Lahma tanslates to “meat”, and joun translates to “dough”. The traditional method of preparation is to roll out leavened dough into a thin round sheet. On top of this dough, a mixture of minced beef, lamb, bell peppers, onions, tomatoes, herbs, and spices is spread thinly and evenly to the edges. It is then baked in stone or wood-burning ovens until the meat is browned and the dough has crisped at the edges. Lahmajoun is typically served with lemon juice, and wrapped around vegetables such as pickles, tomatoes, peppers, onions, lettuce, and parsley or cilantro. It is sometimes used as a wrap for kababs, shawarma, and meat sauces as well, however, this is less common. As with most Middle-Eastern dishes, the origins of lahmajoun is much debated, and is thought to originate from the Ottoman Empire of the Turks, or from early Syrian and Armenian cuisine. Today, it is a common food item in Armenia, Lebanon, Turkey, Iraq, Jordan, Azerbaijan, Kurdistan, Israel/Palestine, Syria, Egypt, and Saudi Arabia. Lahmajoun has also become popular internationally in countries with Middle-Eastern communities such as Canada, Belgium, Germany, Sweden, Denmark, England, Netherlands, Brazil, and Australia.
