ForeverMama's Armenian Lahmajoun Pizza's

Prep Time
Cook Time
Ready In

"My husband who is a full blooded Armenian, swears that these are close in flavor to the Armenian lahmajouns 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."

Original is 7 servings


  • Serving Size: 1 (281.6 g)
  • Calories 442.7
  • Total Fat - 20.5 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 48.8 mg
  • Sodium - 372.9 mg
  • Total Carbohydrate - 45.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 10.5 g
  • Protein - 19.1 g
  • Calcium - 235.7 mg
  • Iron - 4.8 mg
  • Vitamin C - 55.9 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces.

Step 2

Place meat mixture into a sieve to drain fat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Preheat the oven to 425-degrees-Farhrenheit.

Step 8

Distribute meat mixture evenly over dough, spreading to the edges.

Step 9

Bake for 15 -20 minutes or until cooked through.

Step 10

Serve hot or at room temperature.

Step 11

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.


No special items needed.

3 Reviews


As an Armenian and eating Lahmajoun almost all my 7 yrs i did not like the addition to you good recipe by saying your family eats it with cheese! It is not a conventional pizza, it's a term i used so my son would try it.


review by:
(27 Mar 2024)


I made this while at my son's home and everyone loved it! The lamb is perfectly complemented by the spices, and not a single ingredient is overpowering. Loved the mint and basil! Interestingly enough, while at my son's favorite grocery store I spyed Lahmajune pizza crusts in the bakery section! They were quite expensive, but worth the cost for the authenticity. But next time, I'll give a homemade crust a try. Thanks for posting a delicious alternative to hum-drum everyday pizza!


review by:
(3 Jan 2020)

Daily Inspiration

Made this tasty sauce today for an Armenian lahmajoun pizza. I purchased the thinnest pieces of flat bread I could find and baked them off. The sauce is a thick tomato sauce with contrasts of the cilantro, basil and mint influencing it. We really like the spice blend as well -- nothing overpowering. I used the sauce sparingly over the bread and baked them off. I later found a lahmajoun pizza dough recipe on the net which I plan to make and use the rest of this sauce. We enjoyed this pizza today for lunch.


(4 Aug 2017)

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