Lachmanjan Recipe (Armenian lamb and tomato bread)

Here’s a recipe for Lachmanjan, an Armenian dish made with seasoned ground lamb and tomatoes served on bread.


For the dough:

  • 2 cups all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/4 cup vegetable oil
  • 3/4 cup warm water

For the lamb topping:

  • 1 lb ground lamb
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • Salt to taste

For garnish:

  • Fresh parsley, chopped
  • Lemon wedges


  1. Combine the flour, yeast, salt, sugar, vegetable oil, and warm water in a large mixing bowl. Stir until a dough forms.
  2. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover it with a clean cloth, and let it rise for 1-2 hours until it doubles in size.
  3. In a large skillet, heat some oil over medium heat. Add the chopped onion, garlic, and sauté until the onion becomes translucent.
  4. Add the ground lamb to the skillet and cook until it’s browned and cooked through.
  5. Stir in the diced tomatoes, tomato paste, cumin, paprika, cinnamon, black pepper, and salt. Let the mixture simmer for about 10 minutes until the flavors meld together.
  6. Preheat your oven to 400°F (200°C).
  7. Punch down the risen dough and divide it into 8-10 equal pieces. Roll each piece into a thin round shape, about 6-7 inches in diameter.
  8. Place the dough rounds on a baking sheet lined with parchment paper.
  9. Spoon the lamb topping onto each dough round, leaving a small border around the edges.
  10. Bake in the preheated oven for 10-12 minutes or until the edges of the dough are golden brown.
  11. Remove from the oven and let the Lachmanjans cool for a few minutes.
  12. Garnish with chopped fresh parsley and serve hot with lemon wedges on the side.

Enjoy your delicious homemade Lachmanjan, an Armenian lamb and tomato bread dish.

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