Search thousands of recipes reviewed by home cooks like you.

Armenian Pizzas (Lahmahjoon)

Armenian Pizzas (Lahmahjoon)

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
PetitePea21

PetitePea21

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

FemmeChef
7

FemmeChef

4/28/2009

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.

Milliechel
5

Milliechel

2/9/2011

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.

Diana Moutsopoulos
5

Diana Moutsopoulos

4/22/2009

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.

Similar recipes