Prep 2 hrs
Cook 1 hr
These delicious, exotic pizzas are traditional in Lebanon and Syria. They make perfect appetizers or entrees.
- 1 teaspoon dry active yeast
- 1 cup warm water
- 2 teaspoons sugar
- 3 cups all-purpose bread flour
- 1 teaspoon salt
- 1⁄3 cup extra virgin olive oil
- 1 teaspoon dried mint or 1 teaspoon oregano (optional) or 1 teaspoon anise, seeds. (optional)
- 2 egg whites
- 1 -2 onion, finely chopped and drained of juices
- 1 chili pepper, finely chopped
- 18 ounces ground lamb or 18 ounces beef
- 3⁄4 cup yogurt
- 3 tablespoons pomegranate concentrate
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt and pepper
- 1⁄3 cup pine nuts (or chopped walnuts)
- 2 tablespoons tomato paste (optional)
- Dissolve the yeast with the sugar in 1/2 cup of the water, leave in a warm place for 10 minutes, or until it begins to froth.
- Sift the flour and salt into a large bowl and stir in the olive oil. Add the yeast mixture and slowly add enough of the remaining water to hold the dough together in a ball.
- Knead vigorously for about 10 minutes until the dough comes off the sides of the bowl and becomes smooth and elastic. Towards the end of the kneading, add the flavorings, if desired.
- Pour a small amount (1/2 tablespoon) of olive oil in the bowl and roll the dough in it to grease it over.
- Leave in a warm area for 1-1/2 - 2 hours. (should be doubled in size).
- Cut the dough into 9 pieces and roll each out thinly on a flat floured surface. Roll out to 7 inch circles.
- Place the rounds on oiled baking sheets and brush with egg whites. Cook in a preheated 450 degree oven for 10 minutes, turn over and brush the other side with egg whites. cook for another 8 minutes.
- Let them cool enough to handle.
- Mix the filling ingredients together and work with your hands into a soft paste. Take even lumps of the mixture and spread thickly over each pastry round.
- Bake in the oven at 450 degrees for 15 minutes.
- Serve hot.
So good! I used about 1 ts of salt in the filling and had to omit the pomegranate concentrate as I couldn't find it in time! I would suggest starting with less flour than the recipe calls for and adding more, if needed, when kneading the dough: I had to add some more liquid to mine with 3 C of flour. I'll also bake these for a bit shorter time at every stage as the edges ended up a bit burnt here and there! Still: these were delicious! Will make again. Thank you Habibi!
This was very delicious and fun to eat. I changed the filling a bit, I didn't want to use cumin and paprika. Instead I used 1/2 tsp cinnamon and 1/2 tsp allspice, a tablespoon of fresh mint, and also a couple of finely diced tomatoes. I baked the breads for 10 min as the recipe instructs, and when I flipped them I went ahead and added the filling and finished them off. They turned out perfectly. Thanks for a great recipe!