Once you taste this thin, crispy dough topped with spiced ground meat and herbs, you’ll understand why it’s a beloved street food.
If you travel to Lebanon, Syria, Armenia, or Turkey, you will find this delightful food quite literally everywhere you turn. Equally fawned over by both children and adults, lahmajun (which is spelled in various ways depending on the country) is a very thin flatbread covered in a mixture of finely ground meat, tomato paste, peppers, spices, and herbs, then baked in an oven until perfectly crisp.
It is often compared to pizza, except the crust of lahmajun is much thinner, and you’d be hard-pressed to come across lahmajun that is topped with any kind of cheese. And if you ask me, it doesn’t need any cheese. Simply top with a heap of fresh parsley, a generous squeeze of lemon juice, some thinly sliced onion seasoned with bright sumac, and as little or as much crushed red pepper as your heart desires, and you’re in for a real treat. The flavor is simply out of this world. With this recipe, you’ll be bringing an incredibly rich historical food to life in the comfort of your kitchen—and you’ll be amazed by just how easy it is to make.
Is Lahmajun Healthy?
Though this isn’t exactly a healthy recipe (it’s high in fat and sodium), you can top it with some crisp greens for added nutritional benefit. To make a vegetarian version of lahmajun, simply use your preferred plant-based ground beef alternative in lieu of real ground beef or lamb. You could also use gluten-free pizza dough or tortillas for a GF version.
The Origins Of Lahmajun
There’s a great deal of debate surrounding the question of exactly who invented this dish. While we can’t pinpoint the exact coordinates of its origins, what we do know is that its roots can be traced to the broader Levant region (northern Syria, parts of Turkey, Armenia, and Lebanon).
I am grateful to whoever came up with such a delicious handheld treat—one that I’ve been lucky enough to enjoy on so many hot, sticky summer days in Istanbul with my family over the years. Rest assured that if you were to teleport yourself to Beirut, Yerevan, Aleppo, or Adana at any given time, you would find hordes of people doing exactly the same.
How Do I Store Leftovers?
Transfer any leftovers to an airtight container and store in the fridge for up to 3 days. Store any toppings in a separate container to preserve freshness.
Serving Suggestions
Lahmajun is best when it’s served alongside legume or pulse dishes. A great option would be this easy Lentil Salad that’s packed with colorful veggies and fresh herbs. This delicious Lentil Soup would also be the perfect dish to accompany this lahmajun. Finally, if you’re feeling the DIY spirit, you can make your own homemade Pizza Dough for the flatbread component of your lahmajun.
Ingredients
- 1 pound ground beef or lamb
- 1 large onion finely chopped
- 1 red bell pepper finely chopped
- 1/2 cup parsley finely chopped
- 1 15-ounce can diced tomatoes drained
- 2 tablespoons tomato paste
- 1 teaspoon dried mint
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 3/4 pound pizza dough or 6 large flour tortillas
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, mix together ground meat, onion, bell pepper, parsley, diced tomatoes, tomato paste, mint, paprika, cayenne pepper, and salt until well combined.
- Divide the dough into 6 balls. On a floured surface, roll each ball into a thin 10-inch disk. Place on the baking sheet, spread the meat mixture thinly over the top of each disk, leaving a small border around the edges of each lahmajun.
- Place the prepared lahmajun on the baking sheets and bake for about 10 minutes, or until the edges are crispy and the meat is cooked through.
- Serve hot, optionally with a squeeze of lemon for added zest.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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