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from "Please to the Table" by Anya Von Bremzen and John Welchman

This dish, prepared by Armenians who settled in Turkey, became our favorite snack on our many visits to Turkey. The recipe comes from Vartouhi Papazian, an Armenian from Greece.

Makes eight 4-inch pies
 Please to the Table

For the Crust:
1 package active dry yeast
1/4 teaspoon sugar
1 1/4 cups water
1/4 cup vegetable oil
1/2 teaspoon salt
3 1/4 to 3 1/2 cups unbleached all-purpose flour

For the Topping:
10 ounces lean lamb, finely ground
2 medium-size onions, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
2 tablespoons tomato paste
1/2 cup canned Italian plum tomatoes, drained and chopped
1 teaspoon minced garlic
1/4 cup finely chopped fresh parsley
1 teaspoon sweet Hungarian paprika
1/4 teaspoon hot Hungarian paprika
Salt and freshly ground black pepper, to taste

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1. In a large bowl, combine the yeast, sugar, and water and let stand until foamy, about 5 minutes. Stir in 2 tablespoons of the oil and the salt.
2. Add 3 1/4 cups of flour, 1 cup at a time, mixing well after each addition with a wooden spoon. Transfer the dough to a work surface. Coat your hands with some of the remaining oil and knead the dough until it is completely smooth and elastic, adding just enough of the remaining flour to prevent sticking.
3. Shape the dough into a ball and place it in a large bowl. Drizzle with the rest of the oil and turn to coat. Coat with a linen or cotton (not terry cloth) kitchen towel and let rise in a warm, draft-free place until doubled in bulk, about 1 to 1 1/2 hours.
4. Meanwhile, make the topping in another large bowl, combine all the topping ingredients and mix well.
5. After the dough has risen, divide the dough into eight equal pieces and shape each one into a ball. Place the balls on a floured surface and let rest, covered with a towel, for about 10 minutes.
6. Preheat the oven to 450°F. Lightly oil two large baking sheets.
7. On a floured surface with a floured rolling pin, roll out each piece of dough into a round about 4 inches in diameter. Divide the topping into eight parts and spread over the entire surface of each circle.
8. Arrange the lachmanjuns on the prepared baking sheets and bake in the lower third of the oven until the topping and the dough are nicely browned, about 15 minutes.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Fleischmann's Active Dry Yeast - $2.99/ea
 3ct, 0.25oz ea
  Choice Ground Lamb
This product is currently unavailable.
  White Onion, Large - $1.99/lb
  Green Bell Pepper - $1.99/lb
  Contadina Tomato Paste - $0.99/ea
  Muir Glen Organic Whole Peeled Tomatoes - $2.79/ea
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
  Italian Parsley - $1.29/ea
 approx. 4oz
  Spice Supreme Paprika - $1.29/ea
  FreshDirect Hot Hungarian Paprika
This product is currently unavailable.
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.09/ea
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
  Wesson Vegetable Oil - $4.49/ea
 24fl oz
  La Baleine Fine Sea Salt - $4.69/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
Estimated Total:  
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