Detroit Armenians offer lahmajoun

CHICAGO TRIBUNE
July 19 2006

BY ROBIN MATHER JENKINS

Pine nuts and feta cheese bring a salty, rich finish to lahmajoun.
(JOHN DZIEKAN/McClatchy-Tribune)

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Lahmajoun A stop at a Middle Eastern bakery and a stack of freshly
baked pitas rekindled my appetite for lahmajoun, a dish I learned
to make from Armenian-American friends in Detroit. It’s a terrific
solution for the dinner rush. I’m told that lahmajoun (la-ma-ZHOON)
translates from Arabic to "meat dough," but if you think of it as
individual pizzas, you would be closer to the mark.

Here are a few tips:

If lamb isn’t your favorite, substitute ground beef or even ground
turkey.

Try adding diced tomato or tomato paste to the meat while browning.

If you can find za’atar, the Middle Eastern blend of sumac, oregano
and sesame seeds, use that instead of the oregano.

Lemonade and limeade are both so easily made at home that you can
make a pitcher while the lahmajoun bakes. The juice from half a lemon
or a whole lime should be adequate for a glassful. Sweeten to taste.
Serve with chopped salad of cucumbers, onions and tomatoes.

From: Emil Lazarian | Ararat NewsPress