Traditional pizza gets a spicy and ethnic kick served with a side of tabouleh.
On a trip to Turkey last summer I fell in love with Lahmacun- a sort of thin-crust pizza that is light and crisp with sizzling broiled minced beef or lamb. Obsessed with this delicious delight, I searched the web for a recipe that would bring me back to my very first bite.
To my surprise, I learned that variations of lahmacun exist within Middle Eastern and Southwest Asian cuisines. Whether you call it lahmacun, laham bajine or laham bi ajeen, the same principles remain: dough and minced red meat. The recipe I’ve posted incorporates my favorite parts of each region’s recipe, resulting in something that is balanced and exciting in flavor and texture.
The pizzas can be served with a variety of sides, but it goes best with tabouleh — a spritely salad of parsley, tomato, cucumbers and bulgur.
Middle Eastern pizza served with sides and wedges of lime.
For more recipes by Sara Mae Danish:
Deconstructed Salade Nicoise
Tuna with Pasta