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recipe for Armenian pizza

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I believe it is called Lamejun or Lahmahjoon. TIA

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  1. This is how I do it...Good Luck

    INGREDIENTS:

    TOPPING:
    1 lb. ground lean lamb
    1 1/2 cup yellow onion chopped fine
    1/2 cup green bell pepper chopped fine
    1/2 cup chopped Armenian or Italian parsley
    1 teaspoon chopped garlic
    1 teaspoon of fresh sweet basil chopped
    1 tablespoon fresh mint leaves chopped
    1/2 teaspoon ground cumin
    1 can diced tomatoes
    1 small can tomato paste
    Cayenne pepper to taste [optinal]
    Salt and pepper to taste
    PREPARATION:
    •Brown off the ground lamb and add the other ingredients and saute until onions
    and peppers are tender. Refrigerate overnight to marry the flavors.

    DOUGH:
    2 1/2 cups sifted all purpose flour
    1 pkg. Fleishman's dry yeast dissolved in 1/4 cup warm water
    1/2 teaspoon salt
    1/2 teaspoon sugar
    1/4 cup Crisco shortening [melted]
    1/2 cup warm water
    Mix the sugar and salt with the yeast to dissolve, and in a large bowl add
    sifted flour, shortening, and the yeast mixture. Knead into a smooth soft dough.
    Add a little more four or water if necessary to dough is not too dry or too
    sticky moist. Divide the dough into a dozen balls and roll out into tortilla
    sized rounds [about 8 inches in diameter]. Place on lightly greased baking sheets.
    Makes 12
    Spoon the topping mixture on to the dough rounds spreading evenly to the edges
    of the lahmahjoons. Bake in preheated 450 degree oven about 20 minutes.
    Place the lahmahjoons on a large piece of foil separating each one by stacking
    them meat side to meat side and dough side to dough side and then bring the
    edges of the large piece of foil over the whole stack. This will prevent them
    from drying out. Serve hot or cold. Cut the lahmahjoon into small pie wedges
    and serve as appetizers or snacks, or fill the whole lahmahjoon with a little
    green garden salad and fold over and eat like a taco.

    1. This is how I do it...Good Luck

      INGREDIENTS:

      TOPPING:
      1 lb. ground lean lamb
      1 1/2 cup yellow onion chopped fine
      1/2 cup green bell pepper chopped fine
      1/2 cup chopped Armenian or Italian parsley
      1 teaspoon chopped garlic
      1 teaspoon of fresh sweet basil chopped
      1 tablespoon fresh mint leaves chopped
      1/2 teaspoon ground cumin
      1 can diced tomatoes
      1 small can tomato paste
      Cayenne pepper to taste [optinal]
      Salt and pepper to taste
      PREPARATION:
      •Brown off the ground lamb and add the other ingredients and saute until onions
      and peppers are tender. Refrigerate overnight to marry the flavors.

      DOUGH:
      2 1/2 cups sifted all purpose flour
      1 pkg. Fleishman's dry yeast dissolved in 1/4 cup warm water
      1/2 teaspoon salt
      1/2 teaspoon sugar
      1/4 cup Crisco shortening [melted]
      1/2 cup warm water
      Mix the sugar and salt with the yeast to dissolve, and in a large bowl add
      sifted flour, shortening, and the yeast mixture. Knead into a smooth soft dough.
      Add a little more four or water if necessary to dough is not too dry or too
      sticky moist. Divide the dough into a dozen balls and roll out into tortilla
      sized rounds [about 8 inches in diameter]. Place on lightly greased baking sheets.
      Makes 12
      Spoon the topping mixture on to the dough rounds spreading evenly to the edges
      of the lahmahjoons. Bake in preheated 450 degree oven about 20 minutes.
      Place the lahmahjoons on a large piece of foil separating each one by stacking
      them meat side to meat side and dough side to dough side and then bring the
      edges of the large piece of foil over the whole stack. This will prevent them
      from drying out. Serve hot or cold. Cut the lahmahjoon into small pie wedges
      and serve as appetizers or snacks, or fill the whole lahmahjoon with a little
      green garden salad and fold over and eat like a taco.