Armenian Lamb Pie (Lamejun or lahmajoon)
This popular pie is “pizza” to Armenians.
It is traditionally made with a circular flat bread (think : a very pliable tortilla- type thing)
but I tried making it with the Chebe pizza dough.
I made a large flat square on a 15 X 10 rimmed non-stick baking sheet, the same as I do when I make other pizza. You can use a circular one, if you like.
So, I had to figure out the measurements as my Grams never measured a thing in her life while baking.
I found the book The Cuisine of Armenia
by Sonja Uvezian had a recipe with actual ingredients, so I will post it here.
It's the same as Gram's!
Assemble your Chebe pizza dough
I imagine you can use gluten-free white rice flour tortillas, if you prefer. I have not tried them yet.
Preheat oven to 450 degrees.
Combine the following in a large bowl:
1 lb. Ground lamb
a medium onion, FINELY chopped
¼ cup finely chopped green pepper.
1 medium ripe tomato, seeds removed and finely chopped
1 / 4 cup finely chopped flat leaf parsley
1 teaspoon finely chopped mint leaves (optional)
1 garlic clove, finely chopped
2 tablespoons tomato paste
1/8 teasponn cayenne
S and P to taste
dash of Paprika (optional )
Spread the meat mixture onto the pizza dough, leaving about a 1 /2 - inch border/edge.
(or if using tortilla rounds, about 1/3 cup of the mixture and spread, leaving some room left around the edges.)
Bake pizza for 14-15 minutes (check the tortillas at 11-12; they may be done faster)
briefly put oven on BROIL –for about a minute, with the door slightly open---so the pie gets lightly browned and a teensy bit “crispy”
Can be served hot or cold, with lemon wedges or plain yogurt and crisp cucumbers and some spicy pickled veggies like gardinera or pepperoncinis. A Greek salad with feta also works!
It should resemble this picture:http://georgefamily.net/food/?p=166