Lahmajoun Recipe
Lahmajoun is one of the few meat based dishes, that my vegetarian daughter used to miss. For those who never tried Lahmajoun, it a delicious appetizer/ dish that’s made with spiced ground meat and thin bread dough. Some call it Armenian pizza, although there’s no cheese included. I already made the original Lahmajoun video tutorial last year, by my Instagram and Facebook followers request. It’s uploaded on my YouTube channel, so check it out if you like . This vegetarian Lahmajoun recipe was written especially for my daughter, but I had to share it with everyone else who may be willing to try this vegan- vegetarian version.
Hope you guys try my recipe of “meatless” Lahmajoun , I can guarantee you’ll love it !
Ingredients
For the dough
1 ⅓ cup warm water
1 tbs olive oil
2 tsp salt
1 ½ tsp instant dry yeast
3-4 cups all purpose flour , you may need more or less to make soft, non sticky dough
For the spread
1 can red kidney beans,washed – drained
1 large onion, coarsely chopped
5-6 garlic cloves, add more if you like stronger taste
Fresh herbs: parsley,cilantro, dill about 3-4 tbs of each (use any of your favorite herbs if desired)
½ cup tomato sauce
¼ cup water
1 tsp tomato paste
2 tbs red pepper paste
Spices and seasonings such as: ground black or white pepper , red chili flakes, cayenne or paprika, curry , use about 1-2 tsp of each, or to your taste
Salt to taste
To make the dough
Combine all your ingredients in a large bowl
Mix and knead until soft and non sticky dough is formed
Cover with a towel or plastic wrap and set in a warm place to rise, about 45-60 minutes
Making the bean spread
In your food processor combine all your ingredients except the beans
Process until smooth, add the beans and continue mixing until everything’s well incorporated
You should have a smooth, spreadable mixture, add more water if the spread is too thick
Making the Lahmajoun
Place the dough on your floured surface, remove the air by kneading it 1-2 minutes
Take a small piece of your dough , about the size of a walnut or slightly bigger ( I also make jumbie Lahmajoun ,when in a hurry 😉
Generously flour your work surface and roll out the dough into thin circle
Spread the bean paste and bake in 525°F /220°C degree preheated oven 4-6 minutes or until the crust turns golden color, refers to YouTube tutorial for more details
You can also cook Lahmajoun on stove top in preheated, covered skillet ,2-3 minutes or until ready
Enjoy it with fresh herbs or as is,
Bon appetite!
Բարի Ախորժակ
My dear Heghineh, this recipe is an absolute gem! Being of armenian descent myself, I use to eat lahmajoun all the time. I became a vegetarian at a young age and I knew the only dish I would really miss was this one. Today, I tried you’re veggie recipe and it is amazing! The softness of the dough, the spicy spread, everything is perfect. It brought tears to my eyes as it was sending me right back to my childhood. I could never thank you enough!
Kisses from Montreal
Hello dear Noemie,
So happy to hear that you liked it.
Thank you too for taking time and letting me know ,
I truly appreciate that.
Sincerely,
Heghineh