My dh is Armenian (as in first generation, not "of armenian decent"). The way he spells it with latin letters (Armenian doensn't use a latin alphabet) is Lahmacun, pronounced lah-mah-joon. His parents were displaced during the Turkish genocide of the Armenians, so the spelling in s Turkish. I posted his mother's recipe (only I make it with mexican tortillas for the dough as a shortcut) in another thread.
24 flour tortillas
5 soup spoons tomato paste
5 soup spoons pepper paste (go to Tulumba.com for this)
1 green pepper, grated
1 onion, grated and drained
1 cup coriander, chopped finely
1 soup spoon sumak
1 kilo finely ground lamb
salt and pepper to taste
Combine everything but tortillas and mix well. It should be the consistency of fruit preserves, because you want it to be "spreadable".
Spread a very thin layer of the meat mixture onto the tortillas, going as close to the edge as you can. Cook under at broiler set at 150 C... that's what? About 300F?
Sprinkle with red pepper for some bite if you'd like. Enjoy!
Traditional lahmacun doesn't have mint or parsley in it.