Lahmajun - Armenian Meat Pie

Name: Lahmajun - Armenian Meat Pie
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 2
Cuisine: Armenian
Ingredients: ¾ cups Crisco, melted; 2 cups water; 1 package instant yeast; 1 teaspoon sugar; 6-7 cups all purpose flour; 2 teaspoons salt; 2 ½ lbs. ground beef or a mixture of beef and lamb; 4 bell peppers (2 red, 2 green); 2 onions; 6 garlic cloves; 1 bunch parsley; 14 oz can tomatoes w/o juice (or 5 fresh tomatoes); ¼ cup tomato paste; Juice from ½ lemon (2-3 tablespoons); 2 tablespoons salt; 1 teaspoon red pepper flakes; 1 tablespoon paprika; ⅓ cup bread crumbs

January 12, 2026

A thin, crispy flatbread topped with a savory blend of spiced ground meat, tomatoes, onions, and herbs—bold, aromatic, and deeply satisfying. This recipe will yield 2 1/2 - 3 dozen individual pies that you can freeze and reheat.

Lahmajun - Armenian Meat Pie

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Cuisine

Armenian

Servings

2 1/2 dozen

Prep Time

2 hours

Cook Time

10 minutes

Ingredients

For the dough

¾ cups Crisco, melted
2 cups water
1 package instant yeast
1 teaspoon sugar
6-7 cups all purpose flour
2 teaspoons salt

For the meat topping

2 ½ lbs. ground beef or a mixture of beef and lamb
4 bell peppers (2 red, 2 green)
2 onions
6 garlic cloves
1 bunch parsley
14 oz can tomatoes w/o juice (or 5 fresh tomatoes)
¼ cup tomato paste
Juice from ½ lemon (2-3 tablespoons)
2 tablespoons salt
1 teaspoon red pepper flakes
1 tablespoon paprika
⅓ cup bread crumbs

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Directions

For the dough

Melt crisco in microwave for 1 minute.
Prepare your yeast by adding 2 cups warm water, with 1 package yeast and 1 teaspoon sugar. Stir to combine and allow the yeast to proof.
Add 6 cups flour to a large mixing bowl. Add 2 teaspoons salt and mix to combine. When your yeast water is ready, pour into the flour and stir to combine. You will have to use your hands to combine all the ingredients.
Remove dough from the bowl and continue to knead for an additional 5-7 minutes or until you have a smooth dough.
Add dough to a glass bowl or proofing container and cover for 1 ½ -2 hours or until your dough has doubled in size.
While your dough is rising, prepare your meat and vegetable mixture.
Preheat oven to 475º.
Remove the dough from the bowl and form into an oblong shape. Cut into four equal sections. Keep one section of dough aside to roll out while the others are resting, covered with a towel until you are ready to roll them out.
Each piece of dough will be rolled into a 10 inch round.
Using one section of dough, flour your surface and roll into a 10 inch circle.
You will need a large cookie cutter or glass to cut out 6 rounds from each rolled dough. This will allow you to have the same size finished pie.
Dough should be about ¼ inch thick. You need enough dough to roll this into a 7-8 inch thin, round pizza crust
Rolled dough should be placed on a cookie sheet before adding the meat mixture. You will bake 2 sheets at a time.

For the meat mixture

In a food processor, grind each vegetable to a fine chop. Add all the vegetables to a large bowl. Add the lemon juice, your spices, bread crumbs and tomato paste and stir to combine.
Add beef to the food processor with about 1 cup of the processed veggies and pulse until it’s just combined. Remove the meat mixture and add to the rest of the chopped vegetables. Stir together to form the topping.

Finishing touches

Add 1 heaping tablespoon of meat/veggie mixture onto each round. And spread with your fingers. Tapping the meat gently with your finger tips to ensure it sticks. Do not add the meat all the way to the edges. There should be a small gap.
Add your trays to the oven and set the timer for 5 minutes. Switch trays and bake another 5 minutes. The edges should be lightly browned and the meat mixture browned.
Enjoy with chopped lettuce.
Or try it with chopped tomatoes and mint.
For storing for later since this recipe makes about 24-30 individual pies, I stack them with parchment paper in between and put them in a ziplock bag in the freezer. When ready to snack, warm up in the oven for a few minutes and enjoy.