Ingredients

• 1 lb. ground beef, lamb, or combination of both.
• 1 medium onion (finely chopped)
• 1 medium red pepper (finely chopped)
• 1/2 small green pepper (finely chopped)
• 1/2 bunch parsley ( washed well, finely chopped)
• 1 15-oz. can diced tomatoes (well-drained)
• 2 Tbsp. tomato or red pepper paste
• 1-2 Tbsp. flour
• 1½ tsp. dried mint
• 1 clove garlic (minced)
• 1½ tsp. salt
• 1 tsp. sweet paprika
• 1 dash cayenne pepper (or to taste)
• 2 10-count pkgs. 8-inch flour tortillas

Directions

• To save time, process the onion, peppers, and parsley in a food processor, using the metal “S” blade. Squeeze out any excess liquid – this is VERY important! Be careful not to over-process. Vegetables should still be a bit chunky, not pureed.
• In a large bowl, combine all of the topping ingredients, mixing well.
• Preheat oven to 400°F.
• Thinly spread about 3 Tbsp. of meat topping on the suface of each tortilla, spreading to the edge.
• Place 2 to 3 tortillas on each baking tray. They should not overlap each other.
• Bake for 15 to 18 minutes or until the meat topping has browned, and the edges of the tortilla are golden.
• Continue this procedure until topping and/or tortillas are all used.
• To Serve
• Place thin slices of sweet onion and chopped parsley in the center of the lahmajoun, fold, and eat! A squeeze of lemon gives it a nice touch, too!
• To Freeze
• After baking and cooling, stack lahmajouns, with plastic wrap in between each one. Place in plastic freezer bags & seal tightly.
• To Reheat
• Preheat oven to 350°F. Remove frozen lahmajoun from the plastic wrap. Stack them in pairs on a baking sheet, meat sides facing each other. Heat for about 5-7 minutes. Turn once during reheating.

Notes

• 9-30-25 1/2 Recipe
• I used Aleppo pepper
• Cumin per research
• Lemon for Garnish
• Roma Tomatoes
• 15-20 minutes @ 400 Deg.
• Armenian cuisine often incorporates red chili peppers or red pepper flakes to add heat and flavor to various dishes. While there isn't a single, specific "red chili powder" that's uniquely Armenian, here are some options that might be authentic:
• Cayenne pepper: This is commonly used in Armenian recipes, such as red pepper paste, to add a spicy kick.
• Red pepper flakes: These are often used to add heat to dishes like khashlama, a traditional Armenian stew.
• Aleppo pepper: This mild-to-medium-hot pepper is frequently used in Armenian cooking, particularly in dishes like chi kofta and lahmajoun.
• Urfa pepper: Known for its smoky, slightly sweet flavor, urfa pepper is another popular option in Armenian cuisine.
• In Armenian cooking, red pepper paste is also a staple ingredient made from roasted red peppers, garlic, and spices. It's used to add depth and flavor to various dishes, such as stews, soups, and dips.

Photos