Armenian Pizza – aka Lahmajoon with a twist

Anyone that follows my recipes should know by now that I come from Uruguay.  Armenian food is quite a popular thing and one of the dishes that my brother in law Mario (who of course is not Armenian but Spanish) is a dish you might know as Armenian Pizza aka, Lahmajoon and various other spelling forms, depending on which country claims its theirs :-).

Well, I had this sudden urge to have some of Marios Lahmajoon, but of course, I am not in Uruguay and he is not here.

So he kindly shared his recipe with me and with a few tweaks “A la Andy”, I have now made my version of Lahmajoon.


For the topping you will need

  • 3 cloves of garlic, minced
  • 1lb of minced lamb (can use minced meat too)
  • 1/2 large onion, chopped
  • Juice of 1 lemon
  • 1 can of Rotel seasoned diced tomatoes and chili’s (use regular tomatoes if you do not like chili’s)
  • 1 cup of fresh cilantro roughly chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • Lemon cut in slices to serve

Place all of the above except for the lamb into a food processor until nicely chopped, then add the minced lamb. Result should be a nice wet paste, place in fridge to rest for about 30 minutes to the flavours get to blend together nicely.

For the base, he sent me his homemade yeast dough recipe, but just got back from work and no time for that, so my options are using:

Of course I couldn’t decide which way to go, so went with both as I had enough topping for more than 1 pizza. (made a total of one pizza dough and 4 tortillas)


Stretch your pizza dough, place on pan or pizza stone, spoon quite a thin layer of topping and spread out evenly and bake at 425 for aprox 10-15 minutes.

For the Large Tortillas, spread topping evenly and bake straight on oven rack at 425 for 10 minutes.

Finish off with a nice squeeze of lemon and enjoy!


Verdict from both my son and I is, they both came out tasting delicious but we prefered the tortillas as they are lighter 🙂  and crispier. Husband had no comments…….


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