Back to Recipe

ForeverMama's Armenian Lahmajoun Pizza's

Here's how you make ForeverMama's Armenian Lahmajoun Pizza's
Pause Continue Reading
  • Servings: 7
  • Prep: 25m
  • Cook: 25m
  • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 pound ground lamb (or 1/2 lamb and 1/2 ground beef)
  • 1 tablespoon oil (canola oil or olive oil)
  • 2 yellow onions, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 10 to 12 garlic cloves, minced (I am known to use a whole bulb)
  • 14 1/2 ounces diced tomatoes (1 can)
  • 6 ounces tomato paste (1 can)
  • 1 bunch cilantro (large bunch, fresh)
  • 1/2 bunch chopped basil (fresh)
  • 1 cup chopped mint (fresh, or a whole bunch)
  • 1 to 2 tablespoons ground cumin
  • 1 1/2 tablespoons paprika
  • 1 to 2 teaspoons allspice
  • 2 tablespoons sumac
  • 1/2 teaspoon cayenne pepper (or red pepper flakes, use more if using red pepper flakes, but the amount is up to you desired level of hot)
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 pound bread dough (2 store bought packages)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.