Name: Lachmajoun
Yield: 6-8
Ingredients: 2 cups flour (300g); ¾ cups lukewarm water (180 ml); 1 tsp fine sea salt (5g); 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; ½ Tbsp black pepper, ground; ½ Tbsp fine sea salt; ½ Tbsp Aleppo or chili flakes; ½ Tbsp cumin, ground; 2 Tbsp tomato paste; 1 medium red onion, thinly sliced; 2 tsp Sumac; Salt to taste; Pepper to taste; ½ cup parsley, roughly chopped; 2 lemon, cut in wedges

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.

Lachmajoun

Rated 3.7 stars by 3 readers

Author

Ben Siman Tov aka BenGingi

Servings/Yield

6-8 pieces

Ingredients

For the dough

2 cups flour (300g)
¾ cups lukewarm water (180 ml)
1 tsp fine sea salt (5g)

For the topping

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
½ Tbsp black pepper, ground
½ Tbsp fine sea salt
½ Tbsp Aleppo or chili flakes
½ Tbsp cumin, ground
2 Tbsp tomato paste

To finish

1 medium red onion, thinly sliced
2 tsp Sumac
Salt to taste
Pepper to taste
½ cup parsley, roughly chopped
2 lemon, cut in wedges

View Cart (0) Checkout

Directions

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!

Recipe Note

Ben Siman Tov (aka 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.

Instagram

Tiktok

Bengingi.com

Questions? Contact helen@laboiteny.com