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Armenian Pizzas (Lahmahjoon)
Armenian Pizzas (Lahmahjoon)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious lamb pita pizzas spiced with cumin and turmeric, perfect for a quick meal or leftover treat with yogurt topping.
Ingredients:
  • 1 pound lean ground lamb
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 0.5 cup chopped red onion
  • 3 cloves garlic, minced
  • 0.5 green bell pepper, chopped
  • 1 tablespoon freshly ground cumin seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 pinch fenugreek seeds, finely crushed
  • 1 lemon wedge
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons ketchup
  • 1 cup chopped flat-leaf parsley
  • 6 (6 inch) pita bread rounds
  • 0.33333334326744 cup crumbled feta cheese
  • 1 lime, cut into wedges
  • 1 tablespoon chopped fresh mint
Instructions:
  • Preheat the oven to a sizzling 450 degrees F (230 degrees C. Season the lamb generously with salt and pepper, then set it aside.
  • In a large skillet over medium-high heat, sauté onion, garlic, and bell pepper in olive oil until they begin to brown. Stir in cumin, turmeric, paprika, and fenugreek.
  • Add the ground lamb straight into the mixture. Squeeze lemon juice over the meat and drop in the peel. Break up the lamb and stir until browned. Finally, remove the lemon peel before serving.
  • Combine the tomatoes, ketchup, and parsley in the mixture and simmer for 10 to 15 minutes until most of the liquid has evaporated. The mixture should be thick enough to spread but not overly wet to avoid sogginess in the pitas.
  • Lay out the pitas on a baking sheet. Spread the meat mixture evenly over the pitas, leaving a small border around the edge. Sprinkle feta cheese on top.
  • Bake pitas until edges are slightly crisp and meat is lightly browned (10-20 minutes depending on placement). Lightly squeeze lime, sprinkle mint, and enjoy!

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