucent.
Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and cayenne.
Simmer for about 5 minutes.
Remove from heat, cover, and refrigerate overnight to blend the flavors.
Preheat the oven to 450°F (230°C).
Distribute the meat mixture evenly over the tortillas, and spread out to the edges.
Place the tortillas onto a baking sheet.
Bake for about 20 minutes in the preheated oven.
Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm.
These can be served hot or cold.
Cut into small wedges.

Variations

Substitute ground beef or turkey for the ground lamb for a different flavor profile.
Add diced olives, bell peppers, or mushrooms to the meat mixture for extra texture and flavor.
Top the lahmahjoons with crumbled feta cheese or a sprinkle of sumac before serving.

Cooking Tips & Tricks

Make sure to drain any excess grease from the ground lamb to prevent the dish from becoming too oily.

- Refrigerating the meat mixture overnight allows the flavors to meld together, resulting in a more flavorful dish.

- Be sure to spread the meat mixture evenly over the tortillas to ensure even cooking.

- Serve the lahmahjoons hot or cold, depending on your preference.

Serving Suggestions

Serve lahmahjoon with a side salad or pickled vegetables for a complete meal. It can also be enjoyed with a dollop of yogurt or a drizzle of tahini sauce.

Cooking Techniques

Baking the lahmahjoons in the oven ensures that the meat cooks evenly and the tortillas become crispy. Refrigerating the meat mixture overnight allows the flavors to develop fully.

Ingredient Substitutions

If you don't have fresh herbs on hand, you can use dried herbs instead. Simply reduce the amount by half, as dried herbs are more potent than fresh.

Make Ahead Tips

You can prepare the meat mixture in advance and refrigerate it overnight to save time on the day of serving. The assembled lahmahjoons can also be stored in the refrigerator for up to 2 days before baking.

Presentation Ideas

Cut the lahmahjoons into small wedges and arrange them on a platter for a beautiful presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Lahmahjoon pairs well with a crisp white wine or a light beer. It also goes well with a glass of mint tea or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftover lahmahjoons in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of lahmahjoon contains approximately 300 calories.

Carbohydrates

Each serving of lahmahjoon contains approximately 25 grams of carbohydrates.

Fats

Each serving of lahmahjoon contains approximately 15 grams of fats.

Proteins

Each serving of lahmahjoon contains approximately 20 grams of proteins.

Vitamins and minerals

Lahmahjoon is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Lahmahjoon contains wheat (from tortillas) and may contain soy (from tomato paste). It is also made with lamb, so it may not be suitable for those with meat allergies.

Summary

Lahmahjoon is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Lahmahjoon is a delicious and flavorful dish that combines ground lamb with a variety of herbs and spices on a thin crust. It is perfect for a quick and easy meal or as a party appetizer. Enjoy this Armenian pizza with your favorite side dishes and beverages for a complete dining experience.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Lahmahjoon. It was many years ago, when I was just a young girl living in a small village in Armenia. I remember the warm, inviting smell of freshly baked bread wafting through the air as I walked down the cobblestone streets to our neighbor's house.

Our neighbor, Mrs. Sarkisian, was known throughout the village for her incredible cooking skills. She would often invite me over to help her in the kitchen, teaching me the traditional recipes that had been passed down through generations. On this particular day, she was making Lahmahjoon, a delicious Armenian flatbread topped with a spiced meat mixture.

As I watched Mrs. Sarkisian work her magic in the kitchen, I was mesmerized by the way she kneaded the dough with such precision and care. She explained to me that the key to a good Lahmahjoon was in the dough - it had to be soft and elastic, but not too sticky.

Once the dough had risen, Mrs. Sarkisian rolled it out into a thin, oval shape and spread a generous amount of her secret meat mixture on top. The mixture was made with ground lamb, onions, tomatoes, and a blend of aromatic spices that filled the kitchen with an irresistible scent.

As she placed the Lahmahjoon in the oven to bake, I couldn't wait to try the finished product. When it emerged golden brown and perfectly crisp, Mrs. Sarkisian cut it into slices and handed me a piece to taste. The combination of the tender dough and flavorful meat topping was unlike anything I had ever tried before.

From that day on, I knew that I had to learn how to make Lahmahjoon for myself. Mrs. Sarkisian was kind enough to share her recipe with me, but she warned me that it would take practice and patience to get it just right.

I spent hours in my own kitchen, experimenting with different dough recipes and adjusting the spices in the meat mixture until I finally perfected my own version of Lahmahjoon. I would often invite my friends and family over to taste my creations, and they were always amazed by how closely it resembled Mrs. Sarkisian's original recipe.

Years passed, and I continued to make Lahmahjoon for special occasions and family gatherings. It became a beloved tradition in our household, a dish that brought us together and reminded us of our Armenian heritage.

As I grew older, I began to share the recipe with my own children and grandchildren, passing down the knowledge and love for cooking that I had inherited from Mrs. Sarkisian so many years ago.

Now, as I stand in my kitchen, rolling out the dough for another batch of Lahmahjoon, I can't help but smile at the memories that flood back to me. Mrs. Sarkisian may no longer be with us, but her spirit lives on in every bite of this delicious flatbread that has become a staple in our family.

I am grateful for the lessons she taught me, not just in cooking, but in life. She showed me the importance of patience, perseverance, and the joy that comes from sharing a meal with loved ones. And for that, I will always be grateful.

So as I take the Lahmahjoon out of the oven and slice it into perfect, bite-sized pieces, I know that Mrs. Sarkisian would be proud of the cook I have become. And I can't help but think that she is looking down on me from above, smiling at the legacy she has left behind.