Lahmajoun / Lahm-Ajun / Lahm-Ajeen
This wonderfully delicious dish is claimed by many countries: Turkey, Lebanon, Armenia, etc. But no matter who claims it, it's simple and VERY good.
Essentially, it is a round (or elongated), thin pieces of dough topped with minced meat (most commonly beef or lamb), onions, tomatoes, parley and baked till meat is cooked.
PS: You can use a thin dough, or store bought Tortillas (much quicker...) Also, although pomegranate molasses are optional, they are but highly recommended - many supermarkets , Amazon and Middle Eastern shops carry them; its tartness is just perfect for this dish. If you skip the pomegranate molasses, do squeeze some lemon wedges just before serving
PPS: I sometimes split the filling in 2 parts: One without the tomatoes but with 5 additional table spoons of pomegranate molasses. This produces a nicely tart version. It's worth a try!
Lahmajoun / Lahm-Ajun / Lahm-Ajeen
This wonderfully delicious dish is claimed by many countries: Turkey, Lebanon, Armenia, etc. But no matter who claims it, it's simple and VERY good.
Essentially, it is a round (or elongated), thin pieces of dough topped with minced meat (most commonly beef or lamb), onions, tomatoes, parley and baked till meat is cooked.
PS: You can use a thin dough, or store bought Tortillas (much quicker...) Also, although pomegranate molasses are optional, they are but highly recommended - many supermarkets , Amazon and Middle Eastern shops carry them; its tartness is just perfect for this dish. If you skip the pomegranate molasses, do squeeze some lemon wedges just before serving
PPS: I sometimes split the filling in 2 parts: One without the tomatoes but with 5 additional table spoons of pomegranate molasses. This produces a nicely tart version. It's worth a try!
Cooking Instructions
- 1
Preheat the oven to 375 degrees.
- 2
Knead together the meat with the tomatoes, onion, parsley, olive oil, tomato paste, molasses, salt, pepper flakes, pepper and allspice until well-combined.
- 3
Divide into eight equal portions and spread one portion evenly on each of the tortillas, covering the entire surface and going all the way to the edges.
- 4
Grease two baking sheets and position racks in the upper and lower thirds of the oven. Place two tortillas on each baking sheet and bake, exchanging the sheets' position halfway through, for 10 to 18 minutes depending ion the size of the tortillas / dough used, until the topping is browned and sizzling.
- 5
Finish with a squeeze of lemon and/or a dollop of yogurt and roll up like a burrito. Serve warm or hot.
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