These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be an appetizer, or put a little salad in the middle, and fold up like a taco for a quick meal.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.

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  • Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.

  • Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

476.3 calories; 28.7 g protein; 52.4 g carbohydrates; 76 mg cholesterol; 888 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2008
Coming from an Armenian family I grew up on Lahmahjoon. Making this on a tortilla is definitely easier but it tastes more authentic on flat bread (which is much more time consuming.) I moved from CA to UT and can't find ground lamb anywhere here. I made this recipe with beef and it still tasted good but I prefer the lamb. I didn't follow the recipe exactly but I felt the mixture of spices was pretty accurate. By the way: I love rolling Lahmahjoon up with lettuce and tomatoe in the middle. It makes a great sandwich. Read More
(25)

Most helpful critical review

Rating: 3 stars
06/01/2008
I had been craving this for awhile and decided to make it since we have moved far away from our usual Turkish restaurant that serves it....the ground lamb I bought didn't seem to be ground enough so next time I'll process it further so the end result is more like a paste and not too chunky. I think my husband is still yearning our regular restaurant style Lahmahjoon so I found it hard to make a good rival for it at home unfortunately. Can't blame a girl for trying! Read More
(5)
36 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/29/2008
Coming from an Armenian family I grew up on Lahmahjoon. Making this on a tortilla is definitely easier but it tastes more authentic on flat bread (which is much more time consuming.) I moved from CA to UT and can't find ground lamb anywhere here. I made this recipe with beef and it still tasted good but I prefer the lamb. I didn't follow the recipe exactly but I felt the mixture of spices was pretty accurate. By the way: I love rolling Lahmahjoon up with lettuce and tomatoe in the middle. It makes a great sandwich. Read More
(25)
Rating: 5 stars
04/02/2008
I planned an Armenian Feast for my husband whose family is Armenian. Not only was this recipe simple and easy it was absolutely delicious. My grocery store doesn t carry ground lamb so I bought a pair of lamb chops cut them up and pulsed the meat in a food processor for a couple seconds. It worked wonderfully. I used the bones to make a stock for the Armenian Lentils recipe also found on this site. I debated on making some flatbread from scratch but opted instead for whole wheat tortillas. The tortillas were on the small side so it worked best when we just folded them over like a taco as opposed to stacking them and slicing like a pizza. The hubby was very impressed; and my children ages 7 3 and 2 asked if I would make this for dinner every night. That s a keeper! Read More
(21)
Rating: 4 stars
02/05/2006
I have never had this on either pita or a tortilla before. My great grandmother always made it on an extremely flat bread she made from scratch- it was like a soft cracker similar to boraghatz (spelling?). She also used the ground lamb sparingly so it was less condensed and more smattered in the sauce. I am still searching for the cracker-bread recipie though and will update if I find it. Read More
(16)
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Rating: 5 stars
06/13/2007
Terrific just terrific. My wife is somewhat finicky and she ended up eating two of the four made. I followed this straight through. I might up the garlic next time but... Well... If I were still cooking professionally this would be a menu item- appetizer and meal version with a light salad. And I guarantee it would sell. Thanks! Read More
(12)
Rating: 4 stars
10/16/2008
Tasty and easy! I combined this with a couple of other recipes for Lahmahjoon adding chopped shallots in place of the bell pepper toasted pine nuts and most important of all 1/8 tsp of ground allspice. The smell when these were cooking reminded me of my favorite Jordanian restaurant in Tucson divine. We rolled these up with chopped parsley cukes tomatoes and a hefty dollop of baba ghanouj (recipe on this site!). Thanks for the excellent and economical meal!!! Read More
(9)
Rating: 5 stars
10/07/2010
This recipe is realy fabulous with the additions I've made which gives it I believe a more authentic flavor. Used more chopped peppers (red and green) cause I had them & needed to use them up. Instead of the parsley used 1 full bunch of cilantro finely chopped. Added more cumin (3/4-1 tablespoon) 2 tablespoons of mint. 1 lb pizza dough cut in 4 equal pieces (used more dough cause makes more then 4 Lahmahjoon). Sauted the onions with peppers until golden then added the garlic (oh yeah 1-2 T). Once vegies were cooked to release their flavor added the pre-cooked ground lamb. Please add salt and pepper to taste without it it will be blah. brush olive oil lightly over the doug. Spread the meat thinly over each pizza. Once baked sprinkle some lemon juice over the top. Yummy in our tummies is what my family experienced. My husband is Armenian and he couldn't stop eating it & remarked on how close it is to an Armenian store which we've bought these from located in Watertown MA. Read More
(9)
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Rating: 3 stars
05/31/2008
I had been craving this for awhile and decided to make it since we have moved far away from our usual Turkish restaurant that serves it....the ground lamb I bought didn't seem to be ground enough so next time I'll process it further so the end result is more like a paste and not too chunky. I think my husband is still yearning our regular restaurant style Lahmahjoon so I found it hard to make a good rival for it at home unfortunately. Can't blame a girl for trying! Read More
(5)
Rating: 5 stars
01/05/2004
Will make again but with changes. If we bake these we'll try baking at 400 at 5 - 10 min. Ours were smoking at 450 by 8 min. Otherwise we'll use flour tortilla's & pan fry. We suggest topping with a little cucumber ranch dressing. Read More
(5)
Rating: 3 stars
06/11/2012
It actually tasted like the chimichanga meat which I was a little disappointed in. I had expected something different... Read More
(4)