Lahmajoon (Armenian Pizza) Recipe

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

Read Reviews
5 6 5
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

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 extra-lean ground beef (95% lean)
  • 12 flour tortillas (8 inches)

Directions

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. Yield: 6 servings.
Originally published as Lahmajoon (Armenian Pizza) in Taste of Home April/May 2012, p76

Nutritional Facts

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

  • 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 extra-lean ground beef (95% lean)
  • 12 flour tortillas (8 inches)
  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

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apopsicle User ID: 5289520 213057
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
[email protected] User ID: 77962 187483
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
TessaMB User ID: 6083350 196495
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
maxineozzy User ID: 5435885 115463
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
maxineozzy User ID: 5435885 138821
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
ashleyse User ID: 4542205 197440
Reviewed Apr. 20, 2012

"This is an easy and simple recipe. I used fresh mint instead of dried. I love the freshness of mint. We also topped the lettuce with a little sour cream."

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