When it comes to Armenian street food, there is no dish better than Lahmajune. Also known as an Armenian pizza, these flatbreads are filled with tender, seasoned beef and are served alongside fresh parsley and lemon wedges. This is my Shortcut Lahmajune – a simple and easy way to make this recipe at home! It’s based on my grandmother’s recipe, and is perfect for lunch, dinner, or even as a snack!
One of my favorite things about having this blog is getting to carry on the legacy of my family’s recipes by sharing them with all of YOU. From my Armenian Stuffed Red Bell Peppers (aka dolmas) to my family’s favorite holiday cookie, otherwise known as the shortbread Kourabia, these recipes defined my childhood and remind me of my family. And since my greatest joy- aside from my family- is sharing healthy and delicious recipes with all of you, I love nothing more than sharing my favorite Armenian recipes.
So, when I found myself craving Lahmajune, the other night (aka Armenian Pizzas), I ran to my drawer and grabbed a recipe card written by my Grandma Peris. This recipe is her easier, “shortcut” take on the traditional Lahmajune, and it’s considered a shortcut because it uses flour tortillas, rather than a dough. While the traditional Lahmajune base is made from flour, water, and a little bit of oil (like a pizza dough), flour tortillas work just as well, especially as an easier option. I love to prepare a bunch of Lahamjune ahead of time and store them in the freezer, so that I always have access to a quick and easy snack. And the flour tortilla-base makes storing and reheating these pizzas so easy!
Where Does Lahmajune Come From?
Many cultures have their own version of Lahmajune that varies from culture-to-culture. There’s the traditional Greek flatbread, to the Italian pizza, and even the Turkish Lahmajune, Armenian Lahmajune is our flatbread!
The word “Lahamjune” comes from the Arabic word, “lahma bi’ajeen,” which means “dough with meat.” In Armenia, this dish is served as a popular street food and is eaten as a snack. But whether you enjoy them as a snack or as a meal, you can’t go wrong with these Lahmajune!
What You Need to Make These Lahmajune
- Parsley: When it comes to Armenian cooking, one herb remains supreme: parsley! Fresh parsley adds the most delicious touch to this dish, both in the meat mixture itself and for garnishing.
- Canned Whole Tomatoes: Canned tomatoes add a rich flavor to these Armenian pizzas.
- Tomato Paste: A little tomato paste ensures that the beef mixture comes together and has a nice, balanced flavor.
- Yellow Onion: Half of a yellow onion adds a delicious, mild, onion-y flavor to this recipe.
- Garlic: I always recommend opting for fresh garlic, whenever possible. It adds the best flavor to any recipe, and truly can’t be beat!
- Seasonings: A blend of kosher salt, ground black pepper, allspice, paprika, cumin, aleppo pepper, and cayenne pepper adds the best flavor to these Lahmajune.
- Ground Beef: Lean ground beef is essential to this recipe! I recommend going with 85/15 or 90/10 ground beef.
- Flour Tortillas: While traditional Lahmajune comes together with a handmade dough, this “shortcut” version is made with flour tortillas. You’ll get 18 Lahmajunes out of this recipe, making it perfect for preparing ahead!
- Garnishes: These Lahmajune come together with a finishing touch of more chopped parsley and lemon wedges. Yum!
How to Make This Traditional Armenian Comfort Food
To make these Armenian Pizzas, start by preheating your oven to 450 F. Next, add the parsley, tomatoes, tomato paste, onion, garlic, sea salt, ground black pepper and spices to a food process or blender, and blend/process until it’s smooth and liquidy. Next, transfer the mixture to a large bowl and add in the ground beef.
Use clean hands to mix everything together, until the mixture is fully incorporated into the beef. Next, grab two large baking sheets and line up 3-4 tortillas on each one. Then, spoon 3-4 tablespoons of the mixture onto each tortilla and use the spoon to spread the meat mixture until it’s super thin, leaving the edges uncovered. Repeat until all of the tortillas are covered in the meat mixture.
Place the baking sheets into the oven and bake the Lahmajune for 8 minutes, or until the edges of the tortillas are golden and the meat is cooked through. Once they’re done, remove them from the oven. Garnish with chopped parsley and lemon wedges, then serve and enjoy! Repeat this process until all of the tortillas are used. See below for storage instructions!
How to Store This Dish For the Perfect Street-Food-Inspired Snack
These Lahmajune are perfect for preparing ahead of time, because they’re simple, easy, and reheat really well! To store these Armenian pizzas in the freezer, simply place a small square of parchment paper in between each lahmajune and transfer them to a large ziplock bag. Place them into the freezer, where they will stay fresh for up to two months!
Then, once you’re ready to reheat them, simply place them in the microwave for 30-40 seconds – this will produce a softer Lahmajune. If you’d like a crispier one, you can place the Lahmajune in a skillet on the stove, then cover and cook over medium heat until the bottom crisps and the meat is warm (about 3-4 minutes).
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- ½ Cup Parsley
- 14.5 Ounce Can Whole Tomatoes
- ¼ Cup Tomato Paste
- 1 Small Yellow Onion, halved
- 4 Cloves Garlic
- 1 Teaspoon Kosher Salt
- ¾ Teaspoon Ground Black Pepper
- ½ Teaspoon Allspice
- 1 Teaspoon Paprika
- 1 Teaspoon Cumin
- 1 Teaspoon Aleppo Pepper
- ¼ Teaspoon Cayenne Pepper
- 1 Pound Lean Ground Beef, I recommend using 85/15 or 90/10 ground beef
- 18 Flour Tortillas, taco-sized
For Garnishing:
- Fresh Parsley, chopped
- Lemon Wedges
Instructions
For the Lahmajune:
- To make these Armenian Pizzas, start by preheating your oven to 450 F.
- Next, add the parsley, tomatoes, tomato paste, onion, garlic, sea salt, ground black pepper and spices to a food process or blender, and blend/process until it's smooth and liquidy.
- Next, transfer the mixture to a large bowl and add in the ground beef.
- Use clean hands to mix everything together, until the mixture is fully incorporated into the beef.
- Next, grab two large baking sheets and line up 3-4 tortillas on each one.
- Then, spoon 3-4 tablespoons of the mixture onto each tortilla and use the spoon to spread the meat mixture until it's super thin, leaving the edges uncovered. Repeat until all of the tortillas are covered in the meat mixture.
- Place the baking sheets into the oven and bake the lahmajune for 8 minutes, or until the edges of the tortillas are golden and the meat is cooked through.
- Once they're done, remove them from the oven. Garnish with chopped parsley and lemon wedges, then serve and enjoy!
- Repeat this process until all of the tortillas are used. See below for storage instructions!
For Storing & Reheating:
- To store these Armenian pizzas in the freezer, simply place a small square of parchment paper in between each lahmajune and transfer them to a large ziplock bag. Place them into the freezer, where they will stay fresh for up to two months!
- Then, once you're ready to reheat them, simply place them in the microwave for 30-40 seconds – this will produce a softer lahmajune. If you'd like a crispier one, you can place the lahmajune in a skillet on the stove, then cover and cook over medium heat until the bottom crisps and the meat is warm (about 3-4 minutes).
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What others are saying
The recipe says 14 cups tomato paste, is this a typo?
Hi Alexandra, I apologize! The recipe has been updated to reflect the correct amount: 1/4 cup ☻