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20 minute dinner recipes

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Lahmahjoon Pizza


From EatingWell:  July/August 2008

Spiced ground lamb, feta and pine nuts top this Armenian-flavored pizza. Beer pairing: Break out the stout—the rich, sweet flavors from the lamb and pomegranate molasses yearn for an equally rich, sweet beer.

6 servings | Active Time: 45 minutes | Total Time: 45 minutes



  1. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook, stirring often, until softened, about 2 minutes. Add lamb and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 5 minutes. Transfer to a colander and drain fat. Wipe out the pan; return the meat and shallots to the pan and stir in tomatoes. Cook until the tomatoes begin to break down, about 3 minutes. Add parsley, pomegranate molasses, cinnamon, salt and pepper and stir to coat; remove from the heat.
  2. Preheat grill to low. (For charcoal grilling or an oven variation, see below.)
  3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
  4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
  5. Using a large spatula, flip the crust. Spread the lamb mixture on the crust, leaving a 1-inch border. Sprinkle with feta and pine nuts.
  6. Close the lid again and grill until the toppings are hot and the bottom of the crust has browned, about 8 minutes.


Per serving : 344 Calories; 15 g Fat; 6 g Sat; 6 g Mono; 35 mg Cholesterol; 39 g Carbohydrates; 14 g Protein; 5 g Fiber; 508 mg Sodium; 379 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 1/2 high-fat meat, 1 fat

Tips & Notes