Lachmajun are flatbreads topped with spiced meat (we're going with beef, though lamb is often used as well) and baked like a pizza. They;re especially nice topped with pine nuts and a drizzle of tahini and pomegranate molasses, plus fresh herbs.
Lachmajun, or meatza as my kid says, looks complicated but is actually fairly simple to make at home. You'll need to marshal some kitchen appliances—your stand mixer for the dough and food processor for the meat topping—but the prep itself is easy and satisfying. We love lachmajun for dinner, but these also make great appetizers (say, for a cookout) and reheat well for quick meals, too.
Making dough for lachmajun
This recipe uses my Almost Instant Pizza Dough for the base of the flatbreads. It's a great all-purpose pizza/flatbread dough that only needs 15 minutes rise time. You could also use my standard Homemade Pizza Dough, which has a 4-hour rise time and a slightly more complex flavor and chew. When I have the time, I often swap it in here. However, I usually use the almost-instant version.
Because the (almost instant) dough uses instant yeast, it's a dump and knead kind of recipe. The dough will first get craggy and then smooth, which takes about 5 minutes, and is then ready for its short rise. After that, it's ready to roll out and use. For lachmajun, I divide it into six and make flatbreads about 8" / 20 cm in diameter.
Preparing the meat topping for lachmanjun
The meat topping goes on to the flatbreads raw, and is cooked along with the bread base in the oven. To make it adhere well to the flatbread, the ground beef gets blitzed in the food processor along with aromatics, herbs, and spices. If you have a rice paddle of the sort that comes with rice or multicookers (such as the Instant Pot), it's perfect for spreading the meat topping onto the rolled-out flatbreads. You want a thin but substantial layer of meat, spread as close to the edges as possible, as it'll shrink back a little in the oven.
If you like pine nuts, press them into the raw meat topping and they'll toast beautifully in the oven while the flatbreads bake. After the lachmajun come out of the oven, you can garnisj them with prepared tahini and/or pomegranate molasses (both mandatory as far as I'm concerned), plus fresh herbs: mint, cilantro, and/or parsley are all great. Reserve a little extra to chop for garnish as you put them into the meat filling.
Looking for more meaty savory bakes?
Lachmajun (meat) | 24six.net
- Stand mixer fitted with a dough hook
- Food processor
- Rolling Pin
- 4 cups bread flour 600 g
- 1 ½ Tbsp instant yeast
- 2 Tbsp granulated sugar
- 2 tsp kosher salt
- 2 Tbsp olive oil
- 1 ⅓ cup warm water
- 1 lb ground beef
- 1 medium onion - quartered
- 1 garlic cloves - peeled
- handful parsley
- handful cilantro
- 2 sprigs fresh mint
- 2 tbsp tomato paste
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp allspice
- ½ tsp cumin
- ½ tsp cinnamon
- ¼ tsp Aleppo pepper - you can omit this if you don't have
- ¼ tsp sumac
- salt - to taste
- 2-3 Tbsp pine nuts - optional
- prepared tahini
- pomegranate molasses
- fresh mint
- fresh cilantro
- fresh parsley
- Preheat oven to 425°F / 220°C. Line three sheet pans with parchment paper or silicone mats.
Make the dough:
- Combine all ingredients in a stand mixer bowl. Knead with the dough hook until the dough forms a craggy ball, then a smooth ball, about 5 minutes.
- Cover and set aside for 15 minutes (and up to half an hour).
Prepare the meat topping:
- In a food processor fitted with a metal blade, process the onions, garlic, parsley, cilantro, and mint until finely chopped. Add the ground meat, tomato paste, olive oil, and spices: smoked paprika, allspice, cumin, cinnamon, Aleppo pepper, sumac, and salt. Process until combined, 8-10 pulses.
Assemble the lachmajun:
- Divide the dough into 6 equal pieces. Form each into a ball and roll out to about ¼" / 6mm thick and 8" / 20 cm in diameter. Place rolled-out flatbreads on the prepared baking sheets.
- Using a paddle or large spoon, spread a generous amount of the meat mixture (about ¼ cup) over each flatbread, going as close to the edges as possible. If using, sprinkle pine nuts over the meat and gently press them in.
- Bake for 7 minutes, baking in batches if needed, until the meat is cooked through and the edges of the flatbreads are golden.
- Garnish finished flatbreads with any combination of the following, if desired: prepared tahini, pomegranate molasses, and chopped fresh herbs.