Armenian pizza (Lahmadjo)
6 servings
60 minutes
Lahmajo is a fragrant Armenian pizza with a crispy thin crust and juicy meat filling. The origins of this dish date back centuries when it served as a nutritious snack for travelers and merchants. Lahmajo is made from soft dough with matsoni, and the filling includes aromatic minced meat with onions, garlic, herbs, and spices. Baked in a hot oven, this flatbread acquires an appetizing golden color and rich flavor. Lahmajo is eaten hot, sometimes rolled up and complemented with fresh vegetables or herbs. It is not just a dish but a reflection of Armenian culinary traditions.
1
Add baking soda to the matzun, mix until foam forms, add salt, gradually adding flour to knead a smooth, non-sticky dough. Cover with film and let it rest while preparing the filling.
- Matsoni (yoghurt): 50 ml
- Baking soda: 0.5 teaspoon
- Salt: to taste
- Wheat flour: 5 glass
2
For the filling, pass meat with onions and garlic through a meat grinder, add finely chopped greens, peppers, salt, tomato paste, and knead by gradually adding water.
- Lamb: 1 kg
- Onion: 4 g
- Garlic: 6 cloves
- Parsley: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
- Salt: to taste
- Tomato paste: 2 tablespoons
3
Preheat the oven to 200–220 degrees.
4
Make balls the size of a tennis ball from the dough, then roll each piece thin, place on a baking sheet, grease with filling, and bake for 10 minutes until the bottom of the dough turns pink.
5
Place the flatbreads meat side to each other.
