South Bend Tribune, IN –
July 10 2006

Pita pizzas add pleasant dash of Armenian flavor

ROBIN MATHER JENKINS
Chicago Tribune

A stop at a Middle Eastern bakery and a stack of freshly baked pitas
rekindled my appetite for lahmajoun, a dish I learned to make from
Armenian-American friends in Detroit. It’s a terrific solution for
the dinner rush. I’m told that lahmajoun (la-ma-ZHOON) translates
from Arabic to "meat dough," but if you think of it as individual
pizzas, you would be closer to the mark.

If lamb isn’t your favorite, substitute ground beef or even ground
turkey.

Try adding diced tomato or tomato paste to the meat while browning.

If you can find za’atar, the Middle Eastern blend of sumac, oregano
and sesame seeds, use that instead of the oregano.

Lemonade and limeade are both so easily made at home that you can
make a pitcher while the lahmajouns bake. The juice from half a lemon
or a whole lime should be adequate for a glassful. Sweeten to taste.

Lahmajoun

1 pound lean ground lamb

1 onion, finely chopped or grated

1 clove garlic, minced

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

8 whole wheat or regular pitas

1/4 cup pine nuts

4 ounces crumbled feta cheese

2 tablespoons fresh chopped parsley

Heat oven to 350 F. Combine lamb, onion, garlic, oregano, salt and
red pepper flakes in a mixing bowl. Mix gently with hands until
well-blended.

Arrange pitas on baking sheets. Divide lamb mixture among the pitas.
Scatter pine nuts and feta over the meat mixture. Bake 20 minutes, or
until meat is done and pitas are crisp. Sprinkle with parsley. Serves
8.

Nutrition information per serving: 354 calories, 37 percent of
calories from fat, 15 g fat, 6 g saturated fat, 50 mg cholesterol, 38
g carbohydrates, 19 g protein, 677 mg sodium, 5 g fiber

Preparation time: 30 minutes.