ARMENIAN PIZZAS (LAHMAHJOON)
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!
Provided by PetitePea21
Categories Meat and Poultry Recipes Lamb Ground
Time 50m
Yield 3
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition Facts : Calories 770.7 calories, Carbohydrate 74.6 g, Cholesterol 126.1 mg, Fat 33.1 g, Fiber 6.5 g, Protein 42.3 g, SaturatedFat 13.6 g, Sodium 1662.7 mg, Sugar 10.5 g
LAHMAHJOON (ARMENIAN PIZZA)
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.
Provided by KIMLEFEBVRE
Categories Meat and Poultry Recipes Lamb Ground
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 52.4 g, Cholesterol 76 mg, Fat 16.5 g, Fiber 5.6 g, Protein 28.7 g, SaturatedFat 6.6 g, Sodium 888 mg, Sugar 11.7 g
ARMENIAN PIZZA (AKA LAHMAJOON)
Provided by George Duran
Categories appetizer
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus. Spread a thin layer of the meat mixture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top. To serve, squeeze some lemon over the top, fold the pizza into quarters, and eat out of hand.
LAHMAJOON (ARMENIAN PIZZA)
With my family's Armenian background, I grew up surrounded by great cooks. Since Armenian food is time-consuming and labor-intensive, cooking for any party started weeks in advance. I learned to cook from my mom but have revamped many of her dishes to make them healthier, simpler and quicker, like this version of Armenian Pizza. -Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. , Place tortillas on greased baking sheets. Spread 1/4 cup of meat mixture onto each tortilla to within 1/2 in. of edges (tortillas will not be completely covered). Bake at 425° for 9-12 minutes or until meat is no longer pink and edges of tortillas begin to brown.
Nutrition Facts : Calories 385 calories, Fat 9g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 671mg sodium, Carbohydrate 55g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
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PIZZA RECIPE: LAHMAHJOON PIZZA RECIPE - WEBMD
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Cuisine Middle EasternCategory LunchServings 6Published 2009-06-01
- Heat oil in a large nonstick skillet over medium heat. Add shallots; cook, stirring often, until softened, about 2 minutes. Add lamb and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 5 minutes. Transfer to a colander and drain fat. Wipe out the pan; return the meat and shallots to the pan and stir in tomatoes. Cook until the tomatoes begin to break down, about 3 minutes. Add parsley, pomegranate molasses, cinnamon, salt and pepper and stir to coat; remove from the heat.
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- Heat oil in a large nonstick skillet over medium heat. Add shallots; cook, stirring often, until softened, about 2 minutes. Add lamb and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 5 minutes. Transfer to a colander and drain fat. Wipe out the pan; return the meat and shallots to the pan and stir in tomatoes. Cook until the tomatoes begin to break down, about 3 minutes. Add parsley, pomegranate molasses, cinnamon, salt and pepper and stir to coat; remove from the heat.
- Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tips) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
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