Lahmajoon – Armenian-inspired flatbread pizza

Thanks to Greensbury Market for the ground pork that inspired this recipe.
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  • 1 pound ground pork
  • 1 small onion, chopped
  • ½ large green pepper, seeded and chopped
  • 1 cup diced tomatoes
  • ⅓ cup minced fresh parsley
  • 1 tsp fresh chopped mint
  • ¼ tsp smoked paprika
  • ¼ tsp cumin – or to taste
  • 1 clove garlic, chopped
  • Crushed red pepper flakes, to taste
  • Salt and pepper, to taste
  • Big Green Egg Citrus & Herb Seasoning, to taste
  • 1 tbsp extra virgin olive oil
  • Red onion, sliced
  • Fresh lemon
  • 3-4 pieces of small garlic naan flatbread



Big Green Egg Cast Iron Skillet
Big Green Egg Dual-Sided Cast Iron Plancha Griddle


Set the EGG for direct cooking without the convEGGtor at 425°F/218°C; add the cast iron skillet to the EGG to preheat.

Cook the ground pork in the cast iron skillet until light brown. Add the onion, green pepper, tomatoes, parsley, mint, paprika, cumin, garlic, red pepper flakes, salt, pepper and Big Green Egg Citrus & Herb Seasoning and cook for about 10-12 minutes or until the onion and pepper are tender.

Once the ground pork mixture is cooked thoroughly remove the cast iron skillet from the EGG and add the Big Green Egg Dual-Sided Cast Iron Plancha Griddle to preheat.

Brush the naan bread with olive oil and grill it on the plancha until golden brown – about 1 minute per side; keep an eye on it so it doesn’t burn. Add the meat mixture and close the dome to let the meat and bread heat through; about 5 minutes. Top with thin slices of red onions and a squeeze of fresh lemon juice. Remove from EGG and enjoy!

Makes 2 servings.

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