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Ben Siman Tov aka BenGingi
Lachmajoun (lahmacun/lamajoun/lamachoun, etc.) is a thin, Turkish flatbread baked with meat, vegetables, and spices. It's charry and thin like a light pizza but topped with Middle-Eastern ingredients and finished with bright fresh lemon. Eaten warm and rolled up, it is so delicious and addictive you will need more than one per person.
2 cups flour (300g)
¾ cups lukewarm water (180 ml)
2 tomatoes, cut in half and squeezed to remove juice
2 bell peppers, cut into 2” pieces
1 onion, cut into 2” pieces
1 bunch parsley, cut into 2” pieces and washed with large stems removed.
3 cloves garlic
½ pound ground beef
2 Tbsp tomato paste
1 medium red onion, thinly sliced
½ cup parsley, roughly chopped
2 lemon, cut in wedges
Preheat a grill or oven with a baking stone to 500°F.
In a bowl, mix the flour, water, and salt. When all combined, work the dough on a working surface for an additional 5-7 min until smooth and beautiful.
Place the dough in an oiled bowl to rest, covered, for 1 hour (6 hours maximum).
While the dough is resting, make the topping spread.
In a food processor, pulse the topping ingredients. The mixture should be slightly chunky but spreadable.
Divide the dough into 6-8 pieces. On a floured surface, roll each piece of dough to 1/8”, dusting the rolling pin and dough lightly with more flour as needed.
Divide the topping into 6-8 portions and spread each dough evenly with the topping.
Place the lachmajoun on the heated baking stone.
Bake the lachmajoun 4-7 minutes, checking the bottom of the dough for a crisp and lightly charred doneness (like pizza).
Remove from the stone and finish with chopped parsley and sliced onion seasoned with sumac, salt, and pepper.
Finish with a squeeze of fresh lemon and roll up.
What a bite!
Ben Siman Tovaka BenGingi is a multi-tasking baker, chef, and content creator. Ben manages a baking platform that offers creative bread recipes from around the world, with over half a million followers across social media.
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