Armenian Pizzas (Lahmahjoon) Recipe - Allrecipes.com
Armenian Pizzas (Lahmahjoon) Recipe
  • READY IN 50 mins

Armenian Pizzas (Lahmahjoon)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 pizzas Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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!
Kitchen-Friendly View

Footnotes

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

Apr 28, 2009

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 dough as thin as the ones I used to buy, they were almost like a cracker, but the flavors were all there. I have very little experience with yeast breads but this is easy to make. They freeze very well.

 
Feb 09, 2011

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 herb goat cheese instead of feta because that's what was in the fridge and it was SO GOOD.

 

7 Ratings

Apr 22, 2009

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 baking stone, no less), the topping was too dried out. I wasn't very happy! Thankfully, I had leftover topping, so the next day I made it on shop bought pitta bread. I also spread the topping on a bit more generously. The result was tasty and fabulous! Recommended. Note that I did not use fenugreek, feta or lime. I did add more chopped fresh mint and actually added it to the topping while cooking.

 
Nov 05, 2011

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 in place of pita bread. It crisped well during cooking and was really tasty! My feta cheese did not melt during cooking. If I make this again I would take the cheese out of the fridge earlier and let it warm up some. Don't be afraid to be liberal with the lime juice - it really adds a nice kick at the end.

 
Nov 13, 2014

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

 

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Nutrition

  • Calories
  • 771 kcal
  • 39%
  • Carbohydrates
  • 74.6 g
  • 24%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 42.3 g
  • 85%
  • Sodium
  • 1663 mg
  • 67%

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

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About the Cook

 
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