Middle Eastern Pizza Arabic recipe Breakfast- LateChef.com
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Arabic Recipe

Appetizer

Serves 2
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Short Description

ROM BEIRUT TO DAMASCUS to Aleppo to Istanbul, wherever there's a wood-burning bakery oven in an old part of town, the seductive fragrance of these little open-faced pies wafts forth. Called lahm m'ajin in Arabic (or lahm acun in Turkey), they might be Turkish, or Armenian, or Lebano-Syrian, but they come from that part of the eastern Mediterranean where culinary distinctions are difficult to sort through. In any case, the principle is the same as Neapolitan pizza but the result is very different and decidedly Middle Eastern with flavors of cinnamon, allspice, and cumin, and lamb as the principal ingredient-although you could substitute beef. The tartness in the topping, which is an essential part of the flavor, can come from pomegranate syrup, or from strained yogurt, or from fresh lemon juice-your choice. You could use a normal pizza dough for this, but the rich dough described below, with olive oil and yogurt, makes a very tasty alternative. This makes lovely picnic fare, and it's also a fine lunch with a hefty salad like Greek horiatiki, Lebanese fattoush, or Italian panzanella .


Ingredients
Cooking Procedure


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