Middle Eastern Lamb Pizza Recipes

SPICY LAMB PIZZA ON NAAN WITH MINT AND PICKLED ONIONS

Steps:

• Get your gas or charcoal grill preheated to high heat/flame. Or preheat the oven to 450 degrees F.
• In a shallow bowl, stir together the vinegar, sugar, and 1 teaspoon salt until dissolved. Cut half the onion into thin slices and toss with the vinegar solution. Leave to pickle, tossing from time to time.
• Heat the olive oil in a large skillet over medium. Chop the remaining half onion and saute until tender, 5 minutes. Add the garlic and saute 1 minute. Add the lamb, 1 teaspoon salt, cumin, coriander, paprika, and pepper flakes. Turn the heat to medium-high and cook until the lamb is broken into small pieces, like taco meat, and cooked through. Add the diced tomatoes and simmer for 6 minutes, stirring occasionally. If it doesn't look particularly saucy, stir in a tablespoon or 2 of water. Remove from heat.
• Lighly brush the bottom of the 4 naans with olive oil. Divide the lamb mixture over the naan, leaving ½-inch border around the edge. Break the Mozzarella into pieces and dot it over the naan. Transfer the pizzas to the grill and close the lid. Grill until the cheese melts and the bottom is very brown around the edges and crisp (about 5 minutes on a very hot grill). Alternatively, bake the pizzas in the oven until brown and crisp.
• Remove the pizzas from the grill. Top each one with several slices of pickled onion and the fresh mint. Cut into quarters and serve immediately.

MIDDLE EASTERN LAMB 'PIZZA'

Steps:

• Chop whole onion. Heat medium nonstick pan until it is very hot, reduce heat to medium-high and add oil. Saute onion until it begins to brown.
• Meanwhile, with food processor running, place the garlic through the feed tube and mince. Remove the fat from the lamb, add it to the food processor and grind. Remove to small bowl, and mix well with the sumac, hot red-pepper flakes, cumin, salt and pepper. When onion is soft, stir in the lamb to break it up and cook until it is brown. Set aside.
• Wash unpeeled cucumbers, and cut into cubes. Wash and chop the mint and cilantro. Add the cucumbers, mint and half the cilantro to the yogurt, and stir well.
• Heat two of the tortillas either directly over a small gas flame or by wrapping in aluminum foil and heating in toaster oven set at 400 degrees for about three minutes.
• Slice the tomatoes, and cut each slice into small wedges.
• To serve, spread 1/4 of the yogurt mixture on each of two tortillas. Top with 1/4 of the meat; then, top with 1/4 of the tomatoes and sprinkle with 1/4 of the remaining cilantro.
• Repeat with the remaining tortillas, yogurt, meat, tomatoes and cilantro.

MIDDLE EASTERN PIZZA

Steps:

• Make the sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft, 5 to 7 minutes. Add the garlic powder, sumac and tomatoes and cook until thickened, about 20 minutes. Season with salt and pepper.
• Make the pizza: Preheat the oven to 500 degrees F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil and stretch the pizza dough to fill the pan (it doesn't have to be perfect since this is a rustic pizza). Brush the dough with olive oil and bake until just golden, 10 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and cumin, season with salt and pepper, and cook until the eggplant is tender, 7 to 10 minutes. Add the garlic and cook 5 more minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the red onion and cook, stirring occasionally, until caramelized, about 15 minutes.
• Reduce the oven temperature to 450 degrees F. Top the crust with 1 cup sauce, the mozzarella, eggplant mixture, caramelized onion, olives, sun-dried tomatoes and feta. Return to the oven and cook until the cheese melts and the crust is golden brown, 15 to 20 more minutes, brushing the crust with olive oil halfway through.
• Remove the pizza from the oven and brush the crust with olive oil again. Top the pizza with the mint.

LAMB PIZZA

Steps:

• 1. Make the dough and let rise the first time as directed.
• 2. To make the topping, in a large, heavy frying pan, heat 1 tbsp of the oil over medium-high heat. Add the lamb and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a bowl, then discard the fat in the pan.
• 3. Return the pan to medium heat and add the remaining 1 tbsp oil. Add the onion and garlic and sauté until tender and lightly golden, about 8 minutes. Return the lamb to the pan, add the thyme and oregano, and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes and stock and crush the tomatoes with a fork to release the flavor. Reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated and the mixture is thick, about 45 minutes. Season with the salt and pepper. Remove from the heat and let cool completely.
• 4. Meanwhile, divide the dough into 4 equal pieces, shape each piece into a disk, and let rise for a second time as directed. Preheat the oven to 400°F (200°C). Dust 2 large rimmed baking sheets with cornmeal.
• 5. On a lightly floured work surface, roll out 1 dough disk into a round about 6 inches (15 cm) in diameter and 1/2 inch (12 mm) thick. Pinch around the edge to create a 1/2-inch (12-mm) rim, and place the round on one-half of a cornmeal-dusted baking sheet. Arrange one-fourth of the lamb mixture evenly over the crust, leaving the rim uncovered. Repeat to assemble the second pizza, placing it next to the first one on the other half of the baking sheet.
• 6. Bake until the dough is set and golden brown, 10-12 minutes. Meanwhile, assemble the remaining 2 pizzas on the second pan and slip them into the oven when the first batch is done. Cut all the pizzas into slices and serve.

MIDDLE-EASTERN LAMB PIZZA

Steps:

• In the work bowl of a stand mixer fitted with paddle attachment, combine yeast, milk and egg and mix until combined. Add flour and mix on low until flour is nearly incorporated. Remove paddle and scrape clean. Replace paddle with dough hook; mix on medium-high 5-10 minutes, until smooth and elastic. Add salt and olive oil after about 2 minutes of mixing.
• Coat a large bowl with a little more olive oil. Transfer dough to bowl, turning over to coat the surface. Cover with plastic wrap and set in a warm place until risen and puffy and about double its original volume, 1 1/2 - 2 hours.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add onions, sprinkle with salt, reduce heat to medium, and cook until onions are meltingly soft. Add lamb, breaking up large chunks with the edge of a spoon, and cook until no longer pink, 4-6 minutes. Add garlic, cinnamon, cumin, cloves, pepper and sumac. Add tomatoes, sugar, and mint. Cover and simmer until thickened. Adjust seasoning to taste; it should be really well-spiced, so add more pepper and/or cumin if needed.
• Preheat oven (preferably with a pizza stone) to 450°F . Coat a 12" pan with more olive oil; stretch the dough to cover the pan. Let stand 15 minutes until slightly puffed again. Spread the warm filling on top; it should not be too thick a layer. Let stand a further 15 minutes. Bake in preheated oven 15 minutes, until golden and puffed. If filling appears to be drying out, cover with a piece of oiled parchment paper after 5-7 minutes.

LAHEM B'AGEEN (MIDDLE EASTERN-STYLE PIZZA)

Steps:

• First make the pizza bases. Put the yeast and sugar in a small bowl with the warm water.
• 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.
• 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.
• Put the lamb, onion and spices in a large bowl. Add the tomatoes, peppers and pine nuts. Stir with a fork until evenly mixed.
• Preheat the oven to 400°F
• Mix the cilantro into the risen dough. Divide into small balls.
• Roll out each ball into a circle. Spread some of the lamb mixture on each pizza base.
• Arrange on an oiled baking tray, and bake for 15-20 minutes or until the meat is cooked through.
• Serve warm with arugula salad.