Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
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.
ounces ground lamb
large yellow onion, finely chopped (about ¾ cup)
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.GET DIGITAL & PRINT