Lahm bi ajine: Minced lamb pizza recipe
Created by Greg Malouf
Ingredients
Yoghurt Bread Dough
250 g (9 oz) minced lamb, not too lean
1 tomato, seeded and finely diced
1 small purple onion, finely diced
1⁄3 cup flat-leaf parsley leaves, finely shredded
1 teaspoon ground allspice
1 red bullet chill, seeded and finely diced
1 teaspoon pomegranate molasses
Salt and pepper
Preparation
Don’t buy lamb mince from the supermarket for this recipe as it’s far too fatty. You don’t want the lamb to be too lean, however. Ask the butcher for leg lamb with some fat, but no sinews.
Prepare the dough. Preheat the oven to its highest temperature.
To prepare the filling, place the mince on a large chopping board and put all the other ingredients, except for the salt and pepper, on top. Use a large knife to chop and mix everything together until well combined. It should be the consistency of a fine paste. Season with salt and pepper.
Roll dough out into rounds of 10 cm (4 in) in diameter and brush with olive oil. Smear the mix thinly over the rounds and bake for 3 minutes.
Last edited by Phteven; May 20th, 2012 at 08:57 PM.
Yoghurt bread dough recipe
Created by Greg Malouf
Ingredients
310 g (10 1⁄2 oz) plain (all-purpose) flour
1⁄2 teaspoon salt
3⁄4 teaspoon sugar
1 tablespoon dried yeast
50 ml (2 fl oz) warm water
150 g (5 oz) plain yoghurt
3 tablespoons extra-virgin olive oil
Preparation
Sift the flour into a large mixing bowl and add the salt. Dissolve the sugar and yeast in the warm water. In another small bowl, whisk together the yoghurt and olive oil.
Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 minutes, until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.
Knock the air out of the dough then tip it out onto a floured work surface. Proceed according to which recipe you are making.
4 cups pomegranate juice (you can use the stuff called pom in the fruit section of the supermarket)
1/2 cup sugar
1/4 cup lemon juice
Method
In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
This keeps for ages in the fridge and is fantastic in salad dressings and sauces.
Last edited by Phteven; May 20th, 2012 at 09:16 PM.
Yum. Always wanted a recipe for this. Onyx,about once a month, I still make a semolina cake recipe you posted about 5 years ago. It is dh and dd's favourite and sooooo easy.
Lahm bi ajine: Minced lamb pizza
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