NEW FOOD FRIDAY FLASH – ARABIAN PIZZA or LAHMA bi AJEEN

18 Sep

I hope you don’t get tired of my excitement with James Beard’s bread book, but every recipe I’ve tried is very good. Here’s another one. It’s called Lahma bi Ajeen and as you might guess, it’s made with lamb. I love lamb and I love pizza so it sounded like a unique combination and I wanted to share it with you for this month’s New Food Friday Flash.

Beard’s recipe calls for pine nuts but I substituted pecans that I had on hand and they were a very good substitution. It also called for tomato paste but I had two tomatoes that were going to go bad if I didn’t use them so they were also a good substitution.

Beard wrote that these “pizzas” were fun to make. I have to disagree; they are more fun to eat! My only criticism of his book is that his instructions aren’t always crystal clear although it’s never ruined my finished product so I can’t complain too loudly. For example, he writes that these pizzas make 8 servings and that you should divide the dough into walnut-sized balls. Well, he must use some pretty big walnuts because I ended up with 16 walnut sized balls.  

Pizza Dough

Pizza Dough Balls

Did he mean that each person should get two pizzas? I don’t think so. At any rate, if you’re going to go to the trouble of making pizza, it’s much better to have 16 than 8 of them.

***

For the Dough:

1 package active dry yeast

pinch of granulated sugar

scant 1 cup warm water (100° to 115°)

1 pound all-purpose flour (about 3 ¾ cups)

1 teaspoon salt

2 tablespoons olive oil

Dissolve the yeast with the sugar in ½ cup of the lukewarm water and allow to proof for 10 minutes. Put the flour and salt in a large, warm mixing bowl. Make a well in the center and add the oil and the yeast mixture. Work the dough vigorously adding the remaining lukewarm water gradually to make a soft dough. Knead in the bowl about 15 minutes (I thought I was the only one who kneaded in bowls!) until the dough is pliable and elastic. Cover with a damp cloth and set aside in a warm place for 2 – 3 hours or until doubled in bulk. (I use my microwave turned off.) Lightly oil the top of the dough to prevent a crust from forming.

For the Filling:

1 pound finely chopped onion

olive oil

2 cloves garlic, finely minced

1 ½ pound finely ground shoulder of lamb

½ cup pine nuts

½ six-ounce can tomato paste

1 teaspoon granulate sugar

¾ teaspoon ground allspice

1 tablespoon lemon juice

4 teaspoons salt, or to taste

1 teaspoon cracked peppercorns

2 dashes of Tabasco sauce

3 tablespoons chopped parsley

Sauté the onions in 1 Tablespoon olive oil until wilted but not browned. Remove from heat and add garlic. Then add it to the ground meat along with the rest of the ingredients and blend well. Make a small sample patty, fry in ½ teaspoon olive oil and taste. Correct the seasonings if needed. Set aside while you roll out the dough.

Turn out the dough on a lightly floured board and knead a few times. Divide into walnut-sized balls and allow to rest for a few minutes, then roll each piece with a lightly floured rolling pin into a circle 5 to 6 inches in diameter. Spread the prepared filling generously over each piece. Transfer each piece to a lightly oiled baking sheet. Bake in a preheated oven at 450° to 500° for 8 – 10 minutes. The patties should be well done but still pale in color.

***

The other interesting thing to note is that even though I spread a generous serving of the lamb mixture on each pizza dough as he says you should do, I still had about ¾ of a cup of the lamb mixture left over. AND, I didn’t use 1 ½ lbs of lamb as the recipe suggests; I only had a 1 lb package. Go figure! As usual, I baked them in my convection toaster oven.

Lamb Pizzas

Lamb Pizzas in my Convection Toaster Oven

With the leftover lamb mixture, I added it to some store-bought Classico basil and tomato sauce and poured it over pasta. It was very good! If you have leftover as I did, you could also stuff zucchini or an eggplant with it.

Lamb mixture

Lamb Mixture Cooking

Beard says you can cut these pizzas into wedges and serve them with cocktails. I don’t know about you, but there’s nothing worse than eating cold, ground lamb – it’s too greasy. I wouldn’t recommend them for eating with cocktails or as hors d’oeuvres. These pizzas are best eaten hot.

Baked Lamb Pizzas

Baked Lamb Pizzas Hot from the Oven

I ate 5 and froze the rest. They freeze well and reheat in a toaster oven very well.

Storing Lamb Pizza in Container

Storing Lamb Pizza in Container for Freezing

Also, they cool off pretty quickly. If I make them again, I will be sure to really load on the lamb mixture so I don’t have any leftover and so that the pizza will stay hot longer. Those are my words to the wise. I hope you enjoy them as much as I did!

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5 Responses to “NEW FOOD FRIDAY FLASH – ARABIAN PIZZA or LAHMA bi AJEEN”

  1. Helen September 20, 2015 at 3:04 am #

    So, I wonder if ‘lahma’ is where we get the word ‘lamb’ from?

    Like

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