Lahma Joon
The name of this dish at Joon, a Persian restaurant that chefs Chris Morgan and Najmieh Batmanglij opened in Vienna, Va., last year, is a play on the lahmachun, a Turkish flatbread. To make it they mix ground lamb with Syrian seven spice, red pepper, harissa, onion, garlic, tomato, and parsley.
The spread that over raw dough and brush the edges with olive oil. Then they bake it at high temperature and top it with a salad of Castelvetrano olives, sumac spiced onions, parsley, Campari tomatoes, lemon, and unfiltered Lebanese olive oil.
"I have been a huge fan of this dish since I traveled to Lebanon and spent some time in Beirut in 2019. In Lebanon it is called lahm bi ajeen,” Morgan said. “This dish is very similar to the Lebanese version. It is a very popular street food. I have been dying to get it on a menu ever since."
Price: $22