Tuesday, January 26, 2010

Armenian Pizza, or "Lahmajoon" mmmmm

For Mr and Mrs Cube.....but you'll all LOVE it, I promise!


2 garlic cloves
1 medium onion, roughly chopped
1 small green pepper, seeded and roughly chopped
1 pound ground lamb (or ground beef, but...)
1 - 6 oz can tomato paste
1 - 14 1/2 can diced tomatoes
1/4 cup chopped parsley leaves
1/2 tsp ground cumin
1/2 tsp cayenne pepper
Salt and Pepper
Flour Tortillas

Heat oven to 400 degrees F.

Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is well chopped. The consistency should be wet and pasty. Spread a thin layer of the meat mxiture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begings to inflate in the oven, pop it with a fork from the top.
To serve, cut into the size you want, like a pizza, and you can sprinkle some lemon or a little Tabasco or add absolutely nothing...it's good just as it is! (I really don't remember how much this makes but I'm thinking a dozen tortillas to a pack, so that's probably what it made....)
This can be cut in thinner slices as an appetizer with cocktails or for lunch or dinner in larger wedges....Enjoy! Z


cube said...


Oh my goodness, what an excellent way to get there!

I remember my maternal Grandmother working very hard to prepare the dough for Lahmahjune when I was a kid. On the visits when there weren't any made (or frozen) I'd be disappointed (and on occaion pinched by my mother for my impertinence!) even though there was often plenty of other (and typically as time consuming) Armenian delights, prepared by Grandma (and sometimes Grandpa too!)!

My paternal grandparents were Lebanese and often prepared an equally difficult meat pastry called Ftaya. Very much like a Lahmahjune but folded in a triangular shape. Then there are stuffed grapeleaves, peppers, squash, Kibbe...Life is good!

Cube has told me you are Paisan and I have read many of your posts.

Thank you for this recipe as we will most assuredly put it to use.

Thank you and be well,

Mr. Cube

cube said...

Didn't I tell you his ears perked up when he heard about a Lahmajoon recipe?

Thanks again for the short cut.

Z said...

Hi, Mr. Cube..nice to meet a Paisan!
I really hope you guys like this..so easy and really quite nice with that slightly crispy thing you get from having baked it on the rack...REALLY nice for appetizers with cocktails or beer because it's a lighter version (the dough not being thick, etc.)...Or ANY TIME :-)
Mr. Cube's right.."our" foods are SO SO GOOD! (and thanks for reading my posts)

Anonymous said...

Z, I had the pleasure of eating this at your house. Remember? You actually got Mr. Pris and I to eat lamb, and it was good! Very tasty.


Z said...

Oh, I DO remember now, Pris...I was so glad you liked it so much. Thanks for the reminder and thanks for the seal of approval here!

JINGOIST said...

Z that looks good! Can I get it delivered?

Faith said...

Get it delivered, right. Wish there were an Armenian restaurant in my neighborhood 'cause I know I'm not going to get around to trying that recipe. Funny, I live in Basque sheepherding country but lamb is as hard to find as gold around here.

cube said...

You can get it delivered. We've had lahmajoon shipped from Cape Cod to Tampa for a family reunion.

beamish said...

I've had lahmajoon before (it's great!) but I didn't know it is an Armenian dish.

Anonymous said...

I can't wait to try it. I personally like to fill the lahmajoon with tobasco and string cheese

Z said...


Anonyous!! Are you a relative? tabasco and string cheese are IT, absolutely a great combo!