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!
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).
Calories: 413kcal | Carbohydrates: 52g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1294mg | Potassium: 693mg | Fiber: 5g | Sugar: 7g | Vitamin A: 972IU | Vitamin C: 17mg | Calcium: 184mg | Iron: 7mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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