Lahmajoun - Visit Gyumri

Lahmajoun

Lahmajo is one of the most beloved dishes in Armenian cuisine: a thin dough base topped with a flavorful spiced minced meat mixture (usually beef or lamb), finely chopped onions, garlic, tomato paste, red peppers (sweet and hot), ajika or paprika, herbs like parsley and mint, sometimes pomegranate molasses. The dough is rolled very thin, spread with the juicy topping, and baked quickly in a hot oven until the edges crisp while the center stays soft and flavorful. It's lighter and more aromatic than pizza, with no cheese, and bursting with Middle Eastern spices.

History & Tradition

Lahmajo has ancient roots in the Middle East (Levant and Mesopotamia), but the Armenian version has evolved into a signature dish with stronger spices and unique serving styles. It spread through trade routes and became a staple in Armenian homes and diaspora communities. Historically linked to roadside inns or family gatherings, today it's a classic for everyday meals, holidays, or quick street food in Armenia and abroad.

How It’s Served

Lahmajoun is served piping hot. It is customary to squeeze fresh lemon juice over the top to brighten the savory meat flavors. It is often served with fresh parsley and enjoyed alongside a cold glass of Tan (a traditional yogurt drink), which perfectly balances the dish's slight spiciness.