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Lahmajoun with Lamb Piadine Filling
Made with ground meat, tomatoes and spices, lahmajoun is a common topping for flatbread in Armenia. If you prefer, swap in 80 percent lean ground beef for lamb. A quick herb salad and a drizzle of yogurt offset lahmajoun's richness.
4
piadine
30 minutes
Ingredients
-
8
ounces ground lamb
-
½
large yellow onion, finely chopped (about ¾ cup)
Directions
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01In a 12-inch nonstick skillet over medium heat, cook the lamb, stirring and breaking up the meat, until beginning to brown, 2 to 3 minutes. Add the onion, bell pepper, pepper flakes, paprika, cumin, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, for 5 minutes. Add the tomatoes and cook until most of the liquid has evaporated, about 8 minutes.
Reviews
February 2, 2023
It was very good!
I had 1 pound of ground lamb. So, I have used the entire thing. I did not change the onion or pepper amount. I doubled the cumin, paprika (1 tsp of smoke and 1 tsp of sweet), 1/4 tsp of pepper flakes, 2 tsp of salt. I just added 14 oz of tomatoes (I did not double it). It came out very good. I have served it on the tortilla. I did not have time to make the flatbread. Maybe next time. My family loved it and went for seconds.
April 30, 2025
Delicious Alternative for Ground Lamb
Looking to branch out from Shepherd's Pie? This comes together fast (chop the veggies in the food processor). I doubled the recipe but did not double the pepper flakes, and the heat was just right. A garlic clove, finely chopped fresh rosemary, and a splash of vermouth deepen the flavors, since it doesn't cook for long. With no time for the flatbread, I served it over baked sweet potatoes. The yogurt, lemon, and fresh herbs are great contrasts. I'll add chickpeas to the leftovers for a switch up stew.
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Too salty. 2 tsp salt cannot be right.