Lahmahjoon (Armenian Pizza) You Have To Try

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Lahmahjoon (Armenian Pizza)

"These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, those can be an appetizer, or put a little salad within the center, and fold up like a taco for a quick meal."

Ingredients :

• 1 pound lean ground lamb
• 1 half of cups finely chopped onion
• half of cup chopped green bell pepper
• 1 teaspoon minced garlic
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (6 ounce) can tomato paste
• half cup chopped sparkling Italian parsley
• 1 teaspoon chopped sparkling basil
• 1 tablespoon chopped clean mint leaves
• 1/2 teaspoon ground cumin
• 1 pinch cayenne pepper (optionally available)
• four pita breads, or fluffy tortillas

Instructions :

Prep :	Cook : 4M	Ready in :

• Place floor lamb in a massive skillet over medium-high heat. Cook and break into small portions until in general browned. Drain any extra grease. Add the onion, inexperienced pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for approximately five mins. Remove from heat, cowl, and refrigerate overnight to combo the flavors.
• Preheat the oven to 450 stages F (230 degrees C). Distribute the lamb mixture lightly over the tortillas, and unfold out to the edges. Place the tortillas onto a baking sheet.
• Bake for about 20 mins within the preheated oven. Remove from the oven and region the lahmahjoons onto a large piece of aluminum foil in order that of them are meat facet to meat side, then stack the pairs together, and bring the foil up over the pinnacle to hold warm. These may be served hot or bloodless. Cut into small wedges.

Notes :

• Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it calmly, and make smooth-up less complicated.

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