Best recipe for Armenian Pizza?

Question

I want to make an easy recipe for Armenian Pizza, anyone have one?

Answer 1

INGREDIENTS
1 pound lean ground lamb
1 1/2 cups finely chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 (14.5 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 tablespoon chopped fresh mint leaves
1/2 teaspoon ground cumin
1 pinch cayenne pepper (optional)
4 pita breads, or fluffy tortillas
DIRECTIONS
Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

Answer 2

Armenian Pizza - Lahmajoun


15 servings 1½ hours 20 min prep

2 lbs ground lamb or ground beef (or combo)
1 green pepper, chopped fine
1 large onion, chopped fine
1/2 cup finely chopped parsley
1 minced garlic clove
1 (15 ounce) can crushed tomatoes
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 teaspoon dried mint (optional)
30 tortillas (approximate)

Mix all ingredients except tortillas together in a large bowl.
Adjust seasonings to taste.
Spread meat mixture thinly on each tortilla.
Bake on large cookie sheets at 375 degrees for 15 minutes.

Answer 3

INGREDIENTS

1 pound lean ground lamb
1 1/2 cups finely chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 (14.5 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 tablespoon chopped fresh mint leaves
1/2 teaspoon ground cumin
1 pinch cayenne pepper (optional)
4 pita breads, or fluffy tortillas

DIRECTIONS

Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.

Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.

Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

Answer 4

Lahmahjoon "Armenian Style Pizza"
(lean lamb and mint make this dish sooo good)

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 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
Salt and pepper to taste

•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.

Enjoy!

Answer 5

Lahmahjoon/Lahmajoun

Here is a simpler one that I think might taste more authentic.

Ingredients:

Dough Ingredients
1 tbs dried yeast
1/4 c. warm water
3 tbs vegetable oil
1 tsp sugar
1 tsp salt
3 to 3 1/2 cups sifted flour

Filling Ingredients
1 lb. lean ground meat
3 medium sized onions, chopped
1 c. pine nuts
salt, pepper and cinnamon


Instructions:
Mix yeast with warm water, let stand for 5 minutes. Add over the oil, sugar, salt and flour. Mix well. Knead the dough very well for 8-10 minutes. Put in a greased pan. Turn dough in pan, cover with a cloth and let stand in a warm place till double in size for 45 minutes. Mix the filling mixture together.

Cut the dough into five portions. Roll each portion into a circle 1/2 inch thick. Spread the filling ingredients over the five circles. Put into a greased pan and bake in 350 degree oven for 30 minutes or till slightly brown. Serve them with yoghurt