Meals
Armenian Lahmajun
Lahmacun - Armenian ground beef flatbread
Ingredients
For the dough
- 6 cups all purpose flour (sifted)
- 1 tbsp sugar
- 1 tbsp instant yeast
- 1 tsp salt
- 3 tbsp vegetable oil
- water (warm)
The topping
- 1 kg ground beef, fine grind & fatty
- 1/2 kg Onions
- 1/2 cup Vegetable oil
- 1 bunch Parsley
- 1 kg tomatoes
- 1 - 2 medium hot pepper
- 2 tbsp Hot pepper paste
- 2 tbsp Tomato Paste
- 2 tbsp Pomegranate Molasses
- 2 tbsp Sumac
- Salt & Pepper
Preparation
In the mixer using the dough hook
- add the flour and the sugar and the yeast in the mixer bowl.
- add 2 cups water and start kneading on slow.
- knead faster and add more water as needed.
- incorporate the oil and sprinkle the salt on the dough while the mixer is on.
- knead for five more minutes.
let the dough rest and proof.
In a food processor
- Mince the onions.
In a fine sieve
- Rinse the onion to get out the bitterness.
In a pan
- Sweat the drained onion in the oil.
Let it cool.
In a food processor
- Mince the tomato, the pepper, and the parsley.
In a bowl
- Add the onion with the oil to the tomato mix.
- Mix in the ground beef with the spices and the condiments.
Store in the fridge.
On a floured counter-top
- Shape the dough into small balls.
Let them rest covered with a towel.
- Roll the dough into thin disks periodically dusting the table and the dough with flour.
- Spread the topping mixture on each disk.
In a very hot oven
- Bake in a hot oven until dough is crisp, and the beef is cooked well.
Serving
We enjoy our Lahmajun with a glass of cold "Tun" (Ayran).
We squeeze fresh lemon on top and wrap the lahmajun like a sandwich.
The table isn't complete without some of the optional toppings we prefer in our lamhajun wrap. Some of the topping options are: roasted eggplants, roasted red peppers preserved in extra virgin olive oil, rocket leaves, fresh mint.
