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Lahmahjoon (Armenian Pizza)
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Delicious lamb-topped pizzas, perfect for sharing. Serve hot or cold as appetizers or fold into tacos with salad for a quick meal.
Ingredients:
  • 1 pound lean ground lamb
  • 1.5 cups finely chopped onion
  • 0.5 cup chopped green bell pepper
  • 1 teaspoon minced garlic
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 0.5 cup chopped fresh Italian parsley
  • 1 teaspoon chopped fresh basil
  • 1 tablespoon chopped fresh mint leaves
  • 0.5 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 4 pita breads, or fluffy tortillas
Instructions:
  • In a large skillet over medium-high heat, brown ground lamb until mostly cooked. Drain excess grease. Add onion, green pepper, and garlic; cook until onion is translucent. Stir in diced tomatoes and tomato paste. Season with parsley, basil, mint, cumin, and cayenne if desired. Simmer for 5 minutes. Cover and refrigerate overnight for flavors to meld.
  • Preheat your oven to a toasty 450 degrees F (230 degrees C). Evenly layer the delectable lamb mixture on the tortillas, spreading it right to the edges. Now, pop the loaded tortillas onto a baking sheet.
  • Bake the lahmahjoons for 20 minutes in the preheated oven. Remove and stack them on aluminum foil, placing two meat sides together, then wrap them to keep warm. Serve hot or cold, and cut into small wedges.

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