Best Lahmajun Recipes

LAHMAJUN

Steps:

• For the dough: Mix the flour, yeast, oil, salt and sugar in a stand mixer with the dough hook attachment. With the mixer on low, slowly add 1/2 cup warm water and mix to combine. Only add more water if not coming together. Mix until the dough comes together and is smooth and elastic, about 5 minutes. Turn out onto a lightly floured surface. Knead a few times and then divide into 5 balls, each weighing about 100g (3.5 ounces) each. Set on a baking sheet, spray the tops lightly with oil spray and cover with plastic wrap. Set aside while you make the topping. (Can also be refrigerated up to 24 hours.)
• For the topping: Add the bell pepper, onion, parsley, garlic, tomato paste, paprika, salt, allspice, cumin, Aleppo pepper and mint to a food processor and buzz until smooth, scraping down the sides of the bowl as necessary. Add the lamb and pulse until it comes together. Transfer to a bowl.
• For the salad: Toss the arugula together with the lemon juice, salt and pepper and a hefty sprinkle of sumac in a large bowl. Taste for seasoning. Set aside.
• When you're ready to make the lahmajun, place a pizza stone in the oven on a rack about 5 inches away from the broiler element. Heat to 500 degrees F.
• Place 1 dough ball on a generously floured surface and press into a 5-inch circle with your fingers. Then, using a rolling pin, roll into an even thin circle, rotating the circle often. (Circle will be 9-to-10-inches wide.)
• Lightly flour a pizza peel or an upside-down baking sheet. Transfer the rolled crust onto it.
• Place 1/3 cup of the topping in the center of the dough round. Cover with a large piece of plastic wrap and, using your fingers, spread the meat mixture over the surface of the round in a thin, even layer, leaving a very thin border. Peel away the plastic and set aside to reuse for the remaining dough and topping.
• Carefully shimmy the lahmajun onto the hot pizza stone. Bake until the bottom of the crust and its edges are lightly browned, about 8 minutes. Remove from the oven.
• Place a handful of the dressed arugula on the cooked lahmajun. Top with sliced radish, roll the cooked lahmajun into a log and slice into pieces. Serve immediately and go make some more!

LAHMAJUN, THE ARMENIAN PIZZA

Steps:

• In a bowl or a stand mixer pour the flour and the water and mix well. Knead until having elastic dough.
• In a floured surface Roll in a log shape and cut into 11 pieces. Shape balls and cover with a dump cloth and let's them rest until you prepare the topping. It has to be very fin otherwise the dough can tears.
• 1.Chop everything finely and mix all together. You can use a food processor at that point.
• 2. Preheat the oven at 450F 230C. Flat the balls to make a thin circles and place in a parchment paper on a baking tray. press gently an amount of the topping mixture on it to make a thin topping layer. Bake for 15 minutes or until you see the bottom of the dough is nice and golden.
• 3. Serve with lemon wedges, fresh parsley, sliced onion, hot pepper roll up and yum.

DELICIOUS SFIHA MINCED MEAT PIE (LAHMAJUN)

Steps:

• HowToSection To make the dough: Array
• HowToSection To make the meat topping: Array
• HowToSection To make the pies: Array