Big Green Egg: Lahmajoon Flatbread
No matter how you spell it, lahmajoon traces it's roots back to present-day Armenia and the names refers to a dish consisting of dough with a meat topping. Thanks to the creative minds at the Big Green Egg, this recipe channels those Armenian influences and works great on the grill!
1 lbs. organic ground pork
1 small onion (chopped)
1/2 large green pepper (seeded and chopped)
1 cup diced tomatoes
1/3 cup fresh parsley (minced)
1 tsp. fresh mint (chopped)
1/4 tsp. smoked paprika
1/4 tsp. cumin (or to taste)
1 clove garlic (chopped)
Crushed red pepper flakes (to taste)
Salt and pepper (to taste)
1 Tbsp. extra virgin olive oil
Red onion (sliced)
Big Green Egg Citrus & Herb Seasoning (optional, to taste)
3-4 pieces garlic naan flatbread
Preheat grill to 425°F and place a cast iron skillet on the grill 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 seasonings and cook for 10-12 minutes or until the onion and peppers are tender.
Once the ground pork mixture is cooked thoroughly, remove the cast iron skillet from the grill and place a cast iron griddle on the grill to preheat.
Brush the naan bread with olive oil and grill on the griddle until golden brown (about 1 minute per side, being careful not to burn it!). Add the meat mixture and close the grill 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 the grill, serve and enjoy!