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| Armenian Pizzas (Lahmahjoon) |
"This is a dish my Uncle is well-known for, however he has never written the recipe down. Through years of trial and error, I assume I even have quite lots got it as near as I can! Don't be too actual together with your spices though, simply taste as you visit your own tastes--for my part, I by no means degree mine out. These pizzas are high-quality to put in the refrigerator overnight and grab as a short lunch day after today with a dollop of undeniable yogurt on top!"
Ingredients :
- 1 pound lean ground lamb
- half of teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon greater-virgin olive oil
- half cup chopped purple onion
- 3 cloves garlic, minced
- half of green bell pepper, chopped
- 1 tablespoon freshly ground cumin seed
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 pinch fenugreek seeds, finely beaten (non-compulsory)
- 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
- 1/3 cup crumbled feta cheese (optionally available)
- 1 lime, cut into wedges
- 1 tablespoon chopped clean mint
Instructions :
| Prep : 20M | Cook : 3M | Ready in : 50M |
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- Preheat oven to 450 tiers F (230 levels C). Season lamb with salt and pepper, and set aside.
- Heat olive oil in huge skillet over medium-high warmness. Add onion, garlic, and bell pepper and stir till simply starting to brown. Stir within 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 inside the tomatoes, ketchup, and parsley. Continue to simmer till maximum of the liquid has evaporated, 10 to 15 mins. The mixture need to be spreadable but no longer too wet or the pitas becomes soggy.
- Arrange pitas on a big baking sheet until you are baking them directly on the oven rack. Spoon meat combination onto pitas and clean into an even layer to within 1/8 inch of the brink of the pita. Sprinkle feta cheese on the beef combination.
- Bake pitas till the rims are slightly crisp and meat is gently browned but not dried out, approximately 10 to twenty mins depending on whether or not pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and revel in!
Notes :
- Tortillas may be substituted for the pitas. Ground lamb is genuine, but ground red meat can be substituted.
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