why u gotta call it pizza tho, it's the other way around if anything

You are Arabic if lahmajun is Armenians 😂 Arabic word but like your name😂 Arabic armenian people's

Yeah, you're right. Real Armenian name is Msalosh (meat and flat bread). Lahmajun is Arabic name, common in all Middle East

Yes

Yes

From former Cook's Illustrated Senior Editor Andrew Janjigian, who developed this recipe: “Once opened, biber salçası doesn’t keep as well as tomato paste, but it does freeze nicely. If you have a large jar, divide any leftovers among several smaller containers and freeze them for later use.”

@@sandrah7512 How long does tomato paste keep? We always throw it out after a few days?

@@b_uppy It seems to depend on the type of tomato paste you buy and how you store it once it's opened. Canned tomato paste only lasts a few days once the can is opened - it does seem to go bad at the drop of a hat - but you can portion it and freeze it for use for other times (if you remember). Tomato paste from a tube will last several weeks before any deterioration in flavour is detected. I've stored opened, tubed tomato paste for a few months and it seems fine to me. 🤷🏼‍♀ But the tubed stuff is several times more expensive than the canned, primarily because all the tubed tomato paste comes from Italy so the cost to transport is factored in. So, it may come down to how you use tomato paste and how often. If you only use a tablespoon here and there, the tube may be the way to go, but if you use several tablespoons or the equivalent of a whole can, then you will likely prefer that packaging method (and price). I've found that I prefer the tubed paste as I typically only use a bit here and there but would buy cans if I needed that much for something. I also might prefer the tubed because it's possible my squirted tablespoons are not as accurately (blandly?) measured as the scooped-by-tablespoon-and-frozen ones, resulting in a more generous (and potentially more flavourful) eyeballed amount.

@@sandrah7512 Thank you for the clarity. Sad that it degrades so quickly.

Fresh mint, you can also use Italian parsely. Verdolaga also goes well when in season. I sub it with watercress when verdolaga is not available. I eat it in salad bowl, first time I see it on Armenian Pizza. Add some Aleppo pepper or chili powder if you like spicy.

You could add a bowl of water to the oven, just in the bottom, it evaporates and keeps the air at a higher moisture than normal. That prevents the air from pulling too much out of the dough.

It would be hard to stretch it out as thin.

Yes it's true but many Armenians lived/live in middle east & levant like myself)

It's ottoman food

@@Baudolino88 no it's middle eastern/Armenian

@@naregbar190 lol

Don't be deceived by its Arabic name, this is an Armenian dish!? 🤣

lol :) me too

It's a pretty literal loanword, it means something like meat on dough.

Try making this but with just zaatar on it! Had it at a Syrian restaurant and it's addictive.

@@michellezevenaar Thank you! That is a beautiful spice to add 🙏🏻

IF a recipe like this existed, peppercorns were commonly used and then replaced with chilis when they came. Tomatoes are just wet fruit. Anything from mashed flowers to eggplant/aubergine may have been the original ingredient. Receiving tomatoes, potatoes and Chili's has not been the biggest favor considering the YEARS of devastating colonization and STILL RIDICULOUS level of "You should thank us" European and Americans hold over that part of the world.

هذا الطبق عربي صنعه العرب الذين كانوا يقيمون بالقوقاز بالقرون الوسطى وثم انتقل الى ارمينيا وبعدها الى الاتراك ، لكن الاتراك ابدعوا في صنعه واضافوا له لمستهم الخاصه

@@gguugguugguugguugguugguu7556 thank you so much!!!

The creator was Armenian but he lived in syria at the time so to sell the product he had to name it lahma b 3ajin meaning meat on bread

@@nataliekazanjian2166 creator? Who is the creator of Lahmacun?

Dün lavaş, şimdi lahmacun yarın ne var çiğ köfte mi? Şuna emin oldum ki, eğer sen sahip çıkamazsan kıçından donunu bile alıp sahiplenirler. 🇹🇷🇹🇷 Bu arada lahmacun Kenya yemeğidir! Kim neye inanmak isterse....

Totally agree. The pronunciation of the dish is also incorrect. The dish is pronounced ‘la-ham ah-jean’ which translate in Arabic to meat(la-ham) & dough/bread (ah-jean). Not sure if that’s what “lahmajun” is in Armenian.

kzfaq.info/get/bejne/osd2krmVrbScd2w.html şakşuka is Turkish. We cannot accept otherwise.😂😂

The Levant introduced it to the Ottoman Empire .. Including Armenia .. the etymology shows proof of its origins

@@nathanfarias5779 it doesn't. The nane of something isn't "proof" of anything. It's evidence at best. Names can change over time. This is just "proof" of which name stuck. Learn what the word PROOF means or don't use it.

@@mjb1475 so Armenians create a dish but they go and use Arabic words for it ,even including it in their own vernacular ,rather than their historical name for their dish ..makes sense … I also have some swamp land to sell in Florida any interest ?

The original name is Lahmajun. Lahm in Arabic means meat. You can say the each county has their own version.

@@nathanfarias5779 Nathan, have you lived in Lebanon? If so you would have also heard it also called Sfiha Armaniya.

Some do because as they lived in Arabic speaking countries. The original name is Lahmajun. Lahm in Arabic means meat. You can say the each county has their own version.

@@majestic6303 thanks for the explanation. I speak Arabic and i’ve eaten لحم بعجين so many times at Lebanese restaurant.

English is nothing but a bunch of German, Latin French, Greek, and some other language words thrown in. English is actually a German language. Armenia was part of the Ottoman Empire so it received the language from the turks (along with the dish)

you forgot taco, pumpkin pies, spaghetti... all armenian. ohh ice cream and espresso too

You right bro, Turkish cofee to...

It's like if someone called Pizza an American flatbread because they went to Pizza Hut

In Germany they called these Turkish Pizzas

The etymology is Arabic and this showing it’s origins ,, lahm means meat .. ajin dough .. the concept came from the Levant ..( current day Lebanon Syrian Palestine Jordan northern Iraq and southern turkey )it spread across middle East and throughout the Ottoman Empire

Sure, a good cheddar 😂. I wonder how many Americans are of Mediterranean, Middle East decent, as Americans aren’t one culture

I would never top this with cheese, lol!

Maybe a goat cheese?

😄😄😄

Marshmallows and brown sugar ,yeah that's the ticket...lol

No!

You are right .. the etymology shows Arabic or Levantine origins ..lahm is meat . Ajeen is dough .. so it was from this area and traveled across Middle East

I'm not sure they even eat this in armenia do they?

@@Oilofmercy Armenians do it eat .. not sure if In present day Armenia

@@nathanfarias5779 They call it Lahmajo in Armenia!

Lol, I am making it now and I spent maybe $15. The biber salcasi and lamb were the only unusual ingredients I don’t typically have on hand anyway.

🇹🇷🇹🇷🇹🇷🇦🇿🇦🇿🇦🇿😊

A needed clarification 👍🏼

Exactly! They are so common in Turkish restaurants or even shawarma restaurants across Europe. Often eaten as a quick meal or snack like a street food.

Former Senior Editor Andrew Janjigian, who grew up eating lahmajun and developed this recipe for Cook's Illustrated/ATK: "I’m Armenian, which means I’ve been eating lahmajun...my whole life. My aunties would make it for us when we’d visit, rolling the yeasted dough into paper-thin rounds, spreading the rounds with a film of spiced ground lamb, and baking them until they were crispy and browned. And my mother often brought home boxes of the flatbreads from local Armenian bakeries, keeping them stacked face-to-face between sheets of parchment paper until it was time to reheat them. We’d spray the flatbreads with lemon juice and eat them like pizza (lahmajun predates-and is sometimes considered a precursor to-pizza...) or turn them into sandwiches by rolling them around a salad of fresh or pickled vegetables." The rest of Andrew's recipe development article is available online and in the September/October 2020 issue of Cook's Illustrated magazine.

Actually .. it’s from the Levant region .. currently day Lebanon Syria southern turkey Palestine Jordan n northern Iraq .. the etymology reflecting its origins , lahm means meat and ajeen is dough in Arabic .. it spread throughout the Ottoman Empire and Middle East retaining its Arabic name

@@nathanfarias5779 I think we cant say exactly where it is from but yeah through history and thanks to Ottoman empire many nations share similar sometimes same recipes 👍👍

Food and politics are two different things. The original name is Lahmajun. Lahm in Arabic means meat. You can say the each county has their own version.

Yes, but do it objectively. Read Ottoman, Armenian, and impartial historians' research on what's going on in the region. Investigate what a state that struggles for existence and non-existence has done on the eastern border, with Russian support, by the ethnic element, which is described as a loyal nation (millet-i sadıka). The Ottoman Empire was a purely barbaric state, when they were bored, the Armenians were killed when they were bored, the Greeks! He committed such great massacres that he would give to his non-Muslim subjects the privileges that no empire had given their Muslim minorities. Stop bullshit now! I understand better now that; The greatest evil that the Ottomans did was to their own Turkish citizens. The concessions they gave to the minorities and their senseless mercy to the undeserving groups unfortunately became their own end. We had ample time and opportunity for the so-called massacre. And if it had been done as you said at the time, there probably wouldn't even be anyone to talk about it now.

@@avniceylan7322 It happened. Cope.

Food and politics are different. Historians will tell you that baklava originated from Turkey.

How do you think they got the dish? I mean Pakistan got a lot of food from being under Persian rule. 🙄 The fact it's name is in Arabic is a DEAD GIVE AWAY it isn't Armenian in origin. Like everyone wants to fight over Baklava but it's name originates more in Mongolian flthan any Mediterranean language. AND YES Asian countries have similar dishes to it, we just don't car about the baklava drama of the Mediterranean.

It's Armenian and your obviously Turkish Pizza has several types

@@KygoCalvinHarris-xu4kvok so we all eat same food its combinations all cultures

Lol

The original name is Lahmajun. Lahm in Arabic means meat. You can say the each county has their own version.

Gee, it's almost like Armenians were a significant part of your country's population before you tried to murder them all.

Armenian merchants took the recipe to Lebanon in the 1600's. In Lebanon, it is often called Sfiha Armaniye. In case you are Lebanese, you understand the meaning.

Lebanese and Turkish

They shoot this in Boston. There is a large Armenian community nearby where lahmajun is sold in mom and pop stores. So in Boston it's an Armenian dish.

@@billvegas8146 you still can't call it Armenian though. It's like if i told you that pizza is a Mexican dish in my city, because in my city there's a big community of Mexicans who make and sale pizzas.

@@billvegas8146 İt is like calling tex-mex food mexican. If anything lahmacun is Kurdish but definetlly not Armenian.

@@Othmane131 Armenians don't need food bigotry added to their misery. Every Armenian I ever knew claimed lahmenjun as their own. These types of food fights endure over everything from pizza to pasta and beyond. They are ultimately pointless. There's even a huge debate over who invented The Woopie Pie.

This is sad that the America’s test kitchen didn’t do a good job of researching the origin. It’s not called Armenian flatbread.

Former Senior Editor Andrew Janjigian, who grew up eating lahmajun and developed this recipe for Cook's Illustrated/ATK: "I’m Armenian, which means I’ve been eating lahmajun...my whole life. My aunties would make it for us when we’d visit, rolling the yeasted dough into paper-thin rounds, spreading the rounds with a film of spiced ground lamb, and baking them until they were crispy and browned. And my mother often brought home boxes of the flatbreads from local Armenian bakeries, keeping them stacked face-to-face between sheets of parchment paper until it was time to reheat them. We’d spray the flatbreads with lemon juice and eat them like pizza (lahmajun predates-and is sometimes considered a precursor to-pizza...) or turn them into sandwiches by rolling them around a salad of fresh or pickled vegetables." The rest of Andrew's recipe development article is available online and in the September/October 2020 issue of Cook's Illustrated magazine.

It is, you don’t know what you’re talking about.

Former Senior Editor Andrew Janjigian, who grew up eating lahmajun and developed this recipe for Cook's Illustrated/ATK: "I’m Armenian, which means I’ve been eating lahmajun...my whole life. My aunties would make it for us when we’d visit, rolling the yeasted dough into paper-thin rounds, spreading the rounds with a film of spiced ground lamb, and baking them until they were crispy and browned. And my mother often brought home boxes of the flatbreads from local Armenian bakeries, keeping them stacked face-to-face between sheets of parchment paper until it was time to reheat them. We’d spray the flatbreads with lemon juice and eat them like pizza (lahmajun predates-and is sometimes considered a precursor to-pizza...) or turn them into sandwiches by rolling them around a salad of fresh or pickled vegetables." The rest of Andrew's recipe development article is available online and in the September/October 2020 issue of Cook's Illustrated magazine.

It is lamajun. You don’t know what you’re talking about.