Lehmejun Armenian Pizza Recipes

Steps:

• In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. , Place tortillas on greased baking sheets. Spread 1/4 cup of meat mixture onto each tortilla to within 1/2 in. of edges (tortillas will not be completely covered). Bake at 425° for 9-12 minutes or until meat is no longer pink and edges of tortillas begin to brown.

Steps:

• Heat the oven to 400 degrees F.
• Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus. Spread a thin layer of the meat mixture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top. To serve, squeeze some lemon over the top, fold the pizza into quarters, and eat out of hand.

Steps:

• For the dough: Mix the flour, yeast, oil, salt and sugar in a stand mixer with the dough hook attachment. With the mixer on low, slowly add 1/2 cup warm water and mix to combine. Only add more water if not coming together. Mix until the dough comes together and is smooth and elastic, about 5 minutes. Turn out onto a lightly floured surface. Knead a few times and then divide into 5 balls, each weighing about 100g (3.5 ounces) each. Set on a baking sheet, spray the tops lightly with oil spray and cover with plastic wrap. Set aside while you make the topping. (Can also be refrigerated up to 24 hours.)
• For the topping: Add the bell pepper, onion, parsley, garlic, tomato paste, paprika, salt, allspice, cumin, Aleppo pepper and mint to a food processor and buzz until smooth, scraping down the sides of the bowl as necessary. Add the lamb and pulse until it comes together. Transfer to a bowl.
• For the salad: Toss the arugula together with the lemon juice, salt and pepper and a hefty sprinkle of sumac in a large bowl. Taste for seasoning. Set aside.
• When you're ready to make the lahmajun, place a pizza stone in the oven on a rack about 5 inches away from the broiler element. Heat to 500 degrees F.
• Place 1 dough ball on a generously floured surface and press into a 5-inch circle with your fingers. Then, using a rolling pin, roll into an even thin circle, rotating the circle often. (Circle will be 9-to-10-inches wide.)
• Lightly flour a pizza peel or an upside-down baking sheet. Transfer the rolled crust onto it.
• Place 1/3 cup of the topping in the center of the dough round. Cover with a large piece of plastic wrap and, using your fingers, spread the meat mixture over the surface of the round in a thin, even layer, leaving a very thin border. Peel away the plastic and set aside to reuse for the remaining dough and topping.
• Carefully shimmy the lahmajun onto the hot pizza stone. Bake until the bottom of the crust and its edges are lightly browned, about 8 minutes. Remove from the oven.
• Place a handful of the dressed arugula on the cooked lahmajun. Top with sliced radish, roll the cooked lahmajun into a log and slice into pieces. Serve immediately and go make some more!

Steps:

• Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
• Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
• Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

Steps:

• Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces.
• Place meat mixture into a sieve to drain fat.
• To same skillet that beef was cooked in, add oil. To hot skillet add the onions and bell peppers. Stir and cook until onion is translucent and bell peppers are almost browned. Add garlic and cook through until just gold and flavor has been imparted, being careful not to burn garlic. Add drained meat mixture and mix through.
• Stir in can of diced tomatoes and tomato paste. Add cilantro, basil, mint and all remaining spices. Simmer until it is thickened but not too dry.
• Remove from heat, cool. To meld flavors, it is best to store in refrigerator overnight. I have also used it on the pizza's without the overnight refrigeration.
• Divide each 1 lb dough into 4 equal parts. Roll dough to a 6 - 8 " diameter pizza round. Place dough rounds on greased cookie sheets or stones. Dust with cornmeal or flour.
• Preheat the oven to 425-degrees-Farhrenheit.
• Distribute meat mixture evenly over dough, spreading to the edges.
• Bake for 15 -20 minutes or until cooked through.
• Serve hot or at room temperature.
• These are great with a sprinkling of lemon juice after they've been baked. In Armenia it is typical to top with salad (I like it with arugula) and folding the dough over to form a pocket. My husband's family also tops with sliced American or muenster cheese (after it is baked), folding the dough over taco-style.

Steps:

• Mix all ingredients except tortillas together in a large bowl.
• Adjust seasonings to taste.
• Spread meat mixture thinly on each tortilla.
• Bake on large cookie sheets at 375 degrees for 15 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
• Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
• Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
• Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
• Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
• Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!