Lahmajoun With Yogurt Topping

  • Difficulty: Difficult
  • one hour and 30 minutes
  • 5 servings

Lahmajoun is also called Armenian pizza or Turkish pizza and is a great on-the-go dish. This delicious treat is complex and flavorful, but all the work you put into it is definitely worth it. We’ve made our own dough and then added the great toppings like onion, pickled red bell pepper, mincemeat and a lot of herbs and spices.

Ingredients Needed for Lahmajoun With Yogurt Topping


For the dough:

1 tablespoon active dry yeast
1 teaspoon sugar
¼ cup milk
4 cups of flour
1 teaspoon salt
2 cups of water

For the onion-bel pepper mix:

1 tablespoon vegetable oil
1 onion, chopped
½ pickled red bell pepper, chopped

Preparing the meat:

10 ounces of minced meat
1 tablespoon tomato sauce
1 teaspoon paprika powder
1 teaspoon curry powder
1 teaspoon chili flakes
1 teaspoon pepper
1 teaspoon salt
4 leaves fresh mint

For the yogurt mix:

1 ¼ cups of yogurt
5 teaspoons of fresh parsley, chopped
lime juice
pepper
fresh parsley for garnishing)

How to Cook Lahmajoun With Yogurt Topping

  1. For the dough:
    Add the active dry yeast, sugar, and milk in a small bowl. Mix them.
  2. Strain the flour into the mixing bowl (keep some for later, when you’ll knead the dough), add the salt and active dry yeast mix. Start mixing until you have a dough. Add the water while mixing. Then set it aside and let it rise for 30 minutes.
  3. For the onion-bell pepper mix:
    Heat the vegetable oil in a skillet over low heat.
  4. Add the onion and pickled red bell pepper in the skillet. Cook and stir until the onion is tender.
  5. Preparing the meat:
    Add the minced meat, tomato sauce, paprika powder, curry powder, chili flakes, pepper, salt, and mint in a large bowl. Add the onion-bell pepper mixture, and combine them all.
  6. For the dough (again):
    Spread some flour on the work surface, knead the dough a bit and portion it into 5 lumps.
  7. Take each lump of dough, press it with the hand to flatten it, roll it out with a rolling pin, giving it an ovoid form. Spread minced meat mix on it.
  8. Bake them for 25 minutes at 360⁰F/180⁰C.
  9. For the yogurt mix:
    Add the yogurt, fresh parsley, lime juice, and some pepper in a bowl and mix them.
  10. Serve each lahmajoun with some yogurt mix spread on it.

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