"Tun Lahmajo is a Yerevan kitchen straight from Armenia that landed in the far end of Burbank. At the front of the restaurant, whose name translates to home of lahmajune (spelled lahmajo on the menu), a fire licks the edges of a towering stone hearth as discs of dough are slid in and out on peels. Groups fill the interior dining room to tear into the thin, blistered lahmajune topped with spiced meat sauce and cheese."
"At least one lahmajune (but preferably a few) should be on each table. The thin, oblong sheet of dough is cooked over fire, resulting in a browned, crispy crust. Here, lahmajune gets topped with a thin spread of meat and tomato sauce that dough bubbles peek through like rising sand dunes. Adding cheese may feel like gilding the lily, but do it anyways - the salty, fatty flavor makes it all the better."
"Tun Lahmajo feels like a grandmother's kitchen with well-worn wood seating and a volume level that never quite reaches quiet. The interior often hosts larger groups, while the verdant patio is better suited for tables of two to four. The lahmajune is just as good the next day. Order an extra and take it home for breakfast - just don't put it in the microwave because the crust will go soggy."
Tun Lahmajo in Burbank recreates a Yerevan kitchen with a towering stone hearth where discs of dough are fired into thin, blistered lahmajune topped with spiced meat sauce and cheese. The lahmajune features a browned, crispy oblong crust and dough bubbles that peek through the meat and tomato spread; adding cheese enhances the salty, fatty flavor. Dolma arrive as grape leaves wrapped around seasoned rice and ground beef with tangy yogurt for dipping. A simple lentil soup offers a soul-warming broth with saucer-shaped brown lentils. The interior feels like a grandmother’s kitchen and the verdant patio suits smaller groups. Reheating in an oven or air fryer preserves the crust.
Read at Eater LA
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