Once you taste this ultrathin crispy dough topped with spiced ground meat, tomato, and herbs, you’ll understand why it’s the most beloved street food in Levantine cuisine.
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, 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.
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 Levant (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.
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 can (15 oz) 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
Prep
Mix ingredients and spread on dough.
Bake
Cook in oven until crispy.
Serve
Enjoy hot with optional lemon.
Devour!
FAQs & Tips
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.
After adding toppings like crisp greens, garlic sauce, or freshly chopped tomatoes, finish with a squeeze of lemon juice before folding it in half or rolling it up.
The word originates from the Arabic lahma bi’ajeen, meaning “meat and dough.”
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.
Lahmajun Recipe
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 can 15 oz 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
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Preheat the oven to 450°F. Line baking sheets with parchment paper.
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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.
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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, leaving a small border around the edges of each lahmacun.
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Place the prepared lahmacun on the baking sheets and bake for about 10 minutes, or until the edges are crispy and the meat is cooked through.
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Serve hot, optionally with a squeeze of lemon for added zest.
Nutrition
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