Lahmajoon (Armenian "pizza")

Dough

2 1/4 cupssifted flour (or 1 cup bread flour, 1 1/4 cup regular)
3/4 cupwater, lukewarm
1 packetyeast, dissolved
1/4 cupvegetable oil
1 tspsalt
1/2 tspsugar

Mix all ingredients together, thoroughly, with enough luke warm water to give the paste a consistency slightly softer than pie dough. Knead thoroughly (about 10 minutes). Cover dough and let it rise (2-3 hours).

Meat Mixture

1 lblamb shoulder, ground fine
2 cupsonion, chopped fine
1/4 cupparsley, chopped
1/2small red pepper, chopped
salt and pepper, to taste
1 tspfresh mint leaves, chopped
1/2 clovegarlic, chopped
1/2 cantomato paste
1/2 small canwhole tomatoes, drained

Mix the ingredients together in the order shown. Roll dough into circles about 8 inches in diameter, and spread meat mixture over the surface. Bake at 450 degrees for about 15 minutes.


Origin in an old Armenian cookbook. HTML by Dan Bornstein, danfuzz@milk.com, http://www.milk.com/home/danfuzz/.

Back to Dan's Favorite Recipes.

Copyright © 1997