Easy Lahmajoun
Armenian lahmajoun is a thin, crispy flatbread topped with spiced meat, baked until golden, and served with fresh herbs and lemon.
Servings: 6 people
Cost: 15
Ingredients
- 12 uncooked flour tortillas thin works best
- 1 lb ground beef or lamb
- 1 small onion
- 1 red bell pepper top, seeds, and membranes discarded
- 4 cloves garlic minced
- 2 roma tomatoes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- 1 teaspoon paprika (I use pepper paste, if available)
- 1 teaspoon cumin
- 1 teaspoon aleppo or cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Lemon wedges
- Fresh parsley
- Sliced onions or tomatoes
Instructions
- In a food processor, combine onion, garlic, tomatoes, and bell pepper. Blend until finely chopped.
- Set a strainer over a bowl, and drain minced vegetables of excess liquid.
- Add meat to other large bowl, then mix in the blended vegetables and spices until mixed thoroughly.
- Lay tortillas flat on a baking sheet.
- Spread a very thin layer of the meat mixture all the way to the edges - use your hands to spread meat mix out over tortillas so it is as thin as it can be - excess meat makes for soggy bread.
- Bake at 450°F for 8–10 minutes until meat is fully cooked, and edges of tortilla are lightly crisp.
- Remove from oven and immediately top with: fresh parsley, squeeze of lemon, and sliced onions (optional).
Video
Notes
- Use finely minced topping for even cooking
- Bake at high heat for crisp edges
- Serve immediately with lemon and herbs
- Don’t overload topping
- Best eaten fresh
Nutrition
Serving: 2lahmajoun | Calories: 393kcal | Carbohydrates: 33g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 710mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1023IU | Vitamin C: 30mg | Calcium: 115mg | Iron: 4mg
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