Armenian Lahmajoun Recipe (2024)

  • January 13, 2023
  • Beef
Armenian Lahmajoun Recipe (1)

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A staple Armenian recipe, lahmajouns (aka Armenian pizzas) are a delicious thin flatbread coated in a flavorful ground beef and tomato mixture and baked in the oven. These are a perfect grab and go meal or snack we love to have on hand.

I am half Armenian. I have grown up enjoying recipes handed down from my Great Grandmother and love that these incredibly special family recipes are something I can share here in this space.

We all know the jokes about food writers sharing their family recipes and telling you some long drawn out story and not talking about the food (there is a jump-to-recipe button however, so feel free to use it). While I don’t disagree that this can sometimes be fairly annoying, some stories about food and how they live through us are worth sharing.

Because this recipe survived genocide.

Yes, it’s nostalgic and something I grew up on (we all have those memories of family and food), but for me, it’s knowing that if these recipes don’t get handed down, talked about, and shared, then they disappear along with a crucial part of the Armenian culture.

My Great Grandparents both survived the Armenian genocide. A genocide in which over 1.5 million people lost their lives. Knowing that this is something I can share, pass on, and create because they lived against the odds is not something I take for granted.

Now that we got my family’s Armenian background out of the way, let me tell you about the magic that is an Armenian lahmajoun pizza.

Traditionally this recipe is made with a thin lavash style flatbread (this is different that pita bread). While we refer to it as an Armenian pizza, it is not made with pizza dough either. You can make the dough from scratch (any full blooded Armenian would), we also love a good “cheat” and use high quality store bought lavash or even flour tortillas.

With a few simple ingredients and a little time you can whip up several dozen of these in no time. Grab all the details below and let’s get cooking!

Armenian Lahmajoun Recipe (2)

“School” Supplies:

  • Blender or Food Processor
  • Large Bowl
  • Cookie Sheet or Baking Stone
  • Rolling Pin (if making lavash dough by hand)
  • Spoon
  • Gloves (optional)
  • Knife and Cutting Board
  • Wire Rack

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.

Ready to begin cooking? Simply jump to the recipe card below and begin.


  • High Quality Flour Tortillas (if you’d like to make the lavash dough from scratch you can).
  • Extra Lean Ground Beef (lean works best here so the meat doesn’t shrink as it bakes)
  • Tomato Paste
  • Whole Canned Tomatoes
  • Onion
  • Garlic Clove
  • Fresh Parsley
  • Salt
  • Black Pepper
  • Aleppo Pepper, Red Pepper Flakes, or Cayenne Pepper
  • Paprika
  • Cumin
Armenian Lahmajoun Recipe (3)

This is the base to make the ground meat mixture that goes on top of the flatbread. You can also choose to add green peppers or red peppers as well (I do sometimes enjoy it with green pepper).

Cooking Instructions:

  1. If making your own homemade lavash bread dough, prepare this before making the meat mixture. Keep the ball of dough covered with a towel or plastic wrap in a warm place so it doesn’t dry out while you prep the other parts of this recipe. No homemade bread? Just grab your flour tortillas and set them aside.
  2. Preheat the oven to 450 degrees F. I use multiple prepared baking sheets for this recipe because I typically can only fit three lahmajouns per baking sheet.
  3. In a blender, combine the canned tomatoes, tomato paste, onion, garlic cloves, fresh parsley, and all of the spices.
  4. Blend until the mixture is combined and resembles a tomato sauce like texture. Pour into a large mixing bowl.
  5. To the sauce add the lean ground beef. Use your hands (I prefer to wear gloves) to mix the beef and tomato sauce together so it’s fully combined. The consistency should feel fairly thin.
  6. Place a flour tortilla or rolled-out dough onto a flat work surface (keep the baking sheet nearby). Use a spoon or measuring cup to place about 1/4 cup of meat mixture onto the top of the dough of choice.
  7. Use a spoon (or fingers) to thinly spread the meat topping across the tortilla/dough in a thin layer. I find using my fingers allows me to thinly pat out the meat as evenly as possible. Leave a small border of the dough uncovered (like a pizza crust).
  8. Repeat this step until you make enough to fill one baking sheet (usually 3 lahmajouns at a time). Place each lahmajoun onto the baking sheet, slightly staggered so they are meat side up. Place the baking sheet into the oven and bake for about 8-10 minutes.
  9. The lahmajouns are cooked fully when the meat is dark and the edges of the dough are slightly golden brown. Let them cool briefly on the baking sheet before transferring them to a wire rack to cool. If serving right away, keep them warm by stacking them on a plate and keeping them wrapped in a clean cooking towel.
  10. Serve fresh lahmajouns with fresh lemon wedges or a squeeze of lemon juice and fresh herbs like minced parsley and a little extra sea salt over the top if desired.
Armenian Lahmajoun Recipe (4)

Expert Tips:

  • Store leftovers by placing a sheet of parchment paper between each lahmajoun and into a freezer safe plastic bag. Store in the freezer for up to 3 months.
  • Easily reheat individual lahmajun’s in a large skillet fitted with a lid. This keeps the bottom of the dough crispier while heating everything through. You can also use an air fryer and heat it for 4 minutes at 350 F.
  • While eating a lahmajoun on its own is delicious, try serving it with salad wrapped inside (I like lettuce, cucumber, slices of red onion, and tomato mixed with some olive oil) or pair it with my other favorite Armenian foods like stuffed grape leaves, bulgar pilaf or cheese boreg.

More Recipes To Try:

  • Keto Armenian Pizza (Lahmajoun)
  • Low Carb Cheese Boreg
  • How To Make Homemade Low Carb Flatbread
Armenian Lahmajoun Recipe (5)

Armenian Lahmajoun Recipe

A staple Armenian recipe, lahmajouns (aka Armenian pizzas) are a delicious thin flatbread coated in a flavorful ground beef and tomato mixture and baked in the oven. These are a perfect grab and go meal or snack we love to have on hand.

4.87 from 15 votes

Print Pin Rate

Course: Main Course

Cuisine: Armenian, Middle Eastern

Keyword: Armenian Lahmajoun Recipe

Prep Time: 1 hour hour

Cook Time: 10 minutes minutes

Servings: 18 approximately

Calories: 139kcal

Author: Bon Appeteach


  • 1 lb. Lean Ground Beef
  • 14.5 oz. Whole Tomatoes canned
  • 3 tbsp. Tomato Paste
  • 1 Onion
  • 3 cloves Garlic
  • 1/2 cup Parsley
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 tsp. Sweet Paprika
  • 1 tsp. Aleppo pepper
  • 1/4 tsp. Cayenne Pepper
  • 1/2 tsp. Cumin
  • 18 Flour Tortillas or homemade lavash dough


  • Preheat the oven to 450 F. Set aside a few baking sheets to bake multiple batches at a time. If making your own homemade dough (referenced in the article above) do so before begininng the meat mixture.

  • In a blender, combine the whole tomatoes, tomato paste, onion, garlic, parsley, and spices. Pulse until combine and the mixture is blended well.

  • In a bowl combine the ground beef and the tomato mixture and mix it by hand until it creates a well mixed thin paste.

  • Place a flour tortilla or rolled out raw lavash dough onto a flat surface. Spoon out about 1/4 cup of the meat mixture onto the top of the dough. Use your fingers to lightly pat out the meat into a very thin layer. Thin enough that the meat just covers the top, but leave the edge uncovered (like you would a pizza).

  • Place each lahmajoun onto a baking sheet, meat side up. Stagger them on the pan (I get 3 per baking sheet) and bake for 8-10 minutes.

  • The meat should be set (not look wet) and should brown. The edges of the dough should be brown as well.

  • Remove from the oven and let set briefly on the pan and then transfer to cool on a wire rack.

  • Serve hot with fresh squeeze of lemon juice and enjoy!


  • Store leftovers by placing a sheet of parchment paper between each lahmajoun and into a freezer-safe plastic bag. Store in the freezer for up to 3 months.
  • Easily reheat individual lahmajun’s in a large skillet fitted with a lid. This keeps the bottom of the dough crispier while heating everything through. You can also use an air fryer and heat it for 4 minutes at 350 F.


Serving: 1g | Calories: 139kcal | Carbohydrates: 18g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 402mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 452IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg

Share Your Thoughts

  1. When I click on the homemade lavash dough, it says this page doesn’t exist? Can you share please? I would love to make this recipe!


  2. This recipe is slightly different from when I first started eating laha majeen some 55 years ago…
    We used mixed spice and pine nuts, lots of lemon and put cucumber in it and rolled it up…I ate these most days…still addicted today…delicious …


    1. There are definitely different variations that are influenced from all different regions of Armenian as well as other neighboring countries. Feel free to use this as inspiration and incorporate the other flavors you love into yours. Enjoy!


  3. Armenian Lahmajoun Recipe (6)
    What a delicious recipe!
    I made it a couple weeks ago, ate it all in three days!!! I had to make another batch and brought it to work. What a success! This recipe is a definite keeper!


    1. I am so glad you love it! I’ll be sharing my homemade dough recipe on here soon as well. This is perfect for making them a little quicker but the fresh dough is also delicious. Appreciate you leaving a comment Erich!


Armenian Lahmajoun Recipe (2024)


What is Lahmajoun made of? ›

'meat with dough'), Lahmajun, or Lahmadjo (Armenian: լահմաջո), is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked.

Which country invented lahmajun? ›

The word "lahmajun" literally means "meat with dough" in Turkish. It is a popular street food in Turkey and is enjoyed as a quick and easy meal any time of the day. The origins of lahmajun can be traced back to the Ottoman Empire, where it was a popular dish among the royal court.

Is lahmacun Turkish or Arabic? ›

The name Lahmacun comes from Arabic (لحم بعجين "lahma bi'ajeen") meaning meat and dough. Lahmacun is often described as Turkish Pizza or Armenian Pizza but it is not a pizza because it doesn't have cheese on it.

How do you serve Lamejun? ›

Letting the meat topping warm up slightly before dolloping it on the dough makes it easy to spread evenly without deforming the shape of the dough. While lahmajun is excellent with little more than a squirt of lemon juice, the optional onion-parsley salad—used as a garnish or a side dish—takes it to the next level.

What is lahmajun in English? ›

Lahmacun, pronounced "lahma'joun", comes from the Arabic "lahma bi'ajeen," which literally means "dough with meat." Think of lahmacun as perfectly thin, crispier pizza (or flatbread), topped with a spiced minced meat mixture.

Are lahmacun healthy? ›

Lahmacun ingredients have a medium calorie density, which indicates that you get 0.05 calories per ounce, which is a modest quantity of calories. Lahmacun Turkish food is a good source of vitamin A, vitamin C, and manganese. This food is high in vitamins and minerals (286.7% cal).

What is typical Armenian food? ›

Armenian cuisine also features filled pastry pies called boereg, various types of sausages, toasted pumpkin seeds, pistachios, pine nuts, basturma, and dolma. Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish.

Why is lahmacun so good? ›

Lahmacun, is pronounced as 'lahma'joun' and comes from the Arabic 'lahma bi'ajeen', which simply means 'dough with meat'. It has a crispy thin bottom and a flavorful very thin spread of minced meat (traditionally lam) with vegetables, herbs and spices.

What's the difference between a pizza and a lahmacun? ›

Unlike American pizza, lahmacun is commonly rolled up and eaten like a burrito, with the ultra thin crust giving it a satisfying crunch. As long as you don't use milk or butter to make the dough, this dairy-free meal is a great alternative for those who are lactose-intolerant.

Is kebab from Armenia? ›

Both Armenian and Azerbaijani cuisine feature oblong kofta-style mincemeats kebabs known as lula or lyulya kebab, while Armenian cuisine refers to shish-style kebabs as khorovats, and doner kebab as Karsi khorovats after the city of Kars which became known for the dish during the time of the Ottoman Empire.

What is the difference between lahmacun and gozleme? ›

The beloved snack is similar to other famous flatbreads like lahmacun and pide, except that the round dough is stuffed and rolled to make a half-moon shape. Then, unlike lahmacun which is served open-faced, and pide which is pinched only at the top, gozleme is sealed around the edges.

Did pizza originate in Turkey? ›

Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid-18th century. The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in Italy and by emigrants from there.

What are the toppings for Lahmajun? ›

We squeeze fresh lemon on top and wrap the lahmajun like a sandwich. The table isn't complete without some of the optional toppings we prefer in our lamhajun wrap. Some of the topping options are: roasted eggplants, roasted red peppers preserved in extra virgin olive oil, rocket leaves, fresh mint.

How do you store Lahmajoun? ›

To Store: Layer Lahmajoun between sheets of wax paper and store in a freezer bag up to 5 days. To Freeze: Same storage method above. Freeze up to 3 months in a regular freezer or place in a deep freezer up to 6 months. You may want to double up on the freezer bags to keep extra air tight.

Is lahmacun Greek or Turkish? ›

Lahmacun is a Turkish street food also known as Turkish pizza. This snack is really popular in the Middle East and consists of a thin oval dough base topped with a spicy lamb or ground beef mix that is baked in a hot oven.

Is lahmajoun the same as sfiha? ›

Sfiha also known as lamacun ( pronounced lahmajoun) is a popular Mediterranean pizza like dish. It is also known as Armenian pizza, Turkish pizza and also called Arab pizza. It is crisp at the edges and softens as you reach the center.

Do you need yeast for lahmacun? ›

Some versions of this dish use yeast, some don't. I prefer the yeasted ones, I find they have a better flavor but also texture. In this lahmacun recipe, we're using ground lamb for the meat, spiced with paprika, cumin, Aleppo pepper and black pepper.

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