Lahmajoon (Armenian Pizza)

Name: Lahmajoon (Armenian Pizza)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 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 extra-lean ground beef (95% lean); 12 flour tortillas (8 inches)

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

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.

Nutrition Facts

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

Originally published as Lahmajoon in Taste of Home April/May 2012

Reviews

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Average Rating:

apopsicle

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.
matteliz

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.
TessaMB

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!
maxineozzy

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.
maxineozzy

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.
ashleyse

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.