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Lahmajoun (Armenian "Pizza") Shortcut

An updated take on a classic, labor-intensive recipe using flour tortillas!
5 from 1 vote
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Servings 12 servings



  • 1 lb. ground beef, lamb, or combination of both.
  • 1 medium onion (finely chopped)
  • 1 medium red pepper (finely chopped)
  • 1/2 small green pepper (finely chopped)
  • 1/2 bunch parsley ( washed well, finely chopped)
  • 1 15-oz. can diced tomatoes (well-drained)
  • 2 Tbsp. tomato or red pepper paste
  • 1-2 Tbsp. flour
  • tsp. dried mint
  • 1 clove garlic (minced)
  • tsp. salt
  • 1 tsp. sweet paprika
  • 1 dash cayenne pepper (or to taste)


  • 2 10-count pkgs. 8-inch flour tortillas


  • To save time, process the onion, peppers, and parsley in a food processor, using the metal “S” blade. Squeeze out any excess liquid – this is VERY important! Be careful not to over-process. Vegetables should still be a bit chunky, not pureed.
  • In a large bowl, combine all of the topping ingredients, mixing well.
  • Preheat oven to 400° – 425°F.
  • Thinly spread about 3 Tbsp. of meat topping on the suface of each tortilla, spreading to the edge.
  • Place 2 to 3 tortillas on each baking tray. They should not overlap each other.
  • Bake on the lower rack for about 5 minutes, then on the upper rack, for another 5 minutes, or until the meat topping has browned, and the edges of the tortilla are golden.
  • Continue this procedure until topping and/or tortillas are all used.

To Serve

  • Place thin slices of sweet onion and chopped parsley in the center of the lahmajoun, fold, and eat! A squeeze of lemon gives it a nice touch, too!

To Freeze

  • After baking and cooling, stack lahmajouns, with plastic wrap in between each one. Place in plastic freezer bags & seal tightly.

To Reheat

  • Preheat oven to 350°F. Remove frozen lahmajoun from the plastic wrap. Stack them in pairs on a baking sheet, meat sides facing each other. Heat for about 5-7 minutes. Turn once during reheating.
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