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Armeniantortilla Pizzas

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  Lean ground lamb 1 Pound
  Chopped bell pepper/A combination 1 Cup (16 tbs) (Green Or Red)
  Garlic 2 Clove (10 gm), minced or pressed
  Chopped parsley 1⁄2 Cup (8 tbs)
  Tomato paste 3 Tablespoon
  Ground allspice 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt To Taste
  Flour tortillas 6 (Each 7 To 8 Inches In Diameter)
  Shredded mozzarella cheese 5 Ounce (1/4 Cups)

Crumble lamb into a wide frying pan.
Add bell pepper and garlic and cook over medium-high heat, stirring often, until meat is browned 5 to 7 minutes; spoon off and discard fat.
Stir in parsley, tomato paste, tomatoes break up with a spoon and their liquid, paprika, allspice, and pepper.
Reduce heat and simmer, uncovered, until liquid has evaporated about 10 minutes.
Season to taste with salt.
Place 3 of the tortillas on a large baking sheet.
Spoon about 1/2 cup of the meat mixture over each tortilla; spread out to within 1/4 .inch of edges.
Sprinkle tortillas evenly with half the cheese; broil about 6 inches below heat until cheese is melted.
Repeat with remaining 3 tortillas, meat mixture, and cheese.
Eat out of hand or with knife and fork.

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Armeniantortilla Pizzas Recipe