Best Armenian Pizza Recipes

LAHMAJOON (ARMENIAN PIZZA)

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.

ARMENIAN PIZZA (AKA LAHMAJOON)

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.

ARMENIAN PIZZA - LAHMAJOUN

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.

LAHMAHJOON (ARMENIAN PIZZA)

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.

LAHMAJOON: ARMENIAN LAMB PIZZA

Steps:

• Preheat oven to 375 f. Carefully split each pita bread in half with a serrated knife to make a thin circle. Set pitas aside. Mix all other ingredients together throughly in a large bowl. Place 1/4-1/3 C. of lamb mixture in the center of each pita circle. With a fork, press the lamb mixture onto the pita to within 1/4" of the edge. Bake the lahmajoon for 25-35 minutes on a foil-wrapped cookie sheet until browned and crisp. Serve with tabouli and hommus. Note: these can be frozen cooked. Just place the lahmajoon meat-side together, wrap in plastic and foil. Bake at 350 for 10 minutes open-face to reheat.

FOREVERMAMA'S ARMENIAN LAHMAJOUN PIZZA'S

Steps:

• Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces.
• Place meat mixture into a sieve to drain fat.
• To same skillet that beef was cooked in, add oil. To hot skillet add the onions and bell peppers. Stir and cook until onion is translucent and bell peppers are almost browned. Add garlic and cook through until just gold and flavor has been imparted, being careful not to burn garlic. Add drained meat mixture and mix through.
• Stir in can of diced tomatoes and tomato paste. Add cilantro, basil, mint and all remaining spices. Simmer until it is thickened but not too dry.
• Remove from heat, cool. To meld flavors, it is best to store in refrigerator overnight. I have also used it on the pizza's without the overnight refrigeration.
• Divide each 1 lb dough into 4 equal parts. Roll dough to a 6 - 8 " diameter pizza round. Place dough rounds on greased cookie sheets or stones. Dust with cornmeal or flour.
• Preheat the oven to 425-degrees-Farhrenheit.
• Distribute meat mixture evenly over dough, spreading to the edges.
• Bake for 15 -20 minutes or until cooked through.
• Serve hot or at room temperature.
• These are great with a sprinkling of lemon juice after they've been baked. In Armenia it is typical to top with salad (I like it with arugula) and folding the dough over to form a pocket. My husband's family also tops with sliced American or muenster cheese (after it is baked), folding the dough over taco-style.

LEHMEJUN (ARMENIAN PIZZA)

Steps:

• Preheat broiler. In a large skillet, cook and crumble beef and lamb with onion over medium-high heat until meat is no longer pink, 5-7 minutes; drain., Mix together next nine ingredients. Add to meat mixture; cook, stirring occasionally, until well blended and heated through. Remove from heat., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, 45-60 seconds per side. Spread meat mixture over tortillas. Serve with lemon wedges.

ARMENIAN PIZZA

Steps:

• -Combine garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor & finely chop -Add halved tomatoes and process until the mixture is a thick puree --Place meat in preheated skillet and reduce the heat to medium. -Add the puree and the tomato paste and mix well -Cook and stir 10 to 15 minutes. -Stir in cayenne pepper and salt to taste cool to room temperature -Cover with plastic wrap and refrigerate overnight --Dissolve yeast & sugar in 1 cup warm water -Combine flour and salt in a bowl and stir well. -Add oil and 1/2 cup water to yeast mixture and pour over the flour -Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. --Shape dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. -Remove meat sauce from fridge and allow to come up to room temp Prepare the garlic sauce: combine yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside. -Punch dough down, transfer to floured work surface, and cut dough into 10 portion, shaping each into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper. Preheat oven to 500 degrees F (260 degrees C). Spoon meat sauce onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes. Place on wire rack to cool. To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.

LAHMAJUN, THE ARMENIAN PIZZA

Steps:

• In a bowl or a stand mixer pour the flour and the water and mix well. Knead until having elastic dough.
• In a floured surface Roll in a log shape and cut into 11 pieces. Shape balls and cover with a dump cloth and let's them rest until you prepare the topping. It has to be very fin otherwise the dough can tears.
• 1.Chop everything finely and mix all together. You can use a food processor at that point.
• 2. Preheat the oven at 450F 230C. Flat the balls to make a thin circles and place in a parchment paper on a baking tray. press gently an amount of the topping mixture on it to make a thin topping layer. Bake for 15 minutes or until you see the bottom of the dough is nice and golden.
• 3. Serve with lemon wedges, fresh parsley, sliced onion, hot pepper roll up and yum.