Syrian Lamb Pizza

One of my favorite ways to figure out what to have for dinner when I’m doing my weekly meal planning is to peruse my cookbook shelf and pull out a couple cookbooks I haven’t used in a few months.  Tonight, I happened upon this recipe from “The Essential Mediterranean” by Nancy Harmon Jenkins.

This “pizza” is unusual, in that you mix raw ground lamb with vegetables and spices, then spread it all over a thinly rolled piece of dough.  You bake it for about 10 minutes, and the lamb cooks while the dough crisps up.  It’s a little messy to eat – you can use a knife and fork, or fold it and half and eat it like a taco.  Either way, it’s really satisfying, and has a unique flavor somewhat reminiscent of shawarma.

(adapted from The Essential Mediterranean by Nancy Harmon Jenkins)

makes 5 8″ pizzas

Dough:

1/2 tsp active dry yeast

1/2 cup warm water

1 cup unbleached all purpose flour

1/2 cup whole wheat flour

1/2 tsp salt

Dissolve the yeast in warm water.

In the bowl of a stand mixer, stir together the flours and salt.  With the dough hook, turn the mixer on medium-low speed and gradually pour in the water-yeast mixture.  Mix for about 5 minutes, adding more flour or water as necessary, until you have a smooth, soft dough that does not stick to the sides of the bowl.

Cover the bowl with plastic wrap and let rise for about one hour.

Topping:

1/2 cup pine nuts

4 tsp olive oil, divided

1 cup chopped fresh tomatoes (seeds removed)

1/4 red bell pepper, finely chopped

1/2 cup finely chopped flat-leaf parsley

2 tbsp chopped fresh cilantro

1 tbsp pomegranate molasses

2 tsp ground sumac

1 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp red chile flakes

black pepper

1/2 medium yellow onion, chopped

1 pound lean ground lamb

Combine the pine nuts with 1 tsp olive oil in a medium frying pan.  Heat over low, just until the pine nuts are golden brown.  Transfer to a small bowl and set aside.

Put the remaining oil in the pan and add the onion.  Cook over medium-low, stirring occasionally, for about 8 minutes, or until onions are soft but not brown.  Remove from heat.

In a large bowl, combine the lamb, onion, pine nuts, and all remaining topping ingredients and mix well.  Set aside

Preheat oven to 450 F.

To assemble the pizzas, punch down the dough and knead for a few minutes.  Divide into 5 golf-ball sized pieces.  Working with one piece at a time, roll out on a lightly floured surface until you have a very thin 8″ disk.  Place on a Silpat-lined baking sheet, and top with 1/5 of the topping.  Be sure to spread it evenly all the way to the edges.  Repeat with remaining pizzas.

Bake for about 10 minutes, or until lamb is cooked and dough is beginning to turn golden.  

Remove from the oven and let stand 5 to 10 minutes before eating.

Crispy Za’atar Flatbread

I’ve been putting za’atar on just about everything recently.  I really wanted to make some flatbread with it on top, but it got late and I didn’t want to wait around for the dough to rise.  I remembered a recipe for Crisp Rosemary Flatbread I saw on Smitten Kitchen a few weeks ago and opted to give it a try.  I’m so glad I did!

I LOVE these crackers!  They are flavorful enough to be eaten alone, but I’m sure a dollop of hummus would be a welcome addition.

(adapted from Smitten Kitchen, originally from Gourmet Magazine, July 2008)

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
3-5 tbsp za’atar

Preheat oven to 450 °F with a heavy baking sheet on rack in middle.

Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and sprinkle 1-2 tbsp zaatar over the oil, pressing in slightly. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Turkish coffee

I remember when I first tried Turkish coffee in a Lebanese restaurant in Portland.  I loved how strong it was, and the cardamom flavor was new, different, and delicious.  A few months ago my husband got really into making Turkish coffee at home.  He found the ground coffee with cardamom, and an ibrik (the copper pot in the photo) online and we have been happily making it for ourselves ever since.  

1 tbsp finely ground coffee with cardamom 

1 tbsp sugar

1 cup water

Combine ingredients in an ibrik and swirl the pot to combine.

Place over a medium flame and watch carefully.  

When the coffee boils up to the top, remove it from the heat quickly (so it doesn’t boil over) and let it sit for about 5 minutes.

Repeat twice more: let the coffee boil up just to the top, then remove and cool for several minutes.

After the third boil, pour into small cups to serve

Cucumber Yogurt Salad

I got this recipe from my dear friend and neighbor, Brigitte.  She always has really good Middle Eastern recipes, and this is no exception.  A delightful and refreshing side, it is perfect with a multitude of main dish options.  

1 large garlic clove crushed in 1 tsp salt

about 8 fresh mint leaves

1 quart plain yogurt

1 English cucumber or 2-3 Persian cucumbers

Mash the garlic with the salt and chop the mint, then mix together in a bowl.

Add the yogurt, blending well.

Peel and cut the cucumber in half lengthwise, then slice them in thin half-rounds.

Fold in the cucumber.

Loubiye (Lebanese String Bean and Lamb Stew)

This is a simple and comforting stew that is great over steamed rice, and really easy to make.  It makes quite a bit, so plan on feeding about 6 people, or having great leftovers.

(Adapted from “Alice’s Kitchen: Traditional Lebanese Cooking” by Linda Dalal Sawaya)

1 1/2 lb green beans, cut into 1″ pieces

1 lb lamb stew meat, in 1″ cubes

2 tbsp olive oil

2 onions, chopped

1 15 oz can whole tomatoes

1 8 oz can tomato sauce plus 1 can water

1/2 tsp salt

1/2 tsp black pepper

generous pinch cinnamon

generous pinch cayenne pepper

Heat olive oil in a Dutch oven over medium-high heat.  Add lamb, and saute for about 5 minutes.  Add onions, salt, pepper, cinnamon, and cayenne and continue cooking about 10 minutes, stirring occasionally.

Add green beans, tomatoes, tomato sauce, and water.  Partially cover, turn heat to medium-low, and simmer, stirring occasionally for about 45 minutes.

Taste, and adjust seasonings if necessary.

Serve over steamed basmati rice.

Fattoush

This is a perfect summer salad.  Green and vibrant with specks of sumac and slivers of onion, it has a bright citrus dressing and the satisfying crunch of toasted pita.

I like to use Persian cucumbers because they are less watery and more sweet than English cucumbers.  I find them at Trader Joes.

1/2 sweet onion, thinly sliced

1 tbsp sumac 

2 whole wheat pitas

2 large tomatoes, seeded and diced

2 Persian cucumbers, diced (you could use half an English cucumber instead)

4 large leaves of Romaine, torn into bite-sized pieces

2 stalks celery, thinly sliced

1/3 cup chopped parsley

1/3 cup chopped mint

2 green onions, thinly sliced

Dressing:

1/3 cup lemon juice

1/4 cup olive oil

1/2 tsp sea salt

1/4 tsp black pepper

dash cayenne

Preheat the oven to 300 F.

Mix the sumac and onions well.  Set aside

Tear the pita into bite size pieces and arrange in a single layer on a Silpat or parchment-lined baking sheet.  Put the sheet in the oven for about 10 minutes, or until the pita is nice and crispy.  Turn the oven off and leave the door closed.

In a large bowl, combine the tomatoes, cucumbers, lettuce, celery, green onions, parsley, mint and sumac onion mixture.

Stir together the dressing ingredients and pour over the vegetables.  Toss gently, then add the pita pieces and toss again.  Serve quickly so the pita doesn’t get soggy.

Humble Hummus

A simple bowl of hummus with some assorted crudites for dipping may not be the flashiest appetizer around, but it is so simple and satisfying.  Underneath the lemon zest and cilantro garnish, this hummus has just the right balance of flavors and a nice smooth texture.  Play around with the amounts of garlic, lemon, cumin, and coriander until you find a ratio that suits your tastes.

It is hard to go back to the plastic containers in the grocery store once you have tried homemade hummus!

The amounts listed are approximate, and I always end up adding a little of this or that depending on how it tastes, so trust your instincts!

1 15-oz can garbanzo beans, drained and liquid reserved

2 tbsp tahini

1-2 tbsp lemon juice

1 garlic clove, minced

1 tsp kosher salt

1 tsp ground cumin

1/2 tsp ground coriander

generous pinch cayenne pepper (optional)

1 tsp olive oil

2 tbsp chopped cilantro

1/2 tsp lemon zest

Stir together the lemon juice, tahini, cumin, coriander,  and cayenne (if using) and set aside.

In a food processer, pulse the garbanzos and garlic until coarsely pureed.  Add the lemon juice mixture and pulse a few more times, then add the salt.  

With the machine running, pour in about 1/4 cup of the liquid reserved from draining the beans.  If necessary, add liquid until you reach a desired consistency. 

Taste, and add more lemon, salt, or spice if necessary.  

Transfer to a bowl, gently stir in the olive oil, and top with cilantro and zest.

Serve with carrots, cucumbers, sugar snap peas, or pita chips.