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    Recipe for lamejun

    Wendy Maeda/Globe Staff

    Makes about 12 or enough to serve 6

    Like pizza, lamejun cook at a very high temperature, but they’re very thin. Depending on your oven, you may want to lower the heat slightly. To freeze, stack the lamejun in pairs, meat sides facing. Reheat in a 350-degree oven.

    DOUGH

    1package active dry yeast
    1cup warm water
    teaspoons sugar
    ¼cup canola oil
    3cups flour
    Extra canola oil (for the bowl)

    1. In a bowl, stir the yeast and ¼ cup of the water; set aside for several minutes.

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    2. With a wooden spoon, stir in the sugar, oil, remaining ¾ cup water, and 2¾ cups flour until the dough comes together. Sprinkle the remaining ¼ cup flour on a work surface. Turn the dough out and knead for 3 minutes.

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    3. Oil a bowl and turn the dough into it. Cover with plastic wrap; set aside for 1 hour or until the dough doubles in bulk.

    MEAT

    pounds lean ground lamb
    ½cup finely chopped fresh parsley
    ½green bell pepper, cored, seeded, and finely chopped
    2cloves garlic, finely chopped
    2teaspoons salt
    ½teaspoon ground allspice
    ½teaspoon ground black pepper
    teaspoons paprika
    teaspoon cayenne pepper
    cups crushed tomatoes
    3tablespoons tomato paste
    Extra flour (for sprinkling)
    1lemon, cut into wedges (for serving)

    1. In a bowl, combine the lamb, parsley, bell pepper, garlic, salt, allspice, black pepper, paprika, cayenne, tomatoes, and tomato paste. With clean hands, mix thoroughly. Cover and refrigerate for 1 hour or for up to overnight.

    2. Set the oven at 500 degrees. Place a rack in the oven’s lower third, another in the upper third. Dust 2 baking sheets with flour.

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    3. Sprinkle flour over a work surface. Away from the floured area, turn out the dough and knead for 1 minute. Divide the dough into 12 pieces. Roll each into a ball and set on the floured surface. Cover with a clean cloth and rest for 15 minutes.

    4. Working on the floured surface with floured hands, flatten a ball of dough. Roll into an 8-inch round. Transfer to a baking sheet (put 2 rounds on each sheet). With a -cup measure, scoop up lamb mixture and use an offset spatula or your hand to distribute the meat on the round, leaving a ¼-inch border. Repeat with the remaining rounds and filling (bake lamejun 4 at a time).

    5. Bake for 12 minutes, switching the position of the sheets from back to front and top to bottom halfway through baking, or until the meat is cooked through and the crust is brown. Set the rounds on wire racks to cool. Repeat with remaining dough and meat. Serve with lemon. Adapted from Anne Ryan Ovoian and “Favorite Recipes” from Armenian Memorial Church