Lahmatzoun
Discover the irresistible flavors of Lahmatzoun, a Middle Eastern classic often referred to as "Armenian pizza." This delectable flatbread recipe features a thin, crispy crust topped with a savory mixture of ground beef or lamb, finely chopped tomatoes, onions, red bell peppers, garlic, and a medley of aromatic spices like cumin, paprika, and red pepper flakes. Fresh parsley adds a burst of herbaceous flavor, while a squeeze of lemon at serving brightens every bite. Perfectly balanced between crispy and tender, this homemade Lahmatzoun is surprisingly simple, with a quick yeast-risen dough and just 12 minutes in the oven. Serve it fresh out of the oven for a delightful snack, appetizer, or main dish that’s as authentic as it is satisfying.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 180 ml Warm water
- 1 tsp Active dry yeast
- 1 tsp Sugar
- 1 tsp Salt
- 2 tbsp Olive oil
- 250 g Ground beef or lamb
- 2 medium Tomatoes, finely chopped
- 1 medium Onion, finely chopped
- 1 small Red bell pepper, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tbsp Tomato paste
- 1 tsp Paprika
- 1 tsp Ground cumin
- 0.5 tsp Red pepper flakes
- 2 tbsp Parsley, finely chopped
- 1 whole Lemon, for serving
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the topping by mixing ground beef or lamb, tomatoes, onion, bell pepper, garlic, tomato paste, paprika, cumin, red pepper flakes, and parsley in a large bowl. Stir until well combined.
Preheat your oven to 220°C (430°F) and line two baking sheets with parchment paper.
Divide the dough into 4 equal portions and roll each into a thin round, about 25 cm (10 inches) in diameter.
Place the rolled-out dough on the prepared baking sheets and spread a thin layer of the meat mixture evenly on top of each round, leaving no uncovered edges.
Bake in the preheated oven for 10-12 minutes, until the crust is golden and crispy and the topping is cooked through.
Remove the lahmatzoun from the oven and let cool slightly. Serve with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 27.0 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2683 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
