Prep 25 mins
Cook 25 mins
My husband who is a full blooded Armenian, swears that these have exact same flavor as the Armenian lahmajoun pizza 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.
- 1 lb ground lamb (or 1/2 lamb and 1/2 ground beef)
- 1 tablespoon canola oil (or olive oil)
- 2 onions, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 10 -12 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 large bunch fresh cilantro
- 1⁄2 bunch chopped fresh basil
- 1 cup chopped of fresh mint
- 1 -1 1⁄2 tablespoon ground cumin
- 1 1⁄2 tablespoons paprika
- 1⁄2-1 teaspoon allspice (optional)
- 1⁄2 teaspoon cayenne pepper
- kosher salt, to taste
- ground black pepper, to taste
- 2 (1 lb) bread dough, store bought packages
- Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces.
- Place meat mixture into a sieve to drain fat.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 425-degrees-Farhrenheit.
- Distribute meat mixture evenly over dough, spreading to the edges.
- Bake for 15 -20 minutes or until cooked through.
- Serve hot or at room temperature.
- 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.