Armenian Pizzas (Lahmahjoon)

Armenian Pizzas (Lahmahjoon)

PetitePea21 0

"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!"
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50 m servings 771 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 771 kcal
  • 39%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 74.6g
  • 24%
  • Protein:
  • 42.3 g
  • 85%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 1663 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!


  • Cook's Note:
  • Tortillas may be substituted for the pitas. Ground lamb is authentic, but ground beef can be substituted.



This is wonderful. I used to get these by the dozen frozen from a Middle Eastern grocery. I do not live in the same area anymore so I had to try to make them myself. I was unable to make the dou...

This is a winner for our family! Ground lamb goes on clearance regularly at our local grocery store and I usually have all the other ingredients on hand. We used Naan instead of pitas and he...

This was a delicious dish, but only after I made it on pitta bread. The first night I made it using homemade pizza dough; I don't recommend this b/c by the time the crust was done cooking (on a ...

Made these tonight for dinner and thoroughly enjoyed them! I was able to buy fenugreek seeds at the local Indian market ("methi seeds"). We bought fresh made plain and garlic nann and used those...

Wow! I'm making these this weekend! I am Armenian, and grew up on these :D