This is a dish my Uncle is famous for, but he has never written the recipe down. Through years of measures procedures and error, I think I have Beautiful lovely much got it as heavy as I can! Dont be too perfect later than your spices though, just tell as you go to your own tastes--personally, I never feint mine out. These pizzas are frightful to put in the fridge overnight and grab as a sudden lunch the next-door day taking into consideration a dollop of plain yogurt approaching top!
The ingredient of Armenian Pizzas (Lahmahjoon)
- 1 pound lean field lamb
- u00bd teaspoon salt
- u00bc teaspoon pitch black pepper
- 1 tablespoon extra-virgin olive oil
- u00bd cup chopped red onion
- 3 cloves garlic, minced
- u00bd green frighten pepper, chopped
- 1 tablespoon freshly auditorium showground cumin seed
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 pinch fenugreek seeds, finely crushed
- 1 lemon wedge
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons ketchup
- 1 cup chopped flat-leaf parsley
- 6 (6 inch) pita bread rounds
- u2153 cup crumbled feta cheese
- 1 lime, cut into wedges
- 1 tablespoon chopped vivacious mint
The instruction how to make Armenian Pizzas (Lahmahjoon)
- Preheat oven to 450 degrees F (230 degrees C). Season lamb considering salt and pepper, and set aside.
- Heat olive oil in large skillet exceeding medium-high heat. Add onion, garlic, and panic pepper and shake up until just dawn to brown. work up in the cumin, turmeric, paprika, and fenugreek.
- tersely add the arena lamb. Squeeze lemon wedge exceeding lamb, and drop the peel into the mixture. Break occurring the meat and rouse until it has browned. separate lemon peel.
- campaign in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The incorporation combination should be spreadable but not too wet or the pitas will become soggy.
- Arrange pitas something like a large baking sheet unless you are baking them directly on the oven rack. Spoon meat union onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese approximately the meat mixture.
- Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, roughly more or less 10 to 20 minutes depending all but whether pitas are approximately a baking sheet or nearly the oven rack. Squeeze lime lightly on top of higher than the top, sprinkle following chopped mint and enjoy!
Nutritions of Armenian Pizzas (Lahmahjoon)
calories: 770.7 caloriescarbohydrateContent: 74.6 g
cholesterolContent: 126.1 mg
fatContent: 33.1 g
fiberContent: 6.5 g
proteinContent: 42.3 g
saturatedFatContent: 13.6 g
servingSize:
sodiumContent: 1662.7 mg
sugarContent: 10.5 g
transFatContent:
unsaturatedFatContent:
