Lahmajoon Armenian Pizza Recipes

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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

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.

MAMA'S LAHMAJOON (LAGH-MA-JUN)



Mama's Lahmajoon (Lagh-Ma-Jun) image

Provided by Food Network

Categories     appetizer

Time 1h27m

Yield 12 appetizer servings

Number Of Ingredients 21

1 packet dry active yeast
1 cup warm water, 110 degrees F
2 1/2 cups flour
1/2 teaspoon sugar
1 teaspoon kosher salt
1/4 cup vegetable oil
1 pound lean ground beef
3 tablespoons tomato paste
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon sweet paprika
1 tablespoon dried mint
1/2 teaspoon allspice
1 1/2 onions, chopped
2 cloves garlic, crushed and finely chopped
3 tablespoons finely chopped green bell pepper
1 teaspoon finely chopped jalapeno pepper
1/2 cup finely chopped fresh parsley
One 14-ounce can seedless chopped tomatoes, well drained and rinsed
Lemon wedges and plain yogurt, for garnish

Steps:

  • For the dough: Bloom the yeast in the warm water for 5 minutes until foam appears. In a large bowl, sift together the flour, then add the sugar and salt, mix with a spatula. Create a well in the center and pour in the oil and the bloomed yeast. Fold together all ingredients until combined.
  • Rub hands with a little vegetable oil and knead the dough thoroughly for about 10 minutes the dough should be smooth and thick. Cover with plastic wrap and let the dough proof for 2 1/2 hours.
  • Once risen, punch it down, divide the dough into 13 egg-sized balls, and roll each by hand. Roll each ball with a rolling pin into 7 or 8-inch diameter cakes, about 1/8 of an inch thick. Preheat oven to 450 degrees F.
  • For the meat topping: combine meat, tomato paste, salt, garlic powder, black pepper, paprika, mint, and allspice in a bowl.
  • In a food processor, pulse onion and fresh garlic until it has a thick-chunky texture, then add to meat mixture. Next add the bell pepper, jalapeno, and parsley to the food processor and pulse just until fine, then add to meat and onion mixture.
  • Lastly, add the tomatoes to the food processor, puree, and then add to meat mixture. Mix well by hand or spatula. Let mixture marinate in the refrigerator, covered, for 2 hours.
  • Spread a thin layer of the meat mixture, about 2 ounces, on to each cake and place on a lightly oiled sheet pan. Bake for 15 to 20 minutes or until meat is cooked through and edges of dough start to brown. To serve, stack the cakes on top of each other in a tower. Squeeze a bit of lemon juice on top, followed by a dollop of plain yogurt, roll up like a wrap and eat. Repeat with remaining cakes.

ARMENIAN PIZZA (AKA LAHMAJOON)



Armenian Pizza (aka Lahmajoon) image

Provided by George Duran

Categories     appetizer

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 12

2 garlic cloves
1 medium onion, roughly chopped
1 small green pepper, seeded and roughly chopped
1 pound ground lamb (or ground beef)
1 (6-ounce) can tomato paste
1 (14 1/2-ounce) can diced tomatoes
1/4 cup chopped parsley leaves
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt and pepper
Flour tortillas
Lemon wedges, to serve

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.

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.

ARMENIAN PIZZAS (LAHMAHJOON)



Armenian Pizzas (Lahmahjoon) image

This is a dish my Uncle is famous for, but he has never written the recipe down. Through years of trial and error, I think I have pretty much got it as close as I can! Don't be too exact with your spices though, just flavor as you go to your own tastes--personally, I never measure mine out. These pizzas are great to put in the fridge overnight and grab as a quick lunch the next day with a dollop of plain yogurt on top!

Provided by PetitePea21

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 50m

Yield 3

Number Of Ingredients 19

1 pound lean ground lamb
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
½ cup chopped red onion
3 cloves garlic, minced
½ green bell pepper, chopped
1 tablespoon freshly ground cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely crushed
1 lemon wedge
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
⅓ cup crumbled feta cheese
1 lime, cut into wedges
1 tablespoon chopped fresh mint

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
  • Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
  • Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
  • Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
  • Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
  • Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

Nutrition Facts : Calories 770.7 calories, Carbohydrate 74.6 g, Cholesterol 126.1 mg, Fat 33.1 g, Fiber 6.5 g, Protein 42.3 g, SaturatedFat 13.6 g, Sodium 1662.7 mg, Sugar 10.5 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

LEHMEJUN (ARMENIAN PIZZA)



Lehmejun (Armenian Pizza) image

This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. -Tamar Yacoubian, Ketchum, Idaho

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 pound ground lamb
1 medium onion, halved and sliced
1 can (6 ounces) tomato paste
2 jalapeno peppers, seeded and diced
1/4 cup minced fresh parsley
2 tablespoons harissa chili paste
2 tablespoons dry red wine
1 tablespoon ground sumac
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (6 inches)
Cooking spray
1 medium lemon, cut in wedges

Steps:

  • Preheat broiler. In a large skillet, cook and crumble beef and lamb with onion over medium-high heat until meat is no longer pink, 5-7 minutes; drain., Mix together next nine ingredients. Add to meat mixture; cook, stirring occasionally, until well blended and heated through. Remove from heat., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, 45-60 seconds per side. Spread meat mixture over tortillas. Serve with lemon wedges.

Nutrition Facts : Calories 371 calories, Fat 19g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 464mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.

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From silkroadrecipes.com


EASY LAHMACUN RECIPE (TURKISH PIZZA) | THE MEDITERRANEAN DISH
2018-10-09 Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes) Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley.
From themediterraneandish.com


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