Reviewed: Jun. 18, 2009

I decided to try this recipe after it was featured on the front of allrecipes.com. I can't recall if I have ever tried Lamahjoon before, but the recipe looked easy and quick to make. As suggested by the recipe, I made the filling the day before to let the flavors blend, and I think this does make a difference. I used ground beef instead of ground lamb, because im not a fan of lamb. I also used dried mint leaves crushed, it was what I had. And used yellow bell pepper instead, but i think it gave it a nice sweetness. This came out pretty good and I liked how the pita was pefectly crispy, sadly it`s not great to bring as a lunch to work. The pita gets a bit mushy. My fiancee liked it and I think i'll be making this again.

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Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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Reviewed: Mar. 25, 2009

Someone in the office raved for hours about how good and quick this pizza was, convinced me to try it and my first mistake was accepting a premade instead of making it myself. Next time I'll try the recipe myself, I think he was just after my job.

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jpp2524

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Reviewed: 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!!!

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: 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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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 12, 2008

My grocery store didn't have ground lamb so I used veal. It was good, not the way my husband remembers it from Montreal. Will make again though, and try to find lamb next time.

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jonshepi

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

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Reviewed: 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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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: 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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YELLEPHANT

Cooking Level: Expert

Living In: Bishop, California, USA

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Reviewed: Dec. 5, 2007

This turned out well, but I ended up adding much more basil and mint, and I wish I had left out the green bell pepper. Husband added cheese to his - I think he was unable to comprehend pizza without it. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 1, 2007

I have a bad track record in the kitchen. This recipe was easy to follow, and my husband really liked it, too. Success!

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Mary D

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Reviewed: Oct. 31, 2007

If you can find lamb at all, you can make "ground lamb" easily by putting chunks into a food processor and processing it.

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GEISENACH

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Reviewed: Oct. 15, 2007

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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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jun. 27, 2007

this was a very interesting way of making pizza! because we're a household of 2, we had it 2 days in succession. first day i thought there was a tiny something missing, so i added some salt to the remaining mixture, and the next day it tasted perfect. i soaked the tortillas in water before i spread the meat mixture on them, and that stopped the base drying out too quickly while cooking in the oven, as we wanted to put some chopped lettuce and tomato in the centre and roll them up. i found 230 degrees a little high on the first day, so on day 2, i heated the oven to 200 degrees and it was perfect. i also served it with some guacamole and sour cream. yummy! :)

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: 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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Kendall Gray

Cooking Level: Professional

Home Town: Sioux Falls, South Dakota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: 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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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: 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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Suzanne

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: 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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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Dec. 30, 2003

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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PPK

Living In: Watertown, South Dakota, USA

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