KitchenBourj Hammoud & Aleppo
Lahmajoun
Paper-thin rounds of dough under a layer of spiced meat, peppers and parsley, baked hot and fast. Squeeze lemon on it, roll it up, eat it standing.
In Bourj Hammoud and Aleppo nobody made lahmajoun at home every week: you took your topping to the neighborhood oven, or you bought a stack from the bakery. At home, the trick is a very hot oven and dough rolled thinner than feels right.
Families argue about the meat (lamb, beef or both), the heat, and whether there's tomato in it. This version is in the middle on all three.
Ingredients
Amounts in the steps are for 12 servings.
Tools
- Food processor
- Rolling pin
- Baking steel, stone or heavy baking sheet
- Pizza peel or flat tray
Steps
Mix the flour, yeast, sugar and dough salt. Add the warm water and olive oil and knead into a smooth, soft dough.
Cover and let it rise until about doubled.
Meanwhile, pulse the onion, pepper, tomatoes, parsley and garlic in a food processor until very finely chopped but not a purée. Tip into a sieve and press out the extra liquid.
Mix the vegetables into the meat with the pepper paste, tomato paste, Aleppo pepper, paprika, allspice, cumin and topping salt. Knead it with your hand for a minute so it turns into a spreadable paste.
Put a baking steel, stone or upside-down baking sheet in the oven and heat it to 500°F (260°C) for at least 30 minutes.
Divide the dough into 12 balls. Roll each one on a floured counter into a round about 8 inches (20 cm) across, as thin as you can.
Spread about 3 tablespoons of topping over each round in a thin, even layer, right to the edge.
Slide two or three at a time onto the hot steel and bake until the edges are crisp and browned and the meat is cooked.
Stack them face to face as they come out so they stay soft. Serve with lemon and parsley, and roll them up to eat.
Good to know
- Store-bought shortcut
- Very thin flatbreads or tortillas work in a pinch. Bake them for 4–5 minutes.
- Making ahead
- The topping keeps a day in the fridge. Baked lahmajoun freezes well; reheat in a hot pan.
- Heat
- Use hot pepper paste or more Aleppo pepper if your family likes it spicy.
Ask your grandparents
- Did we make it at home or take the topping to the bakery?
- Lamb, beef, or both?
- Which bakery made the best one?