Lahmajoun with Lamb Piadine Filling

4 piadine

30 minutes

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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)

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.