San Jose Mercury News, USA
July 12 2006

Quick fix: Pizza gets Armenian spin
Recipe: Lahmajoun

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 you can find za’atar
(sometimes spelled zahtar), the Middle Eastern blend of sumac,
oregano and sesame seeds, use that instead of the oregano. If you
wish, substitute ground beef or turkey for the lamb. Serve lahmajoun
with a salad of chopped cucumbers, onions and tomatoes.

— Robin Mather Jenkins, Chicago Tribune