Best 2 Armenian Pizza Lahmajoun Recipes
Lahmajoun, an Armenian pizza, is a delicious and unique flatbread that is perfect for a quick and easy meal. It is made with a thin, crispy crust that is topped with a flavorful mixture of ground lamb, tomatoes, onions, and spices. The result is a hearty and satisfying dish that is sure to please everyone at the table.
This article provides two different recipes for lahmajoun: a traditional Armenian recipe and a vegetarian version. The traditional recipe uses ground lamb as the main ingredient, while the vegetarian version uses a mixture of lentils and walnuts. Both recipes are easy to follow and result in a delicious and authentic lahmajoun.
In addition to the two main recipes, this article also includes a recipe for a simple tomato sauce that can be used as a topping for the lahmajoun. The tomato sauce is made with fresh tomatoes, garlic, and herbs, and it adds a delicious flavor to the dish.
Whether you are looking for a traditional Armenian meal or a delicious vegetarian option, this article has the perfect recipe for you. So gather your ingredients and get ready to enjoy a taste of Armenia with this delicious lahmajoun!
ARMENIAN PIZZA - LAHMAJOUN
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
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.
FOREVERMAMA'S ARMENIAN LAHMAJOUN PIZZA'S
My husband who is a full blooded Armenian, swears that these have exact same flavor as the Armenian lahmajoun pizza bought at the Armenian shops in the area. This is a great compliment because I was trying to capture the same flavor. I haven't perfected their thin, soft dough yet, but instead I've given directions using store bought pizza dough. I am determined to perfect the "lahmajoun" dough at some point.
Provided by ForeverMama
Categories Lunch/Snacks
Time 50m
Yield 8 mini pizzas, 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 317.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 55.3, Sodium 285, Carbohydrate 18, Fiber 5.2, Sugar 8.4, Protein 16.4
Tips:
- For the best lahmajoun dough, use a combination of all-purpose flour and semolina flour. Semolina flour will give the dough a slightly chewy texture, which is traditional for lahmajoun.
- Be sure to knead the dough well until it is smooth and elastic. This will help to develop the gluten in the flour, which will make the dough stronger and more pliable.
- When rolling out the dough, be sure to do it thinly. Lahmajoun is traditionally very thin, so the dough should be rolled out to about 1/8-inch thick.
- Don't overload the lahmajoun with toppings. Too many toppings will make it difficult to cook evenly and will also make it soggy.
- Lahmajoun is traditionally cooked in a wood-fired oven, but you can also cook it in a regular oven. If you are using a regular oven, be sure to preheat it to the highest temperature possible.
- Once the lahmajoun is cooked, be sure to let it cool for a few minutes before slicing and serving. This will help the juices to redistribute throughout the lahmajoun and will make it easier to slice.
Conclusion:
Lahmajoun is a delicious and easy-to-make Middle Eastern flatbread that can be enjoyed as an appetizer, main course, or snack. It is a versatile dish that can be topped with a variety of meats, vegetables, and cheeses. Whether you are a fan of traditional lahmajoun or prefer to experiment with different toppings, this recipe is sure to please. So next time you are looking for a new and exciting dish to try, give lahmajoun a try!
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