Can I prepare the meat mixture ahead of time?
Yes, you can prepare the meat mixture up to 24 hours in advance and store it in an airtight container in the refrigerator.
BREAKFAST
Armenian Lahmajoun (Meat Flatbread) with Fresh Herbs and Lemon
Savor the vibrant flavors of Armenia with this Lahmajoun recipe, featuring a thin, crispy flatbread topped with a savory mixture of spiced ground meat, fresh herbs, and a bright squeeze of lemon. Perfect for a hearty breakfast or a flavorful snack.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the ground lamb, chopped onion, fresh parsley, fresh mint, tomato paste, ground cumin, red pepper flakes, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
02
Preheat your oven to 400°F/200°C. Line a baking sheet with parchment paper.
03
Divide the meat mixture into 4 equal portions. Spread one portion thinly and evenly over each flatbread, extending almost to the edges.
04
Place the prepared lahmajoun on the lined baking sheet. Bake for 10-12 minutes at 400°F/200°C, or until the meat is cooked through and the edges of the flatbread are lightly browned and crispy.
05
Remove from the oven and let cool slightly. Serve immediately with fresh lemon wedges for squeezing over the top.
About This Recipe
Savor the vibrant flavors of Armenia with this Lahmajoun recipe, featuring a thin, crispy flatbread topped with a savory mixture of spiced ground meat, fresh herbs, and a bright squeeze of lemon. Perfect for a hearty breakfast or a flavorful snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of sumac to the meat mixture. You can also lightly brush the flatbreads with olive oil before adding the meat for a crispier crust.
Easy Substitutions
If lamb is unavailable, lean ground beef or a mix of beef and pork can be used. For a vegetarian option, use finely chopped mushrooms and walnuts as a meat substitute. Feel free to experiment with other fresh herbs like cilantro or dill.
Storage & Reheating
Lahmajoun is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat for 2-3 minutes per side until warmed through and crispy.
Serving Suggestions
Serve hot with extra lemon wedges, a side of plain yogurt or a simple cucumber and tomato salad. It can also be rolled up like a wrap for easy eating.
Common Mistakes
Overloading the flatbread: Spreading the meat mixture too thick will result in a soggy flatbread and unevenly cooked meat. Ensure a thin, even layer. Not mixing thoroughly: The spices and herbs need to be well distributed for consistent flavor. Undercooking the meat: Ensure the meat is fully cooked and no longer pink before serving. Overcooking the flatbread: Baking for too long can make the flatbread dry and brittle. Watch for lightly browned, crispy edges.
Frequently Asked Questions
What kind of flatbreads work best?
Thin pita bread, lavash, or other thin, round flatbreads are ideal. Avoid thick, fluffy breads.
Can I freeze lahmajoun?
You can freeze uncooked lahmajoun by placing them on a baking sheet until firm, then transferring to a freezer-safe bag. Bake from frozen at 400°F/200°C for 15-20 minutes.
MORE TO KNOW
Lahmajoun, often called 'Armenian pizza,' is a beloved dish across the Middle East and Caucasus. The key to authentic lahmajoun is a very thin crust and a flavorful, finely minced meat topping. While traditionally made with a homemade dough, using store-bought thin flatbreads or pita makes this recipe quick and accessible for a delicious breakfast. The fresh herbs and lemon are crucial for balancing the richness of the meat and adding a bright, aromatic finish.
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