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LAHMAJOON (Armenian)/LAHMACUN (Turkish)

Armenian and Turkish pizzas
A delightful snack from the Anatolian area of the Middle East


INGREDIENTS: Makes 10-12
Dough:**See Note
		• 1 teaspoon active dry yeast
		• ½ tsp sugar
		• ½ cup lukewarm water
		• 3 cups all purpose white flour
		• ½ tsp salt
		• 1 tablespoon olive oil
       ** NOTE: You can use medium sized fluffy flour tortillas and skip the dough making.  Be sure when
           you bake the lahmajoon/lahmacun, that you oil the baking sheet when you bake them.

		• olive oil for the brushing the dough before the topping
		• 1 tablespoon butter
		• 2 cloves crushed garlic
		• 1 large onion, grated
		• 1 tomato skinned and chopped – put tomato in a deep bowl and cover with boiling water for 2
		   minutes, remove and peel.  Leave seeds and juice with the tomato, do not discard.
		• salt to taste
		• 1 - 2 teaspoons sugar
		• 12-16 oz ground lamb - can use 85% fat ground beef.
		• 2 tablespoons tomato paste
		• 1 tsp red pepper flakes 
		• 1 large lemon, juice of
		• 1 green bell pepper, finely diced
		• 1 pickled Jalapeno pepper finely chopped
		• 1 cup flat leaf parsley,  finely chopped
		• 1 cup fresh spearmint,  finely chopped
		• 1 tsp. cumin
		• 1 tsp. paprika

** NOTE: You can use medium sized fluffy flour tortillas and skip the doughmaking.  Be sure when you bake the lahmajoon/lahmacun,
that you oil the baking sheet when you bake them.

In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl.  Keep the mixture in a warm place
for about 15 minutes to full activate the yeast.
Add the yeast mixture to the remaining flour and water.  Knead well until the dough is soft and smooth.

Place the dough in a large oiled bowl,  cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled
in size.

Take the dough out and punch down. Divide the dough into 10-12 balls just slightly smaller than a tennis ball.  Roll and set aside
on a floured surface and cover with a damp towel.  Set the oven at 450º F.

Add the onion, garlic and butter to a skillet and sautè until translucent.  Take off the stove and let cool.

Take all your prepared vegetables and place them all in a large bowl.  If you have a food processor,  this would be the time to
give all the vegetables a few pulses to get them all into a fine spreadable size.  DO NOT PROCESS TO AN UNIDENTIFIABLE MUSH! 
Add pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl with the other ingredients and mix well by hand
until you have well mixed, spreadable topping.

Take balls of dough and roll into a round, circle or an oval measuring up to 1/16 to 1/8  inches in thickness.  Place on a baking
sheet that has been oiled with olive oil,  canola oil or cooking spray.  Brush each round with olive oil (Extra Virgin is best).  Top
with 2-3 tablespoons of the topping and spread the topping very thinly.  Make sure you have an even layer.

Each baking sheet will hold two lahmajoon/lahmacun.  You should have 3 or 4 baking sheets to keep things moving.  Keep your
eye on the sheets in the oven to make sure they bake evenly.  You may have to move things around the oven.The oven should
remain at 450°F – not too high and not too low. Since you are going to be constantly opening the oven,  the temperature ideally
will stay between 400º F and 350ºF.  Cooked Lahmajoon/Lahmacuns are crispy at the edges and pliable in the center. You can
stack your finished lahmajoon/lahmacun topping side to topping side and bottom to bottom. Cover them with a damp towel to
keep them from getting too brittle.

You are now ready to fill them with fresh parsley,  cucumber slices,  sweet onion slices or other fresh veggies and a drizzle of
lemon juice and extra virgin olive oil,  roll them up and enjoy these Anatolian delights.


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