Armenian-Style Lahmajun

In 300 ml of warm water (35–38°C), dissolve 7 g of dry yeast and 10 g of sugar. Add 500 g of wheat flour, 10 g of salt, and 30 ml of vegetable oil, then knead into a soft, elastic dough for 8–10 minutes.

Cover the dough with a towel and leave it in a warm place for 60 minutes, until noticeably risen.

For the filling, finely chop 1 onion, 2 tomatoes, 1 red bell pepper, 4 garlic cloves, 30 g of parsley, and 1 tbsp of mint leaves. Mix them with 500 g of ground beef, 30 g of tomato paste, 1 tsp of paprika, 1 tsp of ground allspice, 0.5 tsp of ground cayenne pepper, 60 ml of water, and salt and black pepper to taste.

Cover the filling and refrigerate for at least 6 hours so the meat absorbs the flavor of the vegetables and spices.

Divide the dough into 8 pieces, roll each into a ball, then roll out into a very thin round about 2 mm thick. Place the flatbreads on a baking sheet lined with parchment paper.

Spread the filling over the flatbreads in a thin, even layer, almost to the edges. Bake in an oven preheated to 230°C on the lower rack for 5–8 minutes, then move the baking sheet to the upper rack for another 4–6 minutes, until the meat is browned and the edges are golden.

Serve the lahmajun hot, with 1 lemon cut into wedges, so everyone can squeeze the juice over their flatbread before eating.