Greek Recipes

Greek and Cypriot recipes

Lachmatzoun – Ancient Greek Style Pizza

Ingredients for 2 big Lachmatzoun:

  • For the dough:
  • 350gr of hard white flour
  • 1 tsp of dry yeast
  • 150 ml of warm water
  • 1/2 tsp of sugar
  • Few drops olive oil
  • 1/2 tsp of salt

For the filling:

  • 225gr lamb mincemeat
  • 1 big onion finely chopped
  • 4 cloves garlic crushed with salt
  • 1 tomato peeled and finely chopped
  • 1 green chilli pepper finely chopped
  • 1 bunch of parsley finely chopped
  • 4-6 tsp of tomato paste
  • 1 tbsp full of butter
  • 1 tbsp full of lemon juice
  • 1/2 tsp of sugar
  • Salt and freshly ground black pepper to taste



  • Many people believe that Lachmatzoun is eastern speciality and in particular Arabic.
  • It is however also Armenian, that the Greeks of Armenia brought it with them when they immigrated to Greece.
  • Lachmatzoun is also made in Lebanon, changing the ingredients a little.
  • Specifically by using coriander and pomegranate seeds instead of green peppers.
  • However it is a dish that has its roots in the Greek antiquity.
  • “Meat Pies” were usual dishes of ancient Greeks and Byzantines, as they combined the dough with a small quantity of meat that was at the time not consumed in the excessive quantities that we have learned today.
  • Meat Pies are also ancestor of pizza that was passed on to the neighbouring Italians – from who else? – The Greeks that as we know conquered the Roman Generals with their culture.


  • Mix the yeast and the sugar in some warm water until it foams.
  • You leave it near the oven that is warm to inflate.
  • Sift the flour and mix it with the salt in a bowl.
  • Make a hole in the centre and add the yeast and remainder water.
  • With your hands you knead the flour to tight dough, adding more water if needed.
  • On a flat surface, porcelain or melamine, work the dough until it becomes workable.
  • Poor a few drops of olive oil in bowl and place in the dough covering it with a humid kitchen towel place in hot place until it is doubled in size.
  • Preparation of the filling.
  • Fry the chopped onion with the butter, add the melted garlic until they are translucent.
  • Place the minced meat in a bowl and the remainder ingredients of the filling excluding the tomato paste.
  • Add the fried onions with the garlic in the filling and mix well.
  • Separate the dough in 2-3 equal pieces and with a rolling pin open until they become level and round.
  • Stretch them with your hands a little.
  • Preheat the oven to 230 degrees Celsius and warm up your baking pans.
  • Place the pies on parchment paper and place on each one a thin layer of tomato paste and on top of that a thin layer of filling.
  • You cook them in the preheated oven for about 12-15 minutes.
  • The dough should remain soft in order that you can if you want to wrap it up.
  • Squeeze some lemon juice over boiling hot Lachmatzoun, garnish with chopped parsley and serve hot.
  • Lachmatzoun can be eaten open or wrapped.
  • Accompany with Greek Yogurt.

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