Best 2 Armenian Meat Pies Recipes
Armenian meat pies, also known as Lahmajoun or Lahmacun, are a traditional Middle Eastern dish that combines juicy minced meat with a unique blend of spices, wrapped in a thin and crispy dough. These savory pies are a delightful treat, perfect for any occasion. This comprehensive article offers three delectable recipes for Armenian meat pies. From the classic Lahmajoun to the flavorful Lahana Boregi, and the vegetarian-friendly Lori Khata, you'll find a recipe that suits your taste and dietary preferences. With detailed instructions and helpful tips, this article will guide you through the process of making these mouthwatering pies, ensuring a successful culinary experience. Embark on a culinary journey and discover the rich flavors of Armenian meat pies!
Check out the recipes below so you can choose the best recipe for yourself!
ARMENIAN MEAT PIES
A flat bread with a spicy meat topping. I've also seen them called Armenian Pizzas. This is a family favorite for years. Not the quickest recipe, but it is easy and very unusual.
Provided by rachel.smythe
Categories Savory Pies
Time 1h5m
Yield 16 pies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Bread dough equivalent to four loaves (I use the Rhodes pre-made dough).
- Let bread dough rise as if you are going to bake it. Plan ahead, if using frozen dough, this could take 6-8 hours.
- Heat oven to 450 degree F.
- Mix the raw hamburger, tomatoes, chopped green pepper and parsley together. You can mix by hand or with a mixer. Add the allspice, red pepper, garlic and salt.
- Pull off chunks of bread dough to form 1 1/2 to 2 inch diameter balls. Roll flat - about 1/4 inch thick. They should look like little pizza crusts.
- Place two to three bread crusts on a cookie sheet, and spread about 1/4 c to 1/3 c of the meat mixture on each unbaked crust.
- Bake for 15 - 20 minutes, until the meat isn't red and the bread is golden brown. You can bake 2 pans at once, but may need to rotate them.
- Eat hot.
- These freeze and reheat really well.
Nutrition Facts : Calories 92.3, Fat 3, SaturatedFat 1.3, Cholesterol 35.1, Sodium 334.4, Carbohydrate 3.2, Fiber 1, Sugar 1.5, Protein 12.9
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
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your Armenian meat pies. Look for grass-fed beef, organic vegetables, and flavorful cheeses.
- Season your meat well: The meat is the star of the show in these pies, so make sure to season it generously with salt, pepper, and other spices. You can also add some fresh herbs, such as parsley or cilantro, to brighten up the flavor.
- Don't overcook the meat: The meat should be cooked until it is just tender, but not overcooked. Overcooked meat will be tough and dry.
- Make sure the filling is cold before assembling the pies: This will help to prevent the dough from becoming soggy.
- Bake the pies until the crust is golden brown: This will ensure that the pies are cooked through and the crust is crispy.
Conclusion:
Armenian meat pies are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover meat. With a little planning and effort, you can make these pies at home and enjoy them with your family and friends.
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