JOIN! 12 Weeks for $1

Lahmajoun with Lamb Piadine Filling

4 piadine

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Made with ground meat, tomatoes and spices, lahmajoun is a common topping for flatbread in Armenia. If you prefer, swap in 80 percent lean ground beef for lamb. A quick herb salad and a drizzle of yogurt offset lahmajoun's richness.



30 minutes


  • 8

    ounces ground lamb

  • ½

    large yellow onion, finely chopped (about ¾ cup)


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Diana L.
February 2, 2023
It was very good!
I had 1 pound of ground lamb. So, I have used the entire thing. I did not change the onion or pepper amount. I doubled the cumin, paprika (1 tsp of smoke and 1 tsp of sweet), 1/4 tsp of pepper flakes, 2 tsp of salt. I just added 14 oz of tomatoes (I did not double it). It came out very good. I have served it on the tortilla. I did not have time to make the flatbread. Maybe next time. My family loved it and went for seconds.
Diana H.

Too salty. 2 tsp salt cannot be right.

Manal S.

Were you using kosher salt? If using table salt, only use 1 tsp. (There are no more measurements for salt so I imagine they recommend tasting as you go and adjusting.)

Scott P.

I love spicy foods, and I followed the measurements religiously, but it was just too hot, even with the yogurt and the herb salad. In retrospect, two teaspoons of red pepper IS a lot for only half a pound of meat.