A staple Armenian recipe, lahmajouns (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 perfect grab and go meal or snack we love to have on hand.
Course Main Course
Cuisine Armenian, Middle Eastern
Keyword Armenian Lahmajoun Recipe
Prep Time 1 hourhour
Cook Time 10 minutesminutes
Servings 18approximately
Calories 139kcal
Author Bon Appeteach
Ingredients
1lb.Lean Ground Beef
14.5oz.Whole Tomatoescanned
3tbsp.Tomato Paste
1Onion
3clovesGarlic
1/2cupParsley
1tsp.Salt
1/2tsp.Black Pepper
1tsp.Sweet Paprika
1tsp.Aleppo pepper
1/4tsp.Cayenne Pepper
1/2 tsp. Cumin
18Flour Tortillas or homemade lavash dough
Instructions
Preheat the oven to 450 F. Set aside a few baking sheets to bake multiple batches at a time. If making your own homemade dough (referenced in the article above) do so before begininng the meat mixture.
In a blender, combine the whole tomatoes, tomato paste, onion, garlic, parsley, and spices. Pulse until combine and the mixture is blended well.
In a bowl combine the ground beef and the tomato mixture and mix it by hand until it creates a well mixed thin paste.
Place a flour tortilla or rolled out raw lavash dough onto a flat surface. Spoon out about 1/4 cup of the meat mixture onto the top of the dough. Use your fingers to lightly pat out the meat into a very thin layer. Thin enough that the meat just covers the top, but leave the edge uncovered (like you would a pizza).
Place each lahmajoun onto a baking sheet, meat side up. Stagger them on the pan (I get 3 per baking sheet) and bake for 8-10 minutes.
The meat should be set (not look wet) and should brown. The edges of the dough should be brown as well.
Remove from the oven and let set briefly on the pan and then transfer to cool on a wire rack.
Serve hot with fresh squeeze of lemon juice and enjoy!
Notes
Store leftovers by placing a sheet of parchment paper between each lahmajoun and into a freezer-safe plastic bag. Store in the freezer for up to 3 months.
Easily reheat individual lahmajun's in a large skillet fitted with a lid. This keeps the bottom of the dough crispier while heating everything through. You can also use an air fryer and heat it for 4 minutes at 350 F.