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Armenian Pizzas (Lahmahjoon)

"This is a dish my Uncle is well-known for, but he has in no way written the recipe down. Through years of trial and error, I assume I have pretty plenty got it as close as I can! Don't be too exact together with your spices even though, simply taste as you go to your own tastes--for my part, I in no way degree mine out. These pizzas are splendid to put in the fridge overnight and seize as a quick lunch tomorrow with a dollop of plain yogurt on pinnacle!"

Ingredients :

1 pound lean ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon greater-virgin olive oil
1/2 cup chopped crimson onion
three cloves garlic, minced
1/2 green bell pepper, chopped
1 tablespoon freshly floor cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely overwhelmed (elective)
1 lemon wedge
1 (14.Five ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
1/3 cup crumbled feta cheese (optional)
1 lime, reduce into wedges
1 tablespoon chopped clean mint

Instructions :

Prep : 20M	Cook : 3M	Ready in : 50M

Preheat oven to 450 ranges F (230 tiers C). Season lamb with salt and pepper, and set aside.
Heat olive oil in massive skillet over medium-high warmth. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
Immediately upload the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the aggregate. Break up the meat and stir until it has browned. Remove lemon peel.
Stir inside the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture have to be spreadable however not too wet or the pitas will become soggy.
Arrange pitas on a big baking sheet unless you're baking them immediately on the oven rack. Spoon meat combination onto pitas and smooth into a fair layer to within 1/8 inch of the threshold of the pita. Sprinkle feta cheese on the meat combination.
Bake pitas until the edges are barely crisp and meat is lightly browned however no longer dried out, approximately 10 to 20 mins relying on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and experience!

Notes :

Tortillas may be substituted for the pitas. Ground lamb is actual, but floor beef may be substituted.

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