This story was inspired by a simple email from Mike Minassian who resides in Cordoba, Argentina. (Little did he know what his request would involve!)
recipe to match one made by an elderly woman in his native land. Mike said her lahmajouns
were absolutely delicious – in fact, the BEST he’d ever eaten!
Mike tried to recreate the dough but his results were
never quite like hers. While others may have given up, he was – and still is – determined to achieve lahmajoun dough perfection.
“It should not be a bit dry; it should be well toasted but at the same time
very flexible and a bit greasy. The borders should be a little burnt like an
old scroll. When you roll it up to eat it you should notice that the folded
dough doesn´t have any cracks; it’s magic! I´ve heard from some people that
this lady puts some fat in the dough, or some butter, I don’t know, I’ve tried
a few things but I can´t get it right, and of course she won´t tell me the
secret (after all, she does this for a living!).
this lady prepares her lahmajouns. He was familiar with my lahmajoun ‘short
cut’ version, but he says he’s old-school and prefers making the dough from
scratch. Bravo, Mike!
dough. The first uses olive oil; another uses vegetable shortening; one uses
shortening plus whole milk and evaporated milk; and the last one uses no fat at
With the recipes in hand, Mike has vowed to try each recipe and send his results to The
Armenian Kitchen. I promised him I’d share his experiments with you.
we can’t let Mike’s hard work go unnoticed or unappreciated.
Stay tuned for Experiment #1 … coming soon!!