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.
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Lahmajoun made on a small pizza crust |
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.
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Crusts covered with lahmajoun topping |
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!
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
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
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.
2. In a large bowl, combine all of the topping ingredients,
mixing well.
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