Lahmahjoon (Armenian 'Pizza')

    (37)
    8 hours 30 minutes

    These savory pizzas have a tasty tomato and lamb topping. Served hot or cold, these may be an entree, or put a little salad in the middle, and fold up like a taco for a quick meal.


    1 person made this

    Ingredients
    Serves: 4 

    • 450g lean lamb mince
    • 2 brown onions, finely chopped
    • 1 green capsicum, finely chopped
    • 2 cloves garlic, crushed
    • 1 can (400g) diced tomatoes
    • 1/3 cup tomato paste
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh mint leaves
    • 1/2 teaspoon ground cumin
    • 1 pinch (optional) cayenne pepper
    • 4 small pita breads or flour tortillas

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:8hours chilling  ›  Ready in:8hours30min 

    1. Place lamb in a large frying pan over medium-high heat. Cook, breaking up any lumps, for 5 minutes or until browned. Drain any excess fat. Add the onion, capsicum and garlic and cook for 3 minutes or until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
    2. Preheat the oven to 230 degrees C. Spread the lamb mixture evenly over the pita breads and spread out to the edges. Place onto a baking tray.
    3. Bake about 20 minutes or until bread is crisp. Remove from the oven and place onto a large piece of foil so that two of them are meat side to meat side, then stack the pairs together and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (29)

    by
    25

    Coming from an Armenian family, I grew up on Lahmahjoon. Making this on a tortilla is definitely easier, but it tastes more authentic on flat bread, (which is much more time consuming.) I moved from CA to UT and can't find ground lamb anywhere here. I made this recipe with beef and it still tasted good, but I prefer the lamb. I didn't follow the recipe exactly, but I felt the mixture of spices was pretty accurate. By the way: I love rolling Lahmahjoon up with lettuce and tomatoe in the middle. It makes a great sandwich.  -  15 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    21

    I planned an “Armenian Feast” for my husband whose family is Armenian. Not only was this recipe simple and easy, it was absolutely delicious. My grocery store doesn’t carry ground lamb, so I bought a pair of lamb chops, cut them up, and pulsed the meat in a food processor for a couple seconds. It worked wonderfully. I used the bones to make a stock for the “Armenian Lentils” recipe also found on this site. I debated on making some flatbread from scratch, but opted instead for whole wheat tortillas. The tortillas were on the small side, so it worked best when we just folded them over like a taco as opposed to stacking them and slicing like a pizza. The hubby was very impressed; and my children, ages 7, 3, and 2 asked if I would make this for dinner every night. That’s a keeper!  -  01 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    16

    I have never had this on either pita or a tortilla before. My great grandmother always made it on an extremely flat bread she made from scratch- it was like a soft cracker, similar to boraghatz (spelling?). She also used the ground lamb sparingly, so it was less condensed and more smattered in the sauce. I am still searching for the cracker-bread recipie, though, and will update if I find it.  -  05 Feb 2006  (Review from Allrecipes USA and Canada)