Lebanese pizza with pine nuts and pomegranate

Lebanese pizza with pine nuts and pomegranate

By
From
Arabesque
Photographer
William Meppem

A splash of pomegranate molasses added to all kinds of minced meats will lift them to another dimension. These Lebanese ‘pizzas’ are a firm favourite. Serve them hot from the oven with a squeeze of lemon juice and, if you like your food spicy, a sprinkling of dried chilli flakes.

Pizza dough

Ingredients

Quantity Ingredient
310g plain flour
1/2 teaspoon salt
3/4 teaspoon sugar
1 tablespoon dried yeast
50ml warm water
150g yoghurt
3 tablespoons extra-virgin olive oil

Meat topping

Quantity Ingredient
40ml olive oil
40g pine nuts
1 small onion, finely chopped
1 garlic clove, finely chopped
180g minced lamb
1 tomato, de-seeded and finely chopped
1 teaspoon pomegranate molasses
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon fresh black pepper
1/2 teaspoon salt
1/2 teaspoon sumac

Method

  1. 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.
  2. Fry the pine nuts over a medium heat until they are golden-brown, then remove them and drain them on kitchen paper.
  3. Fry the onion until it is soft and then add the garlic and mince. Cook until the mince is browned all over. Add the pine nuts, tomato, pomegranate molasses and spices and stir well. Remove from the heat and check seasoning.
  4. Preheat the oven to 200ºC and heat a heavy baking tray. Knock the air out of the dough then tip it out onto a floured work surface. Roll it out into rounds of around 20 cm in diameter and ½ cm thick. Brush lightly with a little olive oil. Spread the meat topping evenly over each round and bake on the preheated tray for 5–10 minutes, or until the pastry is a nice golden-brown.
  5. Serve hot from the oven with a squeeze of lemon and a big dollop of yoghurt.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
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