Lamajo
6 servings
90 minutes
Lahmajun is a delicate Armenian dish that combines airy dough and aromatic meat filling. Its roots run deep in Armenian and Middle Eastern cuisine, where thin flatbreads with meat serve as a quick and nutritious snack. Lahmajun surprises with its texture: a crispy crust pairs with juicy meat filling infused with fresh herbs and tomato paste. It has a rich spicy flavor, and the lemon juice drizzled over the finished flatbreads adds a tangy note. The dish is often served hot, sometimes with greens or yogurt sauce, making it versatile and perfectly paired with various sides. Lahmajun is not just food; it's a true gastronomic journey into the depths of Armenian traditions.
1
For the test, sift the flour into a bowl and make a well in the center. Pour in the matsoni, water, and add salt. Knead an elastic dough. Roll the dough into a ball, cover with plastic wrap, and let it rest for 1 hour.
- Wheat flour: 500 g
- Matsoni: 1 glass
- Water: 1.2 glass
- Salt: 1.5 teaspoon
2
For the minced meat, remove the tough stems from the greens, finely chop the leaves. Pass the meat through a meat grinder along with the onion and garlic. Add the greens, tomato paste, salt, pepper, and mix thoroughly.
- Lamb fillet: 250 g
- Onion: 2 pieces
- Pork fillet: 250 g
- Garlic: 2 cloves
- Tomato paste: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Coriander: 0.3 bunch
- Basil: 0.3 bunch
- Thyme: 0.3 bunch
3
Divide the dough into pieces, form balls from them and roll each into a thin flatbread with a diameter of 12 cm. Place the filling on the flatbreads. Line a baking tray with parchment paper, arrange the flatbreads (or place them on a rack) and put in an oven preheated to 180°C. When the dough turns golden brown, about 10 minutes later, the lamaj is ready. Serve hot, drizzled with lemon juice.
- Lemon juice: 1 teaspoon