My Recipe Box - Armenian Pizza

 

April 2026

I had a come to Jesus moment and realized we didn't have to miss out on these anymore, we could use tortillas!!! And to my surprise it is highly recommended to do that, even on Turkish/Armenian websites!!!!!!

We found this slice of deliciousness many, many years ago (1980s) in Montreal. My sister introduced us to them and they became a family tradition.

We would buy frozen lahmajoun by the dozen, with a fresh one to snack 

The car would reek of garlic on the way home!

Whether written as lahmajun, lahem bi ajin, lahmacun, or lahmajoun, this thin flatbread with a topping of minced beef, onions, tomatoes, herbs, and, sometimes, red peppers, is traditionally sold in Armenian, Syrian, Turkish, and Lebanese bakeries, reflecting the regions from which it hails.

Lahmacun is typically pronounced "lah-mah-JOON" or "lah-mah-JUN". 

I also found this video - slightly different ingredients, by a Turkish YouTuber, but the same ideas, using tortillas and a food processor.

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. Lamb and/or beef could be used.

18 Flour Tortillas, taco-sized

Instructions 

For the Lahmajoun:

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/lamb. 

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 lahmajoun 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 lahmajoun and transfer them to a large freezer 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 lahmajoun. If you'd like a crispier one, you can place the lahmajoun 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).