Lahmahjoon (Armenian Pizza) Recipe -
Lahmahjoon (Armenian Pizza) Recipe

Lahmahjoon (Armenian Pizza)

Recipe by  

"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 Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 lahmahjoons Change Servings


  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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!


35 Ratings

Apr 01, 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!

Feb 05, 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.

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!

Oct 16, 2008

Tasty and easy! I combined this with a couple of other recipes for Lahmahjoon adding chopped shallots in place of the bell pepper, toasted pine nuts and most important of all, 1/8 tsp of ground allspice. The smell when these were cooking reminded me of my favorite Jordanian restaurant in Tucson, divine. We rolled these up with chopped parsley, cukes, tomatoes and a hefty dollop of baba ghanouj (recipe on this site!). Thanks for the excellent and economical meal!!!

Oct 07, 2010

This recipe is realy fabulous with the additions I've made which gives it, I believe a more authentic flavor. Used more chopped peppers (red and green), cause I had them & needed to use them up. Instead of the parsley, used 1 full bunch of cilantro finely chopped. Added more cumin (3/4-1 tablespoon), 2 tablespoons of mint. 1 lb pizza dough, cut in 4 equal pieces (used more dough, cause makes more then 4 Lahmahjoon). Sauted the onions with peppers until golden, then added the garlic (oh yeah, 1-2 T). Once vegies were cooked to release their flavor, added the pre-cooked ground lamb. Please add salt and pepper to taste, without it, it will be blah. brush olive oil lightly over the doug. Spread the meat thinly over each pizza. Once baked, sprinkle some lemon juice over the top. Yummy in our tummies is what my family experienced. My husband is Armenian and he couldn't stop eating it & remarked on how close it is to an Armenian store which we've bought these from located in Watertown, MA.

Jun 11, 2012

It actually tasted like the chimichanga meat, which I was a little disappointed in. I had expected something different...


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Brick-Oven Pizza (Brooklyn Style)

See how to make authentic brick-oven cheese pizza from scratch.

Easy Pizza Sauce III

This no-cook pizza sauce tastes just like the best takeout.

Quick and Easy Pizza Crust

Homemade pizza in less than 30 minutes? This video shows you how.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States