|Alternative names||Lahm b'ajeen, lahmajoun|
|Place of origin||Levant|
|Region or state||Levant, Middle East|
|Main ingredients||minced meat, vegetables and herbs|
|Cookbook: Lahmajoun Media: Lahmajoun|
Lahmajoun (Arabic: لحم بعجين; Armenian: լահմաջու lahmaǰu or լահմաջո lahmaǰo; Turkish: lahmacun from Arabic: لحم عجين, laḥm ʿajīn, short for Arabic: لحم بعجين, laḥm bi-ʿajīn, "meat with dough") 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 served with ayran or şalgam and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant.
Other than Lahmajoun (Arabic: لحم بعجين), Sfiha, Manakish, and Musakhan are also other dishes with toppings on top of dough (Meat, Zaatar, Jibneh) that originated in the Levant. Lahmacun is a popular dish in Armenia, Lebanon, Syria, Turkey, and in Armenian and Turkish communities worldwide. The dish has existed for thousands of years but has become much more popular over the last few decades. The dish is sometimes known as "Armenian pizza" or "Turkish pizza". Due to the hostile nature of the relations between Armenia and Turkey, the opening of Armenian restaurants serving the food in Turkey had caused protests.
Lahmajoun is derived from Arabic: لحم بعجين (laḥm bi-ʿajīn) meaning meat with dough.
|Wikimedia Commons has media related to Lahmacun.|
- Marks, Gil (1999). The World of Jewish Cooking. New York: Simon and Schuster. p. 37. ISBN 978-0-684-83559-4.
- Pizzeria, Manoosh (2016-08-25). "Delicious Lahembajin: The Irresistible Lebanese Meat Pizza". Retrieved 2016-08-25.
- Ghillie Basan (1997). Classic Turkish Cookery. Tauris Parke Books. p. 95. ISBN 1-86064-011-7.
- Allen Webb (2012). Teaching the Literature of Today's Middle East. Routledge. pp. 70–. ISBN 978-1-136-83714-2.
- Sally Butcher (2012). Veggiestan: A Vegetable Lover's Tour of the Middle East. Anova Books. pp. 128–. ISBN 978-1-909108-22-6.
- Jeff Hertzberg, M.D.; Zoë François (2011). Artisan Pizza and Flatbread in Five Minutes a Day. St. Martin's Press. pp. 293–. ISBN 978-1-4299-9050-9.
- Carol Helstosky (2008). Pizza: A Global History. London: Reaktion Books. pp. 59–. ISBN 978-1-86189-630-8.
- "Armenian Pizza (aka Lahmajoon)". Foodnetwork.com. Retrieved 3 February 2015.
- "At Armenian Market & Bakery, pizzas and more". The Boston Globe. 18 April 2012. Retrieved 3 February 2015.
- Denis Sinor; Indiana University, Bloomington. Research Institute for Inner Asian Studies (1990). Aspects of Altaic Civilization III: Proceedings of the Thirtieth Meeting of the Permanent International Altaistic Conference, Indiana University, Bloomington, Indiana, June 19-25, 1987. Psychology Press. pp. 187–. ISBN 978-0-7007-0380-7.
- McKernan, Bethan (27 October 2016). "A ‘pizza war’ has broken out between Turkey and Armenia". The Independent. Retrieved 10 December 2016.