How to make it

  • For the flatbread, sift the flour, salt, sugar and yeast into a bowl and add the olive oil and rub with your hands until oil is absorbed. Make a well in the centre. Add the lukewarm water and mix to make a soft dough. Add more flour if still sticking on your hands and knead for five minutes.
  • Cover with a napkin and leave somewhere warm for about one hour until doubled in size.
  • Meanwhile, for the topping, add oil in a non stick frying pan and sauté the minced beef. Finely chop the onion and the garlic and sauté as well. Peel tomatoes and put them into a food processor and process, using the pulse button, until finely chopped but not a pulp. Add to ground meat as well as all the spices and mix.
  • Remove from the heat and let it cool down. When it has cooled, add the finely chopped parsley and mix.
  • Preheat the oven to 180C.
  • For the flatbread, punch back the dough, turn it out onto a lightly floured surface and knead once more until smooth. Divide the dough into 2 evenly sized pieces. Working with one piece at a time, roll each one out very thinly on a lightly floured surface into round flat breads about 1 cm thick.
  • Place in an oiled 32 cm pizza baking tin and adjust dough to spread evenly. Oil dough slightly with a brush and place half the minced meat on top, leaving a border of about 2-3 cm uncovered.
  • Make sure to roll the dough thinly, spread the beef or lamb topping right out to the edges and cook it quickly in a very hot oven.
  • Place in oven and bake for about 30 minutes, or until crust is golden and crispy.
  • Remove first tray and place the other one immediately.
  • Serve straight away adding lemon juice.
  • The traditional way to do this is to make smaller round pitas and to pile a few parsley sprigs towards one end of the flatbread, squeeze over a little lemon juice and roll it up, in the same way you would a souvlaki.
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Reviews & Comments 10

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  • parthur 8 years ago
    I grew up in Watertown, Mass. and this was an afterschool treat (1948) we could get two for twenty-five cents. Yes, it is made with ground lamb and I've never had it with beef.
    I've never made it, but just found some Indian flatbread that will work for the crust.
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  • ivy 9 years ago
    Thanks for the 5 elgab89.
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    " It was excellent "
    elgab89 ate it and said...
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  • ivy 10 years ago
    Hi lovergrl, I am so glad your husband liked it.
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    " It was excellent "
    lovergrl8799 ate it and said...
    This is my husbands favorite childhood food. I have tried many recipes but this one he says is the best. Thank you soo much for posting this! I continue to try to mimic Armenian recipes. So far with tons of luck! Thanks again!
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  • ivy 10 years ago
    Hi georgesgirlnumber1. You can definitely make it with lamb. The fact is that I have mentioned this in my blog but in group recipes I only add the recipe and not the whole description. If you would like to read more about lahmajun pls read my post
    I am very glad that you and your friends may enjoy this recipe and all the memories that go with it.
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  • georgesgirlnumber1 10 years ago
    I've been looking and looking for this recipe...but I didn't know how to spell it! My aunt had many Armenian friends in the Boston area and she often made this for us. Her children don't have the recipe anymore and she has been gone for a number of years now. I'm so happy to find it. The one thing I'm not certain of is that I could have sworn she used lamb in her recipe and I don't see any lamb here...I suppose I could use it in place of you know if the 'old folks' used lamb? thanks
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  • samboli 10 years ago
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    " It was excellent "
    emilydrew ate it and said...
    This sounds SO good!
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    " It was excellent "
    cheryilyn ate it and said...
    sounds good
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