Lahmajoun is a popular dish in Turkey, Armenia, and the Levant, which involves a flatbread topped with spiced ground lamb, tomatoes, and bell pepper. To prepare this dish, the dough is stretched until paper-thin, and the spiced meat is evenly distributed on top. Traditionally, Lahmajoun is served with a drizzle of lemon juice and rolled up for easy consumption.
The resulting flavor is a delicious blend of savory and tangy, making it a favorite in many households in the region.
During our visit to Istanbul, we discovered the delicious and social dish of Lahmajoun. Known to have similar cultural significance as pizza in other places, the standard for a good Lahmajoun is just as high.
The toppings are roughly chopped for a rustic texture, the dough is skillfully stretched by hand, and the flatbread is cooked quickly in a scorching oven, resulting in a mouth-watering flavor.
However, making authentic Lahmajoun may not be feasible for kids who want to prepare something special for Father’s Day. To address this, we have created an easy recipe for our book “Cook What You Have,” which focuses on assembling simple, weeknight meals using common pantry staples.
Although this recipe requires the use of a food processor and a very hot oven, kids can certainly help out and make the cooking experience more meaningful for Fathers Day.
Our recipe for Lahmajoun replaces homemade flatbread dough with store-bought pita bread, making the process much simpler. All that is required is to blend the meat mixture in a food processor, spread it onto the pita bread, and bake it in a hot oven.
You can use either ground lamb or beef and then season with a blend of paprika, cumin, and red pepper flakes.
For an authentic taste, serve the Lahmajoun with lemon wedges on the side. In just about half an hour, this dish is ready to serve. To avoid making the meat tough, pulse the meat mixture for a few times until it is well combined. Additionally, you can garnish the dish with fresh herbs and a drizzle of cooling yogurt to balance the spiced meat seasoning.
Here is the recipe for Lahmajoun that you can make for Father’s Day:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Ingredients:
- Four 8-inch pita breads
- 1 small red or yellow onion, roughly chopped
- 1/4 cup roasted red peppers, drained and patted dry
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon red pepper flakes
- Kosher salt and ground black pepper
- 8 ounces ground beef or ground lamb
Instructions:
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- In a food processor, pulse the onion and roasted red peppers until finely chopped.
- Add the tomato paste, smoked paprika, ground cumin, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper to the food processor. Pulse to combine.
- Add the ground beef or lamb to the food processor and pulse until just combined.
- Lay the pita bread on the prepared baking sheet. Evenly spread the meat mixture onto the pita bread, leaving a small border around the edges.
- Bake the Lahmajoun for 15-20 minutes or until the meat is cooked through and the pita bread is crispy.
- Serve the Lahmajoun with lemon wedges on the side and, if desired, a dollop of yogurt and sprinkle of fresh herbs.
Enjoy your homemade Lahmajoun with your family and have a happy Father’s Day!
To make Lahmajoun for Father’s Day, follow these steps:
Preheat your oven to 500°F, with two racks in the upper- and lower-middle positions. Place the pita bread on 2 rimmed baking sheets, and set aside.
In a food processor, pulse the onion until it is finely chopped, with approximately 5 pulses. Add the roasted peppers, tomato paste, paprika, cumin, pepper flakes, 1/2 teaspoon salt and 1 teaspoon black pepper. Mix until it is smooth, about 10 seconds, scraping the bowl as needed. Add the ground beef to the mixture and pulse until they are just incorporated, 3-4 pulses.
Spread the beef mixture evenly among the pitas (about a scant 1/2 cup each), leaving a 1/2-inch border around the edges of the rounds. Bake in the oven until the pitas are golden brown on the edges and the meat is sizzling, for 8-10 minutes, halfway through the baking, switch and rotate the baking sheets.
Once the Lahmajoun is finished baking, cool it for a few minutes, then transfer it to a cutting board and cut it into wedges.
Serve the Lahmajoun garnished with fresh herbs, a dollop of yogurt, and lemon wedges on the side, thereby evoking the authentic flavor and making it a perfect father’s day treat.
To elevate the flavor of your Lahmajoun, you can garnish it with your preference of:
- Chopped fresh flat-leaf parsley
- Whole-milk yogurt
- Lemon wedges
- Fresh mint or a combination of the above
These garnishes will enhance the flavor profile of your Lahmajoun, adding a touch of freshness and tanginess to the spiced meat topping.
For more delicious recipes, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap.