Lehmejun (Armenian Pizza) Recipe

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

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 medium onion, halved and sliced
  • 1 can (6 ounces) tomato paste
  • 2 jalapeno peppers, seeded and diced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons harissa chili paste
  • 2 tablespoons dry red wine
  • 1 tablespoon ground sumac
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 flour tortillas (6 inches)
  • Cooking spray
  • 1 medium lemon, cut in wedges

Directions

Preheat broiler. In a large skillet, cook and crumble beef and lamb with onion over medium-high heat until 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. Yield: 8 servings.

Test Kitchen tips
  • Also known as Armenian or Turkish pizza, this dish is eaten throughout the Middle East, especially in Armenia, Lebanon, Turkey and Syria.
  • If you prefer less spice, leave the jalapeno out.
  • Ground sumac is becoming more common on grocery store shelves and is a spice you should get to know. It's extremely versatile, with a tart, lemony flavor that's milder than straight lemon juice.
  • If you can't find sumac in your market, use lemon zest or lemon pepper instead.
  • If you want more toppings on this Armenian-style pizza, sprinkle them over the meat mixture, then fold the lehmejun in half to eat. It's great with tomatoes, peppers, onions and roasted eggplant.
  • Originally published as Weeknight Lehmejun in Taste of Home November 2017

    Nutritional Facts

    1 filled tortilla: 371 calories, 19g fat (7g saturated fat), 72mg cholesterol, 464mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 24g protein.

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    • 1 pound ground beef
    • 1 pound ground lamb
    • 1 medium onion, halved and sliced
    • 1 can (6 ounces) tomato paste
    • 2 jalapeno peppers, seeded and diced
    • 1/4 cup minced fresh parsley
    • 2 tablespoons harissa chili paste
    • 2 tablespoons dry red wine
    • 1 tablespoon ground sumac
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 8 flour tortillas (6 inches)
    • Cooking spray
    • 1 medium lemon, cut in wedges
    1. Preheat broiler. In a large skillet, cook and crumble beef and lamb with onion over medium-high heat until no longer pink, 5-7 minutes; drain.
    2. Mix together next nine ingredients. Add to meat mixture; cook, stirring occasionally, until well blended and heated through. Remove from heat.
    3. 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. Yield: 8 servings.

    Test Kitchen tips
  • Also known as Armenian or Turkish pizza, this dish is eaten throughout the Middle East, especially in Armenia, Lebanon, Turkey and Syria.
  • If you prefer less spice, leave the jalapeno out.
  • Ground sumac is becoming more common on grocery store shelves and is a spice you should get to know. It's extremely versatile, with a tart, lemony flavor that's milder than straight lemon juice.
  • If you can't find sumac in your market, use lemon zest or lemon pepper instead.
  • If you want more toppings on this Armenian-style pizza, sprinkle them over the meat mixture, then fold the lehmejun in half to eat. It's great with tomatoes, peppers, onions and roasted eggplant.
  • Originally published as Weeknight Lehmejun in Taste of Home November 2017

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