ARMENIAN PIZZAS (LAHMAHJOON)
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!
Provided by PetitePea21
Categories Meat and Poultry Recipes Lamb Ground
Time 50m
Yield 3
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
- 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.
- 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.
- 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.
- 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.
- 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!
Nutrition Facts : Calories 770.7 calories, Carbohydrate 74.6 g, Cholesterol 126.1 mg, Fat 33.1 g, Fiber 6.5 g, Protein 42.3 g, SaturatedFat 13.6 g, Sodium 1662.7 mg, Sugar 10.5 g
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M. Fiame
[email protected]Yum!
Ishaq Shah
[email protected]I'm not a huge fan of Lahmacun, but this recipe was surprisingly good. The dough was perfectly crispy and the toppings were flavorful. I might even make it again!
Moustafa Salama
[email protected]This Lahmacun recipe is a lifesaver on busy weeknights. It's quick to make and always a crowd-pleaser. Highly recommend!
tad matlock
[email protected]Meh.
Kida Yagami
[email protected]This recipe was a bit too challenging for me as a beginner cook. I had some trouble with the dough, but the flavors were delicious. I'll keep practicing!
Mary Mauton
[email protected]Amazing! This Lahmacun is now my favorite comfort food. The crispy dough and flavorful toppings are a perfect combination.
Mason Jay
[email protected]I love how versatile this recipe is. I've tried it with different toppings and it always turns out great. A definite go-to for a quick and easy meal.
Lawangin KhaNx
[email protected]This recipe is a great introduction to Lahmacun. The instructions were clear and easy to follow, and the end result was a delicious and authentic-tasting dish.
Almas Shakir
[email protected]Not a fan. The flavors were bland and the dough was too chewy.
Kazi Abid
[email protected]The dough was a bit too thick for my taste, but the toppings were delicious. I'll try again with a thinner dough next time.
USMAN HAIDER Khokhar
[email protected]I was pleasantly surprised by how easy this recipe was to follow. Even as a beginner cook, I was able to make a delicious Lahmacun. The results were impressive and my friends couldn't get enough of it!
Sabbir Hossin
[email protected]This recipe was a hit! My family loved the unique flavors and the crispy dough. Will definitely be making this again.
Haker ALG
[email protected]I've tried many Lahmacun recipes before, but this one is by far the best. The dough was perfectly crispy and the toppings were flavorful and juicy. Highly recommend!
Wendy Belfield
[email protected]This Lahmacun recipe is a keeper! The dough was easy to work with and the flavors were on point. I especially loved the combination of the ground beef and the herbs. Definitely a new favorite in our house!