Best 4 Lahmajoon Armenian Lamb Pizza Recipes
**Lahmajoon: A Culinary Journey Through Armenian History and Flavors**
For centuries, the Armenian lahmajoon has captivated taste buds with its unique blend of savory flavors and textures. This delectable dish, often referred to as Armenian pizza, is a testament to the country's rich culinary heritage. Prepare to embark on a taste adventure as we delve into the secrets of crafting this iconic dish, exploring two distinct recipes: the classic lahmajoon and a vegetarian variation that caters to diverse dietary preferences. Discover the art of creating the perfect dough, mastering the aromatic minced lamb filling, and achieving that irresistible crispy crust. Let your senses dance with joy as we uncover the secrets of this beloved Armenian delicacy.
LAHMAJOON (ARMENIAN PIZZA)
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
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.
LAHMAJOUN (ARMENIAN "PIZZA") SHORTCUT
An updated take on a classic, labor-intensive recipe using flour tortillas!
Provided by Robyn
Time 1h
Number Of Ingredients 14
Steps:
- To save time, process the onion, peppers, and parsley in a food processor, using the metal "S" blade. Squeeze out any excess liquid - this is VERY important! Be careful not to over-process. Vegetables should still be a bit chunky, not pureed.
- In a large bowl, combine all of the topping ingredients, mixing well.
- Preheat oven to 400° - 425°F.
- Thinly spread about 3 Tbsp. of meat topping on the suface of each tortilla, spreading to the edge.
- Place 2 to 3 tortillas on each baking tray. They should not overlap each other.
- Bake on the lower rack for about 5 minutes, then on the upper rack, for another 5 minutes, or until the meat topping has browned, and the edges of the tortilla are golden.
- Continue this procedure until topping and/or tortillas are all used.
ARMENIAN PIZZA (AKA LAHMAJOON)
Provided by George Duran
Categories appetizer
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 12
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.
LEHMEJUN (ARMENIAN PIZZA)
This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. -Tamar Yacoubian, Ketchum, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 371 calories, Fat 19g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 464mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.
Tips:
- Use a food processor to mince the lamb and onion for a smooth and even texture. - If you don't have a food processor, you can finely chop the lamb and onion by hand. - Make sure to drain the excess moisture from the lamb mixture before adding the other ingredients. This will help prevent the lahmajoon from becoming soggy. - Use a rolling pin to roll out the dough as thinly as possible. The thinner the dough, the crispier the lahmajoon will be. - Don't overload the lahmajoon with toppings. Too many toppings will make it difficult to cook evenly. - Bake the lahmajoon in a hot oven until the edges are golden brown and the cheese is melted and bubbly. - Serve the lahmajoon hot with lemon wedges and fresh herbs.Conclusion:
Lahmajoon is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With its flavorful lamb filling, crispy dough, and tangy sauce, lahmajoon is a surefire hit with family and friends. So next time you're looking for a new and exciting recipe to try, give lahmajoon a try. You won't be disappointed!
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