Lahmajoon (Armenian Pizza) Recipe
Lahmajoon (Armenian Pizza) Recipe photo by Taste of Home

Lahmajoon (Armenian Pizza) Recipe

Publisher Photo
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 advanced. 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
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 6 servings

Ingredients

  • 3/4 cup drained petite diced tomatoes
  • 1/2 cup finely chopped onion
  • 1/3 cup minced fresh parsley
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon dried mint
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 3/4 pound ground beef (95% lean)
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    With Johnsonville Italian Sausage.

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  • 12 flour tortillas (8 inches)

Nutritional Facts

2 pizzas equals 385 calories, 9 g fat (2 g saturated fat), 32 mg cholesterol, 671 mg sodium, 55 g carbohydrate, 1 g fiber, 21 g protein.

Directions

  1. In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well.
  2. 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. Yield: 6 servings.
Originally published as Lahmajoon (Armenian Pizza) in Taste of Home April/May 2012, p76

Nutritional Facts

2 pizzas equals 385 calories, 9 g fat (2 g saturated fat), 32 mg cholesterol, 671 mg sodium, 55 g carbohydrate, 1 g fiber, 21 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Lahmajoon (Armenian Pizza)

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   (5)
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MY REVIEW
Reviewed Aug. 15, 2012

I was very excited to find a non-dairy pizza that tastes SOOOOOO good! We served with salad on top and my husband called it a taco-pizza. thank you for sharing this wonderful dish.

MY REVIEW
Reviewed Jul. 27, 2012

Easy, fresh (if you use fresh tomatoes and herbs), and delicious! Our German exchange student pronounced it very similar to the Turkish pizza popular in Germany.

MY REVIEW
Reviewed Apr. 26, 2012

Delicious! I love the many layers of flavour. I served this as suggested in the magazine topped with the Armenian Garden Salad and folded in half and ate like a taco. Yummy!

MY REVIEW
Reviewed Apr. 26, 2012

My grandmother was Armenian, lahmajoon is my favorite memory of food she would have ready for us kids when we would visit.Sadly, I never got her recipe, so I experimented as I got older. This recipe looks very good! When I crave those flavors I remember, I do use lamb, sometimes grinding it myself, and use naan bread or pita. I also cover the bread with seasoned tomato paste first, then layer the rest like you would pizza.

MY REVIEW
Reviewed Apr. 26, 2012

My grandmother was Armenian, lahmajoon is my favorite memory of food she would have ready for us kids when we would visit.Sadly, I never got her recipe, so I experimented as I got older. This recipe looks very good! When I crave those flavors I remember, I do use lamb, sometimes grinding it myself, and use naan bread or pita. I also cover the bread with seasoned tomato paste first, then layer the rest like you would pizza.

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