Nestled in between Iran, some of the former Soviet Republics and Turkey, is the Republic of Armenia.  This country
has seen quite a turbulent past and has produced a cuisine with exotic overtones, somewhat Persian,Middle Eastern,
and Indian.  Through various waves of immigration, Armenians flocked to the shores of America and settled in most
urban areas, primarily in California.  When I owned my catering company in the 90's we worked for many of the Jersey
Shore areas Armenian families.  Each party usually consisted of the Armenian foods followed by American, Italian, or
whatever foods we were asked to make.  From the hands of the women of these families I learned many of their
dishes.  In fact in the St.Stepanos Armenian Church on the Atlantic Ocean in Elberon, NJ. I learned a few of these
treats.

 St.Stepanos Armenian Church, Elberon , N. J.  where I
learned how to cook Armenian.  One of my favorite dishes to eat and make was the party dish known as Lamhajoun,
a ground lamb and vegetable spiced spread baked over a round flatbread, an Armenian pizza of sorts.  These
are sold frozen at Armenian groceries and popped into the oven for quick snacks.  You can make them with an
elastic flour dough which takes some time and preparation, or you can utilize a flour (NOT CORN) tortilla, brushed
with melted butter and then topped with the mixture and then baked on sheets for about 10 minutes.  Here is
a way to make 12 of these round tasty treats...
Use 1/2  ground lamb, 1 small sweet onion, minced finely, 1/2 red pepper finely diced, 1 tsp salt, 1/2 tsp. chili
flakes, 1 thinly sliced clove of garlic., 1/2 tsp. sumac (a paprika like spice with a sour taste, can be bought at
Middle Eastern markets), 1/2 tsp. allspice, 1/4 tsp. cumin, 1/4 tsp.ground coriander, 1/2 tbs. fresh chopped
spearmint, 1/2 tbs. fresh chopped parsley, 1/2 tbs. fresh chopped chives, 2 tbs. tomato paste.

  In a large skillet, heat 2 tbs. of butter, add the onions and
the peppers, some parsley.  Saute till soft.  season with some salt and pepper and add the garlic.  Saute' for 3 minutes
and add the meat.

 Now add all the other ingredients except the fresh
herbs.  Add 2 tbs. water, mix, and let this cook slowly for about 10 minutes.  Season with salt and pepper. Then
add the fresh herbs except the chives. Mix and shut off the heat.
  Look at that explosion of color.  It has enormous
flavor.  Spread the top of each of the rounds with about 2 tbs of the meat.  Then bake on sheets for 10 minutes.
Sprinkle with the chives...awesome party dish, awesome lunch dish with a side salad.  Radishes on top if
you'd like and fold it up...The oven should be on 350  degrees.  Maybe my love of this cuisine has something
to do with the doctor who delivered me in St.Vincent's Hospital on Staten Is.  His name was Dr.Garabedian, an
Armenian!!