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Lahmahjoon (Armenian Pizza)

Rated as 4.29 out of 5 Stars

"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

servings 476 cals
Original recipe yields 4 servings (4 lahmahjoons)

Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 476 calories; 16.5 g fat; 52.4 g carbohydrates; 28.7 g protein; 76 mg cholesterol; 888 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 35 Ratings

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Most helpful positive review

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 move...

Most helpful critical review

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 enoug...

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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 move...

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 ...

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...

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 st...

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...

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...

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 enoug...

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 top...

It actually tasted like the chimichanga meat, which I was a little disappointed in. I had expected something different...