VEGAN LAHMAJUN – ARMENIAN/TURKISH PIZZA

One Green Planet
Nov 7 2013

There are a few Middle Eastern dishes I grew up with that were staples
in our house. One of them was Lahmajun; an Armenian/Turkish pizza
of sorts. Traditionally made with ground lamb or beef and served
with lemon wedges, it is something that we not only ate often, but
something I really enjoyed.

If you have not had Lahmajun before, you should give it a try. If
you have had it, and like me thought it was something you would not
experience again, give this a whirl; if the Lahmujan you ate was
anything like what I did, this will not disappoint!

Lahmajun

INGREDIENTS:

For the dough

5 cups all purpose flour 1 1/2 cups non dairy milk 3 tsp salt 1 tsp
organic unbleached sugar 2 tsp active dry yeast 1/4 cup vegetable
oil Cooking oil spray

For the topping

1 lb frozen soy crumbles, thawed 1 red pepper, seeded, veined and cut
into chunks 1/2 green pepper, seeded, veined and cut into chunks 1/2
medium onion, peeled and cut into chunks 2 tomatoes, cut into chunks
1 tbsp tomato paste 1 handful parsley (about a cup) 1 1/2 tsp cumin
2 tsp paprika 1/4 cup olive oil Corn meal Lemon wedges

PREPARATION:

To make the dough

Put all ingredients into a stand mixer with a dough hook attachment.

Turn on low and allow to run for five or six minutes until all
ingredients form a loose ball.

The dough may be a bit crumbly, that is OK.

Remove from the stand mixer, form into a ball, place into a bowl spray
lightly with cooking oil spray and cover with plastic wrap. Allow to
sit for two hours.

To make the filling

While the dough is resting, place the peppers, onions, tomatoes,
onion, tomato paste, parsley, cumin, olive oil and paprika into a
food processor. Pulse to combine into a paste. Place in a bowl.

Put the thawed soy crumbles into the emptied food processor bowl.

Pulse until finely crumbled.

Add to the bowl with the vegetable paste ad using your hands combine
until well incorporated.

For the Lahmajun

When the dough is finished resting preheat the oven to 400 degrees.

Place a pizza stone or baking sheet dusted in corn meal in the oven
Beak off a piece ad roll into a ball. Flatten into a circle on a
floured surface and roll into a very thin circle. The dough should be
cracker thin- no more than a quarter inch deep. You can make them as
large or small as you want in circumference; I made mine about the
size of a personal pan pizza.

Place enough filling on top of the disc to create a thin layer on top.

Place on the pizza stone and cook until crispy, about 7 minutes.

Squeeze fresh lemon juice on warm Lahmajun before eating.