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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.
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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.
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Too salty. 2 tsp salt cannot be right.