Lahmajoon (”Armenian pizza”)
dough
1/3 stick of butter
2.5 cups of flour
salt
enough water to form a dough
I use a bread machine to make the dough
Mix the topping ingredients in a bowl while letting the dough rise:
a pound of meat (10% fat minimum so it will not dry out excessively when cooked)(my mom always used ground round hamburger but the standard meat is lamb)
6 ounces of tomato paste
28 ounce can worth of tomatoes, drained
minced garlic
about half a bunch of chopped fresh parsley (I grow my own, the store parsley often tastes like hay)
some paprika for color (I don’t normally use this nowadays)
some salt
I roll the dough out to cover two cookie pans like my mom did, but the standard way is to make rounds 10 to 12 inches in diameter. The dough should be rolled out to be about 1/8th of an inch thick.
If using cookie pans, the dough should extend up the sides of the pans.
If making traditional rounds, increase the dough recipe amounts by about half.
Preheat the oven to 350 degrees.
Place the topping on the cookie pan dough while oven is preheating.
Bake about 28-34 minutes if using cookie pans. The dough should brown some and the topping should not dry out. Check about every couple minutes starting about 25 minutes in.
The topping on traditional rounds would not be as thick, so don’t bake them as long.
The cookie pan lahmajoon on the top oven rack will cook before the one on the lower oven rack.
Genuine butter, truly fresh parsley and good garlic are essential for proper flavor.
I forgot to mention YEAST to make the lahmajoon dough.
My mom used a typical package of Fleischmann’s® yeast.
I use a generous teaspoon of bulk yeast.
[And I also forgot the diced GREEN PEPPER]
Lahmajoon (”Armenian pizza”)
dough
1/3 stick of butter
2.5 cups of flour
1 package of dried yeast (or one generous teaspoon of bulk active yeast)
salt
enough water to form a dough
I use a bread machine to make the dough
Mix the topping ingredients in a bowl while letting the dough rise:
a pound of meat (10% fat minimum so it will not dry out excessively when cooked)(my mom always used ground round hamburger but the standard meat is lamb)
6 ounces of tomato paste
28 ounce can worth of tomatoes, drained
minced garlic
about half a bunch of chopped fresh parsley (I grow my own, the store parsley often tastes like hay)
1 modest size green pepper (without the top, white pith or seeds), diced
some paprika for color (I don’t normally use this nowadays)
some salt
I roll the dough out to cover two cookie pans like my mom did, but the standard way is to make rounds 10 to 12 inches in diameter. The dough should be rolled out to be about 1/8th of an inch thick.
If using cookie pans, the dough should extend up the sides of the pans.
If making traditional rounds, increase the dough recipe amounts by about half.
Preheat the oven to 350 degrees.
Place the topping on the cookie pan dough while oven is preheating.
Bake about 28-34 minutes if using cookie pans. The dough should brown some and the topping should not dry out. Check about every couple minutes starting about 25 minutes in.
The topping on traditional rounds would not be as thick, so don’t bake them as long.
The cookie pan lahmajoon on the top oven rack will cook before the one on the lower oven rack.
Genuine butter, truly fresh parsley and good garlic are essential for proper flavor.