Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit Penso

Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough

Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoLahmajoon, or “dough with meat”, is a well known Armenian dish, with many variations all around the Middle East and the Mediterranean. It is traditionally made with yeast dough, shaped into a circle, like cheese pizza.

Here, I’ve decided to use dough that is quicker to make, made with yogurt and olive oil, instead of the traditional yeast dough.

To make things even easier, I rolled the dough over a cookie sheet pan and baked it as a large rectangle pie. I also added some pine nuts on top of the meat layer, for extra flavor and crunchiness.

The result is crispy dough, with tasty-spicy meat topping. Served with a green salad, it makes a nice quick lunch or dinner.

* If the amount here is too much for your needs, you can easily cut all the amounts in half and prepare a smaller pie.

Makes: 12
Prep time: 30 minutes
Baking time: 20-22 minutes
Ingredients:
For the dough:
2 cups flour
1 cup Spelt flour
1 Tbs baking powder
1 Tbs salt
17.6 oz (500 grams) thick 2% yogurt
½ cup Kefir or buttermilk
2 Tbs olive oil
For the meat layer:
0.9 lb (400 grams) lamb shoulder (or beef), cut into small cubes
1 small onion, cut in half
6 cherry tomatoes
1 tsp salt
½ tsp freshly ground black pepper
1 tsp olive oil
¼ cup washed and dried cilantro, packed
¼ cup washed and dried parsley, packed
½ jalapeno or according to taste
2 Tbs pine nuts

1. The dough: in a large bowl, mix the flours, baking powder and salt. Add the yogurt, kefir and olive oil. Knead to a fairly sticky dough (add flour only if too sticky to shape, otherwise the dough will be too dense). Shape into a round, cover and set aside.
Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoArmenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoArmenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoArmenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit Penso
2. Line a cookie sheet pan (18”x26” (45cm x 66cm)) with foil and baking paper. Turn the oven to 500F (260C).
3. The meat topping: place all the ingredients for the meat layer – except for the pine nuts – in a food processor, with the metal blade. Process to a paste.
Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoArmenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit Penso
4. Roll the dough on a lightly floured working space, to a rectangle a bit larger than the pan. Place the dough in it  and prick it all over with a fork.
Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoArmenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoArmenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoArmenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit Penso
5. Spread the meat paste evenly on top. Bake for 17 minutes. Scatter the pine nuts on top of the meat layer and bake for another 3-5 minutes, until golden.
Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoArmenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit Penso
6. Transfer to a large cutting board. Cut into squares with a large, heavy knife.
Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit Penso

28 thoughts on “Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough

  1. Cecile says:

    This looks delicious! A friend of mine, who’s of Palestinian descent, has a mom who makes the most delicious little dough pillows filled with meat. I bet this tastes a lot like them!!

    Like

    • Tasty Eats Ronit Penso says:

      Whole wheat flour has heavier texture than spelt, and doesn’t have spelt’s nutty flavor, but I think it could still work out.
      Maybe use less whole wheat and more white flour, just to make sure the dough will not turn out too heavy and dense.
      Good luck! :)

      Like

  2. platedujour says:

    Looks delicious Ronit, and also it’s very similar to what they have here in Luxembourg and Alzace, the only thing they use some cream as a part of the topping :-) Finally I will know how to make this kind of dough because I use yeast and your recipe is so much easier to make! By the way lamb shoulder is one of my favorites :-D have a nice week Ronit! xx

    Like

  3. Nancy says:

    Ahhh..you brought back memories of dining with a group of Armenian friends long ago, Ronit. :) I haven’t had Lahmajoon for years! Thanks for posting this recipe, giving me the opportunity to make it myself! Your version looks delicious and I love the sound of your dough variation, too.

    Like

    • Tasty Eats Ronit Penso says:

      Nancy, I’m really glad to know this recipe brought back such nice memories. :)

      The yogurt dough turned out really great, even though it is obviously different in texture from the traditional yeast dough. But as I know Armenians use yogurt a lot, so it felt o.k. to change… :)

      Like

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