|Alternative names||Lahm b'ajeen, lahmacun|
|Place of origin||Levant|
|Main ingredients||minced meat, vegetables and herbs|
Lahmacun or Lahmajoun or Lahma bi-'ajin (Arabic: لحم بعجين; "meat with dough", Turkish: lahmacun, Armenian: լահմաջու), also known as Armenian Pizza or Turkish pizza or Lebanese pizza or Syrian pizza or Arab pizza is a round, thin piece of dough topped with minced meat (most commonly beef or lamb) minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant. Though it somewhat resembles pizza, it has only in modern times been called by that name, and it is of Middle Eastern rather than European origin.
Lahmacun is a popular dish in Armenia, Lebanon, Syria, Turkey, and in Armenian and Turkish communities worldwide. The dish is sometimes known as "Armenian pizza". Due to the hostile nature of the relations between Armenia and Turkey, the opening of Armenian restaurants serving the food in Russia had caused protests.
The name of the word Lahmajoun derives itself from the Arabic: لحم عجين, laḥm ʿajīn, short for Arabic: لحم بعجين, laḥm bi-ʿajīn, meaning meat with dough. Other forms of the name are the Turkish: lahmacun and Armenian: լահմաջու lahmaǰu and լահմաջո lahmaǰo.[not in citation given]
Flatbreads in the Middle East have been cooked in tandoors and on metal frying pans such as the tava, for thousands of years. They have been used to wrap meat and other foods for convenience and portability. However, it was not until the wider adoption in medieval times of the large stone oven, that flatbreads stuffed or topped with meat or other foods were baked together, cooking the bread and the topping at the same time. A variety of such dishes, such as sfiha and manakish, became popular in countries formerly parts of the Ottoman Empire, especially Turkey, Armenia, Syria, Lebanon, and Iraq. A thin flatbread, topped with spiced ground meat, became known as laham b'ajin (meat with dough), shortened to lahmajin and similar names.
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