Add a photo

Lahmajoon

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

Rating: This weblink has been rated 6 times with an average star rating of 3.8 Read Reviews (6)

Rate/Review | 195 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
3 Hrs 50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 24 mini pizzas
 

Ingredients

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

Directions

  1. In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
  2. 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.
  3. 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.
  4. Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 270 | Total Fat: 13.1g | Cholesterol: 32mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by ANDO1963 
this is the best thing i've tasted in a long time! armenians sure know how to make yummy... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by Michelle 
I usually don't review any of the recipes from this site. The dish was pretty tasty, but too... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Michelle H. 
i've never had this type of dish before, so i wasn't sure what to expect. the combination of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by PANDABEAR01 
Very good! We used lamb, and it was great! Well worth the time! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2008 by love2cook 
I thought it was ok but my husband loved it, he said it was very close to the original. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?