For many of us in America, lahmajoun is our go-to model of
Armenian food.
We love basturma, we devour pilaf, we argue about the
thousand-and-one ways to marinate lamb. But
when it comes to time to show off our favorite cuisine to odars, we pop a few “Armenian pizzas” in the oven.
When it’s done right, the crust is soft enough to fold but
still crunchy around the edges. The meat mixture
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