There are a few Middle Eastern dishes I grew up with that were staples in our house. One of them was Lahmajun; an Armenian/Turkish pizza of sorts. Traditionally made with ground lamb or beef and served with lemon wedges, it is something that we not only ate often, but something I really enjoyed. If you have not had Lahmajun before, you should give it a try. If you have had it, and like me thought it was something you would not experience again, give this a whirl; if the Lahmujan you ate was anything like what I did, this will not disappoint!
Lahmajun: Armenian/Turkish Pizza [Vegan]
- 5 cups all purpose flour
- 1 1/2 cups non dairy milk
- 3 tsp salt
- 1 tsp organic unbleached sugar
- 2 tsp active dry yeast
- 1/4 cup vegetable oil
- Cooking oil spray
- 1 lb frozen soy crumbles, thawed
- 1 red pepper, seeded, veined and cut into chunks
- 1/2 green pepper, seeded, veined and cut into chunks
- 1/2 medium onion, peeled and cut into chunks
- 2 tomatoes, cut into chunks
- 1 tbsp tomato paste
- 1 handful parsley (about a cup)
- 1 1/2 tsp cumin
- 2 tsp paprika
- 1/4 cup olive oil
- Corn meal
- Lemon wedges
- Put all ingredients into a stand mixer with a dough hook attachment.
- Turn on low and allow to run for five or six minutes until all ingredients form a loose ball.
- The dough may be a bit crumbly, that is OK.
- Remove from the stand mixer, form into a ball, place into a bowl spray lightly with cooking oil spray and cover with plastic wrap. Allow to sit for two hours.
- While the dough is resting, place the peppers, onions, tomatoes, onion, tomato paste, parsley, cumin, olive oil and paprika into a food processor. Pulse to combine into a paste. Place in a bowl.
- Put the thawed soy crumbles into the emptied food processor bowl. Pulse until finely crumbled.
- Add to the bowl with the vegetable paste ad using your hands combine until well incorporated.
- When the dough is finished resting preheat the oven to 400 degrees. Place a pizza stone or baking sheet dusted in corn meal in the oven Beak off a piece ad roll into a ball. Flatten into a circle on a floured surface and roll into a very thin circle. The dough should be cracker thin- no more than a quarter inch deep. You can make them as large or small as you want in circumference; I made mine about the size of a personal pan pizza.
- Place enough filling on top of the disc to create a thin layer on top. Place on the pizza stone and cook until crispy, about 7 minutes.
- Squeeze fresh lemon juice on warm Lahmajun before eating.