Lahmahjoonpizza Recipes

ARMENIAN PIZZA - LAHMAJOUN

Steps:

• Mix all ingredients except tortillas together in a large bowl.
• Adjust seasonings to taste.
• Spread meat mixture thinly on each tortilla.
• Bake on large cookie sheets at 375 degrees for 15 minutes.

LAHMAJOON (ARMENIAN PIZZA)

Steps:

• In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. , Place tortillas on greased baking sheets. Spread 1/4 cup of meat mixture onto each tortilla to within 1/2 in. of edges (tortillas will not be completely covered). Bake at 425° for 9-12 minutes or until meat is no longer pink and edges of tortillas begin to brown.

LAHMAHJOON (ARMENIAN PIZZA)

Steps:

• Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook 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.
• Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
• Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum 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.

LAHMAJOON

Steps:

• In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
• In a large bowl, mix flour, salt, 3 tablespoons shortening, remaining sugar, remaining water and the yeast preparation. Knead until smooth. Use the remaining shortening to remove any dough sticking to the sides of the bowl, and to remove dough from fingers. Cover with a towel and place in a warm location until doubled in size, about 2 to 3 hours.
• In a medium bowl, mix ground beef, tomatoes, onions, parsley, green bell pepper, salt, cayenne pepper and black pepper. Chill in the refrigerator until ready to use.
• Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
• On a lightly floured surface, form dough into 12 balls. Separate each ball in half. Roll halves into balls. Place balls on the prepared baking sheet. Allow to stand approximately 10 minutes.
• Roll balls into 7 inch diameter circles. Spread approximately 1 1/2 tablespoons meat mixture over each circle. Bake in the preheated oven 15 to 20 minutes, or until beef is no longer pink and dough is lightly browned.

LAHMACUN

Steps:

• Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
• Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.
• Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone.
• Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.
• Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling.
• Bake for 12 to 15 minutes. The dough should still be soft enough to roll up.
• Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.
• For the alternative filling: Mix all the filling ingredients in a bowl and blend thoroughly. Spread a thin layer on each circle of dough. Proceed with recipe, but bake for only 6 to 8 minutes.

ARMENIAN PIZZA (AKA LAHMAJOON)

Steps:

• Heat the oven to 400 degrees F.
• Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus. Spread a thin layer of the meat mixture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top. To serve, squeeze some lemon over the top, fold the pizza into quarters, and eat out of hand.

QUICK HAWAIIAN PIZZA

Steps:

• Preheat oven to 425°. Place crust on a baking sheet. Mix marinara and barbecue sauces; spread over crust., Top with remaining ingredients. Bake until crust is browned and cheeses are melted, 10-15 minutes.

LAHMACUN TURKISH PIZZA

Steps:

• Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
• Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
• Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
• Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
• Preheat an oven to 500 degrees F (260 degrees C).
• Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
• Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
• To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.