Doug felt like having homemade pizza for dinner, but I didn’t
feel like messing around making dough from scratch because it’s
still really hot here in the south.
feel like messing around making dough from scratch because it’s
still really hot here in the south.
Doug’s solution was to purchase commercially prepared, ready-to-bake
crust. So, we bought two 3-packs of Mama Mary’s 7-inch, thin and crispy crusts.
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| Lahmajoun made on a small pizza crust |
What Doug didn’t know was that I had other plans for the crusts.
He wanted pizza, but I was in the mood for lahmajoun – guess who won!
I had a need to experiment making lahmajoun with this crust.
When I use flour tortillas
as a lahmajoun shortcut, the tortillas can become soggy resulting in a disappointing product.
I wanted to see how these
crusts would hold up as the base.
When I use flour tortillas
as a lahmajoun shortcut, the tortillas can become soggy resulting in a disappointing product.
I wanted to see how these
crusts would hold up as the base.
Here’s what I did:
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| Mama Mary’s small pizza crusts |
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| Crusts covered with lahmajoun topping |
I made my traditional lahmajoun topping (see below) using ground turkey. I spread a generous amount of the topping on the six crusts and placed 3 crusts on two baking sheets.
Each tray was baked at 425°F for 7 minutes on the
bottom rack and then another 7 minutes on the top rack until the topping was cooked through.
There was enough topping left to cover another 2 or 3 crusts which I didn’t have. I made 2 ‘burgers’ for another meal instead.
The lahmajoun was served with a tossed salad – a hearty,
simple meal!
simple meal!
I’m happy to report that Doug was very pleased with the
recipe swap; I was happy with the simpler preparation.
Although the crusts held up
well for a lahmajoun base, they were just too thick. One apiece was more than enough to satisfy us.
Regardless, we
enjoyed every bite.
Lahmajoun
Topping Recipe
Topping Recipe
Yield: Enough topping for 8 or 9 small pizza crusts
Ingredients:
1 lb. ground lamb or beef (or a combination of the two) Note:
Ground turkey may be substituted
Ground turkey may be substituted
1 medium onion, chopped
1 medium red pepper, chopped
1/2 small green pepper, chopped
½ bunch parsley, washed well, stems removed, chopped
1 – 15 oz. can diced tomatoes, drained well
2 Tbsp. tomato paste or red pepper paste
1 to 2 Tbsp. flour
2 tsp. dried mint
1 clove garlic, minced (optional)
1 ½ tsp. salt
1 tsp. sweet paprika
dash cayenne pepper
Directions:
1. To save time, process the onion, peppers, and parsley in
a food processor, using the metal “S” blade. Squeeze out any excess liquid –
this is VERY important! Be careful
not to over-process. Vegetables should still be a bit chunky, not pureed. Note: If chopping by hand, be sure to finely chop the vegetables.
a food processor, using the metal “S” blade. Squeeze out any excess liquid –
this is VERY important! Be careful
not to over-process. Vegetables should still be a bit chunky, not pureed. Note: If chopping by hand, be sure to finely chop the vegetables.
2. In a large bowl, combine all of the topping ingredients,
mixing well.
mixing well.
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