Armenian Lahmajoun Recipe

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 Appetizer, dinner, lunch, Main Course

Cuisine Armenian, Mediterranean, Middle Eastern

Keyword Armenian Lahmajoun Recipe, baked, grab-and-go, meat-based, savory

Prep Time 1

Cook Time 10

Servings approximately

Calories 139kcal

Author Bon Appeteach

Ingredients

1 lb. Lean Ground Beef
14.5 oz. Whole Tomatoes canned
3 tbsp. Tomato Paste
1 Onion
3 cloves Garlic
1/2 cup Parsley
1 tsp. Salt
1/2 tsp. Black Pepper
1 tsp. Sweet Paprika
1 tsp. Aleppo pepper
1/4 tsp. Cayenne Pepper
1/2 tsp. Cumin
18 Flour 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!

Video

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.

Nutrition