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Lahmahjoon (Armenian Pizza)
SUBMITTED BY:
KIMLEFEBVRE
PHOTO BY:
armo thugz 4 life
"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."
RECIPE RATING:
Read Reviews
(14)
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Original recipe yield 4 lahmahjoons
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound lean ground lamb
1 1/2 cups finely chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 (14.5 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 tablespoon chopped fresh mint leaves
1/2 teaspoon ground cumin
1 pinch cayenne pepper (optional)
4 pita breads, or fluffy tortillas
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DIRECTIONS
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.
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REVIEWS
Reviewed on May 29, 2008 by
Lauraloves2run
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Lauraloves2run
May 29, 2008
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.
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4 users found this review helpful
Coming from an Armenian family, I grew up on Lahmahjoon. Making this on a tortilla is...
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Reviewed on Apr. 1, 2008 by
YELLEPHANT
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YELLEPHANT
Apr. 1, 2008
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!
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3 users found this review helpful
I planned an “Armenian Feast” for my husband whose family is Armenian. Not only was this...
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Reviewed on Jun. 13, 2007 by
Kendall Gray
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Kendall Gray
Jun. 13, 2007
Terrific, just terrific. My wife is somewhat finicky, and she ended up eating two of the four made. I followed this straight through. I might up the garlic next time, but... Well... If I were still cooking professionally, this would be a menu item- appetizer and meal version with a light salad. And I guarantee it would sell. Thanks!
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3 users found this review helpful
Terrific, just terrific. My wife is somewhat finicky, and she ended up eating two of the four...
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Reviewed on Jun. 15, 2008 by
pomplemousse
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pomplemousse
Jun. 15, 2008
I loved this! So delicious. Had to sub turkey for the lamb, and I accidently used tomato sauce instead of paste. Still, it turned out excellent. Bf's only complaint was that the bread was too crispy--wanted it softer. I may have contributed to that, though, bc I used Indian Chapati Bread that I had made from a recipe, and I made the bread small. So maybe less time in the oven or just heat separately, and bf will be happy. Thanks for the recipe!
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2 users found this review helpful
I loved this! So delicious. Had to sub turkey for the lamb, and I accidently used tomato...
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Reviewed on May 31, 2008 by
Linda
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Linda
May 31, 2008
I had been craving this for awhile and decided to make it since we have moved far away from our usual Turkish restaurant that serves it....the ground lamb I bought didn't seem to be ground enough so next time I'll process it further so the end result is more like a paste and not too chunky. I think my husband is still yearning our regular restaurant style Lahmahjoon so I found it hard to make a good rival for it at home unfortunately. Can't blame a girl for trying!
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2 users found this review helpful
I had been craving this for awhile and decided to make it since we have moved far away from...
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Reviewed on Feb. 5, 2006 by
Suzanne
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Suzanne
Feb. 5, 2006
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.
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2 users found this review helpful
I have never had this on either pita or a tortilla before. My great grandmother always made...
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Reviewed on Jul. 9, 2006 by
opie
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opie
Jul. 9, 2006
Three grocery stores and I couln't find ground lamb so I used turkey instead. We liked the taste, it was unique. I wasn't able to sit the mixture as long as suggested but was still great. I plan on making it again, hopefully with lamb next time.
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1 user found this review helpful
Three grocery stores and I couln't find ground lamb so I used turkey instead. We liked the...
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Reviewed on Apr. 17, 2005 by
ryanandkylesmom
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ryanandkylesmom
Apr. 17, 2005
These were pretty darn good. Next time I think I'll try making them with ground beef. I don't usually like to alter recipes the first time I try them, however I didn't have any mint leaves so I used cilantro instead. The only other thing I added was salt and freshly ground black pepper.
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1 user found this review helpful
These were pretty darn good. Next time I think I'll try making them with ground beef. I...
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Reviewed on Jan. 5, 2004 by
PPK
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PPK
Jan. 5, 2004
Will make again, but with changes. If we bake these, we'll try baking at 400 at 5 - 10 min. Ours were smoking at 450 by 8 min. Otherwise, we'll use flour tortilla's & pan fry. We suggest topping with a little cucumber ranch dressing.
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1 user found this review helpful
Will make again, but with changes. If we bake these, we'll try baking at 400 at 5 - 10 min. ...
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Reviewed on Jun. 12, 2008 by
jonshepi
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