Lamajo: Armenian dish recipe with photo. Lamajo - Armenian Pizza Recipe

Today we'll cook enough popular dish in Armenia, which is also called Armenian pizza, we promise, it will be very interesting.

Lamajo is a very popular and delicious Armenian dish. These are fairly thin, slightly crispy cakes covered with meat stuffing and folded in half. Though this dish popular in Armenian cuisine, we Russians often indulge ourselves with this incredible delicious flatbread, those who have tried this dish at least once know what I'm talking about, and I highly advise those who have not yet had such an opportunity.

Lamajo is easy to prepare at home, no special Armenian skills are needed to bring this dish to perfect taste you don’t have to be a chef, so don’t worry about this, everyone can make cakes.

As you probably guessed, the filling in the dish will be meat. Armenians usually use lamb for the filling, but you can use beef and even pork, it all depends on your taste whims.

The dough for the flatbread is also very simple to prepare, it resembles the one we prepare for the tribe, in general, nothing complicated.

Before you start cooking Armenian pizza, I would like to tell you about the peculiarities of cooking lamajo, so that our dish turns out to be as tasty and similar to Armenian cuisine as possible.

As we have already found out, the dish is, thin flatbread stuffed with meat. Therefore, in order for the dish to turn out to be as tasty as possible, the cake should not be too dry, and the filling should be juicy enough.
In the original, Armenians use matsoni for dough - this is milk drink similar to our kefir, so we will not wrap ourselves and replace it with our traditional kefir.
As already mentioned in the ideal lamaggio, the filling should be juicy, so a little water is added to the meat and mixed well.
In order for the meat for our filling to turn out to have a good structure, it must be ground in a meat grinder at least several times.
The filling is applied to the cake in a thin layer so that during the baking process it does not spread and does not burn.

Well, in general, we brought the most basic features to you, now all that remains is to cook the Armenian lamajo dish.

Ingredients for Lamajo:

For filling:

Lamb - 500 grams (we will use the pulp);
Onion - 2 pieces;
Garlic - 1 head (not large);
Tomato paste - 3 tbsp. spoons;
A bunch of greens - assorted;
Salt, black pepper - to taste.

For test:

Kefir - two glasses;
Wheat flour - 600 grams;
Salt - to taste;
Olive oil - 2 tablespoons.

Preparing the Lamajo Dough

In the container in which we will knead the dough, pour our kefir. Pour flour on top of kefir. Salt, about one teaspoon. We add olive oil, if you don’t have it, don’t bother, it’s okay and it will be fine without it.

We need to get a dough of about the same consistency as we do on the tribe. Sprinkle flour on the table, lay down the dough and knead until the desired state. When the dough is ready, wrap it in cling film and put it in the fridge.

Preparing the Lamajo Filling

We will start preparing the filling with meat, take lamb and chop it into meat grinders at least twice. Those who think that you can finely chop the meat with a knife, I’ll say right away that you shouldn’t do this.

Using a blender, we will chop the onion and garlic, we will also add greens there. As greens, you can use dill, cilantro and parsley. When we have chopped everything, add the mixture to the minced meat.

Next, add tomato paste to the minced meat, and pepper well, lamajo is spicy dish and it loves pepper. You can also experiment and add your favorite vegetables to the filling, such as bell peppers.

As you already know, the minced meat should be liquid enough to spread well on the cakes, if yours is not like that, remember what to do, add some water. Now mix everything well.

How to cook Lamajo

We take out our dough from the refrigerator and divide it into even pieces (balls). The balls should be the size of tennis balls.

We put a baking sheet with lamajo in a preheated oven to a temperature of 220 degrees, and fry there for about 7 minutes. We get it.

We put the finished cakes on a plate, minced meat to the minced meat, and so on all the rest, it turns out that the finished lamajo consists of two cakes with meat filling inside.

When you finish baking, you will have such a stack of delicious and very fragrant cakes.

You now know such a delicious Armenian dish, I hope you liked everything, and you will definitely use this recipe.

Bon appetit!!!

It is generally accepted that the homeland of dishes with unusual name Lamajo is Armenia. In fact, his recipe originated in Arab countries, and only then, in the distant 7th century, as a result of military invasions, it was brought to the territory of Armenia. However, everyone loved this dish so much that it became an integral part of the Armenian national cuisine. If you like original, spicy and unsurpassed dishes, then meet - the recipe for lamajo.

What you need to know about making lamaggio

If you hear the name of this dish for the first time, then you probably have a question: what is it like? Lamagjo are flatbreads with meat. They are special in that they have a soft texture and juicy filling. Classical armenian recipe lamadzho suggests the use of lamb as a filling, but today many people add pork as well.

In Armenia, lamadjo is not considered festive dish, however, the process of its preparation is approached with all responsibility. What is the secret of this dish? To make the cakes unforgettable in taste, you need to consider the following subtleties of their preparation:

for kneading dough, it is best to take matsoni (sour-milk product), today you can buy it in almost any supermarket;
stuffing for lamagjo must have liquid consistency to soak the cake - for this in chopped meat you need to add water;
you need to make minced meat yourself, in no case should you buy ready-made;
when laying the filling on the cakes, make sure that it lies in a thin layer, otherwise the meat may burn during cooking;
The Armenian lahmajo recipe includes a large amount of spices, since the dish must be quite spicy.

Cooking lamagjo: recipe with photo

The recipe for making the Armenian lahmajo is simple, the main thing is to make the dough correctly so that it does not turn out to be too knocked down or, on the contrary, blurry.

Compound:

For test:

matsoni or kefir - 200 ml;
flour - 450-500 g;
water - 100 ml;
some salt.

For filling:

lamb - 0.5 kg (or 250 g each of lamb and pork);
onions - 1-2 pcs.;
garlic - 2-3 cloves;
tomato paste - 2 tbsp. l.;
spices from herbs (you can take cilantro, thyme, basil);
pepper;
salt.

Cooking:

What is the correct way to serve Lamajo?

It is known that the success of any dish lies not only in preparation, but also in the way it is served to the table. There are a few simple secrets for serving lamaggio:

cakes are much tastier when they are hot;
before serving lamagjo, sprinkle the cakes with lemon juice;
lamadzho is best washed down with Armenian tan ( fermented milk product) - it softens spicy taste dishes.

The very way of serving the dish is interesting: the lamagjo is not divided into portions, but laid out in a slide on top of each other. So, you need to put the first row with the filling up, and the next layer should be, respectively, the meat down. According to this principle, lay out all the cakes. And from the plate you need to take two lamajos at the same time, so it turns out that the cakes are closed on both sides.

That's it unusual dish we made it. If you try and follow strictly the recipe, then lamajo will decorate your festive table and guests and family members will be satisfied. Enjoy your meal!

I lived all my childhood in Yerevan, on the street, which is now called Stepanyan Street. I remember how with the boys we ran far from home to one cafe, where they sold terribly delicious tortillas with meat filling. They were taken out on a plate. These flat cakes lay on it in a high pile, folded in pairs with stuffing to each other. They were quite spicy and we always took a jug of tana with them.

I remember everything except what they were called. And then one day I sat down at the computer with the firm intention to find, firstly, the name, and secondly, the recipe for these cakes from my childhood. I typed “Armenian cuisine” into google and in the image search I looked through images of Armenian dishes for a long time until I found them.

These meat-filled flatbreads were called lamadjo.

Although it seems to me that in Yerevan we called them somehow differently. Since then, I have been making lamagjo at home from time to time. I experiment all the time, because I just can’t catch the taste that I remember from childhood.

Lamajo Ingredients

Today's Lamajo recipe includes the following ingredients.

For test:

2 cups of kefir (matsun, which we replaced with kefir, we simply have nowhere to take)
about 500 grams of flour

For filling:

500 grams lamb meat
2 onions
a few cloves of garlic, maybe a whole head
3-4 tablespoons tomato paste
fresh herbs
salt, red and black pepper

Preparing the Lamajo Dough

Pour kefir into a mixing bowl. Pour flour into kefir. Add a teaspoon of salt. I also add a couple of tablespoons olive oil, but this is not necessary, it is not in the recipe.

Mix everything right in the bowl. Add flour if necessary. The dough must stop being sticky so that it can be kneaded.

Our task is to get a cool dough, like dumplings. Sprinkle the table with flour and knead the dough to the desired condition.

We put the finished dough in a plastic bag and put it in the refrigerator.

Preparing the Lamajo Filling

Pass the lamb pulp 2 times through a meat grinder. Today I decided to finely chop the meat with a knife. It was a mistake. Minced meat is not suitable for lahmajo, do not do this.

In a blender, chop the onion, garlic and fresh herbs. Add everything to the mince. Any greens will do: cilantro, parsley, dill.

Add 4 tablespoons of tomato paste to the minced meat. You can chop a few tomatoes instead of pasta. Salt and pepper well. Lamaggios should be spicy.

I didn't add bell pepper today. In general, I understand that lamagjo is like, you can safely experiment with the ingredients, it still turns out delicious.

Thoroughly mix the mince. Minced meat should be liquid, as we will need to literally spread it on cakes. If the stuffing is not liquid enough, I add water to it and mix it.

So, the filling is ready, you can start cooking.

How to cook Lamajo

Cut off pieces of dough and roll them into balls the size of a table tennis ball.

The balls should be flattened, greased with flour and rolled into a thin cake like pita bread.

Put the finished cakes on a baking sheet. I have just four lozenges.

Smear the minced meat on the cakes with a thin layer, remember I said that the minced meat should be liquid. Do not put the minced meat in a thick layer, otherwise the juice from the minced meat will flow onto the baking sheet and burn.

We put the baking sheet in the oven preheated to 220 degrees and bake for 7-8 minutes, then take it out of the oven.

The lamadjos should be lightly browned around the edges.

I usually use two pans. While one is roasting in the oven, on the second I roll out new cakes and spread with minced meat. Eight minutes is just enough, but without assistants, of course, it’s hard.

Put the finished lamaggios on a plate. First, put one cake with the meat up, then turn the second cake over it with the meat down. And so on…

When you run out of dough and meat, you will have a neat stack of delicious-smelling lamadjos.

Ready-made lamadjos are crispy around the edges and soft in the middle. It is recommended to drink lahmajo with the Armenian drink "tan", it is diluted mineral water matsun (Armenian natural yogurt from boiled milk).

It is generally accepted that the homeland of the dish with the unusual name lahmajo is Armenia. In fact, its recipe originated in the Arab countries, and only then, in the distant 7th century, as a result of military invasions, it was brought to the territory of Armenia. However, everyone loved this dish so much that it became an integral part of the Armenian national cuisine. If you like original, spicy and unsurpassed dishes, then meet - the recipe for lamajo.

What you need to know about making Lamajo

If you hear the name of this dish for the first time, then you probably have a question: what is it like? Lamagjo are flatbreads with meat. They are special in that they have a soft texture and juicy filling. The classic Armenian recipe for lahmajo involves the use of lamb as a filling, but today many people add pork as well.

In Armenia, lahmajo is not considered a festive dish, but the process of its preparation is approached with all responsibility. What is the secret of this dish? To make the cakes unforgettable in taste, you need to consider the following subtleties of their preparation:

for kneading dough, it is best to take matsoni (sour-milk product), today you can buy it in almost any supermarket;
the filling for lamaggio must necessarily have a liquid consistency in order to soak the cake - for this, water must be added to the minced meat;
you need to make minced meat yourself, in no case should you buy ready-made;
when laying the filling on the cakes, make sure that it lies in a thin layer, otherwise the meat may burn during cooking;
The Armenian lahmajo recipe includes a large amount of spices, since the dish must be quite spicy.

Cooking lamagjo: recipe with photo

The recipe for making the Armenian lahmajo is simple, the main thing is to make the dough correctly so that it does not turn out to be too knocked down or, on the contrary, blurry.

Compound:

For test:

matsoni or kefir - 200 ml;
flour - 450-500 g;
water - 100 ml;
some salt.

For filling:

lamb - 0.5 kg (or 250 g of lamb and pork each);
onions - 1-2 pcs.;
garlic - 2-3 cloves;
tomato paste - 2 tbsp. l.;
spices from herbs (you can take cilantro, thyme, basil);
pepper;
salt.

Cooking:

How to Serve Lahmajo

It is known that the success of any dish lies not only in preparation, but also in the way it is served to the table. There are a few simple secrets for serving lamaggio:

cakes are much tastier when they are hot;
before serving lamagjo, sprinkle the cakes with lemon juice;
Lahmajo is best washed down with Armenian tan (fermented milk product) - it softens the spicy taste of the dish.

This is such an unusual dish we got. If you try and strictly follow the recipe, then the lamajo will decorate your holiday table, and guests and household members will be satisfied. Enjoy your meal!

by the materials LadySpecial.ru

2015-10-27T01:24:40+00:00 admin bakery products caucasian cuisine, national cuisine, savory pastries, photo recipe

[email protected] Administrator Feast-online

The benefits and harms of the dish

Lamaggio could be called healthy dish. This product is prepared without adding fat, and the components added to it are not fried. This saves all valuable substances contained in the ingredients. It also reduces the calorie content of the dish. One of the main components of the dough - matsun - is characterized by the presence of a large number minerals necessary for the body, which increases the benefits of the product.

The main danger of lamajo is the content of a large amount of salt and spices. It can be harmful to the gastrointestinal tract, heart and blood vessels. But when preparing a dish at home, you can reduce the amount of harmful ingredients and reduce the risks.

Difficulty, cooking time

The level of complexity of the dish depends on its variety. But in general, cooking lamaggio does not cause problems even for novice cooks. Approximate time to create it is 40 minutes.

Food preparation

To cook lamaggio, you need to choose high-quality spices. It is advisable to use those indicated in the recipe, but changes are allowed to take into account personal preferences. It is also necessary to purchase fresh meat.

It can be anything, but you should buy it only from trusted sellers. Vegetables used for work should be young, with no signs of wilting and rot. To prepare the dough, take wheat flour top grade.

If some components from the recipe are not found, then they can be replaced. First of all, this applies to matsun - it is often replaced with kefir.

Video recipe of Armenian matsoni:

How to cook Armenian Lamajo - recipe with photo

In order for this dish to turn out properly, it is necessary to study traditional recipe lamaggio with meat.

Before starting work, prepare the following products:

flour - 500 g;
beef pulp - 500 g;
matsun - 1.5 cups;
onion - 2;
salt - 30 g;
greens - 50 g;
sweet Bulgarian pepper - 1;
garlic - 2 cloves;
allspice - 20 g;
chili pepper - 20 g.

The result is an amount sufficient for 6 servings.

When all the components are prepared, you can get to work:

The beef is cut into pieces. The size should be such that it is convenient to grind them into minced meat with a blender.

New pieces are added after the first part has been ground. Be sure to monitor the uniformity of minced meat. In the future, it should acquire the consistency of a paste.

The prepared minced meat is transferred to a separate container. The blender needs to be rinsed out.

Greens and vegetables are thoroughly washed. Remove the skin from the onion and garlic. Remove stems from bell pepper and cut the rest into pieces.

received vegetable mass add to mince. These ingredients must be seasoned with salt and hot red pepper. Other spices are also added, according to preference.

Everything is thoroughly mixed. The meat and vegetable composition should have a liquidish consistency.

Flatbreads are spread with a thin layer of minced meat. It should cover the entire surface of the dough.

These blanks are placed on a dry baking sheet and placed in the oven for 20 minutes (at a temperature of 180 degrees).

Lamajo is served hot to the table. When eating, it is convenient to roll it up into a tube or fold it in half.

The dish contains 187 kcal (with an amount of 100 g). It contains 4 g of fat, 10 g of protein and 27 g of carbohydrates.

Video recipe:

cooking options

How to make lamagjo at home different ways. Classic recipe often supplement with other ingredients or simplify it.

This version of Lamajo is simplified because it does not require dough preparation.

Ingredients:

Armenian - 400 g;
egg - 1;
minced meat - 300 g;
spices;
tomato sauce - 3 tbsp. l.;
salt.

Lavash sheets are laid out on a baking sheet. From above they should be greased with tomato paste, spreading it over the entire surface, including the edges. Beat the egg and add it to the minced meat. Sometimes a little water is added to give the mixture plasticity.

This mass is laid out on top of pita bread and rolled up like a roll. It must be cut into portioned pieces and placed in the oven for half an hour at a temperature of 190 degrees. When the stuffing reaches readiness, the dish can be served on the table.

Lamaggio with vegetarian filling

For people who do not eat meat, this version of lamajo is suitable.

For it you need to use:

flour - 5 glasses;
lentils - 0.5 cups;
onion - 1;
matsoni - 0.5 liters;
salt;
water - 1 glass;
soda - 0.5 tsp;
dill;
spices;
tomato paste.

To prepare matsoni, the starter is mixed with a liter of milk and the resulting mixture is kept in a thermos for 12 hours. When the component is ready, you can start the test. Salt and soda are added to the matsoni and beaten lightly.

Gradually add flour to this mass until a smooth dough is obtained. It should be tight enough. Wrap the dough in cling film and refrigerate for half an hour.

For the filling, combine lentils, onions, seasonings, chopped dill and tomato paste.

These components should be processed with a blender to make the mixture homogeneous. Cakes are made from pieces of dough. Each piece is rolled out with a rolling pin, and the filling is distributed over its surface. The blanks are placed on a baking sheet and baked in the oven at a temperature of 220 degrees for 10 minutes.

This method of making lamagjo is less popular.

Work Ingredients:

flour - 60 g;
salt;
butter - 10 g;
cheese - 15 g;
vegetable oil - 10 g;
ground black pepper;
mozzarella cheese - 35 g.

The dough is made from water, flour and salt. These components are mixed so that a dense mass is obtained. She needs to brew for about half an hour, after which you can form cakes.

The cheese is cut into cubes, pepper and seasonings are added to it according to preferences. All this is mixed and spread over the surface of the cakes. Bake for about 10 minutes at an oven temperature of 180 degrees.

To make the dish more tasty, you need to make juicy stuffing. To do this, the minced meat is scrolled through a meat grinder twice and seasoned with special spices purchased in an Armenian shop.

The dough should not be too elastic - cakes need soft. The filling on their surface must be distributed in a thin layer, otherwise it may not bake.

Instead of tomato paste, it is advisable to use fresh tomatoes, which are supposed to grind well.

Lamajo: Armenian dish recipe with photo. Lamajo - Armenian Pizza Recipe

Ingredients for Lamajo:

Preparing the Lamajo Dough

Preparing the Lamajo Filling

How to cook Lamajo

What you need to know about making lamaggio

Cooking lamagjo: recipe with photo

Compound:

Cooking:

What is the correct way to serve Lamajo?

Lamajo Ingredients

For test:

For filling:

Preparing the Lamajo Dough

Preparing the Lamajo Filling

How to cook Lamajo

What you need to know about making Lamajo

Cooking lamagjo: recipe with photo

Compound:

Cooking:

How to Serve Lahmajo

Related Tagged Posts

The benefits and harms of the dish

Difficulty, cooking time

Food preparation

How to cook Armenian Lamajo - recipe with photo

cooking options

Lamaggio with vegetarian filling