Lahmaǰun is like an Armenian pizza. It is called Lahmacun in Turkey and is in common in other middle Eastern countries. Lahmaǰun is eaten as a snack and is about the size of an individual pizza.  It is served commonly with a salad on top.

I make the Lahmaǰun dough, which is a yeast based dough. I’m a pro at this dough stuff, so it isn’t hard to make. While the dough rests I make the topping, which is a lamb and tomato mixture. When the dough is ready I divide the dough into small balls.




I roll out the dough. My circle making skills are getting better but not perfect.


I spread a lamb and tomato mixture over the Lahmaǰun


While the pizza bakes I make the salad that will be served over the Lahmaǰun. It is made of finally chopped vegetables and mixed with a vinaigrette. The salad is fairly taste on its own.


Lahmaǰun is done, baked fresh from the oven.


Looks like I could have spread more topping on the Lahmaǰun. Now to eat this thing: Add the salad to the top


Fold over and eat



It is delicious. The meat topping is spicy and moist. With the salad it creates a refreshing spicy bite. It is a really satisfying snack.





Original recipe can be found here:

  • 1 teaspoon active dry yeast
  • 1/2 tsp sugar
  • 2 1/2 cups flour
  • 1/2 cups lukewarm water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Olive oil for brushing on top of the dough.
  • 1 tablespoon butter
  • 2 minced garlic
  • 1 large onion grated
  • 1 tomato skinned and chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 lb ground lamb
  • 2 tablespoons tomato paste
  • 1 tsp red pepper flakes
  • Juice of one lemon
  • 1 green bell pepper, finely diced
  • 1 jalapeno pepper, finely diced
  • 1 cup fresh mint, finely chopped
  • 1 tsp cumin
  • 1 tsp paprika
  1. In a small bowl mix yeast and the sugar.
  2. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place for about 15 minutes to fully activate the yeast.
  3.  Add the yeast mixture to the remaining flour and water.
  4. Knead well for 15 minutes or until it is soft and smooth.
  5. Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled in size.
  6. Add the onion, garlic and butter to a skillet and sautè until translucent
  7. Add lamb and cook until half complete.
  8. Remove from heat and let cool.
  9. Place vegetables in a food processor and pulse a few times. Do not over process to mush.
  10.  Combine meat mixture, vegetables. red pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl and mix well.
  11. Take the dough out and punch down.
  12. Divide the dough into 10-12 balls just slightly smaller than a tennis ball.
  13. Roll to 8 inch circles and set aside on a floured surface and cover with a damp towel.
  14. Set the oven at 450º F.
  15. Oil a baking sheet with olive oil, canola oil or cooking spray.
  16. Brush each round with olive oil.
  17. Top with 2-3 tablespoons of the topping and spread the topping very thinly.
  18. Each baking sheet will hold two Lahmaǰun.
  19. Bake for 12 minutes.
  20. To serve spread salad on top fold in half and eat.

Armenian Salad

Original Recipe can be found here

  • 2 Tomatoes, diced finely
  • 1 red onion, diced finely
  • 3 scallions sliced
  • 1 roasted red bell pepper, diced finely
  • 1 cucumber, diced finely
  • 12 Kalamata olives
  • 2 oz. Feta cheese, crumbled
  • 1-2 Teaspoon(s) Fresh basil, chopped
  • 1 Teaspoon(s) Fresh mint , chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup lemon juice
  • 1/2 cup virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  1. Whisk salt, pepper, lemon juice, olive oil, garlic and sugar to make a dressing.
  2. Combine remaining ingredients in a bowl.
  3. Pour dressing and toss to mix.







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