Lahmahjoon (Armenian Pizza)

Recipe View 10 mins Crafting the Lamb Topping: In a large skillet over medium-high heat, introduce the ground lamb. Cook, breaking it into small, delectable pieces, until it achieves a beautifully browned state. (Approximately 8-10 minutes). Drain any excess rendered fat. Add the finely chopped onion, green bell pepper, and minced garlic. Continue to cook until the onion softens and becomes translucent (about 5-7 minutes).

Recipe View 12 mins Simmering the Flavors: Stir in the diced tomatoes and tomato paste, allowing them to meld harmoniously with the lamb and vegetables. Infuse the mixture with the fresh parsley, basil, mint, and cumin. For those who crave a touch of heat, add a pinch of cayenne pepper. Reduce heat to low, cover, and allow the flavors to simmer and deepen for approximately 5 minutes. Remove from heat, cover, and refrigerate overnight to allow the flavors to fully marry.

Recipe View 2 mins Preparing for Baking: Preheat your oven to a precise 450 degrees F (230 degrees C). This high heat will ensure a crisp and delightful crust.

Recipe View 5 mins Assembling the Lahmahjoon: Distribute the prepared lamb mixture evenly over the pita breads or tortillas, spreading it generously to the very edges. This ensures every bite is bursting with flavor.

Recipe View 20 mins Baking to Perfection: Carefully place the laden tortillas onto a baking sheet. Bake in the preheated oven for approximately 20 minutes, or until the crusts are golden brown and the topping is sizzling.

Recipe View 3 mins Serving with Flair: Remove the Lahmahjoon from the oven. For optimal warmth, place them onto a large piece of aluminum foil, stacking them meat-side to meat-side in pairs. Enclose them in the foil to retain heat. Serve hot or cold. Cut into small, inviting wedges.