Lahmadjoun (Armenian Meat Pie, Pizza) Recipe
Lahmadjoun is an amazingly delicious version of pizza. An easy to prepare baked recipe, Lahmadjoun is a dish that you will surely love to talk about with us.
Ingredients
5 Cups Sifted All Purpose Flour
1 Pkg. Dry Yeast
2 Tsp. Salt
1/4 Cup Vegetable Oil
1 1/2 Cups Lukewarm Water
Meat Filling:
2 Lbs. Ground Beef or Lamb
1 to 2 Green Peppers, finely chopped
1 Bunch Parsley, finely chopped
1 Onion, finely chopped
1 or 2 Cloves Garlic, crushed
2 Tsp. Salt
1/2 Tsp. Black Pepper
1/4 Tsp. Cayenne Pepper
1/4 Tsp. Allspice
1 Tsp. Paprika
4 Tbs. Tomato Paste (optional)
1 28 Oz. Can Whole Tomatoes, chopped (use the juice too)
1 or 2 Lemons (juice optional)
Directions
To Prepare Meat Filling:
Chop all vegetables very fine, or put them through the medium blade of a meat grinder.
Mix together meat, vegetables and seasonings, as well as tomato paste, whole tomatoes with juice and lemon juice.
Blend well.
To Prepare Dough:
Sift flour into large bowl.
Dissolve yeast as directed on the package, using 1 cup of the lukewarm water in recipe.
Combine dissolved yeast, remaining 1/2 cup water, oil and salt; stir and pour over flour.
Blend well and knead dough into a soft smooth dough.
Dough should be softer than bread dough.
Cover; let stand 1 or 2 hours, until double in size.
Punch down dough.
Divide into 36 to 40 balls.
Roll out each ball on a well floured board into very thin 6 to 7 inch circles.
Arrange on greased baking sheets.
Spread evenly with the meat mixture, right to the edge of the circle, and press down lightly with fingers.
Bake in a 500 degree oven for 6 to 8 minutes on a wire rack.
Stack two together and cover pies to prevent from drying.
Combine in this manner until dough and meat mixture is used.
Serve hot with tossed salad.
Chop all vegetables very fine, or put them through the medium blade of a meat grinder.
Mix together meat, vegetables and seasonings, as well as tomato paste, whole tomatoes with juice and lemon juice.
Blend well.
To Prepare Dough:
Sift flour into large bowl.
Dissolve yeast as directed on the package, using 1 cup of the lukewarm water in recipe.
Combine dissolved yeast, remaining 1/2 cup water, oil and salt; stir and pour over flour.
Blend well and knead dough into a soft smooth dough.
Dough should be softer than bread dough.
Cover; let stand 1 or 2 hours, until double in size.
Punch down dough.
Divide into 36 to 40 balls.
Roll out each ball on a well floured board into very thin 6 to 7 inch circles.
Arrange on greased baking sheets.
Spread evenly with the meat mixture, right to the edge of the circle, and press down lightly with fingers.
Bake in a 500 degree oven for 6 to 8 minutes on a wire rack.
Stack two together and cover pies to prevent from drying.
Combine in this manner until dough and meat mixture is used.
Serve hot with tossed salad.
Questions, Comments and Reviews
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