Yes, folks, you read that right: Chicken pizza. Or, really, chicken lamejun. Lamejun is a flatbread made in Armenia and Turkey that is typically topped with ground lamb, onion, and spices chopped finely into a paste. This non-traditional version, again taken from Ana Sortun's "Spice," is a wonderful adaptation. Imagine an aromatic chicken meatball spread all over a thin piece of bread (called lavash). Having just acquired an 11-cup Cuisinart food processor (thanks, Mom!), I thought I would take it for a test drive with this simple recipe:
Chicken Lamejun with Roasted Red Peppers, Pistachios, and Za'atar
(makes 4 large lamejun)
1 pound boneless, skinless chicken breasts
1 small Spanish onion, peeled and finely chopped
3 scallions, trimmed and minced
1 teaspoon za'atar (see previous post)
1 teaspoon salt
1 egg white
1/4 cup milk
1 cup toasted and ground pistachios
4 rectangular pieces of lavash
1 tablespoon olive oil
2 roasted red peppers, deseeded, skinned, and sliced into strips
Homemade labneh (see previous post) for serving
1. Trim chicken breasts of any cartilage or fat and cut into 1- to 2-inch cubes.
2. Grind the chicken in a food processor until you get a smooth paste, for about 1 minute.
3. Use the pulse button to add in the onion and scallions, za'atar, salt, and egg white.
4. Remove the mixture to a small bowl, and stir in the milk and pistachios.
5. Preheat your oven to 375 degrees F.
6. Spread a thin, even layer of the chicken mixture onto each lavash, all the way to the edges.
7. Put the lamejuns on a baking sheet or a pizza stone (or even in a baking dish that is too small, so the ends hang over the sides - you'll end up with a bowl-shaped lamejun!) and bake for about 15 minutes, until the lavash is crisp and the chicken mixture is totally cooked (it should be completely firm).
8. Serve each lamejun with a few red pepper strips and a dollop of labneh cheese.