A staple Armenian recipe, Lahmajoun's (aka Armenian pizzas) are a delicious thin flatbread coated in a flavorful ground beef and tomato mixture and baked in the oven. 

These are a super easy grab and go lunch or are great on their own. I also love to add salad and wrap it all up to make a delicious meal!

This recipe is made up into two parts. The homemade dough (lavash) and the tomato and meat mixture (you can also use ground lamb but I prefer beef).

To keep things simple when I mass produce Lahmajoun, I actually buy store bought authentic flour tortillas (I know many other Armenians who use this as a "cheat"). 

The recipe I am sharing here does use store bought tortillas, but the link below links to a perfect dough recipe if you'd like that as an option. 

Start by adding the canned tomato, tomato paste, garlic, onion, fresh parsley, and spices into a blender and mix until it forms a thin sauce. 

In a large mixing bowl, fold the sauce into the ground beef to form one cohesive mixture. It should feel like a thin paste when it's fully mixed (this is necessary for this). 

To the tortilla/ dough, add about 1/4 cup of the meat mixture to the top. Use a spoon or fingers to lightly and evenly pat out the meat over the top. It should be very thin but fully covered. 

I usually stager the Lahmajoun onto a baking sheet (3 at a time) and work in batches. Bake at high heat for 10 minutes so the beef browns as do the edges of the tortilla/ lavash. 

Remove from the oven and let cool on a wire rack. You can wrap them in a clean kitchen towel until all the batches are done to serve warm. 

I freeze large batches for 3-4 months. Keep parchment between each one so they don't stick. Reheat in a large skillet or in the air fryer. 

More details, cooking tips, and recipe notes are listed below via the link. I hope you enjoy this family recipe!