Lahmatzoun Food

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ARMENIAN PIZZA - LAHMAJOUN



Armenian Pizza - Lahmajoun image

This is an individual size 'pizza' made with a ground meat mixture. After baking you can roll it up and eat it plain, or with a squeeze of lemon. I love it with melted grated jack and chedder cheese,lettuce and tomato taco style! They are delicious! Also, when cool, stack with wax paper in between, bag and freeze. Heat in microwave. Normally my family doubles this recipe and we have a marathon with my Dad manning the oven and my Mom and I preparing the pizzas. The kids love to grab one or two out of the freezer after school. Feel free to adjust seasonings to taste and definitely use the tortillas rather than pita bread!

Provided by manushag

Categories     Lunch/Snacks

Time 1h20m

Yield 30 pizza, 30 serving(s)

Number Of Ingredients 12

2 lbs ground lamb (or combo) or 2 lbs ground beef (or combo)
1 green pepper, chopped fine
1 large onion, chopped fine
1/2 cup finely chopped parsley
1 minced garlic clove
1 (15 ounce) can crushed tomatoes
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 teaspoon mint
30 tortillas (approximate)

Steps:

  • Mix all ingredients except tortillas together in a large bowl.
  • Adjust seasonings to taste.
  • Spread meat mixture thinly on each tortilla.
  • Bake on large cookie sheets at 375 degrees for 15 minutes.

LAHMAJOON (ARMENIAN PIZZA)



Lahmajoon (Armenian Pizza) image

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

3/4 cup drained petite diced tomatoes
1/2 cup finely chopped onion
1/3 cup minced fresh parsley
1/4 cup finely chopped green pepper
2 tablespoons tomato paste
1 teaspoon dried mint
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
3/4 pound extra-lean ground beef (95% lean)
12 flour tortillas (8 inches)

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.

LAHMATZOUN



Lahmatzoun image

Make and share this Lahmatzoun recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 28m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons softened butter
4 arabic pita breads (approx 12 diameter)
8 slices tomatoes, thin
1 egg
6 ounces lean ground beef
1 1/4 cups onions, chopped
1 teaspoon cumin
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 tablespoons olive oil
1/3 teaspoon cayenne pepper
salt and pepper
2 tablespoons parsley, minced

Steps:

  • Saute the beef, onions and spices in the olive oil until browned and cooked through, about 15 minutes.
  • Season to taste.
  • Stir in parsley.
  • Mix the butter together with the egg to make a spread.
  • Spread the 4 pites with this mixture.
  • Distribute the meat mixture evenly amongst the 4 pites and press down well with palm of hand so that it adheres to the pites.
  • Don't make the layer too thick.
  • Preheat oven to 420°F.
  • Bake pites for 5-8 minutes.
  • Remove, top with 2 slices of tomato each and roll each pita up (use a sheet of aluminum foil to wrap around outside).
  • Enjoy!
  • Note. To freeze whole: Cool. Freeze whole between layers of waxed paper or foil. Omit tomatoes. To reheat: place in a single layer and heat at 400 degrees for 8-10 minutes. top with tomatoes and serve. OR Freeze meat mixture in a freezer bag. Thaw in fridge. Proceed with recipe.

LAHMACUN



Lahmacun image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 2 to 3 large lahmacuns

Number Of Ingredients 21

3/4 teaspoon dried yeast
1/2 teaspoon sugar
1 1/2 cups lukewarm water
2 1/4 cups flour
1/2 teaspoon salt
Olive oil for bowl and brushing dough
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
8 ounces ground lamb or chuck
1 tomato, peeled, seeded and chopped
1 jalapeno, seeded and finely chopped
1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley
Salt and freshly ground black pepper
Juice of 1 lemon
2 1/2 cups white Turkish cheese or feta cheese, crumbled
2 eggs, lightly beaten
1/4 cup unsalted butter, softened
1/2 cup finely chopped fresh parsley

Steps:

  • Combine the yeast and sugar with a little of the warm water, and set aside until mixture is frothy. Sift the flour and salt into a large bowl, and make a well in the center. Add the yeast mixture, along with the remaining warm water. Using your hands, work the mixture into a dough, adding more water if necessary. Transfer dough to a lightly floured surface and knead until pliable and springy, about 5 minutes. Place dough in an oiled bowl, turning to coat, cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
  • Punch down risen dough and knead on a lightly floured surface. Roll into a log and cut into 2 to 3 equal pieces. Roll each piece into a ball, place on floured surface and let rest 30 minutes under a towel.
  • Preheat oven to 450 degrees F, and preheat baking sheets, tiles, or a baking stone.
  • Prepare the filling: Melt the butter in a skillet, add the onion and saute until softened, 5 to 7 minutes. Add the garlic and saute another minute. Transfer onion mixture to a large bowl, add remaining ingredients, and mix thoroughly with your fingertips. If mixture seems too dry, add a teaspoon of water.
  • Place a ball of dough on a floured surface and roll into a round, flat circle, about 1/8-inch thick. Place the round on the oiled, preheated baking sheets or tiles. Brush the top with olive oil and spread with a thin, even layer of the meat filling, leaving a 1/2-inch border around the edge. Repeat with remaining dough and filling.
  • Bake for 12 to 15 minutes. The dough should still be soft enough to roll up.
  • Squeeze a little lemon juice over each of the hot lahmacuns, and serve immediately either flat or rolled up into cones.
  • For the alternative filling: Mix all the filling ingredients in a bowl and blend thoroughly. Spread a thin layer on each circle of dough. Proceed with recipe, but bake for only 6 to 8 minutes.

LAHMACUN



Lahmacun image

Categories     Beef     Lamb     Tomato     Bake     Dinner     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 28

Tomato sauce:
1 tablespoon olive oil
1/2 small onion, chopped
1 garlic clove, chopped
1/2 serrano chile, seeded, chopped
1 14-ounce can whole peeled tomatoes
1/4 cup canned piquillo peppers, chopped
2 teaspoons light brown sugar
2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
Meat:
1/2 cup (1 stick) unsalted butter
1 small onion, finely chopped
4 garlic cloves, finely chopped
1/2 pound ground lamb
1/4 pound ground beef
1 teaspoon Aleppo pepper
1 teaspoon ras-el-hanout
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
Assembly:
1/2 pound pizza dough, room temperature
Kosher salt, freshly ground black pepper
1 cup fresh flat-leaf parsley leaves
1 tablespoon fresh lemon juice
Olive oil (for drizzling)
Ingredient info: Ras-el-hanout, a Moroccan spice blend, and Aleppo pepper are available at specialty foods stores and some supermarkets.

Steps:

  • For tomato sauce:
  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15-20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper to taste.
  • For meat:
  • Heat butter in a large skillet over medium-high heat until golden brown, about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5-8 minutes. Add lamb, beef, Aleppo pepper, ras-el-hanout, and cumin; season with salt and pepper. Cook, breaking up with a spoon, until browned, 6-8 minutes. Transfer to a plate and let cool.
  • For assembly:
  • Place a rack in lower third of oven and preheat to 500°F. Cut dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered, gently stretch dough into 12" rounds and transfer to parchment-lined baking sheets. (If dough springs back, let rest 10 minutes, then stretch again, resting as needed, until dough is thin).
  • Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10-12 minutes.
  • Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.
  • DO AHEAD: Sauce and meat mixture can be made 1 day ahead. Cover separately and keep chilled.

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