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Milk Street Bowtie Lahmajoun

Lahmajoun

2 12-inch flatbreads

2¼ hours 40 minutes active

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Lahmajoun (also spelled lahmacun) is a meat-topped flatbread common in the Levant, as well as in Turkey and Armenia. Arugula and a drizzle of yogurt are unusual finishes for lahmajoun, but they add fresh, peppery flavor and a creamy coolness that complement the spiced meat topping. For convenience, the dough can be made a day in advance. After dividing the dough in half and forming each piece into a round, place each portion in a quart-size zip-close bag that's been misted with cooking spray, seal well and refrigerate overnight. Allow the dough to come to room temperature before shaping.

2

12-inch flatbreads

Tip

Don’t undermix the dough in the food processor; it needs a full minute of processing to build structure and strength. The dough may be warm to the touch when done; this is normal. But when processing the meat mixture, don’t overdo it or the protein may get tough. Pulse only three or four times, just until combined.

2¼ hours

40 minutes active

241 grams (1¾ cups) bread flour, plus more for dusting
1½ teaspoons instant yeast
¾ teaspoon table salt
¾ cup plain whole-milk Greek yogurt
1 tablespoon honey
1 small yellow onion, roughly chopped
¼ cup chopped drained roasted red peppers
2 tablespoons tomato paste
2 teaspoons smoked paprika
1½ teaspoons ground cumin
¾ teaspoon red pepper flakes
Kosher salt and ground black pepper
8 ounces 80 percent lean ground beef or ground lamb
¼ cup plain whole-milk Greek yogurt
Semolina flour, for dusting the pizza peel
2 tablespoons extra-virgin olive oil, divided
2 cups (1 ounce) lightly packed baby arugula
For the dough:
  • 241

    grams (1¾ cups) bread flour, plus more for dusting

  • teaspoons instant yeast

  • ¾

    teaspoon table salt

  • ¾

    cup plain whole-milk Greek yogurt

  • 1

    tablespoon honey

For shaping and topping:
  • 1

    small yellow onion, roughly chopped

  • ¼

    cup chopped drained roasted red peppers

  • 2

    tablespoons tomato paste

  • 2

    teaspoons smoked paprika

  • teaspoons ground cumin

  • ¾

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 8

    ounces 80 percent lean ground beef or ground lamb

  • ¼

    cup plain whole-milk Greek yogurt

  • Semolina flour, for dusting the pizza peel

  • 2

    tablespoons extra-virgin olive oil, divided

  • 2

    cups (1 ounce) lightly packed baby arugula

Directions

Lahmajoun

More
Reviews
Timothy P.

Is the meat put on the flatbread raw or am I missing where the meat it to be cooked?

Janelle C.

The meat on the flatbread should be left raw.

Best,
The Milk Street Team

Paula K.

Can almond milk be substituted for the yogurt in the dough?

Janelle C.

In this case, almond milk would not make a good substitute for the yogurt in the dough as we found that it makes a supple dough that's easy to work with and bakes up with a chewy-soft crumb and subtle richness.

Best,
The Milk Street Team

Mary D.

Fabulous and pretty easy. I will try it with lamb the next time and probably use only a generous teaspoon of red pepper flakes.

John D.

Would ground turkey work with this? Will it cook enough from raw?

Janelle C.

Hi John,

There shouldn't be too much of a difference between the cooking times for ground turkey vs beef or lamb.

Best,
The Milk Street Team

Mariano I.

Hello, could you please confirm if the amount of yogurt for the dough is 1/4 or 3/4 cups? The step-by-step section states 1/4, while the recipe says 3/4. Thanks!

Janelle C.

Hi Mariano,

You'll need 3/4 cups yogurt for the dough, not 1/4. Thank you so much for bringing this to our attention, we'll update this immediately.

Best,
The Milk Street Team

John D.

I tried drizzling tahini instead of yogurt, because of lactose intolerance- not bad! Also sprinkled on some chopped pistachios - added a nice crunch. Thanks for the recipe - having an Armenian heritage, it was nice to see a great recipe for something I used to eat as a kid in my grandparents home.

Randall K.

I have a grill top pizza oven, it is a dual fuel grill but I usually use Gas when making Pizza since it is easier to control. Do you think this would work in the grill top oven? Wondering about timing, maybe 5 minutes? Any advice would be appreciated.

John G.

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eva c.

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Michelle Y.

Tried it on the grill tonight. 5 minutes is correct for the crust. Next time I will precook the meet a little so that is more done at the end of 5 minutes on the grill. Beyond that, it was great. Thumbs up by the entire family!

Mary D.

My lamb topping shrinks on these when I bake it. I've bought ground lamb from a few different stores and it's always the same. Any tips appreciated!

Renee J.

Can these be frozen after baking with just the meat topping?

Lynn C.

Hi Renee -

We haven't tested freezing the baked flatbread, so we can't say for sure. It would probably be OK to freeze but might end up dry upon reheating. I might drizzle with a little bit of olive oil before re-heating and would recommend reheating on a sheet tray or baking steel in the oven.

Best,
The Milk Street Team

Lori O.

This was crazy good and minimal effort. Followed recipe to the letter and used ground lamb. I had to run out and buy a pizza stone while the dough was rising but well worth it!