Best 2 Armenian Pizza Lahmajoun Recipes
Armenian pizza, known as lahmajoun, is a delectable dish that tantalizes taste buds with its unique blend of flavors. Its origins lie in the heart of the Armenian culinary tradition, with variations found across the Middle East. Lahmajoun is essentially a thin, crispy flatbread topped with a flavorful mixture of minced meat, herbs, spices, and vegetables. The result is a symphony of textures and tastes that leaves a lasting impression on any food enthusiast. This article aims to guide you through the journey of discovering the best Armenian pizza lahmajoun recipe, exploring different preparation methods, ingredient combinations, and techniques to achieve that perfect balance of flavors and textures.
Here are our top 2 tried and tested recipes!
ARMENIAN PIZZA - LAHMAJOUN
This is an individual size 'pizza' made with a ground meat mixture. After baking you can roll it up and eat it plain, or with a squeeze of lemon. I love it with melted grated jack and chedder cheese,lettuce and tomato taco style! They are delicious! Also, when cool, stack with wax paper in between, bag and freeze. Heat in microwave. Normally my family doubles this recipe and we have a marathon with my Dad manning the oven and my Mom and I preparing the pizzas. The kids love to grab one or two out of the freezer after school. Feel free to adjust seasonings to taste and definitely use the tortillas rather than pita bread!
Provided by manushag
Categories Lunch/Snacks
Time 1h20m
Yield 30 pizza, 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except tortillas together in a large bowl.
- Adjust seasonings to taste.
- Spread meat mixture thinly on each tortilla.
- Bake on large cookie sheets at 375 degrees for 15 minutes.
FOREVERMAMA'S ARMENIAN LAHMAJOUN PIZZA'S
My husband who is a full blooded Armenian, swears that these have exact same flavor as the Armenian lahmajoun pizza bought at the Armenian shops in the area. This is a great compliment because I was trying to capture the same flavor. I haven't perfected their thin, soft dough yet, but instead I've given directions using store bought pizza dough. I am determined to perfect the "lahmajoun" dough at some point.
Provided by ForeverMama
Categories Lunch/Snacks
Time 50m
Yield 8 mini pizzas, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces.
- Place meat mixture into a sieve to drain fat.
- To same skillet that beef was cooked in, add oil. To hot skillet add the onions and bell peppers. Stir and cook until onion is translucent and bell peppers are almost browned. Add garlic and cook through until just gold and flavor has been imparted, being careful not to burn garlic. Add drained meat mixture and mix through.
- Stir in can of diced tomatoes and tomato paste. Add cilantro, basil, mint and all remaining spices. Simmer until it is thickened but not too dry.
- Remove from heat, cool. To meld flavors, it is best to store in refrigerator overnight. I have also used it on the pizza's without the overnight refrigeration.
- Divide each 1 lb dough into 4 equal parts. Roll dough to a 6 - 8 " diameter pizza round. Place dough rounds on greased cookie sheets or stones. Dust with cornmeal or flour.
- Preheat the oven to 425-degrees-Farhrenheit.
- Distribute meat mixture evenly over dough, spreading to the edges.
- Bake for 15 -20 minutes or until cooked through.
- Serve hot or at room temperature.
- These are great with a sprinkling of lemon juice after they've been baked. In Armenia it is typical to top with salad (I like it with arugula) and folding the dough over to form a pocket. My husband's family also tops with sliced American or muenster cheese (after it is baked), folding the dough over taco-style.
Nutrition Facts : Calories 317.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 55.3, Sodium 285, Carbohydrate 18, Fiber 5.2, Sugar 8.4, Protein 16.4
Tips:
- To make the lahmajoun dough, use warm water to activate the yeast. If the water is too hot, it will kill the yeast and the dough will not rise properly. You can check the temperature of the water using a kitchen thermometer, or simply feel it with your finger. It should be warm, but not hot.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough, which will make it strong and chewy. You can knead the dough by hand or in a stand mixer fitted with a dough hook.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours. You can place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm corner of your kitchen.
- When you are ready to assemble the lahmajoun, preheat your oven to the highest temperature it will go. This will help to create a crispy crust.
- Spread the dough out thinly on a greased baking sheet. You can use a rolling pin or your hands to do this.
- Top the dough with your desired toppings. Traditional toppings for lahmajoun include ground beef, onions, peppers, tomatoes, and spices. You can also get creative and add your own favorite toppings.
- Bake the lahmajoun in the preheated oven until the crust is crispy and the toppings are cooked through. This will take about 10-15 minutes.
- Serve the lahmajoun hot, cut into slices. You can enjoy it on its own or with your favorite dipping sauce.
Conclusion:
Lahmajoun is a delicious and versatile dish that is easy to make at home. With its crispy crust, flavorful toppings, and portable size, it is a perfect appetizer or main course. Whether you are a fan of traditional Armenian cuisine or simply looking for something new and exciting to try, lahmajoun is sure to please. So next time you are looking to wow your friends and family, give this recipe a try. You won't be disappointed!
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