Lahmajoon (Armenian Pizza) Recipe

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This delicious recipe is compliments of our friend @acookandhercrew. After a convo about different lamb preps, she was so generous to share a traditional Armenian family recipe with us—Lahmajoon—a pizza dough or flatbread topped with seasoned ground lamb and fresh diced tomatoes, baked then finished with lemon juice and lots of fresh herbs.

You might think pizza without cheese is a cardinal sin, but this is SO good. It’s not nearly as heavy, but the flavor is deep with all the spices in the lamb and the variety of herbs.

This is now a year-round go-to recipe for us, and we’re honored that our friend took the time to share her heritage with us.

PREP TIME

3 hours 15 mins

COOK TIME

20 mins

SERVINGS

4-6

Ingredients

Dough

  • 1 tsp yeast
  • 1/2 cup warm water
  • 1 tsp salt
  • 1 tsp sugar
  • 2 Tbsp olive oil
  • 1 1/4 cup AP Flour + more if needed

 

Lahmajoon

  • 1 Tbsp olive oil
  • 1/3 cup bell pepper, minced
  • 6 garlic cloves, minced
  • 1/2 lb ground lamb
  • 2 Tbsp tomato paste
  • 1/4 tsp ground allspice
  • 3/4 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup parsley, chopped
  • 1 cup Roma tomatoes, chopped (approx 3 tomatoes)
  • Fresh parsley, chopped for garnish
  • Fresh mint, chopped for garnish
  • Lemon wedges, for garnish

Lahmajoon (Armenian Pizza) on a pizza pan

COOKING INSTRUCTIONS:
Lahmajoon (Armenian Pizza)

Dough

  1. In a stand mixer add the yeast, warm water, oil, and sugar and allow yeast to proof for 5 minutes.
  2. Add the flour and salt and knead for about five minutes or until you have a smooth, non- sticky dough, add flour if needed.
  3. Place in a greased bowl then cover and allow to double in size for about three hours at room temperature. (Punch down halfway through).
  4. Store in refrigerator until ready to use.

 

Lahmajoon

  1. Preheat the oven to 450° F.
  2. In a small pan, heat olive oil over medium-high heat. Add bell pepper and cook until just beginning to get soft. Add garlic and cook for 1 minute. Add lamb and cook until half-way browned. Stir in tomato paste, allspice, paprika, salt and pepper. Remove from heat and stir in parsley. Let cool.
  3. Spray 16” pizza pan with Pam. Roll out dough ball on pan until completely covered (dough will be very thin). Par-bake dough for 4 minutes. Remove from oven.
  4. Top dough with lamb mixture. Then top with tomatoes.
  5. Bake for 10-12 minutes or until the dough is light brown. Remove from oven. Mix parsley and mint then garnish pizza. Top with a squeeze of 2-3 fresh lemon wedges.

PAIRINGS:
Lahmajoon (Armenian Pizza)

Sauvignon Blanc

Belgian Saison

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