Armenian Pizza (Lahmajoun)

Pasta and Pizza | Armenian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

I use fatty lamb. If there is no matzun (matsoni), it can be replaced with kefir or sour cream.

Ingredients

Wheat Flour - 5 cups
Activated Baking Soda - ½ teaspoon
Lamb - 2 lbs
Onion - 0.1 oz
Garlic - 6 cloves
Parsley - to taste
Passata Tomato Sauce - 2 tablespoons
Ground Black Pepper - to taste
Red Long Chili Peppers - to taste
Salt - to taste
Matsoni - 1 fl oz

Step by Step guide

Step 1

For the dough, add baking soda to the matzun, mix until foam forms, add salt, gradually adding flour, knead until smooth and not sticky to the hands. Cover with plastic wrap and let rest while preparing the filling.

Step 2

For the filling, pass the meat with onion and garlic through a meat grinder, add finely chopped herbs, peppers, salt, tomato paste, and gradually add water while kneading.

Step 3

Preheat the oven to 200–428°F.

Step 4

Make balls of dough the size of a tennis ball, then roll each piece thinly, transfer to a baking sheet, spread with filling, and bake for 10 minutes until the bottom of the dough turns pink.