Lahmajoon Armenian Lamb Pizza Recipes

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LAHMAJOON (ARMENIAN PIZZA)



Lahmajoon (Armenian Pizza) image

With my family's Armenian background, I grew up surrounded by great cooks. Since Armenian food is time-consuming and labor-intensive, cooking for any party started weeks in advance. I learned to cook from my mom but have revamped many of her dishes to make them healthier, simpler and quicker, like this version of Armenian Pizza. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

3/4 cup drained petite diced tomatoes
1/2 cup finely chopped onion
1/3 cup minced fresh parsley
1/4 cup finely chopped green pepper
2 tablespoons tomato paste
1 teaspoon dried mint
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
3/4 pound extra-lean ground beef (95% lean)
12 flour tortillas (8 inches)

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.

Nutrition Facts : Calories 385 calories, Fat 9g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 671mg sodium, Carbohydrate 55g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

LAHMAHJOON (ARMENIAN PIZZA)



Lahmahjoon (Armenian Pizza) image

These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be an appetizer, or put a little salad in the middle, and fold up like a taco for a quick meal.

Provided by KIMLEFEBVRE

Categories     Meat and Poultry Recipes     Lamb     Ground

Yield 4

Number Of Ingredients 12

1 pound lean ground lamb
1 ½ cups finely chopped onion
½ cup chopped green bell pepper
1 teaspoon minced garlic
1 (14.5 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
½ cup chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 tablespoon chopped fresh mint leaves
½ teaspoon ground cumin
1 pinch cayenne pepper
4 pita breads, or fluffy tortillas

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.

Nutrition Facts : Calories 476.3 calories, Carbohydrate 52.4 g, Cholesterol 76 mg, Fat 16.5 g, Fiber 5.6 g, Protein 28.7 g, SaturatedFat 6.6 g, Sodium 888 mg, Sugar 11.7 g

ARMENIAN PIZZA - LAHMAJOUN



Armenian Pizza - Lahmajoun image

This is an individual size 'pizza' made with a ground meat mixture. After baking you can roll it up and eat it plain, or with a squeeze of lemon. I love it with melted grated jack and chedder cheese,lettuce and tomato taco style! They are delicious! Also, when cool, stack with wax paper in between, bag and freeze. Heat in microwave. Normally my family doubles this recipe and we have a marathon with my Dad manning the oven and my Mom and I preparing the pizzas. The kids love to grab one or two out of the freezer after school. Feel free to adjust seasonings to taste and definitely use the tortillas rather than pita bread!

Provided by manushag

Categories     Lunch/Snacks

Time 1h20m

Yield 30 pizza, 30 serving(s)

Number Of Ingredients 12

2 lbs ground lamb (or combo) or 2 lbs ground beef (or combo)
1 green pepper, chopped fine
1 large onion, chopped fine
1/2 cup finely chopped parsley
1 minced garlic clove
1 (15 ounce) can crushed tomatoes
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 teaspoon mint
30 tortillas (approximate)

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



Lahmajoon image

The traditional taste of Armenia will be a favorite! These little meat pizzas are usually made with lamb, but beef works just as well.

Provided by Jane

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 3h50m

Yield 24

Number Of Ingredients 14

1 package active dry yeast
3 tablespoons white sugar
2 cups warm water
6 cups all-purpose flour
1 ½ teaspoons salt
5 tablespoons shortening
2 pounds ground beef
1 (16 ounce) can whole peeled tomatoes, drained and chopped
2 onions, finely chopped
½ cup chopped fresh parsley
½ cup finely chopped green bell pepper
2 teaspoons salt
1 pinch cayenne pepper
1 pinch ground black pepper

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.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 27.4 g, Cholesterol 32.2 mg, Fat 13.1 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 4.8 g, Sodium 393.5 mg, Sugar 2.6 g

FOREVERMAMA'S ARMENIAN LAHMAJOUN PIZZA'S



ForeverMama's Armenian Lahmajoun Pizza's image

My husband who is a full blooded Armenian, swears that these have exact same flavor as the Armenian lahmajoun pizza bought at the Armenian shops in the area. This is a great compliment because I was trying to capture the same flavor. I haven't perfected their thin, soft dough yet, but instead I've given directions using store bought pizza dough. I am determined to perfect the "lahmajoun" dough at some point.

Provided by ForeverMama

Categories     Lunch/Snacks

Time 50m

Yield 8 mini pizzas, 6-8 serving(s)

Number Of Ingredients 18

1 lb ground lamb (or 1/2 lamb and 1/2 ground beef)
1 tablespoon canola oil (or olive oil)
2 onions, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
10 -12 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 large bunch fresh cilantro
1/2 bunch chopped fresh basil
1 cup chopped of fresh mint
1 -1 1/2 tablespoon ground cumin
1 1/2 tablespoons paprika
1/2-1 teaspoon allspice (optional)
1/2 teaspoon cayenne pepper
kosher salt, to taste
ground black pepper, to taste
2 (1 lb) bread dough, store bought packages

Steps:

  • Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces.
  • Place meat mixture into a sieve to drain fat.
  • To same skillet that beef was cooked in, add oil. To hot skillet add the onions and bell peppers. Stir and cook until onion is translucent and bell peppers are almost browned. Add garlic and cook through until just gold and flavor has been imparted, being careful not to burn garlic. Add drained meat mixture and mix through.
  • Stir in can of diced tomatoes and tomato paste. Add cilantro, basil, mint and all remaining spices. Simmer until it is thickened but not too dry.
  • Remove from heat, cool. To meld flavors, it is best to store in refrigerator overnight. I have also used it on the pizza's without the overnight refrigeration.
  • Divide each 1 lb dough into 4 equal parts. Roll dough to a 6 - 8 " diameter pizza round. Place dough rounds on greased cookie sheets or stones. Dust with cornmeal or flour.
  • Preheat the oven to 425-degrees-Farhrenheit.
  • Distribute meat mixture evenly over dough, spreading to the edges.
  • Bake for 15 -20 minutes or until cooked through.
  • Serve hot or at room temperature.
  • These are great with a sprinkling of lemon juice after they've been baked. In Armenia it is typical to top with salad (I like it with arugula) and folding the dough over to form a pocket. My husband's family also tops with sliced American or muenster cheese (after it is baked), folding the dough over taco-style.

Nutrition Facts : Calories 317.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 55.3, Sodium 285, Carbohydrate 18, Fiber 5.2, Sugar 8.4, Protein 16.4

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