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
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eliyahsnothomerightnow
[email protected]This lahmajoun recipe is a great way to introduce your family to Armenian cuisine. It's easy to make and it's always a hit.
Emanuel Monsanto
[email protected]I love this lahmajoun recipe! It's so easy to make and it always turns out delicious. I've even started making it for my friends and family.
Bilalyaseen Bilalyaseen
[email protected]This lahmajoun recipe is a lifesaver! I'm always looking for easy and delicious recipes, and this one fits the bill perfectly.
Dani Butt
[email protected]I'm so glad I found this lahmajoun recipe. It's a great way to use up leftover meat and it's always a hit with my family.
Arlene J Ramsey
[email protected]This is the best lahmajoun recipe I've ever tried. The dough is perfect and the toppings are flavorful and juicy.
Dawn Phone
[email protected]I love this lahmajoun recipe! It's so easy to make and it's always delicious.
Zia Jaani
[email protected]This lahmajoun recipe is amazing! I've made it several times and it's always a hit with my guests.
SK Obaydul
[email protected]I've been looking for a good lahmajoun recipe for a long time. This one is definitely a keeper.
Warren Mckenzie
[email protected]I'm not a big fan of lahmajoun, but this recipe changed my mind. It's so flavorful and juicy, I could eat it every day.
Liliana Aduloju
[email protected]This lahmajoun recipe is a great way to introduce your family to Armenian cuisine. It's easy to make and it's always a hit.
Md mahabbath
[email protected]I love this lahmajoun recipe! It's so easy to make and it always turns out delicious. I've even started making it for my friends and family.
Ability Khan
[email protected]This lahmajoun recipe is a lifesaver! I'm always looking for easy and delicious recipes, and this one fits the bill perfectly.
Hussaib Alam
[email protected]I've tried many lahmajoun recipes, but this one is by far the best. The dough is perfect and the toppings are flavorful and juicy.
Jimmy Dykes
[email protected]This lahmajoun recipe is a great way to use up leftover meat. I used ground beef and it was delicious. The dough was also very easy to work with.
Toni Eger
[email protected]I love this lahmajoun recipe! It's so easy to make and it always turns out delicious. I especially love the addition of the pomegranate seeds. They add a nice tartness to the dish.
Demelash Garza
[email protected]This was my first time making lahmajoun and it turned out great! The dough was easy to work with and the toppings were delicious. I will definitely be making this again.
Moyna
[email protected]I've made this lahmajoun recipe several times now and it's always a hit with my family and friends. The dough is perfectly thin and crispy, and the toppings are always flavorful and juicy.
Hussein Banysalman
[email protected]This lahmajoun recipe is a keeper! The dough was easy to work with and the toppings were flavorful. I especially loved the addition of the ground beef. It gave the lahmajoun a nice savory flavor.