Armenian Pizza (Lahmajoun)
Pasta and Pizza • Armenian
Description
I use fatty lamb. If there is no matzun (matsoni), it can be replaced with kefir or sour cream.
Ingredients
- Wheat Flour 5 cups
- Activated Baking Soda ½ teaspoon
- Lamb 0 lbs
- Onion 0 oz
- Garlic 6 cloves
- Parsley to taste
- Passata Tomato Sauce 2 tablespoons
- Ground Black Pepper to taste
- Red Long Chili Peppers to taste
- Salt to taste
- Matsoni 0 fl oz
Step-by-Step Guide
Step 1
For the dough, add baking soda to the matzun, mix until foam forms, add salt, gradually adding flour, knead until smooth and not sticky to the hands. Cover with plastic wrap and let rest while preparing the filling.
Step 2
For the filling, pass the meat with onion and garlic through a meat grinder, add finely chopped herbs, peppers, salt, tomato paste, and gradually add water while kneading.
Step 3
Preheat the oven to 200–430°F.
Step 4
Make balls of dough the size of a tennis ball, then roll each piece thinly, transfer to a baking sheet, spread with filling, and bake for 10 minutes until the bottom of the dough turns pink.
Step 5
Stack the flatbreads meat side to meat side.
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