My Dad’s Shortcut Lahmajoun (Armenian Pizza)
Makes: 24 Servings
Per Serving: 5g Protein | 114 Cal
Lahmajoun, also known as "Armenian Pizza" or "Turkish Pizza," is a beloved Middle Eastern dish consisting of a thin layer of flatbread topped with a flavorful mixture of minced meat, finely chopped vegetables, and aromatic herbs. It’s traditionally seasoned with a blend of Middle Eastern spices such as paprika, Aleppo pepper, cumin, and dried mint, giving it a signature tangy and slightly spicy flavor profile. For me, this dish is more than just a flavorful snack—it's nostalgia on a plate. Growing up, Lahmajoun was a regular treat in our home, although no one actually made it from scratch. We would order packages of them from our local Armenian food store, storing them in the freezer for whenever the craving struck. It became a beloved ritual, and each bite was a taste of home and heritage.
But everything changed when my dad started making his own shortcut version just recently. Every Sunday, he would bring his homemade Lahmajoun to share with us, and the familiar aroma filled the room with a sense of comfort and love. Naturally, I had to learn his technique, which led to filming a fun and heartfelt cooking video together, which makes for a funloving, and very entertaining video! (You have to watch it if you haven’t!)
Now, I am thrilled to share his recipe with you, complete with tips and tricks to help you recreate this cultural masterpiece at home.
Why You’ll Love This Lahmajoun Recipe
Shortcut Version: Using tortillas instead of traditional dough makes this recipe incredibly easy and quick to prepare.
Flavor-Packed: A perfect blend of spices and fresh herbs brings out authentic Middle Eastern flavors.
Healthy Twist: Made with 96% lean ground beef, it's a lighter version of the traditional recipe without sacrificing taste.
Customizable: Top it with fresh parsley, red onion, lemon juice, or even a dollop of yogurt for a personalized touch.
Nostalgic & Cultural: This recipe brings a piece of Middle Eastern tradition right into your kitchen.
Ingredients You’ll Need
24 Tortillas – I recommend using Rise and Puff tortillas for the best results in texture and flavor.
1 lb. 96% Lean Ground Beef – You can also use lamb for a more traditional flavor.
1/3 Green Bell Pepper
1/2 Red Bell Pepper
1 15 oz can small diced tomatoes or 2 chopped tomatoes
1/2 Bunch of Parsley
1 Whole Onion
3 tbsp. Tomato Paste
1 tbsp. Red Pepper Paste – Optional but adds a slight heat. You can double the tomato paste if you prefer milder heat.
1/2 tbsp. Aleppo Pepper
1 tbsp. Paprika
3-4 Garlic Cloves
1/2 tbsp. Cumin Powder
1/2 tbsp. Dried Mint Powder
1/2 tbsp. Chili Powder
1/2 tbsp. Black Pepper
1/2 tbsp. Salt – Season to taste.
1 - 1 1/2 tbsp. Olive Oil
Optional Toppings:
Fresh parsley
Thinly sliced red onion
Chopped tomato
Lemon wedges for squeezing
Step-by-Step Instructions
1. Drain the Vegetables: Layer a large strainer over a bowl. This step ensures your mixture isn’t too watery.
2. Prepare the Vegetables. In a food processor, blend parsley, onion, garlic, and bell peppers until you achieve a semi-smooth consistency. Pour this mixture into the strainer to drain excess liquid.
3. Prepare the Tomatoes. If using canned tomatoes, drain the liquid first. Blend them in the food processor until they reach a sauce-like consistency. Add the tomato mixture to the strainer and press down with a spoon to remove more liquid. The mixture should be moist but not watery.
4. Combine with Ground Beef. In a large bowl, add the drained vegetable mixture and lean ground beef. Mix together using your hands.
5. Season the Mixture. Add tomato paste, red pepper paste (if using), and all the seasonings including Aleppo pepper, paprika, cumin, dried mint, chili powder, black pepper, and salt. Add olive oil and mix thoroughly until everything is well combined.
6. Resting Time (Optional). For best flavor, let the mixture rest for at least 30 minutes or overnight in the refrigerator. This allows the flavors to meld beautifully.
7. Preheat the Oven. Preheat your oven to 400°F (200°C).
8. Assemble the Lahmajoun. Lay out the tortillas on a clean surface.Take about 1 heaping tablespoon of the meat mixture and spread it evenly on top of each tortilla. Use your fingers to pat it down to a thin layer, reaching the edges for even cooking.
9. Bake to Perfection. Place each prepared tortilla on a baking sheet and bake for 6-10 minutes, depending on how crispy you like them. Keep an eye on them to avoid overcooking.
10. Cool and Serve. Allow them to cool slightly before serving. They pair beautifully with fresh parsley, lemon juice, chopped tomatoes, or thinly sliced red onions.
Nutrition Info (Per Lahmajoun- makes 24)
Calories: 114
Protein: 5g
Carbs: 16g
Fat: 3g
Tips and Tricks for the Perfect Lahmajoun
Draining the Vegetables: This step is crucial to avoid a soggy topping. Make sure to press down on the mixture to remove excess liquid.
Thin Layer is Key: For the right texture, spread the meat mixture in a thin, even layer to the edges of the tortilla.
Adjusting Spice Levels: Feel free to adjust the spices according to your taste. If you prefer less heat, reduce the Aleppo pepper or chili powder.
Resting the Mixture: Allowing the mixture to rest helps the flavors meld together for a richer taste.
Storage and Reheating Tips
Refrigeration: Store leftover Lahmajoun in an airtight container in the refrigerator for up to 3 days.
Freezing: These freeze beautifully! Stack them with parchment paper in between each layer to prevent sticking. Store them in a freezer-safe bag for up to 3 months.
Reheating: Reheat in the oven at 350°F (175°C) for about 5-7 minutes or until warmed through. You can also reheat in a skillet for a crispier base or the airfryer!
FAQs
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Yes! Traditional Lahmajoun is often made with lamb. You can also use a mix of lamb and beef or substitute with ground turkey for a leaner option.
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Absolutely! You can replace the ground beef with a plant-based ground meat alternative or a mixture of finely chopped mushrooms, eggplant, and lentils for a flavorful vegetarian version
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Yes, draining the vegetables ensures that the topping isn’t too watery, which could lead to a soggy base.
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Yes! The mixture can be made a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully.
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Lahmajoun can be enjoyed plain or topped with fresh parsley, lemon juice, tomatoes, and red onions. It’s also delicious rolled up like a wrap.
Final Thoughts
This Lahmajoun recipe isn’t just about food; it’s about preserving culture, tradition, and cherished memories. By using tortillas as a shortcut, it brings this nostalgic dish to your table in no time without compromising on flavor. Each bite carries the warmth of family, heritage, and love. I hope this recipe becomes a favorite in your home just as it is in mine.
Enjoy the taste of tradition, and don’t forget to share your creations and tag me! Happy cooking!
My Dad's Shortcut Lahmajoun (Armenian Pizza)
A beloved Middle Eastern dish consisting of a thin layer of flatbread topped with a flavorful mixture of minced meat, finely chopped vegetables, and aromatic herbs.
Ingredients
- 24 Tortillas – I recommend using Rise and Puff tortillas for the best results in texture and flavor.
- 1 lb. 96% Lean Ground Beef – You can also use lamb for a more traditional flavor.
- 1/3 Green Bell Pepper
- 1/2 Red Bell Pepper
- 1 15 oz can small diced tomatoes or 2 chopped tomatoes
- 1/2 Bunch of Parsley
- 1 Whole Onion
- 3 tbsp. Tomato Paste
- 1 tbsp. Red Pepper Paste – Optional but adds a slight heat. You can double the tomato paste if you prefer milder heat.
- 1/2 tbsp. Aleppo Pepper
- 1 tbsp. Paprika
- 3-4 Garlic Cloves
- 1/2 tbsp. Cumin Powder
- 1/2 tbsp. Dried Mint Powder
- 1/2 tbsp. Chili Powder
- 1/2 tbsp. Black Pepper
- 1/2 tbsp. Salt – Season to taste.
- 1 - 1 1/2 tbsp. Olive Oil
- Optional Toppings:
- Fresh parsley
- Thinly sliced red onion
- Chopped tomato
- Lemon wedges for squeezing
Instructions
- Drain the Vegetables: Layer a large strainer over a bowl. This step ensures your mixture isn’t too watery.
- Prepare the Vegetables. In a food processor, blend parsley, onion, garlic, and bell peppers until you achieve a semi-smooth consistency. Pour this mixture into the strainer to drain excess liquid.
- Prepare the Tomatoes. If using canned tomatoes, drain the liquid first. Blend them in the food processor until they reach a sauce-like consistency. Add the tomato mixture to the strainer and press down with a spoon to remove more liquid. The mixture should be moist but not watery.
- Combine with Ground Beef. In a large bowl, add the drained vegetable mixture and lean ground beef. Mix together using your hands.
- Season the Mixture. Add tomato paste, red pepper paste (if using), and all the seasonings including Aleppo pepper, paprika, cumin, dried mint, chili powder, black pepper, and salt. Add olive oil and mix thoroughly until everything is well combined.
- Resting Time (Optional). For best flavor, let the mixture rest for at least 30 minutes or overnight in the refrigerator. This allows the flavors to meld beautifully.
- Preheat the Oven. Preheat your oven to 400°F (200°C).
- Assemble the Lahmajoun. Lay out the tortillas on a clean surface.Take about 1 heaping tablespoon of the meat mixture and spread it evenly on top of each tortilla. Use your fingers to pat it down to a thin layer, reaching the edges for even cooking.
- Bake to Perfection. Place each prepared tortilla on a baking sheet and bake for 6-10 minutes, depending on how crispy you like them. Keep an eye on them to avoid overcooking.
- Cool and Serve. Allow them to cool slightly before serving. They pair beautifully with fresh parsley, lemon juice, chopped tomatoes, or thinly sliced red onions.
Notes
- Cook time reflects baking all the tortillas. Each one should bake for 6-10 minutes depending on how crispy you like it.
- Note that red pepper paste is salty, so be mindful of how much salt you use if you are using red pepper paste.
- You want to drain the liquid out but still keep the mixture wet so it's spreadable!
Nutrition Facts
Calories
114Fat
3 gCarbs
16 gProtein
5 g