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Milk Street Recipe
Milk Street Bowtie Lahmajoun with Lamb Piadine Filling

Lahmajoun with Lamb Piadine Filling

30 minutes

4 piadine

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.

8 ounces ground lamb 
1/2 large yellow onion, finely chopped (about ¾ cup)
1 large red bell pepper, cored and finely chopped
2 teaspoons red pepper flakes
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
Kosher salt and ground black pepper
14 1/2 -ounce can fire-roasted crushed tomatoes
1/2 cup plain whole-milk Greek-style yogurt
4 4 tablespoons lemon juice (1 to 2 lemons), divided
2 cups lightly packed flat-leaf parsley leaves
2 cups lightly packed mint leaves, torn
Ingredients
  • 8

    ounces ground lamb 

  • ½

    large yellow onion, finely chopped (about ¾ cup)

  • 1

    large red bell pepper, cored and finely chopped

  • 2

    teaspoons red pepper flakes

  • 1

    teaspoon sweet smoked paprika

  • 1

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 14½

    -ounce can fire-roasted crushed tomatoes

  • ½

    cup plain whole-milk Greek-style yogurt

  • 4

    4 tablespoons lemon juice (1 to 2 lemons), divided

  • 2

    cups lightly packed flat-leaf parsley leaves

  • 2

    cups lightly packed mint leaves, torn

Directions