Lahem B'ageen (Middle Eastern-Style Pizza) |
|
 |
Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 3 |
|
A Middle Eastern-style pizza - spicy lamb, pine nuts and peppers on a crusty cilantro flavoured base. Ingredients:
6 ounces lean ground lamb |
6 ounces onions, finely chopped |
1/4 teaspoon chili, finely chopped (optional) |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon ground fenugreek |
1/4 teaspoon ground allspice |
3 tomatoes, peeled, deseeded and finely chopped |
1/2 red bell pepper, deseeded and finely chopped |
1/2 green bell pepper, deseeded and finely chopped |
2 ounces pine nuts |
salt & freshly ground black pepper |
arugula, to serve |
1/2 tablespoon fast-rising active dry yeast |
1/2 teaspoon sugar |
2/3 cup lukewarm water |
1 lb strong whole meal flour |
1/2 teaspoon salt |
2 tablespoons oil |
2 tablespoons chopped cilantro |
Directions:
1. First make the pizza bases. Put the yeast and sugar in a small bowl with the warm water.
2. Sift the flour and salt into a mixing bowl. Make a well in the centre, add the oil and pour the yeast mixture into the well.
3. Mix to a dough, then knead for about 10 minutes until the dough is smooth and elastic. Cover and leave to rest in a warm place for 30 minutes, or until doubled in bulk.
4. Put the lamb, onion and spices in a large bowl. Add the tomatoes, peppers and pine nuts. Stir with a fork until evenly mixed.
5. Preheat the oven to 400°F
6. Mix the cilantro into the risen dough. Divide into small balls.
7. Roll out each ball into a circle. Spread some of the lamb mixture on each pizza base.
8. Arrange on an oiled baking tray, and bake for 15-20 minutes or until the meat is cooked through.
9. Serve warm with arugula salad.
|
|