Lamajo with lamb
3 servings
60 minutes
Lahmajoun with lamb is a dish of Armenian cuisine filled with rich and spicy flavors. Its history goes back centuries when Armenian chefs invented this thin flatbread topped with spiced minced meat. The crispy dough made from kefir perfectly complements the tender lamb mixed with aromatic spices, onions, garlic, and fresh herbs. Tomato paste adds a slight tanginess to the dish, while black and red pepper adds spiciness. Lahmajoun can be served as a standalone dish or rolled up with fresh vegetables and herbs. It pairs perfectly with refreshing matzoni or lemon juice. This Armenian delicacy not only delights the taste but also brings a sense of home comfort as its preparation is a true ritual of warm family gatherings and traditions.
1
Pour kefir into a mixing bowl. Add flour to the kefir. Add a teaspoon of salt. You can add a couple of tablespoons of olive oil, but it's not necessary.
- Kefir: 2 glasss
- Wheat flour: 500 g
- Salt: to taste
- Tomato paste: 3 tablespoons
2
Mix everything directly in the bowl. Add flour if necessary. The dough should stop being sticky so it can be kneaded.
- Wheat flour: 500 g
3
Sprinkle the table with flour and knead the dough to the desired consistency. Our task is to get a firm dough, like for dumplings.
- Wheat flour: 500 g
4
We place the prepared dough in a plastic bag and put it in the refrigerator.
5
Filling: pass the lamb meat through the meat grinder twice.
- Lamb fillet: 500 g
6
In a blender, chop the onion, garlic, and fresh herbs. Add everything to the minced meat. Any herbs will do: cilantro, parsley, dill.
- Onion: 2 pieces
- Garlic: 5 clove
- Green: to taste
7
Add 4 tablespoons of tomato paste to the minced meat. You can chop a few tomatoes instead of paste. Salt and pepper well. Lamadjo should be spicy.
- Tomato paste: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
8
Thoroughly mix the minced meat. The mixture should be liquid, as it needs to be spread on the flatbreads. If the mixture is not liquid enough, add water and mix.
9
We cut pieces from the dough and roll them into balls the size of a table tennis ball.
10
Flatten the balls, grease with flour, and roll out into a thin flatbread like lavash.
11
We place the ready flatbreads on the baking sheet.
12
Spread the filling in a thin layer on the flatbreads. Do not put the filling in a thick layer, otherwise the juice from the filling will drip onto the baking tray and burn.
13
Preheat the oven to 220 degrees, place the baking tray inside, and bake for 7-8 minutes, then remove from the oven.
14
The edges of the ready lamadjo should be slightly browned.
15
We place the ready lamadjo on a plate. First, we put one flatbread with the meat side up, then we flip the second flatbread with the meat side down on top of it. We continue like this.