In Turkey, Armenia and the Levant, a meat-topped flatbread known as lahmajoun comes topped with spiced ground lamb, tomatoes and bell pepper. With the dough stretched paper-thin, diners typically drizzle the popular dish with lemon juice and roll it up to eat.
It’s a tasty, social dish that fills a similar place in the culture as pizza, with equally exacting standards for what makes a good lahmajoun. The toppings are chopped coarsely for a rustic texture, the dough is expertly stretched by hand, and the flatbread cooks in minutes in a roaring-hot oven.
