Delight in Traditional Flavors with Our Authentic Lahmajoon Recipe.
Experience the rich culinary heritage of the Middle East with our Lahmajoon recipe, often celebrated as the Armenian version of pizza.
This beloved dish, known as missahatz in Armenian and Lahmajoon in Arabic, translates literally to 'meat bread' and is a staple street food throughout the region.
These delectable pies, typically sold by street vendors and wrapped in waxed paper for on-the-go enjoyment, offer a unique taste that combines a thin, crispy crust with a savory, spiced meat topping.
Our recipe guides you through the traditional process of crafting Lahmajoon, from preparing the dough to spreading the aromatic meat mixture on top.
Whether you're looking to recreate the flavors of your last Middle Eastern voyage or introduce your palate to new tastes, this Lahmajoon recipe is sure to transport you straight to the bustling streets where this dish is a culinary icon.
Perfect for a family dinner or a special gathering, Lahmajoon is more than just food—it’s a slice of cultural history.
For the Crust:
⦁ 2 cups all-purpose flour, sifted
⦁ ½ cup lukewarm water
⦁ 1 package active dry yeast
⦁ ¼ cup Crisco, melted
⦁ ½ teaspoon salt
⦁ ½ teaspoon sugar
For the Meat Topping:
⦁ 1 lb lamb, finely ground
⦁ 2 cups onion, finely chopped
⦁ ¼ cup fresh parsley, finely chopped
⦁ ½ small bell pepper, finely chopped
⦁ 1 teaspoon fresh mint leaves, finely chopped
⦁ ½ clove garlic, finely chopped
⦁ ½ small (6 oz) can tomato paste
⦁ ½ small (12 oz) can whole tomatoes, drained and chopped
⦁ A dash of lemon juice
⦁ Salt and pepper, to taste
1. Mix the Dough: Combine all dough ingredients thoroughly in a large bowl.
2. Knead the Dough: Knead the mixture until it becomes smooth and elastic.
3. Let the Dough Rise: Cover the bowl and let the dough rise for 2 to 3 hours, or until it has doubled in size.
4. Prepare the Meat Topping: While the dough is rising, prepare the meat mixture by thoroughly combining all the meat ingredients in the order listed.
5. Divide the Dough: Once the dough has risen, divide it into 12 equal pieces, shaping each into an egg-sized ball. Let them rest for 10 minutes.
6. Shape the Dough: Roll each piece into a very thin circle, approximately 6 to 7 inches in diameter and less than 1/8 inch thick.
7. Add the Topping: Spread about 1/3 cup of the meat mixture evenly over each piece of flattened dough, covering the entire surface.
8. Bake: Arrange the lahmajoons on a greased baking sheet. Bake in a preheated oven at 450° F for 10-15 minutes or until the edges are crisp and the topping is cooked.
🛒 Choosing Ingredients
✔ Flour – All-purpose or bread flour for a soft yet sturdy dough
✔ Yeast – Active dry or instant; helps create a tender, pliable crust
✔ Ground Meat – Traditionally lamb or beef; a mix adds flavor and balance
✔ Tomatoes – Fresh or canned (peeled and crushed); provide moisture and tang
✔ Onion – Finely grated or pulsed in a food processor for a smooth mix
✔ Garlic – Optional, but adds depth and aroma
✔ Parsley – Lots of it; fresh and finely chopped for brightness
✔ Red Pepper Paste (or Tomato Paste) – Adds color and depth; common in Armenian and Middle Eastern variations
✔ Spices – Allspice, cumin, paprika, Aleppo pepper, salt, and black pepper for signature warmth
✔ Lemon Juice – Optional but traditional for balancing richness
👩🍳 Preparation
✔ Knead Dough Well – Smooth, elastic dough makes for easy rolling and even baking
✔ Let Dough Rest – At least 1 hour or until doubled; improves texture and flavor
✔ Meat Topping Texture – Should be a spreadable paste, not chunky; blend well so it adheres to the dough
✔ Roll Thin – Lahmajoon should be thin and crisp-tender, not bready; aim for 1/8-inch thickness
✔ Spread Evenly – Thin, even layer of topping ensures every bite is flavorful and cooks evenly
🔥 Cooking Techniques
✔ High-Heat Bake – 220–250°C / 425–480°F for quick, even cooking; use a pizza stone or steel if available
✔ Preheat Everything – Oven, tray, or stone should be fully hot before baking
✔ Batch Baking – Bake 1–2 at a time to maintain oven temperature and crispness
✔ Check Edges – When the crust is lightly golden and the meat is cooked through, they’re ready
🍳 Balancing Flavors
✔ Fresh Herbs at the End – Optional sprinkle of chopped parsley or mint adds lift
✔ Serve with Lemon Wedges – A squeeze of lemon before eating brightens the savory topping
✔ Pair with Salad – A crisp cucumber-tomato salad or pickled vegetables cuts through the richness
✔ Heat Level – Adjust spice to taste with Aleppo pepper, chili flakes, or mild paprika
📦 Storage
✔ Fridge – Keeps 3–4 days in an airtight container; reheat in oven or skillet to revive crispness
✔ Freezer-Friendly – Freeze flat with parchment between layers; bake from frozen at high temp
✔ Make Ahead – Dough and topping can be prepped separately and assembled when ready
🍽 Serving
✔ Roll and Eat – Common to fold or roll up like a wrap
✔ Street Food Style – Often served with a squeeze of lemon and eaten by hand
✔ Party Platter Favorite – Great for slicing into small squares as appetizers
✔ Pairs Well With – Ayran (yogurt drink), pomegranate juice, or light red wine