Lahmajoun is a pizza style dish of the ancient silk road that fed hungry trading caravans, travellers, armies and civilisations of the era.
Today, Lahmajoun remains a popular staple in Armenia, Turkey, Lebanon, Syria, Iraq and Jordan.
Lahmajoun is easily cooked to perfection in your Artisan Tandoor oven, in the same original manner of the ancient silk road.
Ingredients (for 13 Lahmajoun)
- 1kg Beef Mince
- 1 Bunch Parsley
- 1 Whole Brown Onion
- 4 Large Cloves Garlic
- 2 Whole Ripe Tomatoes
- 3 Tbsp Tomato Paste
- 5 Cups Plain Flour / All Purpose Flour
- Black Pepper
- Chilli Powder
- Warm Water
- 2 Sachet Dry Yeast
- Eggs (Optional)
Preparation – Dough
- Add 2 tsp of salt to the flour and sive.
- Add 2 sachet dry yeast and 1 tsp sugar into a measuring cup.
- Add 2 cups of warm water into the measuring cup.
- Set the measuring cup aside and wait for the yeast to be activated.
- Create well in the middle of the flour and add 4 tbsp of oil.
- Add the yeast mixture to the flour and mix thoroughly by hand.
- Coat your working surface with flour and place the dough on the surface and knead the dough for 5 to 8 minutes.
- Oil a bowl entirely and place the dough inside, cover with glad wrap and tea towel, allow to rest till the size doubles.
Preparation – Topping
- Chop the Parsley, Onion and Garlic Cloves finely.
- Dice the Tomatoes into small pieces.
- Add the above ingredients to a bowl with the 1kg Beef mince.
- Add 1 and 1/2 tsp of salt, black Pepper and Chilli powder to the bowl.
- Add 3 tbsp Tomato paste and 3 tbsp oil to the bowl.
- Mix all the ingredients thoroughly together.
- Take the dough and divide into 13 equal balls.
- Cover the 13 balls to avoid drying.
- Take each ball individually and flatten with rolling pin into a round shape.
- Evenly distribute the topping on top of the flattened rounded dough.
- Once completed, the Lahmajun are ready to be placed in the Artisan Tandoor oven. Use the tiered rack included with your
Artisan Tandoor oven. The Lahmajun may be placed directly on the tiers or you may place it on our stones, which are then placed onto the tiers.
- Cooking time approximately 7-10 minutes depending on heat. If you intend to serve with Egg, remove the Lahmajoun half-way through cooking and crack the Egg on top and place the Lahmajoun back into the Tandoor oven to continue cooking (and for the Egg to cook).