lahmejoun

Have I ever said how glad I am to be married to John?  He's a great guy.  And one of the little perks to our life together is his Armenian heritage which brings with it much of the delicious food.  It's similar to the Mediterranean cuisine, I think.  


Yesterday, John and his siblings, Chuck and Jen, got together and made lahmejoun.  Lahmejoun is lovely bit of yeast dough, rolled thin as can be, placed on a baking sheet and smeared with a thin and tasty layer of ground meat (beef or lamb), green and red pepper, garlic, spices (including allspice and pepper), etc.  It's then placed in the oven at 500F and baked for 10 minutes.  It's kind of like...pizza without the sauce and 
cheese, and much more addicting.

We had the leftover meat mixture cooked up on toast, and I think I can come up with a gluten-free version of this for the future.  

Kneading the dough:

It was a long day: Six hours to make 9 dozen lahmejouns.  So very worth it, though, and lots of fun in between.  It was great hanging out with John's family.

John with his brother and sister: