← Back to Search Results
baking Armenian, Turkish
Armenian Pizza

Photo by:
Comments: 0
 

Recipe

Lachmanjun

This dish, prepared by Armenians who settled in Turkey, became our favorite snack on our many visits to Turkey. The recipe comes from Vartouhi Papazian, an Armenian from Greece.

Yield: Makes eight 4-inch pies

Ingredients

CRUST

  • 1 package active dry yeast
  • ¼ teaspoon sugar
  • 1¼ cups water
  • ¼ cup vegetable oil
  • ½ teaspoon salt
  • 3¼ to 3½ cups unbleached all-purpose flour

TOPPING

  • 10 ounces lean lamb, finely ground
  • 2 medium-size onions, finely chopped
  • 1 green bell pepper, cored, seeded, and finely chopped
  • 2 tablespoons tomato paste
  • ½ cup canned Italian plum tomatoes, drained and chopped
  • 1 teaspoon minced garlic
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon sweet Hungarian paprika
  • ¼ teaspoon hot Hungarian paprika
  • Salt and freshly ground black pepper, to taste

Directions

1. In a large bowl, combine the yeast, sugar, and water and let stand until foamy, about 5 minutes. Stir in 2 tablespoons of the oil and the salt.

2. Add 3¼ cups of flour, 1 cup at a time, mixing well after each addition with a wooden spoon. Transfer the dough to a work surface. Coat your hands with some of the remaining oil and knead the dough until it is completely smooth and elastic, adding just enough of the remaining flour to prevent sticking.

3. Shape the dough into a ball and place it in a large bowl. Drizzle with the rest of the oil and turn to coat. Coat with a linen or cotton (not terry cloth) kitchen towel and let rise in a warm, draft-free place until doubled in bulk, about 1 to 1½ hours.

4. Meanwhile, make the topping in another large bowl, combine all the topping ingredients and mix well.

5. After the dough has risen, divide the dough into eight equal pieces and shape each one into a ball. Place the balls on a floured surface and let rest, covered with a towel, for about 10 minutes.

6. Preheat the oven to 450°F. Lightly oil two large baking sheets.

7. On a floured surface with a floured rolling pin, roll out each piece of dough into a round about 4 inches in diameter. Divide the topping into eight parts and spread over the entire surface of each circle.

8. Arrange the lachmanjuns on the prepared baking sheets and bake in the lower third of the oven until the topping and the dough are nicely browned, about 15 minutes.


© 1990 Anya von Bremzan and John Welchman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

372kcal (19%)
33mg (3%)
19mg (32%)
23mcg RAE (1%)
297mg
29mg
12g
3g
3g
44g
26mg (9%)
488mg (20%)
4g (21%)
16g (25%)
4mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lidias-italy Lidia's Italy
by Lidia Bastianich
the-provence-cookbook The Provence Cookbook
by Patricia Wells
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
mom-a-licious Mom-a-Licious
by Domenica Catelli
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?